Description
These 30-Minute Garlic Parmesan Dinner Rolls are soft, fluffy, and packed with delicious garlic and parmesan flavors. Made with simple ingredients and quick proofing, they are perfect for a weeknight dinner or any occasion that calls for warm, buttery rolls.
Ingredients
Scale
Dough Ingredients
- 1¼ cups warm water (95-105 degrees)
- ¼ cup granulated sugar
- 2 Tbsp yeast (instant or platinum)
- ⅓ cup canola oil
- 1 tsp salt
- 1 large egg
- 3½ cups all-purpose flour
Topping Ingredients
- 4 tbsp melted butter
- 2 tbsp granulated garlic
- ¼ cup parmesan cheese (shredded or grated)
- 2 tsp parsley
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a non-stick liner, then set it aside.
- Proof Yeast: In a large bowl, combine the yeast with warm water (95-105 degrees) and sugar. Allow to proof for approximately 2-5 minutes until it becomes frothy.
- Mix Dough: Add the canola oil, salt, egg, and flour to the yeast mixture. Mix until combined, adding a little more flour if the dough feels too sticky.
- Shape Rolls: Separate the dough into 16 equal-sized pieces and shape each into a roll. For fluffier rolls, knead the dough lightly as needed.
- Proof Rolls: Place the shaped rolls on the prepared baking sheet and let them rise in a warm place for about 5-10 minutes.
- Add Toppings: Brush the risen rolls with melted butter, then sprinkle with granulated garlic, parmesan cheese, and parsley.
- Preheat Oven: Preheat your oven to 375ºF (190ºC).
- Bake Rolls: Bake the rolls for about 20 minutes until golden brown and cooked through.
- Final Touch: Spread additional melted butter on top of the hot rolls before serving.
Notes
- You can replace water with milk and the egg with a heaping tablespoon of fat-free Greek yogurt for a different texture and flavor.
- The dough does not require extensive kneading, but kneading helps develop gluten to make the rolls fluffier.
- Maintain the yeast proofing temperature between 95-105 degrees for best results; higher temperatures may kill the yeast.
- If using a stand mixer, mixing alone is usually sufficient to develop gluten, but in different elevations or climates, kneading on a lightly floured surface for 5 minutes may be necessary.
- A video tutorial for similar 1-hour dinner rolls can provide additional guidance on shaping and dough handling.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
