Thursday, November 14, 2013

Fast and Fluffy Parmesan Herb Rolls

Seriously, these only take about an hour from start to finish. Not bad for the most fluffy, beautiful, and flavorful bread rolls you'll ever taste.

To me, the smell of these rolls is the smell of holidays. Mom always used to make a box of cheese and herb bread mix on Christmas and Thanksgiving and I would sit on the counter all morning, mesmerized by the dough slowly spinning in the bread machine and the warm aroma filling the house.

Until the year the bread machine broke.

I had no other choice but to learn how to make bread on my own.

One of the most fun parts about Mom's rolls is that we always got to help tie the dough in knots. For these I actually did double knots. To do a double knot, first tie a lose knot, leaving more hanging on one side.

The wrap the long side around one more time to double the knot.

The flip it over and kind of tuck in the ends if they're showing and you'll have something sort of like this.

Look. Isn't he a beauty?

Now all it needs is a little butter.

Or a gallon.

Have a nice Thanksgiving, in case I'm too lazy to post again before then!

Fast and Fluffy Parmesan Herb Rolls 

1 cup warm water
2 tablespoons of yeast (yes, tablespoons)
2 tablespoons of sugar
2 teaspoons garlic powder
3 teaspoons Italian seasoning (thyme, rosemary, sage, oregano, and basil)
1/4 cup butter, melted and cooled
1/4 cup olive oil
1/4 cup Parmesan cheese
3 cups all-purpose flour
2 teaspoons salt

Combine the water and yeast and let is sit for 5 minutes. Add the sugar, garlic powder, Italian seasoning, butter, oil, and cheese and mix well. Add 1 cup of flour at a time and then add the salt.
Mix with a dough hook in a stand mixer for ten minutes or knead for 10 minutes until smooth and stretchy.Allow to rise in a warm, moist place for 1/2 hour.Preheat the oven to 375ºF.
Take a chunk of dough and roll it into a thick log. Tie it into a lose knot, leaving more at one end. Tie the long end around one more time for your double-knot. Place on greased baking sheet and continue with remaining dough. If you don't feel like doing that, just roll them all into round rolls instead.Bake for about 15-25 minutes (depending on the size of your rolls) or until golden brown. Brush with melted butter and fresh herbs.

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1 comment:

  1. Just finished making these and they are quite tasty. I doubled the recipe (still fit nicely in my kitchenaid mixer), and after rising, formed the rolls from balls of dough about 2 to 2.5 inches in diameter rolled into 7-8 inch logs. I ended up with 28 rolls total. Baked the pans with 12 rolls on them for 20 minutes each and a small pan of 4 for 15 minutes.