Roasted Garlic Parmesan Rolls
I’ve always been a lover of garlic. I feel like I tried to suppress that love as a teenager because of bad breath. But let’s be honest, garlic makes everything better, and a roasted version is one of the best ways to enjoy it. I don’t remember this, but I’m told that when I was a kid, I used to take raw garlic and pretend to sauté it in a pan. I would then proceed to eat the “cooked”, a.k.a raw garlic. Needless to say, I never got sick, but I was probably a smelly toddler. My love of garlic still continues today in the form of these roasted garlic parmesan rolls.
The rolls are actually inspired by a roll that I had from Thoroughbred, here in Toronto. I went to dinner with my friends for their Tuesday night fried chicken. The chicken was good, but to me, the star of the meal was this amazing garlic bread type roll.
There were actual cloves of garlic and cheese right in the bread.
Immediately after eating it, I was inspired to try and create my own version.
I knew the bread was some kind of enriched dough. They also needed to have parmesan and garlic in the rolls themselves - not just on top. I decided to go with a pain au last recipe from when I was at George Brown. For the garlic, I roasted an entire head and then made it into a paste to spread on the dough. The cheese was simple enough - I just shredded some parm and tucked into the middle of these little beauties for it to get all melty.
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
rolls
|
- 4 grams Dry Active Yeast 1/2 package
- 250 grams 2% Milk warm
- 60 grams Granulated Sugar
- 560 grams All Purpose Flour
- 123 grams Eggs Room temperature
- 11 grams Salt
- 84 grams Butter, cold cubed
- 1 head garlic
- 3/4 cup Parmesan cheese Grated
- 1 1/2 tsp olive oil divided
Ingredients
|
|
- Start by proofing your yeast. Add the milk, yeast and sugar to your mixing bowl and give it a stir. If your milk isn't warm enough, put your mixing bowl over top of another bowl filled with hot water. You'll know it's warm enough if your yeast is able to bloom
- While you're waiting for your yeast to bloom, preheat your oven to 350 degrees fahrenheit. Cut a small amount off the top of your head of garlic, drizzle 1/2 tsp of the olive oil over the top and wrap in tin foil. Roast in the oven for about an hour. Once done, set aside to cool.
- Now that your yeast has bloomed, add the flour, eggs and salt. Mix on low for 5 minutes and then turn to high and mix for another 5 minutes.
- At this point, you'll want to add your cubed butter and mix on high for another 5 minutes until the dough comes together into a smooth mass and the sides of the bowl are clean.
- Once the dough is done mixing, transfer it to a bowl that has been greased with the rest of the olive oil so it won't stick. Cover the bowl with plastic wrap and allow the dough to bulk ferment for 1 hour.
- After the hour is up, divide the dough into 12-18 pieces. You can weight it, or try to eye ball it, which is what I did. After the dough has been divided, cover it with plastic wrap and allow it to rest for another 15 minutes before rolling it into the final shape.
- While you're waiting for your dough to rest, remove the now heavenly roasted garlic from the paper and transfer the golden cloves to a plate. Smash the cloves of garlic until you get a paste.
- Now that 15 minutes has passed, take each of your pieces of dough, roll them into a short log, and then flatten the log. On your now flat piece of dough, spread some of your delicious garlic paste and sprinkle with some parmesan cheese. Make sure you do leave some cheese for sprinkling over the top of the rolls though! Roll the dough up like a cinnamon roll and place in a muffin tin. Repeat for the remaining 11 rolls.
- For the final proof, cover your rolls in the tin with plastic wrap and allow them to rise for 45 minutes. 10 minutes before that time is up, preheat your oven to 375 degrees fahrenheit.
- When the 45 minutes is up, sprinkle the remaining parmesan cheese evenly over the rolls and bake for 20 minutes, or until golden.
Dividing the dough into 12 pieces still gives you a fairly large roll, so you could divide it up into 18 if you wanted, just make sure that you modify the bake time. Start with maybe 14 minutes and monitor from there!
You could also try working most of the parmesan cheese right into the dough just before the first proof. The cheesy goodness will get baked right into the bread!
After they were done, I could hardly wait to try my roasted garlic parmesan rolls! They were so delicious coming hot from the oven. When I pulled the still warm dough apart, the cheese got all melty and gooey and oh-so-delicious. The garlic wasn’t as strong as I originally thought it would be, but it still had a nice subtle flavour.
These roasted garlic parmesan rolls are great on their own. However, they’re also an awesome complement to dinner. Think how amazing it would be to use these rolls to sop up some gravy from a roast! MMMMM.
I can definitely see these roasted garlic parmesan rolls coming in handy for thanksgiving this year - lots of gravy to sop up there 🙂
Have you ever had something so amazing at a restaurant that just HAD to try and make it at home? Let me know in the comments!
xo, tess.
8 responses to “Roasted Garlic Parmesan Rolls”
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I feel like I can smell it already! I love that you include photos through the process, it helps me comprehend the recipe better 🙂
That you so much Paige, I’m glad they’re helpful!
Oh wow, these look and sound amazing! not tried bread recipes yet but this could be a good place to start.
Thank you so much Lisa, they would be a great start! It’s one of the first things we made in culinary school!
These look divine!!!
Thank you!
Wow! These look delicious and super melt-in-your-mouth!
Thanks Christine, they were 🙂