Garlic Parmesan Pull Apart Rolls

$- 3 cups all-purpose flour - 2 teaspoons instant yeast - 1 teaspoon salt - 3 tablespoons sugar - 1 cup warm water (about 110°F) - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 2 tablespoons fresh parsley, chopped - 1/2 teaspoon Italian seasoning - Extra flour for dusting To ensure success, I suggest using a kitchen scale. Weigh the flour for accuracy. If you don’t have a scale, use the spoon and level method. Spoon flour into a measuring cup and level it off. Avoid packing the flour down. For the water, use a thermometer to check the temperature. Warm water helps with yeast activation. Too hot or too cold can affect rising. You can swap all-purpose flour for bread flour if you want chewier rolls. Use active dry yeast instead of instant yeast. Just activate it in warm water first. If you don’t have Parmesan cheese, try Pecorino Romano or even mozzarella for a different flavor. Fresh parsley can be replaced with dried herbs, but cut the amount in half. For a kick, add red pepper flakes in the garlic mix. To start, gather your ingredients. You will need warm water, sugar, instant yeast, flour, and salt. In a large bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for about five minutes. This helps the yeast activate. You will see bubbles form; this means it’s ready. Next, add the melted butter to the yeast mixture and stir well. Then, add the flour and salt. Mix until it forms a shaggy dough. Now, knead the dough on a floured surface. Do this for about five to seven minutes. You want it smooth and elastic. Once ready, place the dough back in the bowl and cover it with a damp cloth. Let it rise in a warm spot for about one hour, or until it doubles in size. After the dough rises, it’s time to shape it. Punch down the dough gently to release air. Divide it into twelve equal pieces. Roll each piece into a small ball. This step is fun and helps create those pull-apart rolls. In another bowl, mix minced garlic, chopped parsley, Italian seasoning, and half of the grated Parmesan cheese. Dip each ball of dough into this garlic mixture. Make sure each ball is coated well. Then, stack the balls in a greased 9x5-inch loaf pan. Place them on top of each other. Once all balls are in the pan, brush melted butter on top. Sprinkle the rest of the Parmesan cheese. Cover the pan and let it rise for another thirty minutes. Preheat your oven to 350°F (175°C) while the rolls are rising. After thirty minutes, it’s time to bake. Place the loaf pan in the oven and bake for 25 to 30 minutes. You want them golden brown. To check if they are done, tap the tops, and they should sound hollow. When finished, take them out and let them cool for about five minutes. This helps them set. After cooling, carefully remove the rolls from the pan. Enjoy them warm, perhaps with some melted butter for dipping. They are a perfect treat for any meal! Kneading helps develop gluten in your dough. This makes your rolls soft and chewy. Knead the dough on a floured surface for about 5 to 7 minutes. Use the palms of your hands to push and fold the dough. If the dough feels sticky, add a bit more flour. Look for a smooth and elastic texture. This is the sign that your dough is ready. A good rise makes your rolls fluffy. Use warm water when mixing your yeast. The water should be about 110°F. This temperature helps the yeast activate quickly. Cover the dough with a damp cloth while it rises. Place it in a warm spot, away from drafts. Let it rise until it doubles in size, which takes about 1 hour. One common mistake is not kneading enough. This leads to dense rolls. If your dough does not rise, check the yeast. It should be fresh and active. If it’s old, your rolls won’t rise well. Another mistake is overbaking. Keep an eye on the rolls and tap the tops. If they sound hollow, they are done. Lastly, don’t skip the second rise. It helps the rolls become light and fluffy. {{image_2}} You can change the cheese in these rolls for fun. Mozzarella adds a stretchy bite. It melts beautifully and pairs well with garlic. Cheddar offers a sharp flavor that contrasts nicely with the rich butter. Choose your favorite cheese for a unique twist. Instead of parsley, try using oregano or thyme. Oregano gives a warm, earthy taste. Thyme offers a subtle sweetness that enhances the garlic flavor. Feel free to mix herbs for a more complex taste. Fresh herbs work best, but dried ones can also add good flavor. If you want a sweet version, consider adding honey or cinnamon. A touch of honey brings a nice sweetness without overpowering the garlic. You can also sprinkle cinnamon over the dough balls for a cozy flavor. This will create a fun dessert-like roll that surprises everyone! To keep your garlic Parmesan pull apart rolls fresh, store them in an airtight container. This prevents moisture loss and keeps them soft. You can also wrap them in plastic wrap or foil. If you plan to eat them within two days, leave them at room temperature. For longer storage, place the container in the fridge. However, keep in mind that refrigeration may dry them out a bit. Freezing is an excellent way to save leftovers. Allow the rolls to cool completely first. Then, wrap each roll tightly in plastic wrap. Place the wrapped rolls in a freezer bag, squeezing out as much air as possible. They can last up to three months in the freezer. When you're ready to eat them, simply remove the desired amount and let them thaw in the fridge or at room temperature. To reheat your rolls, preheat the oven to 350°F (175°C). Place the rolls on a baking sheet, and cover them with foil to keep them moist. Heat for about 10-15 minutes or until warm. If you want a crispier top, remove the foil for the last few minutes of baking. You can also microwave the rolls for a quick reheat. Just place one roll on a microwave-safe plate and heat for about 10-15 seconds. Enjoy your warm, tasty rolls! Let the dough rise for about 1 hour. It needs to double in size. This time allows the yeast to work its magic. If your kitchen is warm, it may rise faster. If it's cold, it may take longer. Always check the size, not the clock. Yes, you can use whole wheat flour. This will change the texture and flavor slightly. Whole wheat flour gives a nuttier taste. You may need a bit more water. Start with the same amount and adjust as needed. If you don’t have instant yeast, use active dry yeast instead. Just proof it first. Mix it with warm water and sugar for about 5 minutes. After it becomes frothy, mix it into your dough. The rise time may be longer, so keep an eye on it. Serve these rolls warm for the best taste. Arrange them in a nice bread basket. Top with extra parsley for a pop of color. You can also offer melted butter for dipping. These rolls are perfect for any meal or snack. Making Garlic Parmesan Pull Apart Rolls is simple and fun. You start with key ingredients, then shape and bake the dough. Use tips to avoid mistakes and get the best rise. Variations let you add cheese or herbs for extra flavor. Store your rolls well to keep them fresh. For any questions, we covered the most common ones. Enjoy your baking journey! You’ll impress everyone with your tasty rolls.$

Discover the irresistible goodness of Garlic Parmesan Pull Apart Rolls! With just a few simple ingredients, you can create these warm, cheesy delights that are perfect for any occasion. Follow our easy step-by-step recipe and impress your friends and family with this delicious treat. Don't miss out on the buttery garlic flavor—click through to explore the full recipe! #GarlicParmesanRolls #BakingAddict #HomemadeBread #ComfortFood

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Ingredients

3 cups all-purpose flour

2 teaspoons instant yeast

1 teaspoon salt

3 tablespoons sugar

1 cup warm water (about 110°F)

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

1/2 teaspoon Italian seasoning

Extra flour for dusting

Instructions

In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes, until it becomes frothy.

Add the melted butter to the yeast mixture and stir to combine.

Slowly add the flour and salt to the yeast mixture, mixing until a shaggy dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.

Place the kneaded dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

Preheat your oven to 350°F (175°C).

In a small bowl, mix the minced garlic, chopped parsley, Italian seasoning, and half of the grated Parmesan cheese.

Once the dough has risen, punch it down and divide it into 12 equal pieces.

Roll each piece into a small ball and then dip into the garlic mixture.

Assemble the balls in a greased 9x5-inch loaf pan, stacking them on top of each other.

After all the dough balls are arranged in the pan, brush any remaining melted butter over the top, and sprinkle the rest of the Parmesan cheese on top.

Cover the pan and let the dough balls rise for another 30 minutes.

Bake in the preheated oven for 25-30 minutes or until golden brown and the tops sound hollow when tapped.

Remove from the oven and let cool for about 5 minutes before removing from the pan.

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 12 rolls

- Presentation Tips: Serve the rolls warm, arranged in a bread basket with an extra sprinkle of parsley on top for color, and offer a small bowl of melted butter for dipping.