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- 3 cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - 1 cup warm water (about 110°F) - 2 tablespoons granulated sugar - 1 teaspoon salt - ¼ cup unsalted butter, melted - 4 cloves garlic, minced - ½ cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 tablespoon fresh parsley, chopped (for garnish) You can change some ingredients to fit your needs. If you want, use whole wheat flour instead of all-purpose flour. This makes the rolls healthier. You can also swap active dry yeast for instant yeast. Just skip the foaming step with water and sugar. For a dairy-free version, use vegan butter and nutritional yeast instead of Parmesan. Using fresh ingredients makes a big difference. Choose fresh garlic for the best flavor. Check the expiration date on your yeast. Old yeast may not rise well. When buying flour, look for a sealed bag. Store it in a cool, dry place to keep it fresh. For the best taste, use freshly grated Parmesan instead of the pre-grated kind. This adds more flavor to your rolls. {{ingredient_image_1}} First, I prepare the yeast mixture. I take a small bowl and add one cup of warm water. The water should feel warm to the touch, about 110°F. Next, I stir in two tablespoons of granulated sugar and one packet of active dry yeast. I give it a gentle stir and let it sit for about five to ten minutes. This time allows the yeast to activate. I know it's ready when the mixture becomes foamy. While the yeast works, I grab a large mixing bowl. I add three cups of all-purpose flour and one teaspoon of salt. I mix these dry ingredients well. Then, I make a well in the center of the flour. I pour in the yeast mixture along with a quarter cup of melted unsalted butter. I mix everything until a dough starts to form. To develop the dough, I knead it on a floured surface for about five to seven minutes. I want it to feel smooth and elastic. Once done, I place the dough in a greased bowl. I cover it with a damp cloth and let it rise in a warm spot for one hour. The dough should double in size during this time. After the dough rises, I punch it down to release the air. Then, I divide it into small pieces, about one inch each. In a bowl, I mix four minced garlic cloves, one teaspoon of dried oregano, one teaspoon of garlic powder, and half a cup of grated Parmesan cheese. I toss the dough pieces in this flavorful mix to coat them well. Now, I arrange the coated dough pieces in a greased bundt pan or casserole dish, layering them if needed. Before baking, I sprinkle the remaining Parmesan cheese on top. I preheat my oven to 375°F (190°C) and bake the rolls for 25 to 30 minutes. They should turn golden brown and sound hollow when tapped. After baking, I remove them from the oven and let them cool slightly. A brush of melted butter and a sprinkle of fresh parsley finish them off beautifully. When making Garlic Parmesan Pull Apart Rolls, a few mistakes can ruin your results. Here are some to watch out for: - Using cold water: Always use warm water around 110°F. Cold water can halt yeast growth. - Not proofing the yeast: Let the yeast sit until foamy. This ensures it is active. - Skipping kneading: Knead the dough well for 5-7 minutes. This builds the gluten needed for structure. - Overcrowding the pan: Give the rolls space to rise. If they are too close, they won’t get fluffy. To get soft and fluffy rolls, focus on these steps: - Knead the dough well: This helps activate gluten, giving the rolls a nice rise. - Let it rise: Allow the dough to double in size. A warm environment is best for rising. - Don’t rush baking: Bake until golden brown. Underbaking can lead to a doughy texture. - Brush with butter: After baking, brush with melted butter. This adds flavor and helps keep the rolls soft. To maintain that soft, fluffy texture after baking, follow these tips: - Cover while cooling: Place a clean cloth over the rolls right after baking. This traps steam and keeps them soft. - Serve warm: These rolls taste best fresh from the oven. Enjoy them soon after baking. - Store properly: If you have leftovers, store them in an airtight container. This helps keep moisture in. - Reheat gently: If reheating, use a low temperature. This prevents drying out the rolls. Pro Tips Use Fresh Garlic: Freshly minced garlic provides a more robust flavor compared to pre-minced options. It enhances the aroma and taste of the rolls. Don’t Rush the Rising: Allow the dough to rise fully until it has doubled in size. This step is crucial for achieving light and fluffy rolls. Experiment with Cheese: While Parmesan is classic, feel free to mix in other cheeses like mozzarella or cheddar for a different flavor profile. Store Properly: To keep the rolls soft, store them in an airtight container at room temperature for up to 2 days. Reheat before serving for the best texture. {{image_2}} You can switch up the cheese in your rolls. Instead of Parmesan, try using mozzarella for a stretchy, gooey texture. Cheddar adds a sharp taste, while feta gives a tangy kick. Mixing different cheeses is fun too! Just keep the amount around ½ cup to stay balanced. Herbs and spices can change the whole dish. Try adding rosemary or thyme for a fresh taste. If you love heat, sprinkle in some red pepper flakes. You can also mix in Italian seasoning for an extra flavor boost. The garlic powder and oregano in the recipe work well with these additions. You can enjoy these rolls gluten-free! Just swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum, as it helps with texture. The rest of the ingredients stay the same. Keep an eye on baking time, as gluten-free rolls may need a few extra minutes. To keep your Garlic Parmesan Pull Apart Rolls fresh, store them in an airtight container. You can also wrap them tightly in plastic wrap or aluminum foil. This keeps them soft and tasty. Place the container in a cool, dry place. They will last for about 2-3 days. If you want them to last longer, consider freezing them. When you want to enjoy your leftover rolls, reheating is simple. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes. You can also use a microwave. Just heat them for about 15-20 seconds. Enjoy them warm for the best taste. Freezing these rolls is a great option for meal prep. First, let the rolls cool completely. Then, wrap each roll in plastic wrap. Place the wrapped rolls in a freezer bag or airtight container. This helps prevent freezer burn. You can freeze them for up to 3 months. When you're ready to eat, thaw them in the fridge overnight. Reheat as described above, and enjoy! Yes, you can use instant yeast in this recipe. Instant yeast works faster and does not need to be dissolved in water. Just mix it directly with the flour. Use the same amount as active dry yeast, which is 2 ¼ teaspoons. Your rolls will still be fluffy and tasty! These rolls are great on their own, but you can pair them with many dishes. Try serving them with: - Soups, like tomato or minestrone - Salads, especially Caesar or mixed greens - Pasta dishes, such as Alfredo or marinara - Dipping sauces, like marinara or garlic butter Garlic Parmesan Pull Apart Rolls stay fresh for about 2 to 3 days when stored properly. Keep them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. They will last for up to 3 months in the freezer. Just thaw and reheat when you’re ready to enjoy! You now know how to make garlic parmesan pull-apart rolls from scratch. We covered the key ingredients, including substitutions and tips for fresh items. I shared step-by-step instructions for preparing and shaping the dough. You learned vital tips to avoid common mistakes and keep your rolls soft. We also explored tasty variations and proper storage methods. With practice, you can create delightful rolls for any meal. Enjoy this tasty treat and share it with others. Happy baking!

Garlic Parmesan Pull Apart Rolls

Delicious and fluffy pull-apart rolls infused with garlic and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 150 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 cup warm water (about 110°F)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 0.25 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and melted butter.
  • Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
  • Preheat the oven to 375°F (190°C).
  • Punch down the risen dough and divide it into small, equal pieces (about 1 inch in size).
  • In a bowl, mix the minced garlic, oregano, garlic powder, and half of the Parmesan cheese together. Toss the dough pieces in this mixture, ensuring they are evenly coated.
  • Arrange the dough pieces in a greased bundt pan or a casserole dish, layering them if necessary.
  • Sprinkle the remaining Parmesan cheese evenly on top of the rolls before baking.
  • Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped.
  • Remove the rolls from the oven and let them cool slightly. Brush with melted butter and garnish with fresh parsley before serving.

Notes

Serve these rolls warm in a basket lined with a cloth to keep them warm and fluffy. Drizzle melted garlic butter on top for added flavor.
Keyword baking, garlic, parmesan, rolls