Soft and Fluffy Garlic Parmesan Dinner Rolls

Pan of garlic parmesan dinner rolls surrounded by a wedge of parmesan on a grater, a dish of butter, garlic bulbs, and chopped parsley.

RATE THIS RECIPE

Ratings

Print Pin

Soft and Fluffy Garlic Parmesan Dinner Rolls

These fluffy garlic Parmesan dinner rolls combine the pillowy softness of milk bread with the buttery richness of a classic dinner roll and the garlicky, cheesy finish of a garlic knot. A simple tangzhong starter keeps the crumb moist and tender with just the right amount of chew, while a flavorful garlic butter topping gets brushed on warm so it seeps into every nook and cranny. They’re easy to make ahead and perfect for Thanksgiving, Christmas, Easter, or any special dinner.

Prep Time: 30

Cook Time: 28

Total Time: 3 58

Servings: 12 rolls

Calories: 276kcal

Author: Nicole Gaffney

Ingredients

For the Tangzhong

½ cup whole milk (113 g)
3 tablespoons all-purpose flour (23 g)

For the Dough

¾ cup whole milk (170 g), cold
1 egg large
3 ½ cups plus 1 tablespoon all-purpose flour (427 g)
2 tablespoons granulated sugar (25 g)
2 ¼ teaspoons instant yeast (7 g)
1 tablespoon Diamond Crystal kosher salt (9 g) or 1 ½ teaspoons fine sea salt*
4 tablespoons unsalted butter (57 g), very soft

For the Topping

6 tablespoons unsalted butter (85 g)
3 garlic cloves medium size, finely chopped
½ teaspoon kosher salt
¼ teaspoon garlic powder
1 tablespoon fresh Italian parsley finely chopped
½ cup Parmigiano Reggiano cheese (about 1½ ounces), finely grated

Instructions

Make the Dough

Make the tangzhong by whisking ½ cup of milk with 3 tablespoons of flour in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened into a smooth paste and the whisk leaves visible lines across the bottom, about 2-3 minutes.
½ cup whole milk, 3 tablespoons all-purpose flour
Remove the saucepan from the heat and immediately whisk in the remaining ¾ cup milk. Transfer the mixture to the bowl of a stand mixer and let cool until lukewarm, then whisk in the egg.
¾ cup whole milk, 1 egg
Add the remaining flour, sugar, yeast, and salt. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms and no dry flour remains, about 2 minutes. Cover and let rest for 15 minutes so the flour can hydrate.
3 ½ cups plus 1 tablespoon all-purpose flour , 2 tablespoons granulated sugar, 2 ¼ teaspoons instant yeast, 1 tablespoon Diamond Crystal kosher salt
Knead on medium-low speed until the dough begins to look smoother and more elastic, about 4 minutes.
Add 4 tablespoons of the softened butter, 1 tablespoon at a time, allowing each addition to blend into the dough before adding the next.
4 tablespoons unsalted butter
Continue kneading until the dough is smooth, stretchy, and slightly tacky, about 4-6 minutes. It should not stick to the sides of the bowl but may stick to the bottom a little.
Transfer the dough to a lightly buttered bowl and turn it to coat. Cover and let rise in a warm place until increased by about 75-100% and very puffy, about 60-90 minutes.

Shape and Bake the Rolls

Butter a 9-by-13-inch baking pan. Turn the dough onto a clean work surface and divide it into 12 equal pieces, about 70-75 grams each.
Gently flatten each piece, then gather the edges underneath and pinch them together in the center. Place seam-side down, then roll it in small circles against the counter to create a smooth, taut ball.
Arrange the rolls in the prepared pan in four rows of three. Cover and let rise until touching, visibly swollen, and slow to spring back when gently pressed, about 45-75 minutes.
Preheat the oven to 350°F toward the end of the rising time.
Bake until evenly golden and the center rolls feel set but remain soft, about 25-28 minutes. An instant-read thermometer inserted into a center roll should register about 188-190°F. Do not overbake.

Make the Topping

While the rolls bake, melt the remaining 6 tablespoons of butter in a small saucepan over low heat. Add the chopped garlic and remaining ½ teaspoon kosher salt. Cook until the garlic is completely softened but still pale, about 3-5 minutes.
6 tablespoons unsalted butter, 3 garlic cloves, ½ teaspoon kosher salt
Stir in the garlic powder and cook for 30 seconds. Remove from the heat and stir in the parsley.
¼ teaspoon garlic powder, 1 tablespoon fresh Italian parsley
Immediately brush the hot rolls with about half of the garlic butter, concentrating on the liquid so it can soak into the surface. Let stand for 1 minute.
Brush with the remaining butter, distributing the softened garlic and parsley evenly. Sprinkle the Parmesan generously over the wet rolls and serve warm.
½ cup Parmigiano Reggiano cheese

Notes

Use a scale to weigh your ingredients for the most accurate measurements.
For an overnight rise, transfer the kneaded dough to a lightly buttered bowl, cover tightly, and refrigerate immediately for 8-18 hours. Divide and shape the dough while cold, then let the rolls rise until touching and very puffy, about 1½ - 2½ hours.
If the tops are getting way too dark before the center is properly cooked, loosely tent with foil for the remaining baking time.
Avoid adding any extra flour to the dough unless it remains paste-like after the full kneading time.
To mix by hand, stir the dough with a sturdy wooden spoon until no dry flour remains, then rest for 15 minutes. Knead on an unfloured counter until smoother, about 6-8 minutes. Work in the softened butter 1 tablespoon at a time, then continue kneading until smooth and elastic, about 8-10 minutes. Use a bench scraper and lightly butter your hands rather than adding flour.
Keep the garlic pale as it cooks; do not let it get brown.

Nutrition