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- 3 cups all-purpose flour - 1 packet (2 ¼ teaspoons) instant yeast - 1 teaspoon sugar - 1 teaspoon salt - 1 cup warm water (around 110°F or 45°C) - 3 tablespoons olive oil - 4 cloves garlic, finely minced - ½ cup grated Parmesan cheese - ¼ cup fresh parsley, finely chopped - 1 teaspoon dried Italian herbs (optional) - 2 tablespoons melted butter These ingredients come together to create the softest, most flavorful rolls. The flour is the base, giving the rolls structure. The instant yeast helps the dough rise quickly. A bit of sugar feeds the yeast, while salt adds flavor. Warm water is key; it wakes up the yeast. Olive oil keeps the rolls moist. Garlic brings a robust flavor, while Parmesan cheese adds a rich, salty kick. Fresh parsley gives a pop of color and freshness. If you like Italian flavors, add the dried Italian herbs. Finally, melted butter adds richness and helps the rolls brown beautifully. Each ingredient plays a role in making these rolls simply irresistible. You can adjust the garlic for more or less flavor. Also, feel free to swap in other herbs you enjoy. This recipe is all about personal taste and enjoying the process! {{ingredient_image_2}} To start, pour warm water into a large bowl. Add sugar and sprinkle the instant yeast over the top. Let it sit for about 5 minutes. You will see bubbles and froth forming. This means the yeast is alive and ready. Next, stir in the olive oil and salt. Then, add one cup of flour. Mix until you have a smooth batter. Gradually add the rest of the flour, about ½ cup at a time. Knead the dough for 5-7 minutes. It should feel soft and elastic when you’re done. Now, lightly grease a clean bowl with olive oil. Place the kneaded dough inside. Cover it with a damp cloth and let it rise in a warm spot. This should take about 1 hour or until the dough doubles in size. Once the dough has risen, gently punch it down. This will release any air bubbles. Divide the dough into 12 equal pieces and roll each piece into a smooth ball. In a medium bowl, mix minced garlic, melted butter, grated Parmesan cheese, parsley, and optional dried Italian herbs. Take each dough ball and dip it into this mix. Make sure each ball is well-coated. Arrange the coated dough balls in a greased bundt pan or round cake pan. Stack them to create a nice look. Cover the pan with a cloth and let the rolls rise again for about 30 minutes. Preheat your oven to 375°F (190°C). After the rolls have risen, bake them for 25-30 minutes. They should be golden brown on top. Let them cool in the pan for a few minutes before serving. - Knowing when the dough is ready: Your dough should feel soft and smooth. It should spring back when you poke it. If it feels sticky, add a bit more flour. - Importance of kneading: Kneading helps develop gluten. This gives your rolls a nice structure. Aim to knead for about 5-7 minutes. Don’t rush; it makes a big difference! - Utilizing fresh vs. dried herbs: Fresh herbs give a bright taste. If you use dried herbs, reduce the amount. They are more potent. For garlic, fresh is best. Mince it finely for the most flavor. - Tips for garlic preparation: Crush garlic cloves with a knife. This releases more oils and flavor. Then, mince it finely. You want that strong garlic punch in every bite! - Monitoring baking time: Set a timer for 25 minutes. Check for a golden color. If they aren’t brown, give them a few more minutes. - Recognizing doneness signs: The rolls should sound hollow when tapped. You can also check the internal temperature. It should be around 190°F (88°C). This means they’re done! Pro Tips Yeast Activation: Ensure your water temperature is around 110°F (45°C) to properly activate the yeast without killing it. Too hot or too cold water can affect the dough's rise. Kneading Technique: Knead the dough until it's smooth and elastic. This develops the gluten, which is essential for the bread's structure and texture. Flavor Infusion: For an even more robust flavor, let the garlic and butter mixture sit for 10-15 minutes before coating the dough balls, allowing the garlic to infuse the butter. Serving Suggestion: Serve the rolls warm with a side of marinara sauce or garlic butter for dipping. They’re perfect as an appetizer or a side dish! {{image_4}} To make your garlic Parmesan pull-apart rolls even tastier, try adding herbs. Rosemary or thyme will bring a fresh twist. You can mix them into the dough or sprinkle them on top before baking. Cheese is another great addition. Try using mozzarella or cheddar for a gooey texture. Each cheese will give your rolls a unique flavor. If you need a gluten-free option, you can switch the flour. Use a gluten-free all-purpose blend instead. Make sure it has xanthan gum for the best results. You might need to adjust the yeast and water. Start with less water, as gluten-free flour can absorb more moisture. These rolls pair well with dips. Marinara sauce is a classic choice, but garlic butter is also great. You can serve them with a side salad or soup for a complete meal. Try adding a cheese platter for a fun appetizer spread. The rolls are perfect for sharing! To keep your leftover Garlic Parmesan pull-apart rolls fresh, wrap them tightly in plastic wrap. Place them in an airtight container or a resealable bag. This helps keep them from drying out. Store the rolls in the fridge for up to three days. If you want to save them longer, freezing is a great option. For freezing, let the rolls cool completely first. Then, wrap each roll in plastic wrap, followed by aluminum foil. This double-wrap prevents freezer burn. You can store them in the freezer for up to three months. When you want to enjoy your rolls again, reheating is easy. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes, until warmed through. If you prefer the microwave, place a roll on a plate and cover it with a damp paper towel. Heat for about 15-20 seconds. This helps keep the rolls soft and warm. Just be careful not to overheat, or they may become tough. Garlic Parmesan pull-apart rolls stay fresh for about 3 days at room temperature. Store them in an airtight container. In the fridge, they last up to a week. For longer storage, freeze them. Wrap the rolls tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. Yes, you can make the dough ahead. Prepare the dough and let it rise as directed. After the first rise, punch it down and wrap it tightly. Store it in the fridge for up to 24 hours. When ready, let it sit at room temperature for about 30 minutes before shaping the rolls. This helps the dough rise again. If you don’t have Parmesan cheese, try using Pecorino Romano. It has a similar flavor but is saltier. Another option is to use mozzarella for a milder taste. Nutritional yeast is also a great choice for a dairy-free version. It adds a cheesy flavor without the dairy. Yes, you can use active dry yeast. However, you need to activate it first. Mix it with warm water and sugar and let it sit for about 5-10 minutes. Once it becomes frothy, add it to your dough. Adjust the rising times as active dry yeast may take longer to rise than instant yeast. You now have a clear path for making garlic Parmesan pull-apart rolls. We covered every step from needed ingredients to variations, storage, and reheating advice. Remember, the key is in the dough's texture and baking time. Use fresh herbs for the best taste and enjoy these rolls with your favorite dips. You can make them ahead and store them easily. I hope you feel ready to create this delicious treat and impress your friends and family!

Garlic Parmesan Pull-Apart Rolls

Deliciously soft and flavorful pull-apart rolls infused with garlic and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Appetizer
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 packet instant yeast (2 ¼ teaspoons)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (around 110°F or 45°C)
  • 3 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, finely chopped
  • 1 teaspoon dried Italian herbs (optional but recommended)
  • 2 tablespoons melted butter

Instructions
 

  • In a large mixing bowl, pour the warm water, then add the sugar and sprinkle the instant yeast over the top. Allow this mixture to rest for about 5 minutes until you see bubbles and froth forming, indicating the yeast is active.
  • Next, stir in the olive oil and salt, followed by one cup of flour. Mix this together until you have a smooth batter-like consistency.
  • Gradually incorporate the remaining flour, adding it about ½ cup at a time, kneading the dough with your hands or using a stand mixer fitted with a dough hook. Knead for about 5-7 minutes until the dough becomes soft, smooth, and elastic.
  • Lightly grease a clean bowl with olive oil, place the kneaded dough into the bowl, cover it with a damp cloth, and let it rise in a warm environment for approximately 1 hour, or until it has doubled in size.
  • Preheat your oven to 375°F (190°C).
  • Once risen, gently punch down the dough to release any air bubbles. Divide the dough into 12 equal portions and roll each portion into a smooth ball.
  • In a medium bowl, vigorously mix the minced garlic, melted butter, grated Parmesan cheese, chopped parsley, and optional dried Italian herbs until well combined.
  • Take each dough ball and dip it into the garlic-Parmesan mixture, ensuring they are thoroughly coated in the flavorful mixture.
  • Carefully arrange the coated dough balls in a greased bundt pan or a round cake pan, stacking them as you go to create a delightful rustic appearance.
  • Cover the pan with a cloth and allow the assembled rolls to rise for an additional 30 minutes.
  • Once the dough has risen again, place the pan into the preheated oven and bake for 25-30 minutes, or until the rolls are beautifully golden brown on top.
  • After baking, let the rolls sit in the pan for a few minutes before inverting onto a serving plate.

Notes

Serve warm with extra melted butter and marinara sauce for dipping.
Keyword baking, garlic, Parmesan, pull-apart, rolls