garlic and parmesan dinner rolls

Ingredients

• Servings: 8
• 1 (.25 ounce) package active dry yeast
• 1/2 cup all-purpose flour
• 1/2 teaspoon white sugar
• 1 cup warm water - 100 to 110 degrees f (40 to 45 degrees c)
• 1 teaspoon fine salt
• 1 tablespoon olive oil
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 1/2 tablespoons melted butter
• 2 cloves garlic, crushed
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 teaspoon ground black pepper, or to taste
• 1/4 teaspoon cayenne pepper, or more to taste
• 2 tablespoons freshly chopped italian parsley
• olive oil for brushing
• 1/4 cup freshly grated parmigiano-reggiano cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. cover and let rest in a warm place until bubbling, about 15 to 20 minutes.
• stir in salt, olive oil, and egg. mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
• punch down and scrape the dough from the sides of the bowl. turn a lightly floured surface. sprinkle with more flour and shape into a rectangle. roll out to an approximately 10x12-inch rectangle, about 1/2-inch thick. brush with melted butter; sprinkle with garlic, parmagiano-reggiano cheese, black pepper, cayenne, and parsley.
• press flat one long edge of the rectangle and brush with water. from the opposite end, roll evenly into a log. press the seam together to seal.
• cut into 8 rolls. transfer to a baking sheet, cut side up. if necessary, cut an ‘x' in the top of each roll to expose filling.
• preheat an oven to 400 degrees f (200 degrees c).
• brush each roll with olive oil. sprinkle with more cheese. cover and let rise until slightly puffed, about 20 to 30 minutes.
• bake in preheated oven until the tops are golden brown, about 20 minutes.