Garlic Herb Parmesan Buns Food

GARLIC-HERB PARMESAN ROLLS

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface; divide into 16 balls. Line a baking sheet with foil and grease the foil. Center 1 roll near the top of prepared baking sheet. Arrange rolls snugly into 4 additional rows, adding 1 more roll for each row, forming a tree., Center remaining ball under tree for trunk. Cover and let rise until doubled, about 1 hour. , Brush rolls with butter. Combine cheese and Italian seasoning and sprinkle over rolls. Sprinkle with salt. Bake at 350° for 20-25 minutes or until golden brown. Serve warm.

HERBED GARLIC PARMESAN DINNER ROLLS

Steps:

• Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
• In a small microwave safe bowl, heat water, sugar, butter and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it's not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
• In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
• Add 3 1/2 cups of flour, the salt, parsley, oregano, garlic, and the beaten egg. Mix with the dough hook on the lowest or "stir" setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
• When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
• Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
• When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
• While waiting, make the garlic butter: In a small sauce pan, melt the butter over medium heat. Add the garlic cloves and cook for 1 minute, until garlic is fragrant. Add the parsley and oregano, stirring frequently, and cook for 30 seconds. Remove from heat and discard garlic cloves.
• When the rolls are done rising, brush each one with the garlic butter and top with the grated parmesan cheese.
• Bake for 13-15 minutes, until cooked through and the tops are golden. Remove and brush with the remaining garlic butter. Garnish with fresh parsley and serve warm.

PARMESAN GARLIC ROLLS

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
• Cover and let dough rest 10 minutes in bowl.
• Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
• Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
• Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

ONE HOUR GARLIC HERB DINNER ROLLS

Steps:

• Place 4 tablespoons of butter, milk, and water in a 2 cup microwave-safe measuring cup. Heat on high for 1 minute. The milk mixture should be warm to the touch, about 110-115ºF. Continue to heat in 10-15 second intervals until the milk mixture reaches that temperature. If it's too hot, just let it cool.
• In the bowl of an electric mixer fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley and just stir to combine.
• Start the machine on the 'stir' setting and slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. After the first 1-2 minutes the dough should start pulling away from the sides of the bowl, if it doesn't add an additional ¼ cup of flour and let the mixer run for another minute, if the dough still hasn't formed into a ball, add the remaining ¼ cup of flour. You may or may not need to add the additional flour. I didn't.
• Remove the dough from the hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is rising, position a rack in the center of the oven and preheat the oven to 180ºF. Spray a 9x13 baking dish with cooking spray, set aside.
• Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 12 or 16 equal pieces. You can weigh the dough to make it more accurate but I usually just eyeball it. Fold the seams in and roll into a smooth ball. Place the dough seam side down into the prepared baking dish. Repeat with the remaining dough.
• Using a pastry brush, brush water on the tops of the rolls so they don't dry out in the oven. Turn the oven OFF and place the baking dish in the oven. Allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP.
• Remove the baking dish from the oven and place on the counter while you preheat the oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. Baking time will be slightly shorter if you made them into 16 rolls (around 14-18 minutes). Prepare the garlic butter sauce (step #8) in the last 5-7 minutes while the rolls are still in the oven.
• In a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, heat over medium heat. When the butter melts and you can smell the garlic, add the remaining tablespoon of chopped parsley. Add a pinch of salt and stir. Brush the tops of the prepared rolls with garlic butter mixture. Serve warm.

GARLIC AND HERB PARMESAN BUNS (ABM)

Steps:

• Place all ingredients in bread machine as per directions from your unit.
• Program to dough cycle, GO!
• Once done, place dough onto lightly oiled surface and cut into 8 pieces.
• Shape into balls.
• Place on greased cookie sheet , flatten slightly.
• Let rise in warm area until doubled.
• Preheat oven to 400°F; brush buns with water, sprinkle top with a little bit of cheese, or for change a bit of garlic powder, Italian herbs, or for a kicker spicy herb. Bake 15 min or until lightly browned.
• Serve warm or cool completely.
• Can be frozen in double wrapped sealed container bag or ziploc. remember to take out as much air as possible. Good for a month.
• To reheat: thaw completely and put into warmed oven for homey smells and freshness.

GARLIC HERB ROLLS

Steps:

• In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes. , Grease six muffin cups with the butter. Combine the garlic powder, cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes. , Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

SOFT PARMESAN DINNER ROLLS

Steps:

• In a small bowl, lightly beat 2 of the eggs with a fork and set aside.
• In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100° and 105° -- too hot and it will kill the yeast - and the rolls won't rise). Use a conventional whisk to whisk together the yeast and the milk. Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese. Whisk together to combine.
• Add the remaining 3 1/2 cups of bread flour and place the mixing bowl in the stand mixer. Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic.
• Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough. Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size.
• Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11" x 15") or use two smaller pans. Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball. Place in the pan so that the dough balls do not touch.
• Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour. When the dough has doubled in volume, remove it from the oven and preheat the oven to 375°.
• Lightly beat the remaining egg and brush it over the rolls. The egg wash gives the rolls a sheen. When the oven is hot, bake the rolls for 20 minutes.
• Remove the rolls from the oven and brush with melted butter. Sprinkle with parmesan cheese and parsley. Serve.

GARLIC-HERB PARMESAN BUNS

Steps:

• Place all ingredients in bread machine pan, starting with water and butter, then dry ingredients, then yeast on top. Program dough cycle and press start.
• Turn dough out onto lightly floured surface. Cut into 12 pieces and shape into smooth balls. Place on greased baking sheet (or parchment) and flatten slightly. Let rise in a warm place 45 minutes or until doubled.
• Preheat oven to 400°F Brush buns with water and sprinkle tops with a pinch of parmesan cheese. Bake 15 minutes or until lightly browned. Serve warm or cool completely on wire racks.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.