Parmesan Cheese Rolls Food

GARLIC AND PARMESAN DINNER ROLLS

Steps:

• 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 onto 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.

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.

SAVORY PARMESAN BITES

Steps:

• Heat oven to 350°F.
• Mix cream cheese and 3/4 cup Parmesan until blended.
• Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
• Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
• Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
• Bake 13 to 15 min. or until golden brown.

PARMESAN ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

EASY PARMESAN CRESCENTS

Steps:

• Heat oven to 375°F. Separate dough into 8 triangles. Sprinkle each with scant 1 teaspoon Parmesan cheese. Roll up each, starting at shortest side of triangle and rolling to opposite point.
• Place rolls, point side down, on ungreased cookie sheets; curve each into crescent shape. Brush each with beaten egg; sprinkle with remaining Parmesan cheese.
• Bake at 375°F. for 10 to 12 minutes or until golden brown. Serve warm.

CHEESY CHICKEN PARMESAN-STUFFED ROLLS RECIPE BY TASTY

Steps:

• Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
• Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
• Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
• Preheat oven to 425°F (220°C).
• Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
• Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
• Let cool slightly, sprinkle with chopped fresh basil, and serve.
• Enjoy!

GARLIC-PARMESAN ROLLS

Steps:

• Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.

GARLIC-PARMESAN PULL APART BREAD

Steps:

• Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
• Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
• Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
• Add the quartered rolls to the butter, and toss gently to coat.
• Add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
• Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color.
• Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
• Alow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and bake in a 350°F preheated oven.
• Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven.
• Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.
• Serve straight from the pan piping hot.

MAGLEBY'S ROLLS

Steps:

• Place mayo, cheese and butter in separate bowls,
• Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.
• Place roll into a well greased muffin tin (cheese side up).
• Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)
• Bake according to directions on the package.

3-INGREDIENT EASY PARMESAN ROLLS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Place butter in a microwave-safe bowl and heat for 1 minute, or until completely melted.
• Place grated Parmesan in a separate bowl.
• Dip each frozen roll completely in butter then roll in grated Parmesan until covered.
• Place rolls in a 9x13-inch baking dish sprayed with nonstick cooking spray and allow to rise for 3-5 hours, or until doubled in size.
• Bake for 15 minutes, or until golden brown.

HOMEMADE DINNER ROLLS - QUICK & EASY ITALIAN PARMESAN

Steps:

• In a large mixing bowl whisk together the water and granulated sugar. Whisk in the yeast and let stand a few minutes.
• Add 1 1/2 cups of flour, milk, egg, 2 tablespoons melted butter, Italian seasoning, garlic powder, and salt to the bowl and stir to combine (or use an electric mixer on medium speed).
• Next stir in 1/2 cup grated Parmesan cheese and another 2 cups of flour until a soft dough forms.
• Lightly flour a work surface, and knead the dough for a few minutes until the dough is smooth. Add a little flour as needed while you're kneading so the dough doesn't stick to your work surface.
• Add a little oil (such as olive oil or vegetable oil) to a large clean mixing bowl. Swirl the bowl around to coat the whole bowl lightly with the oil. Add the dough to the bowl, and turn the dough over to coat all sides of the dough.
• Cover the bowl, and place in a warm draft free place. Let the dough rise about 15 minutes.
• Punch the dough down. Divide the dough into about 15 pieces. Roll each into a ball and place on a well greased 13x9-inch baking pan.
• Gently brush the remaining 2 tablespoons of melted butter on top of the rolls. Sprinkle the remaining 1/4 cup of Parmesan cheese on top. Cover, and let the dough rise again for about 10 minutes.
• Meanwhile, preheat your oven to 375 degrees F.
• Remove the cover from the rolls. Bake the rolls at 375 degrees F for about 20-25 minutes or until the rolls are golden brown.

PARMESAN CHEESE ROLLS

Steps:

• Using a countertop mixer, add bread flour, yeast and salt; mix until well combined.
• Add warm (not hot) milk, honey and olive oil; mix on low speed for 3 minutes. (Tip: Just heat milk in microwave or on stovetop until lukewarm, but not hot. The ideal temperature for yeast fermentation is 80°F-100°F.)
• Add egg and increase speed to medium; continue mixing for 4-5 more minutes.
• Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise in a warm spot for 60 minutes. (Tip: I often let dough rise in my oven with just the oven light on. Just make sure to remove the dough before preheating the oven!)
• Transfer dough to a well-floured countertop; roll dough into a 9"x12" rectangle.
• Using a mixing bowl, combine Parmesan, provolone, dried basil and dried oregano; stir until well combined. Sprinkle this mixture evenly on top of the rolled dough.
• Starting with a long edge, roll dough into a tight log. Pinch seem to seal.
• Slice dough into 1½" thick pieces and place cut-side down on a parchment-lined baking sheet. (Note: Place slices ~3" apart.)
• Cover lightly with plastic wrap and let rise in a warm spot for 60 minutes.
• Preheat oven to 350°F.
• Bake rolls for 28-30 minutes, or until golden brown on top.

PARMESAN KAISER ROLLS

Steps:

• In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
• Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
• With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
• Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
• After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
• To form a roll, tie one rope into a loose knot; you want 3-inch "tails" on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
• Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
• Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.
• Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.

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.

PARMESAN ROLLS

Steps:

• In a small bowl sprinkle the yeast over 1 1/4 cups warm water, let it proof for 5 minutes, or until it is foamy, and stir in the oil. In a large bowl whisk together 3 1/2 cups of the flour, the salt, and the Parmesan, stir in the yeast mixture, and turn the dough out onto a floured surface. Knead the dough, incorporating as much of the remaining 1/2 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it into an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk. Turn the dough out onto a floured surface, divide it into a 12 equal pieces, and form each piece into a ball. Transfer the rolls to a lightly oiled baking sheet and let them rise, covered loosely with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk. Bake the rolls in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden.

PARMESAN PUFFS

Steps:

• Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
• Whisk together eggs, paprika, and half the parmesan cheese.
• Cut the puff pastry in 1 inch squares.
• Brush with egg parmesan mixture.
• Place each square 1/2 inch apart.
• Sprinkle with additional parmesan cheese.
• Bake for 10 minutes until golden brown.

PARMESAN CHEESE ROLLS

Steps:

• Combine 2 cups flour, yeast, sugar, salt, and Italian seasoning.
• Separately, heat milk, water, and butter until 120 degrees.
• Combine both mixtures. Stir in egg and remaining flour. Knead 5 minutes
• Let rise 15 mins in warm oven.
• Divide into 15-20 balls.
• Dip each one into butter and then into parmeasean cheese.
• Place into greased 13X9 pan.
• Let rise 15 minutes.
• Bake 375 20-25 minutes.