Garlic Parmesan Pull-Apart Dinner Rolls

Looking for a fluffy and flavorful dinner roll? Here it is. They're topped with melted butter, garlic, and parmesan making them a great complement to any meal!

Garlic Parmesan Pull-Apart Dinner Rolls

difficulty

Beginner

Prep Time

25 minutes

Bake Time

18 minutes

Proof Time

10 minutes

Rise Time

30 minutes

Total Time

1 hour 23 minutes

difficulty

Beginner

Prep Time

25 minutes

Bake Time

18 minutes

Proof Time

10 minutes

Rise Time

30 minutes

Total Time

1 hour 23 minutes

ingredients

  • For the Dough:
  • 4-½ to 5 cups all-purpose flour
  • ⅓ cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast (4-½ teaspoons total)
  • 1-½ teaspoons salt
  • ¾ cup milk
  • ¾ cup water
  • ¼ cup butter or margarine
  • 1 egg

  • For the Garlic Parmesan Topping:
  • ¼ cup butter OR margarine, melted
  • 3 garlic cloves, minced
  • ½ cup parmesan cheese, finely grated

DIRECTIONS

  1. For the Dough:
  2. Combine 2 cups flour, sugar, Fleischmann’s® RapidRise® Instant Yeast and salt in a large mixing bowl.
  3. On the stovetop in a saucepan or in a microwave-safe bowl, heat milk, water, and ¼ cup butter until very warm (120-130°F).
  4. Add the warm liquid mixture into the dry ingredients. Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally. (This can also be done by hand using a wooden spoon.)
  5. Add the egg and ½ cup more of the flour. Beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
  6. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, for a make-ahead option, place the dough in a greased bowl, cover with plastic wrap, and allow it to rise in the refrigerator for between 12 to 24 hours.)
  7. For the Garlic Parmesan Topping:
  8. Before shaping rolls, melt the butter. Then, in a separate bowl, stir together the minced garlic and grated parmesan cheese.
  9. For Shaping & Baking the Rolls:
  10. Once dough has risen, divide dough in half. Roll each half to a 12-inch square, about ¼ inch thick. Cut each piece into (6) 12x2-inch strips. Cut each strip into (3) 4x2-inch rectangles. Brush each rectangle with the melted butter and sprinkle with a heaping spoonful of the parmesan and garlic mixture. Arrange in rows ¼ inch apart to allow room to expand. Cover and let rise in a warm place for 30 minutes or until doubled in size.
  11. Once rolls are proofed, preheat the oven to 400°F. Bake the rolls for 18 minutes or until golden brown and hollow sounding when you tap on the bottom of a roll.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos
print image

Garlic Parmesan Pull-Apart Dinner Rolls

  • Difficulty: Beginner
  • Prep Time: 25 minutes
  • Bake Time: 18 minutes
  • Proof Time: 10 minutes
  • Rise Time: 30 minutes
  • Total Time: 1 hour 23 minutes

Ingredients

  • For the Dough:
  • 4-½ to 5 cups all-purpose flour
  • ⅓ cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast (4-½ teaspoons total)
  • 1-½ teaspoons salt
  • ¾ cup milk
  • ¾ cup water
  • ¼ cup butter or margarine
  • 1 egg

  • For the Garlic Parmesan Topping:
  • ¼ cup butter OR margarine, melted
  • 3 garlic cloves, minced
  • ½ cup parmesan cheese, finely grated

Directions

  • For the Dough:
  • Combine 2 cups flour, sugar, Fleischmann’s® RapidRise® Instant Yeast and salt in a large mixing bowl.
  • On the stovetop in a saucepan or in a microwave-safe bowl, heat milk, water, and ¼ cup butter until very warm (120-130°F).
  • Add the warm liquid mixture into the dry ingredients. Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally. (This can also be done by hand using a wooden spoon.)
  • Add the egg and ½ cup more of the flour. Beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
  • Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, for a make-ahead option, place the dough in a greased bowl, cover with plastic wrap, and allow it to rise in the refrigerator for between 12 to 24 hours.)
  • For the Garlic Parmesan Topping:
  • Before shaping rolls, melt the butter. Then, in a separate bowl, stir together the minced garlic and grated parmesan cheese.
  • For Shaping & Baking the Rolls:
  • Once dough has risen, divide dough in half. Roll each half to a 12-inch square, about ¼ inch thick. Cut each piece into (6) 12x2-inch strips. Cut each strip into (3) 4x2-inch rectangles. Brush each rectangle with the melted butter and sprinkle with a heaping spoonful of the parmesan and garlic mixture. Arrange in rows ¼ inch apart to allow room to expand. Cover and let rise in a warm place for 30 minutes or until doubled in size.
  • Once rolls are proofed, preheat the oven to 400°F. Bake the rolls for 18 minutes or until golden brown and hollow sounding when you tap on the bottom of a roll.