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Parmesan Garlic Rolls

These delicious no-knead rolls are EASY to make!

Parmesan Garlic Rolls

Parmesan Garlic Rolls

difficulty

Easy

Yield

12 to 15 rolls

Prep Time

0:20

Bake Time

15 to 18 minutes

Rise Time

35 minutes

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  • difficulty

    Easy

  • Yield

    12 to 15 rolls

  • Prep Time

    0:20

  • Bake Time

    15 to 18 minutes

  • Rise Time

    35 minutes

Ingredients

  • 2-1/4 to 2-3/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1-1/2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1/2 cup milk
  • 1 tablespoon butter OR margarine, softened
  • 1 egg white
  • 1 tablespoon grated Parmesan cheese

Directions

  1. 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°F to 130°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.
  2. 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.
  3. Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375°F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
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Parmesan Garlic Rolls

  • Difficulty: Easy
  • Yield: 12 to 15 rolls
  • Prep Time: 0:20
  • Bake Time: 15 to 18 minutes
  • Rise Time: 35 minutes

Ingredients

  • 2-1/4 to 2-3/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1-1/2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1/2 cup milk
  • 1 tablespoon butter OR margarine softened
  • 1 egg white
  • 1 tablespoon grated Parmesan cheese

Directions

  • 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°F to 130°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°F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.