Add Flavor to your Sandwich with Simple Parmesan Rolls

Whether you are looking to add more flavor to the dinner table or want to have a sandwich roll packed with flavor these Parmesan Rolls are what you have been looking for.

Moving to the country has had it’s challenging. Not only the commute but also the availability of products. I touched base on this in my strawberry balsamic dressing post.

Other then dressings and dinning the one thing I miss is popping into my local grocery store and picking up some fresh baked rolls or bread. Yes, guys, there is no fresh baked french bread at my local grocery store. My mom, when she comes to visit, brings me 2 loafs every time so I can pop them in my freezer.

With this dilemma, I have learned the art of bread making. I have also simplified the art of bread making, because who has time to spend 30 minutes prepping one item. Parmesan rolls are no exception to my prep it quick bread.

The Art of Bread Making

You name it pizza dough, pillow-soft rolls, sandwich rolls, and even pita bread. The process to make the bread just seems time-consuming, but if you know what you are doing you can have it prepped and rising in under 10 minutes.

First things first round up your ingredients.

• Flour
  • most rolls call for gluten, most flours that I find work best is bread flour, all-purpose flour, wheat flour, and rye flour.
  • I personally haven’t had much luck with gluten-free rolls, the texture is just off to me. However, if you are looking for a gluten-free bread dough recipe CLICK HERE.
• Yeast
  • This makes it rise. There are two types of dry yeast.
    • Active yeast: large granules and needs to be dissolved in water before using
    • Instant yeast: fine granules that can be mixed right into the dry ingredients. This is also known as Rapid rice yeast
• Sugar
  • Yeast is a living thing that likes its sweets. Making bread it a true science combining sugar and yeast created a baking reaction helps and allows it to rise.
• Salt
  • Counterbalances the sweet from the sugar giving your bread flavor.
• Hot Liquids
  • The yeast-like it hot. It helps them grow and mature allow the bread to rise. NOTE: You don’t want boiling liquid but don’t want lukewarm you want it hot.
    • Water: basic perfect for pizza dough and more dense bread
    • Milk (whole, buttermilk, almond milk all milk) aids in the moister of the bread typically used in rolls and loaves.
• Oils and fats and eggs
  • Aids in the softer chewier texture we all love. It also helps give it a golden crust.
• Extra Flavor
  • Add in herbs and seasoning to boost the flavor
• Add Flavor to the crust
  • Simple herb butter can aid in adding flavor to the outside
  • A sprinkle of cheese is another way to add a layer of flavor to the crust

Second is to mix it all together

• Add flour slowly so it all incorporates and you don’t add too much.
• Add flour just until it forms a ball
  • If mixing in a stand mixer with a kneading hook keep adding flour until dough is no longer sticky. You may need to remove from hook a few times to make sure you are getting the whole batch of dough.
  • If mixing by hand. Once a ball is formed place the ball on a floured surface. Sprinkle the top with flour and knead. You may need to add more flour to the surface and to the top. You want to knead until the dough is no longer sticky and when you push on it slowly rises back to form.

Place in a clean oiled bowl

• Yes, the mixture is no longer sticky but as it rises it will get sticky again. Help with your cleanup by oiling the boil
  • Use a spray: Quick and easy
  • Place a splash of oil in the down and use a paper town to spread it around, also quick and easy.

Prep is done (this should take you less than 10 minutes)

• Let rise.
  • If you are letting it rise overnight place the clear wrap over the top of the bowl and a towel and place in the fridge. An hour before ready to use remove from fridge and set on the counter
  • If using the same day cover with a towel and allow the dough to rise at least 2 hours before using/molding.
    • Pizza dough after it has risen you can roll out and you can bake right away
    • For rolls or loaves mold into shape cover again and allow to rise once more for at least 30 minutes before baking
• What temp to bake
  • Pizza dough aka leaner bread made with just flour, water, and yeast is generally baked at 400 °F to 425 °F
  • Richer bread made with more fat an eggs with less than 1/2 cup sugar is generally baked at 375 °F
  • If ever in dought most bread is baked at 350 °F
  • A loaf of bread can bake from 25 to 45 minutes this is determined by size as well as ingredients. (you want the crust, the outer side, to be firm and golden), always refer to the recipe’s recommendation for bake time.

No matter if you choose to make these rolls by hand or with a mixer these Parmesan Rolls are simple to make and will add flavor to any meal. They are great for sandwiches whether it is a cold cut for school lunch or warm sandwiches like this Italian Beef and Pepper Sandwich.

Whether you make these Parmesan Rolls big or small the soft yet dense inside along with the salty parmesan and the kick from the garlic not to mention the pop of color from the parsley. These Parmesan Rolls are always a crowd pleaser!

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Parmesan Rolls

A simple way to add flavor to your favorite sandwich, or the perfect roll for Italian dinner night.  These pillow-soft, buttery, parmesan salty rolls are just what you are looking for! 

Prep Time30 mins

Cook Time55 mins

Rise Time3 hrs

Total Time4 hrs 25 mins

Course: bread, Side Dish

Cuisine: American

Keyword: homemade bread, rolls, sandwich roll

Servings: 12 rolls

Ingredients

• 1 cup hot water
• 1/4 cup granulated sugar
• 1 package active yeast
• 1/2 cup warm milk
• 2 tbsp melted butter unsalted
• 1/2 tbsp garlic powder
• 1 tsp salt
• 2 tbsp parmesan
• 3 ½- 4 cups all purpose flour
• 4 tbsp unsalted butter divided and melted
• 1 1/2 tbsp grated Parmesan

Instructions

• In a stand mixer bowl add hot water, sugar, and yeast allow to rest until the yeast starts to froth up. 
• Add the remaining ingredients, milk, butter garlic powder, salt, and 6 cups all-purpose flour.   Use the dough kneading hook over medium speed to combine ingredients and form the dough.  Add more flour if the dough does not form a ball or is too sticky.  You want the dough to be soft but not stick to your hands when you remove it from the kneading hook. 
• Once the dough is formed and is easily removed from the hook, cover and allow to rise for 2 hours. 
• Punch and form dough into rolls, this will make 12 large rolls or 24 small rolls depending on the size you want.  Keep in mind that they do double in size.  So space 1 inch apart and slit the top (optional).   Cover and allow to rise for 1 hour. 
• Softly brush with 2 tablespoons melted butter and bake in 350-degree oven for 20 minutes.
• Mix 2 tablespoons melted butter and grated parmesan and brush over rolls back roll 20-35 minutes until top of the rolls are golden and cheese starts to lightly brown. 
• Remove and allow to cool before serving. 

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