Wednesday, March 7, 2012

Garlic Parmesan Dinner Rolls – Can Something Look Too Good?

Let me start by saying that these garlic Parmesan dinner rolls were really great – crusty and cheesy on the outside, tender and garlicky inside, and visually gorgeous. Ironically, it’s that last adjective that may cause problems.

These looks so inviting, so tasty, and so beautiful that it’s almost impossible not to be let down when you bite into one of these and realize it’s just a dinner roll. It’s a great dinner roll, a special dinner roll, but a dinner roll nonetheless.

As I said in the video, when the towel is pulled back (we call that, “breadbasket burlesque” in the business), and these lovelies are finally revealed, your guest’s eyes will send messages to their stomachs to get ready for something way more awesome than a dinner roll.

So, this becomes a classic case of having to manage expectations. You need to make sure your diners know this is a humble bread bun, not some mini calzone, or other stuffed wonder of modern baking.

Anyway, it’s a great problem to have. So the next time you want something a little above and beyond the plain roll, I hope you give these a try. By the way, the leftover rolls make about the best salami sandwich, ever. Enjoy!


Ingredients:
1 package dry active yeast
1 cup warm water
2 1/4 cups flour, divided (add 1/2 cup to the sponge, and the rest as shown). 
NOTE: Don't add all the flour at once. Add some, and continue adding until your dough looks like mine. You may need more flour as you go for the board.
1/2 tsp white sugar
1 tsp fine salt
1 tbsp olive oil
1 egg
freshly, finely grated Parmesan, as needed
1 1/2 tbsp melted butter
2-3 cloves crushed garlic
2 tbsp freshly chopped Italian parsley
black pepper and cayenne to taste
*Bake at 400 for about 20 minutes

61 comments:

Monica said...

This is the recipe for my pizza crust that is made in my Cuisinart processor. it is always delicious although i use hot water instead of cold and leave it to rise.

Jim said...

Thanx for 'being honest' with your cooking time there chef. That reminds me of a comment you once made in your biscuit video that clicked with me. You just mentioned it might take a dozen times or so to get that recipe down. Seems obvious, but I never saw it that way b4. I made those biscuits every night for the better part of a week (my son was in hog heaven) but I eventually nailed it. Just a little thing, but its helped me to be pretty fearless in the kitchen.

Ebba from Sweden. said...

Chef John,
Thanks for all the inspiration. So simple, so fun, yet sooo, sooo delicious!!!

Claire said...

Chef John,

Not so sure 2 3/4 flour is what you meant... Yes, of course, I ran down to my kitchen as soon as I saw the recipe :D I tossed in one cup with the sponge (no problems there), and once that had had twenty minutes, I tossed the rest in with the other ingredients. The dough was VERY dry. I ended up adding about another 1/2-3/4c water (little by little) to moisten it back up.

Typo or user error (mine, not yours!)? :S

Food Junkie said...

Would you get an edible roll with whole wheat flour or would you maybe have to limit it to a blend of white and whole wheat?

These sound awesome and like so many recipes the possible variations on the filling are endless. I'd like to to see Ruhlman try and mix the dough in that bowl with his flat edged paddle. Spoons rule, :-) did you expect to become the poster boy for kitchen spoons?

Liz said...

I want to do it, but I'm afraid I'll eat all of them at once.
Can I store the dough? and for how long?
Thanks to you I'm cooking more!!

Danijel said...

Dear chef John,

thanks for another killer bread recipe ! Unfortunately, it's 11 PM here and this one will have to wait till tomorrow.

Oh and, I know you are not really a dessert guy, but could you please do a no-knead recipe for cinnamon rolls ?
No pressure here. ;)

Unknown said...

These look great. Can the whole recipe easily be doubled for feeding a crowd?

Chef John said...

Sure

Chef John said...

Yes, a typo! Thanks!!

Dreamer said...

wow i loved it i have a wish can you make cannoli cream and my bff want to know how to make an icecream cake please and thank you.my friends and I love watching ur video and every time you say "And as all ways enjoy" they love saying it out loud there so funny but i know if u make there wishes come ture they be so happy.

Munatycooking said...

I thought I'm the only one who watch your videos in the house, until I heard your voice coming out of my son's room. He's 14 and not crazy about cooking yet enjoys watching your videos!
These Rolls look great :)

Anonymous said...

burrito=joint
tell me you weren't insinuating it chef john! I can't be the only one who heard it in your voice.

Villy said...

Clearly something CAN look too good! :) You did it again Chef!

Claire said...

I totally second the request for no-knead cinnamon rolls! :D PLEASE, Chef John!

Anonymous said...

about how much is in one package of yeast? because i have this huge container full of yeast.

Chef John said...

about 2 tsp

Paul D said...

this could be a new Italian-American delicacy in my house??? My wife's gonna love this. You're a good Italian Chef. I wish I had this for the minestrone I made tonight.

Paul D said...

these rolls have the potential to be a new Italian-American special at my house...You're a good Italian.... chef.

Anonymous said...

Could you indeed do a cinnamon roll recipe? I have been looking for ages for a GOOD one :)

This recipe will keep me busy for a while tho :) Thanks

Missy said...

I can use the oven for a warm spot?

I've never made real bread because there are no warm spots in my house.

So...how can I use the oven? the lowest setting is much above 75 degrees.

Chef John said...

Just light the oven, leave on for 2 minutes, and turn off. When it just feels warm, put in the dough.

MoonFaCe said...

YUM...those do look too good. I'll be making these rolls soon

Food Junkie said...

This turned out very nicely with 50 % stone ground wheat and the addition of some chopped sun dried tomatoes and jalapeno flakes for kick. I do need a little practice in judging when the dough is the right consistency as mine was a little too soft and sticky.

Steven said...

Oh is that why they're called rolls? I didn't know that you made them by rolling up the dough. Mine came out pretty good, though I think I need more practice.

Kelly said...

Thank you Chef John!! Made these tonight, added pizza sauce and substitute oregano flakes for parsley. Threw in some Mozarella as well. Absolutely delicious!

Anonymous said...

Just had these with dinner. Made mine with garlic and toasted fennel seeds.

Anonymous said...

I like how you snuck in "I use a rounded wooden spoon.."

I see what you did there :)

Pinero77 said...

I want to use wheat flour. would the proportions change?

Chef John said...

not sure, never tried. Should be, but go by feel.

Anonymous said...

How many teaspoons is one package of yeast? THANK YOU! :D

Mona said...

Please help me :( i am confused whether i can use UK measuring cup to follow ur baking recipes?

Chef John said...

If it's 8 fluid ounces then you can.

Anonymous said...

Just finished dinner featuring the Chicken Soup and these delicious rolls! Thanks Chef!

Christie said...

Hi Chef John!
I'm an avid fan of yours and I love your recipes.
I made this bread and I didn't need the remaining 1 3/4 cups of flour at all! In fact, I might've only used 1 1/2 cup or even less. Even so, this was a delicious dinner roll and my entire family loved it. There wasn't a single one left after dinner!

Thank you so much for this recipe :)

Midori said...

hello chef i was wondering if its salter butter or unsalted?

Chef John said...

I only use unsalted! :)

aravis said...

My husband and kids enjoyed it last night. My neighbours and my family have enjoyed it tonight but in wholewheat variation. It seems like you need more flour for the latter.
Oh, the rolls accompanied Mushroom and Cream of Garlic and Potato soups.
Thanks to you and your site which features other talented people, like Aimless cook, my husband thinks I am a good cook!
Appreciate all your work and passion for cooking!

Anna Berger said...

what kind of flower is best to use for this? Any italian 00 or the like that you use? I don't like the taste of regular store bought all purpose flower, it never tastes anything like the stuff you get from professional outfits. Any hints what they use? Please please respond

Chef John said...

sorry, I just use AP for this! If it tastes different is probably the seasoning, not the flour as all the white flours have the same basic flavor.

Anonymous said...

Chef John, any alternative for a warm spot? I live in a warm place but my oven light does not work..:(

Anonymous said...

Hey Chef John, great recipe I love it! Although, I have one problem, my bread turned out to be relatively tough, its not soft and tender like regular breads. Do you know why?

Anonymous said...

hi chef john,

how much is 1 package of dry yeast?
1 tsp?

thanks!

Anonymous said...

Hi Chef John..
I swear I scanned all the comments and only ask this cause no one else had...
If I don't have parmesan in my kitchen can I use mozzarella instead? Say..roughly the same amount as parmesan?

David Pierce said...

We love them. I have made them three times. Awesome!!! I did use basil since that's what I had.

Thanks David

Wanna Be A Proverbs 31 Woman said...

Chef John- these rolls are fantastic!! I have made them half a dozen times now, and they are always a wonderful addition to pasta or salad. We never have left overs, but last night was my hubby's birthday dinner so I made 2 batches, and we had a few left over. This morning my kids had egg/ham/cheese sandwiches on them, OH MY GOODNESS!! I may make more rolls just for that purpose!!

Thanks!

Anonymous said...

I just made these and they're sooo delicious! Thank you! :D

Anonymous said...

I know this might be a stupid question, but i just need to make sure. If you over-knead your bread dough if it's already smooth & elastic, will the texture be different than it supposed to and be tough or something like that?

Anonymous said...

hi chef john
If i wanted more time to make these in advance for a dinner party: could I wrap and chill the "burrito" for say 12-24 hours, then make up the recipe from there. I imagine that I would have to let it come up to room temperature and then give it more time for the final proof?

suchitra ravi said...

hi chef !

how much water should i add in the first instance to make the sponge

Anonymous said...

doesn't say what kind of flour to use

6dd2b59e-5ab9-11e2-bfe0-000bcdcb5194 said...

very delicious recipe . with 1 cup of warm water, the dough was too watery. added almost 1 cup of flour extra . is 1 cup of water is lot for the proportion you mentioned ? pl let me know.

Chef John said...

Water is correct. Flour amount is always "as needed"

mdb139 said...

I made these today for tonight's dinner. Of course, I would never put something on the table that I myself hadn't tried first, so I was obligated to eat one. OMG they are awesome! Thank you Chef John!

I used 1.5+ cups of bread flour and 0.5 cups white wheat flour.
Other than it taking a bit longer for my sponge to become active (I keep my yeast in the fridge which I think slows it down at first) and letting my dough rise a bit longer (~2 hours, only because I had some errands to run) I essentially followed the directions.

The hard part is going to be waiting another two hours until dinner!

Speaking of which, any tips for reheating dinner rolls? I'm thinking these will be just fine room temp, but there are few things better than warm bread and a hearty bowl of soup (I have a pot of lentil soup ready).

Thanks again Chef John! We love your site and recipes!

Chef John said...

just warm in the oven for a few minutes. thanks!!

Unknown said...

Hi Chef,

Can I do away with the egg? Do the quantities of the other ingredients change in any way?

Joker said...

Chef John,

I baked these last night and used white whole wheat flour and wheat gluten instead of the all-purpose flour. I had one for dinner and saved the rest. My mom and older sister each took one for lunch at work. They both called me to tell me how awesome I am for baking these. I hope you don't mind, but I took all the credit. ^_^

Tan Yan Zhi said...

Hi Chef John!

My rolls came out a little lighter in colour (as opposed to the dark brown of yours) even though it was left in the oven for more than 20 minutes (slightly more) What could be the reason?

šypsenėlė said...

how much is your cup?

NBFoodie said...

Making these babies tonight. Can't flipping wait!

Maria Jose Jaramillo Pineda said...

Which is the exact amount of dry yeast? Thanks!!