Garlic Herb Parmesan Rolls
Garlic Herb Parmesan Rolls
Ingredients
For the Tangzhong Paste
- 1/3 cup whole milk
- 2 tablespoons whole milk
- 2 1/2 tablespoons bread flour
For the Dough
- 1/2 cup whole milk, warm
- 1 tablespoon whole milk, warm
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons dry active yeast
- 2 large eggs
- 3 1/2 cups bread flour
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
For the Garlic Herb Parmesan Filling
- 1 1/2 cups Parmesan cheese, from a block, cut into 1-inch pieces
- 1/2 cup unsalted butter, softened
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For Assembly and Finishing
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons clarified butter
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Prepare the Tangzhong Paste: In a small saucepan, whisk together the 1/3 cup plus 2 tablespoons whole milk and 2 1/2 tablespoons bread flour until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens into a paste, about 3-5 minutes. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
⏱️ 10 min
- 2
Activate the Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup plus 1 tablespoon warm whole milk, granulated sugar, and dry active yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 3
Mix the Dough: Add the cooled tangzhong paste, large eggs, 3 1/2 cups bread flour, and fine sea salt to the yeast mixture in the stand mixer. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 5 minutes.
⏱️ 10 min
- 4
Incorporate Butter and Knead: With the mixer still on medium speed, gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min
- 5
First Rise and Chill: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours. Once risen, transfer the covered bowl to the refrigerator and chill overnight (at least 8 hours, up to 24 hours).
⏱️ 120 min
- 6
Prepare the Parmesan: In a food processor, pulse the 1 1/2 cups Parmesan cheese (cut into 1-inch pieces) until it forms a crumbly texture. Reserve 1/2 cup of the crumbled Parmesan for sprinkling later.
⏱️ 5 min
- 7
Prepare the Herb Butter Filling: To the food processor with the remaining Parmesan, add the 1/2 cup softened unsalted butter, minced garlic, chopped fresh parsley, fresh thyme, fresh rosemary, fresh sage, fresh chives, 1/2 teaspoon fine sea salt, and freshly ground black pepper. Process until all ingredients are well combined and form a vibrant green, aromatic butter.
⏱️ 10 min
- 8
Roll the Dough: Lightly flour a clean work surface with all-purpose flour. Turn out the chilled dough and roll it into a large rectangle, approximately 18x12 inches.
⏱️ 5 min
- 9
Spread Filling and Add Parmesan: Evenly spread the garlic herb butter mixture over the entire surface of the rolled dough, leaving a small border on one long edge. Sprinkle the reserved 1/2 cup crumbled Parmesan cheese generously over the herb butter.
⏱️ 5 min
- 10
Cut and Shape Rolls: Using a pizza cutter or sharp knife, cut the dough lengthwise into 10 even strips. Starting from one short end, carefully roll up each strip into a spiral shape. Place the rolled spirals into a greased 9x13 inch baking pan, leaving some space between each roll.
⏱️ 10 min
- 11
Second Rise: Cover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for about 1 hour, or until they are visibly puffy and nearly doubled in size.
⏱️ 60 min
- 12
Bake the Rolls: Preheat your oven to 350°F. Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. If browning too quickly, you can loosely tent them with foil.
⏱️ 30 min•🌡️ 350
- 13
Finish and Serve: Immediately after removing from the oven, brush the warm rolls with clarified butter for added richness and shine. Sprinkle with flaky sea salt. Serve warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Parmesan Rolls
Ingredients
For the Tangzhong Paste
- 1/3 cup whole milk
- 2 tablespoons whole milk
- 2 1/2 tablespoons bread flour
For the Dough
- 1/2 cup whole milk, warm
- 1 tablespoon whole milk, warm
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons dry active yeast
- 2 large eggs
- 3 1/2 cups bread flour
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
For the Garlic Herb Parmesan Filling
- 1 1/2 cups Parmesan cheese, from a block, cut into 1-inch pieces
- 1/2 cup unsalted butter, softened
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For Assembly and Finishing
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons clarified butter
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Prepare the Tangzhong Paste: In a small saucepan, whisk together the 1/3 cup plus 2 tablespoons whole milk and 2 1/2 tablespoons bread flour until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens into a paste, about 3-5 minutes. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
⏱️ 10 min - 2
Activate the Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup plus 1 tablespoon warm whole milk, granulated sugar, and dry active yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 3
Mix the Dough: Add the cooled tangzhong paste, large eggs, 3 1/2 cups bread flour, and fine sea salt to the yeast mixture in the stand mixer. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 5 minutes.
⏱️ 10 min - 4
Incorporate Butter and Knead: With the mixer still on medium speed, gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min - 5
First Rise and Chill: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours. Once risen, transfer the covered bowl to the refrigerator and chill overnight (at least 8 hours, up to 24 hours).
⏱️ 120 min - 6
Prepare the Parmesan: In a food processor, pulse the 1 1/2 cups Parmesan cheese (cut into 1-inch pieces) until it forms a crumbly texture. Reserve 1/2 cup of the crumbled Parmesan for sprinkling later.
⏱️ 5 min - 7
Prepare the Herb Butter Filling: To the food processor with the remaining Parmesan, add the 1/2 cup softened unsalted butter, minced garlic, chopped fresh parsley, fresh thyme, fresh rosemary, fresh sage, fresh chives, 1/2 teaspoon fine sea salt, and freshly ground black pepper. Process until all ingredients are well combined and form a vibrant green, aromatic butter.
⏱️ 10 min - 8
Roll the Dough: Lightly flour a clean work surface with all-purpose flour. Turn out the chilled dough and roll it into a large rectangle, approximately 18x12 inches.
⏱️ 5 min - 9
Spread Filling and Add Parmesan: Evenly spread the garlic herb butter mixture over the entire surface of the rolled dough, leaving a small border on one long edge. Sprinkle the reserved 1/2 cup crumbled Parmesan cheese generously over the herb butter.
⏱️ 5 min - 10
Cut and Shape Rolls: Using a pizza cutter or sharp knife, cut the dough lengthwise into 10 even strips. Starting from one short end, carefully roll up each strip into a spiral shape. Place the rolled spirals into a greased 9x13 inch baking pan, leaving some space between each roll.
⏱️ 10 min - 11
Second Rise: Cover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for about 1 hour, or until they are visibly puffy and nearly doubled in size.
⏱️ 60 min - 12
Bake the Rolls: Preheat your oven to 350°F. Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. If browning too quickly, you can loosely tent them with foil.
⏱️ 30 min•🌡️ 350 - 13
Finish and Serve: Immediately after removing from the oven, brush the warm rolls with clarified butter for added richness and shine. Sprinkle with flaky sea salt. Serve warm and enjoy!
⏱️ 2 min