SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
PARMESAN-PEPPER BALLS
Steps:
- Make Classic Shortbread dough (recipe follows), adding 1/2 cup parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees.
- Classic Shortbread dough: Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture.
SAVORY PARMESAN BITES
The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cream cheese and 3/4 cup Parmesan until blended.
- Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
- Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
- Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
- Bake 13 to 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 3 g, Protein 6 g
PARMESAN GARLIC ROLLS
Homemade rolls with Parmesan cheese and a touch of garlic make any dinner extra special.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h13m
Yield 12
Number Of Ingredients 10
Steps:
- 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 degrees F to 130 degrees 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 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 20.1 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 313.5 mg, Sugar 2.2 g
PARMESAN ROLLS
My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
BRAIDED PEPPERY CHEESE ROLLS
These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. , Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. , Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 259 calories, Fat 7g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
PEPPERONI ROLLS
These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!
Provided by kaoscarson
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
- Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
- Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 31.6 g, Cholesterol 42.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 458.5 mg, Sugar 7.7 g
PARMESAN PEPPER ROLLS
Found this in a Betty Crocker Low-fat, Low-cholesterol cookbook at the library. I haven't tried this yet.
Provided by nemokitty
Categories Breads
Time 1h50m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl.
- Cover and let rise in warm place about 30 minutes or until doubled in size.
- Spray 12 medium muffin cups with nonstick cooking spray. Stir down batter, beating about 25 strokes.
- Divide batter among muffin cups. Let rise uncovered 20-30 minutes or until batter rounds over tops of cups.
- Bake in preheated 400 degree oven for 15-20 minutes or till golden brown.
PEPPERS AND PARMESAN CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
OLIVE, PARMESAN AND ROAST PEPPER TOPPED ROLLS
I have to give credit to Steve Sickenbergers recipe for Pizza Dough #8497 for this one. I had some of his pizza dough left over frozen and thought what I could do with it, so I added some ingredients and made these rolls, which are great warm with some butter or sliced and filled with your favourite sandwich filling. They even work as an interesting alternative to a plain hamburger bun. The time it takes to rise is not included in the preparation time.
Provided by -Sylvie-
Categories Breads
Time 30m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
- Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
- Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
- Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
- Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
- Place the dough into an oiled bowl and cover with a clean tea towel.
- Place in a warm place and allow to rise until doubled in size, usually about one hour.
- Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
- Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
- Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
- Preheat oven to 375°F/190°C/Gas 5.
- Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
- Bake for approx 15 minutes until done.
- You can freeze the some of the dough after it has risen for the second time.
- After defrosting, form logs, allow to rise for approx one hour and continue as described above.
Nutrition Facts : Calories 831.6, Fat 37.8, SaturatedFat 7, Cholesterol 12.2, Sodium 1164.6, Carbohydrate 102.7, Fiber 4.3, Sugar 5, Protein 19.4
PARMESAN-PEPPER ROLLS
Number Of Ingredients 9
Steps:
- Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffin cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400°. Bake 15 to 20 minutes or until golden brown.1 roll: Calories 115 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 0mg Sodium 210mg Carbohydrate 19g (Dietary Fiber 0g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PARMESAN-HERB PARKER HOUSE ROLLS
The original Parker House rolls were shaped a particular way, where the dough was flattened, brushed with butter and folded with that butter inside. This version opts for a simpler rounded shape-and that buttery interior is swapped with a butter-basted exterior, salty Parmesan and a punch of fresh herbs. They boast the same golden-brown exterior and soft, fluffy interior that makes them perfect alongside any meal.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 4h
Yield 12 rolls
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the milk and butter over medium until the butter is melted and the milk is warm to the touch. If it feels hot to the touch, not just warm, let it cool for a few minutes before proceeding. Whisk in the buttermilk and eggs.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, Parmesan, sugar, parsley, oregano, rosemary, thyme, yeast and salt to combine. Add the milk mixture to the bowl and mix on low speed for 4 minutes, then on medium speed for 3 minutes more.
- Spray a medium bowl with nonstick spray, place the dough inside and cover the top of the bowl tightly with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
- Spray a 9-by-13-inch baking pan with nonstick spray. Divide the dough into 12 even pieces. Roll each piece into a tight round and place in the pan. Cover with lightly greased plastic wrap and let rise until puffy, 1 to 1 1/2 hours.
- Towards the end of rise time, preheat the oven to 375 degrees F. For finishing, brush the rolls with about a third of the melted butter. Bake for 15 minutes, then sprinkle the top of each roll with Parmesan. Return to the oven and bake for 10 minutes more, then brush with the remaining butter and bake until the rolls are deep golden brown and no longer doughy inside, about 5 minutes more. Cool at least 10 minutes before serving.
PARMESAN PECAN ROLLS
These delicious rolls will fly off the plate as soon as they come out of the oven. Source: http://www.rhodesbread.com/recipes/view/2457
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut rolls in half.
- Saute garlic in oil for a few minutes.
- Remove from heat and let cool.
- Add pepper, pecans and 1 cup cheese.
- Press the cut rolls into the mixture and heavily coat each one.
- Place on a sprayed baking sheet.
- Cover with plastic wrap and let rise until double in size.
- Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
- Combine remaining cheese and basil and sprinkle over top of hot rolls.
Nutrition Facts : Calories 370.1, Fat 15, SaturatedFat 3.6, Cholesterol 11.9, Sodium 607.7, Carbohydrate 46, Fiber 2.2, Sugar 5, Protein 13.5
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