Savory Herb And Parmesan Rolls Recipes

ITALIAN HERB PARMESAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
• If using store bought buttermilk, omit the above step.
• Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.
• Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it's a thick, lumpy and pasty consistency.
• Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.
• Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.
• Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.

HERBED DINNER ROLLS

Steps:

• 1. Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
• 2. Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer. NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
• 3. Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading** Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
• 4. Grease two 13" x 9" baking pans. Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
• 5. Preheat oven to 350°F. In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls. ***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
• 6. Bake about 30 minutes, or til golden. Let cool on rack.

PARMESAN CHEESE ROLLS

Steps:

• Using a countertop mixer, add bread flour, yeast and salt; mix until well combined.
• Add warm (not hot) milk, honey and olive oil; mix on low speed for 3 minutes. (Tip: Just heat milk in microwave or on stovetop until lukewarm, but not hot. The ideal temperature for yeast fermentation is 80°F-100°F.)
• Add egg and increase speed to medium; continue mixing for 4-5 more minutes.
• Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise in a warm spot for 60 minutes. (Tip: I often let dough rise in my oven with just the oven light on. Just make sure to remove the dough before preheating the oven!)
• Transfer dough to a well-floured countertop; roll dough into a 9"x12" rectangle.
• Using a mixing bowl, combine Parmesan, provolone, dried basil and dried oregano; stir until well combined. Sprinkle this mixture evenly on top of the rolled dough.
• Starting with a long edge, roll dough into a tight log. Pinch seem to seal.
• Slice dough into 1½" thick pieces and place cut-side down on a parchment-lined baking sheet. (Note: Place slices ~3" apart.)
• Cover lightly with plastic wrap and let rise in a warm spot for 60 minutes.
• Preheat oven to 350°F.
• Bake rolls for 28-30 minutes, or until golden brown on top.

SAVORY PARMESAN & HERB APPETIZER ROLL UPS

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread, 1/4 cup Parmesan, basil and egg yolk with wire whisk until well blended.
• Flatten each bread slice with rolling pin. Spread 1 side of each slice with 1 rounded Tbsp. cream cheese mixture. Starting at short end, roll up tightly. Brush each roll with butter; roll in remaining Parmesan. Slice each roll into 3 pieces.
• Place pieces, seam-sides down, on greased baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve immediately.

SAVORY HERB AND PARMESAN ROLLS

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 HERB LOAVES

Steps:

• Place dough in two greased 8x4-in. loaf pans. Thaw according to package directions. In a small bowl, combine the cheese, parsley, garlic, dill and salt. Brush dough with butter; sprinkle with cheese mixture. Cover and let rise in a warm place until nearly doubled, about 2-1/2 hours. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.