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Garlic Dinner Rolls

Homemade Garlic Dinner Rolls

Super soft, fluffy, and completely made from scratch. Loaded with fresh garlic, rosemary, and plenty of sharp Pecorino Romano and Parmesan cheese, these easy dinner rolls are the perfect comforting side dish.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 2 hours 50 minutes
Course Breads, Freezer Friendly, Side Dishes
Servings 12 Servings
Calories 174 kcal

Ingredients
  

Dough

  • ½ cup water
  • 6 ounces milk
  • 2 tablespoons butter
  • 1 ¼ teaspoons yeast dry active
  • 1 ½ teaspoons honey or sugar
  • 1 teaspoon salt
  • 3-4 cups all-purpose flour
  • 2 teaspoons fresh oregano chopped
  • 2 teaspoons fresh parsley chopped
  • 2 teaspoons fresh rosemary chopped
  • 3 cloves garlic minced
  • ½ cup parmesan cheese shredded or grated
  • ¼ cup pecorino romano cheese shredded or grated
  • 1 large egg
  • 1 tablespoon water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a small saucepan, combine the water, milk, and 2 tablespoons of butter. Heat on low just until the butter melts. Pour into your stand mixer bowl and let it cool until lukewarm 105°F–110°F.
  • Sprinkle the yeast over the lukewarm liquid. Let it sit for 5 minutes until frothy.
  • Add the honey and salt to the bowl. With the dough hook attachment on low speed, mix in half of the flour until the dough is rough and shaggy.
  • Add the remaining flour a little at a time until the dough no longer feels sticky (you may not need the full 4 cups). Add both cheeses, minced garlic, and the fresh herbs. Knead on medium speed for 10 minutes until smooth and slightly tacky.
  • First Proof: Lightly coat the bowl and dough with oil. Cover with a damp cloth and let it rise in a warm spot for 1 hour, or until doubled in size.
  • Shape: Deflate the dough and place it onto a clean, un-floured surface. Divide equally into 12 pieces. Cup your hand over each portion and roll into a tight, smooth ball. Place the rolls onto a parchment-lined baking sheet or a 9x13 baking pan.
  • Second Proof: Cover the rolls with a towel and let them proof for 30 minutes until puffy. While they proof, preheat your oven to 350°F.
  • Bake: Whisk the egg and 1 tablespoon of water together. Brush the puffed rolls with the egg wash and top with a generous handful of additional cheese. Bake at 350°F for 25 to 30 minutes.
  • Remove from the oven, garnish with fresh chopped parsley. Enjoy!

Notes

  • The Windowpane Test: To check if your dough has been kneaded enough, tear off a small piece from the bowl. Using both hands, gently stretch the dough from the center. If you can stretch it thin enough to see light through it without it tearing, it is ready! If it breaks easily, just keep kneading for another minute or two.
  • The Spring-Back Test: After the second 30-minute proof, your rolls should look nicely puffy. Gently press the side of one roll with your finger. If the indentation springs back slowly and leaves a slight dimple, they are ready for the oven. If it snaps back instantly, they need a few more minutes to rise.

Nutrition

Calories: 174kcalCarbohydrates: 26gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 313mgPotassium: 73mgFiber: 1gSugar: 2gVitamin A: 147IUVitamin C: 0.3mgCalcium: 99mgIron: 2mg
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