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Garlic and Parmesan Dinner Rolls


Ingredients

1 (.25 ounce) package active dry yeast

1 (.25 ounce) package active dry yeast

½ cup all-purpose flour

½ cup all-purpose flour

½ teaspoon white sugar

½ teaspoon white sugar

1 cup warm water – 100 to 110 degrees F (40 to 45 degrees C)

1 cup warm water – 100 to 110 degrees F (40 to 45 degrees C)

1 teaspoon fine salt

1 teaspoon fine salt

1 tablespoon olive oil

1 tablespoon olive oil

1 egg

1 egg

1 ¾ cups all-purpose flour

1 ¾ cups all-purpose flour

1 ½ tablespoons melted butter

1 ½ tablespoons melted butter

2 cloves garlic, crushed

2 cloves garlic, crushed

½ cup freshly grated Parmigiano-Reggiano cheese

½ cup freshly grated Parmigiano-Reggiano cheese

½ teaspoon ground black pepper, or to taste

½ teaspoon ground black pepper, or to taste

¼ teaspoon cayenne pepper, or more to taste

¼ teaspoon cayenne pepper, or more to taste

2 tablespoons freshly chopped Italian parsley

2 tablespoons freshly chopped Italian parsley

olive oil for brushing

olive oil for brushing

¼ cup freshly grated Parmigiano-Reggiano cheese

¼ cup freshly grated Parmigiano-Reggiano cheese

Directions

Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes.

Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes.

Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10×12-inch rectangle, about 1/2-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley.

Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10×12-inch rectangle, about 1/2-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley.

Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal.

Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal.

Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an ‘X’ in the top of each roll to expose filling.

Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an ‘X’ in the top of each roll to expose filling.

Preheat an oven to 400 degrees F (200 degrees C).

Preheat an oven to 400 degrees F (200 degrees C).

Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes.

Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes.

Bake in preheated oven until the tops are golden brown, about 20 minutes.

Bake in preheated oven until the tops are golden brown, about 20 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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