adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garlic Parmesan Pull-Apart Rolls
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
195 minutes
Irresistibly buttery pull-apart rolls, perfect for any occasion - holiday gatherings, game days, or dinner parties.
Ingredients:
  • For the dough:
  • For the tangzhong:
  • 1/3 cup (80g) whole milk
  • 2 tablespoons (16g) bread flour
  • 1/3 cup plus 1 tablespoon (100ml) whole milk
  • 1 1/2 teaspoons (5.4g) active dry yeast
  • 2 1/3 cups (314g) bread flour
  • 2 large eggs (114g) at room temperature, divided
  • 1 teaspoon (6g) kosher salt
  • 4 teaspoons (16g) sugar
  • 3 tablespoons (42g) unsalted butter at room temperature, cut into 1/2-inch pieces
  • Neutral oil, for greasing
  • A pinch of flaky salt, for topping
  • For the compound butter:
  • 1/4 cup (56g) unsalted butter at room temperature
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, minced
  • 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for topping
Instructions:
  • To create the tangzhong, combine milk and flour in a saucepan, whisking until smooth. Heat on medium, whisking continuously until the mixture thickens to a mashed potato-like consistency (around 149°F if using a thermometer). Remove from heat and cool to room temperature before using.
  • Heat the milk in a microwave-safe measuring cup for 20 seconds until warm (under 110°F). Allow the milk to cool at room temperature if too hot. Whisk in the yeast using a fork and let it sit for 5 to 10 minutes until foamy.
  • Prepare the dough: In the bowl of a stand mixer, combine bread flour, one egg, salt, sugar, and butter. Pour in the cooled tangzhong and the proofed yeast mixed with milk. Attach the dough hook and mix on low speed for 30 seconds to 1 minute until a slightly sticky, shaggy dough forms. The dough will not be entirely smooth but should not have any dry spots.
  • Knead the dough in the mixer on medium speed for 8 to 10 minutes until it forms a strong, translucent windowpane when stretched. The dough should be soft, not sticky, and the bowl sides should be clean.
  • Prepare for the rise: Clean the mixer bowl and lightly grease it with oil. Shape the dough into a ball and transfer it to the bowl, covering it with a kitchen towel or plastic wrap. Allow it to double in size at room temperature for approximately 1 1/2 hours.
  • Prepare the baking pan by greasing it with oil and lining it with parchment paper, allowing an inch or two to hang over the edges for easy removal. If parchment paper is not available, generously grease the pan.
  • Shape the rolls: Press down the dough lightly to remove any air and separate it into nine equal portions (about 65g each). Gather the corners of one portion, pull them together towards the middle to seal like a pouch, and press firmly to seal. With the seam side facing down, gently form the dough into a ball by rolling it clockwise on the counter. Repeat with the remaining portions, and place them evenly in the baking pan, allowing space for the dough to rise. The rolls will expand during the second rise, so ensure some room between each one.
  • Allow the dough to proof again: Cover the dough and let it rise for 45 minutes to 1 hour until the rolls double in size. To test if the dough is ready, gently press your fingertip into the dough to make an indent—it should slowly fill back up halfway. If the indent remains, the dough needs more time to proof.
  • Preheat your oven to 350°F as your dough rises. Whisk the remaining egg with a teaspoon of water in a small bowl to make the egg wash.
  • Brush the proofed rolls with egg wash, sprinkle with flaky salt, and bake in the oven for 20 minutes. Rotate the pan halfway through baking. The rolls should be puffy, with a light golden brown bottom and deep golden brown top when done.
  • Make the compound butter while the rolls bake by mashing together butter, garlic powder, parsley, and Parmesan in a small bowl until well combined.
  • Brush the warm rolls with garlic butter using a pastry brush if serving immediately. Let them rest for 10 minutes in the pan before transferring to a wire rack to cool. If serving later, let the rolls cool in the pan for 10 minutes before placing them on a wire rack to cool completely without brushing with butter. Store in an airtight container or zip top bag until ready to serve. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes, then brush with butter before serving.

Similar Recipes