Rosemary Parmesan Dinner Rolls
My Rosemary Parmesan Dinner Rolls are soft white rolls that bring you a family classic that everyone loves. These are perfect dinner rolls for anytime year-round, but a definite Thanksgiving menu must!
Who doesn’t love a super easy homemade dough that comes together in a matter of minutes; brings you a roll that has tons of flavor and a crispy cheesy crust? Duh, we ALL love that!
Ok y’all it is seriously getting close to holiday meal planning. I cannot believe how fast this year has flown by; literally we are like a month away from Thanksgiving. In my world that means it’s time to start planning. I’ve got the make side dishes, desserts, appetizers, the main dish, and of course I need some new ideas too; but the one thing in particular that my carb-lovin’ family absolutely gives me the most grief over - is always the bread and rolls!
Now I don’t know about y’all, but for my family when it comes to the holiday meal, you can’t forget about the most important thing – the bread! These super easy and incredibly delicious Parmesan Rosemary Dinner Rolls look beautiful, and will be the hit of your festivities, and no one will now just how easy they were to make! Simply mix in your KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, let is rise and bake.
These savoury dinner Rolls are just lovely. Rosemary and Parmesan are a great flavor combination and the Parmesan give this biscuit a slight chewy texture but they also melt in your mouth!
Infuse olive oil with Rosemary.
Allow bread to rise.
Try not to eat them all at once.
- 1/4 cup extra-virgin olive oil
- 2 Tbsp chopped fresh rosemary
- 3 1/4 cups flour
- 1 cup finely grated Parmesan cheese
- 2 tsp salt
- 1 cup warm water
- 1 packet active dry yeast
- Infuse the all of oil with the rosemary by combining the two in a small sauce pan and heating over low heat for 10 minutes; the oil should just steam but not bubble.
- Remove the sauce pan from the heat and let it cool for about 20 minutes.
- Any large bowl, combine the flour, cheese and salt; set aside.
- Meanwhile poor the warm water into a small bowl and sprinkle the yeast on top. Let it stand for about five minutes, long enough for these to start to foam. If you do not see foam similar to the head of a beer, you need to discard the water and yeast and start over with fresh yeast.
- With an electric mixer fitted with a blade attachment, combine the oil, yeast mixture and 3/4 cup of the flour mixture on low speed for about one minute; then slowly add the rest of the flour mixture one cup at a time mixing well after each addition.
- Once all of the flour mixture is added, switch over to using a doe hook attachment I need the dough for five minutes, or until a smooth ball has formed the polls away from the sides.
- Remove the Dell hook and leave the DO in the bowl, cover it with a clean kitchen towel. Allow the dough to rise for one hour, or until it has increased in size.
- Punch down the dough and let it rest for 15 minutes.
- Line a baking sheet with parchment paper and divide the dough into 12 equal size pieces; Roll each piece into a smooth, round ball and place the balls to inches apart on the baking sheet.
- Cover the pan with plastic wrap and let it rise for another hour.
- Preheat the oven to 375°F. Remove the plastic wrap from the rolls and bake them for 20 minutes, or until golden brown on top.
- Transfer the rules to a cooling rack to cool and enjoy.