I was craving a toasty, chewy garlic and Parmesan roll to go with my Turkey Minestrone Soup, (I added a couple cups of kale for extra veggies…yum!!) last week, and found a winner on allrecipes.com. A.maz.ing. I was tempted to hide the last two, but next time I will just double the recipe!
1 (or 2 1/4 tsp) package active dry yeast
1/2 cup flour
1/2 teaspoon white sugar
1 cup warm water
1 teaspoon salt
1 tablespoon olive oil
1 3/4 cups flour
2-3 cloves garlic, crushed
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper, or to taste
**1/4 teaspoon cayenne pepper, or more to taste
2 tablespoons freshly chopped Italian parsley
1/4 cup freshly grated Parmesan
Mix the first 4 ingreds. Water, yeast, sugar, and flour (1/2 cup). Let it sit for about 20 minutes, until bubbly and doubled.
Now add the salt, olive oil, egg, and 1 3/4 c flour. Mix will be sticky, but make sure you add enough flour til it pulls away from the bowl. Cover and let it rise for 1 1/2-2 hours.
After it’s risen…
Punch it down. I always knead in the bowl so I don’t have a huge mess. So add some flour, knead it until it’s soft. Roll it out on a floured surface. I used a cutting board. (LOVE the pliable ones from IKEA!)
Now this is where the rolls go to a whooole new level. Grab the Parmesan (freshly grated is best), parsley (didn’t have fresh), garlic, and pepper(s).
Sprinkle the seasonings onto the rolled out dough.
Now, at the very end of the dough, wet it with a little water. (This will help seal it up when we roll it together.)
Roll the dough, and press the wetted end to seal it up.
Cut into 8 pieces. (Key here: dry hands and sharp knife)
Place rolls onto a lightly sprayed pan or dish.
Bake at 400 for about 20 minutes.
I served it with my pesto-topped soup. Oh so good!!