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Garlic Parmesan Rolls                                                                                    Recipes

These rolls are amazingly good, with a light, fluffy texture and great taste.  They also go well with any Sunday or Holiday dinner.


3 cups biological/natural white bread flour - OR

3 cups organic white Kamut® flour


1.5 cups warm water (add more if necessary to create a soft dough)

 2 TBS honey

 1.5 tsp red star or similar instant yeast

 1 1/4 tsp sea salt

 2 TBS softened butter

Butter Mixture

1 cube melted butter

2 cloves garlic (diced) or 2 tsp minced garlic

1 TBS shredded or powdered Parmesan cheese



1st Rise - Sponge

Mix 1.5 cups flour, the water, yeast and honey.  Should look and feel like a batter consistency. Let sit 30 minutes until bubbly and gluten starts to form. 


The sponge creates a better gluten structure.


2nd Rise - Dough

Add rest of flour, salt and the 2 TBS butter.  Adjust water or flour as needed for a soft dough.  Knead until dough is stretchy and elastic, about 4 – 5 minutes.  Let rise until double in size.


3rd Rise – for Rolls

Divide dough into 12 equal pieces.


Butter Mixture - Melt the cube of butter, add the garlic and Parmesan cheese.  Mix well.


Dip and roll each dough ball into the butter/garlic/cheese mixture, place on baking pan and let rise until light/fluffy. 


Bake at 340 degrees for 15-18 minutes or until golden brown.

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