Garlic Parmesan Pull-Apart Rolls
Delight in soft, buttery rolls infused with garlic and Parmesan, perfect for sharing.
Ingredients
Dough
- 1/3 cup whole milk
- 2 tablespoons bread flour
- 1/3 cup whole milk (additional)
- 1 1/2 teaspoons active dry yeast
- 2 1/3 cups bread flour
- 2 large eggs (divided)
- 1 teaspoon kosher salt
- 4 teaspoons sugar
- 3 tablespoons unsalted butter (at room temperature, cut into pieces)
Greasing oil
- Neutral oil for greasing
Topping
- Pinch flaky salt for topping
- 1/4 cup unsalted butter (at room temperature)
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley (minced)
- 2 tablespoons Parmigiano-Reggiano cheese (plus more for topping)
Instructions
- Whisk milk and flour, cook until thickened, then cool.
- Warm milk, add yeast, and let foam for 5-10 minutes.
- Mix flour, eggs, salt, sugar, butter, cooled tangzhong, and yeast in a mixer; knead until smooth and elastic.
- Let dough rise until doubled, then divide into nine portions, shape into balls, and place in a greased pan.
- Proof until rolls double in size, brush with egg wash, sprinkle flaky salt, and bake for 20 minutes.
- Make garlic butter by mixing butter, garlic powder, parsley, and Parmesan; brush on hot rolls and serve.
Notes
For best results, ensure proper proofing and do not overbake to keep rolls soft and fluffy.