Monday, October 28, 2013

Parmesan Garlic Pull Apart Rolls

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Parmesan Garlic Pull Apart Rolls

I have such a weakness for carbs, especially bread—warm and soft right out of the oven! I had to put off making this recipe for a couple weeks after I found it because I was worried I’d eat the whole pan. When I made dinner for a friend I thought it was the perfect time to make it so I could give some away. I adapted the recipe by using my Lion House Roll recipe (I’m sure the recipe they give for the dough is great but the Lion House Dough never fails me so I decided to use it!). Then I followed their instructions for dipping in butter, and then garlic and parmesan, and then baking. Also I had to bake them about 7 minutes longer than the 15 minutes stated on the recipe, but it may have been because I loaded all the balls of dough into one 9x13 pan—there were 2 layers of dough by the time I was done so it was pretty thick. You could easily make two smaller pans of this. Paired with spaghetti it was perfect!

Here is the link to the recipe I got the idea from.

Lion House Dough:

  • 2 tablespoons dry active yeast (the recipe calls for 2 but I use 4 tablespoons)
  • 2 cups warm water
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 2 tsp salt
  • 2/3 cup nonfat dry milk
  • 1 egg
  • 6 cups flour

Butter/Parmesan/Garlic Coating:

  • 4 tablespoons butter
  • 2 cloves garlic, minced (I used dry garlic powder)
  • 1 cup very finely shredded Parmesan cheese (I used the dry parmesan)

I cut 1 inch chunks of dough with my scissors, dipped them in the coating, and threw them in the pan.

Parmesan Garlic Pull Apart Rolls Parmesan Garlic Pull Apart Rolls

This how the pan looked after we devoured it!Parmesan Garlic Pull Apart Rolls


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