There’s no better accompaniment on your dinner table than these Garlic Parmesan Skillet Rolls! These homemade rolls are so soft, and baked away in an ultra garlicky butter sauce with fresh parmesan cheese.
DO I NEED TO USE A STAND MIXER?
While a stand mixer will make the process easier, it is not required to make these rolls! While the yeast rises, mix the rest of the ingredients together in a large bowl. Add the yeast mixture, and combine everything well using either your hands or a wooden spoon.
Turn the shaggy dough onto a lightly floured surface, and knead by hand until a slightly sticky dough ball forms, adding small amounts of flour as needed. It really is a great workout!
WHAT TYPE OF YEAST SHOULD I USE?
We used active dry yeast for these garlic parmesan skillet rolls. If you have instant yeast on hand, that will work as well. When using instant yeast, you don’t need to proof it! Simply throw all the ingredients together in the bowl and begin mixing.
If you haven’t used your instant yeast in a while and you aren’t sure if it’s still alive, you can still proof it in the warm water. If it foams up nicely, you’re good to go.
WHY DIDN’T MY DOUGH RISE?
Sometimes bread dough just doesn’t rise, and it can be so frustrating. Don’t worry- it happens to the best of us! Here are a few reasons why this could happen:
Old Dead Yeast: Yeast is a living organism and over time it will lose activity. This can happen even if you’ve never opened the jar or package. If you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Yeast Is Too Hot: If using active dry yeast, it needs to be dissolved in either warm water or milk. If you heat up your liquid too much, this will kill your yeast. Yeast is pretty picky. It doesn’t like cold and it doesn’t like too hot. Between 100 and 110 degrees F, or just warm to the touch, is perfect for proofing yeast.
The Room Is Too Cold: Yeast prefers a warm, draft free environment, usually between 75 and 90 degrees F. There really is little wiggle room on either side. As I said, yeast is picky. To rise my dough, I usually preheat my oven to 175 or 200 F degrees then immediately turn it off. Let that cool for about 5 minutes then place your dough in there. This way your dough will be nice, warm and happy and will rise in half the time.
Not Enough Time To Rise: Sometimes you just have to wait it out. I’ve had dough that really took 3 hours to double in size. Patience is key. If the recipe says to let it rise for 1 hour until doubled in size and yours hasn’t, just give it more time. Don’t forget that a slower rise results in a more flavorful bread. If you’re in a rush, you can always use my tip above by warming up the oven first.
WHAT OTHER TOPPINGS CAN I USE FOR THESE ROLLS?
Want to switch it up from garlic and parmesan? No problem! Begin by brushing the rolls with butter, or if you want shiny rolls, brush with egg wash. Now you can top these guys with anything you want! Try out some everything bagel seasoning, sesame seeds, chili flakes, big flaked sea salt, or leave them plain.
CAN I FREEZE GARLIC PARMESAN SKILLET ROLLS?
Yes you can! These rolls can be frozen either before or after baking- it’s totally up to you. Give them a good 2 hours to thaw if you freeze them before popping them in the oven to bake.
If you freeze them already cooked, they should thaw out in a minute or two in the microwave.
WHAT TO SERVE WITH GARLIC PARMESAN SKILLET ROLLS:
Craving More? Follow Along:
Garlic Parmesan Skillet Rolls
- 1 1/2 cup water lukewarm
- 1.5 tbsp active dry yeast
- 1/2 tsp granulated sugar
- 1/2 cup powdered milk
- 3-4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cream cheese
- 1 1/4 tsp salt
Garlic Parmesan Butter
- 1 cup butter melted
- 1/2 cup parmesan cheese shredded
- 1/4 cup fresh parsley chopped
- 5 cloves garlic minced
- 2 tsp salt or to taste
- 2 tsp pepper or to taste
- Preheat the oven to 375F.
- In a small bowl, mix warm water with yeast and 1/2 tsp sugar. Allow to proof until foamy; about 5 minutes. Add the powdered milk, 3 cups of flour, remaining 1/2 cup sugar, cream cheese, salt, and the yeast mixture to the bowl of a stand mixer. Mix until the dough begins to pull away from the side of the bowl, adding flour as needed to create a slightly sticky dough.
- Turn the dough out onto a floured surface and knead a few times. Place the dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for about an hour, or until it's doubled in size.
- Punch the dough down and turn it back onto the floured surface, and knead a few times. Cut the dough in half and roll each half until its 1/2" thick. Cut into rounds with a biscuit cutter. Place each piece around a lightly greased skillet. Cover and let it rise again until doubled in size.
- While the dough is rising, mix the melted butter with parmesan cheese, parsley, garlic, remaining 2 tsp salt, and pepper.
- Brush the rolls generously with the garlic parmesan butter. Bake until golden brown, about 12 minutes.
Tips & Notes:
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- If you use whole wheat flour, reduce the amount to 2 1/4-3 cups.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.