Garlic Parmesan Skillet Rolls
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.
Prep Time20 mins
Cook Time12 mins
Rising time1 hr
Total Time32 mins
- 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.
- 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.
Serving: 1roll | Calories: 161kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 401mg | Potassium: 69mg | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 0.8mg