Garlic Herb Parmesan Buns Recipes

HERBED GARLIC PARMESAN DINNER ROLLS

Steps:

• Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
• In a small microwave safe bowl, heat water, sugar, butter and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it's not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
• In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
• Add 3 1/2 cups of flour, the salt, parsley, oregano, garlic, and the beaten egg. Mix with the dough hook on the lowest or "stir" setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
• When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
• Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
• When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
• While waiting, make the garlic butter: In a small sauce pan, melt the butter over medium heat. Add the garlic cloves and cook for 1 minute, until garlic is fragrant. Add the parsley and oregano, stirring frequently, and cook for 30 seconds. Remove from heat and discard garlic cloves.
• When the rolls are done rising, brush each one with the garlic butter and top with the grated parmesan cheese.
• Bake for 13-15 minutes, until cooked through and the tops are golden. Remove and brush with the remaining garlic butter. Garnish with fresh parsley and serve warm.

GARLIC-HERB PARMESAN BUNS

Steps:

• Place all ingredients in bread machine pan, starting with water and butter, then dry ingredients, then yeast on top. Program dough cycle and press start.
• Turn dough out onto lightly floured surface. Cut into 12 pieces and shape into smooth balls. Place on greased baking sheet (or parchment) and flatten slightly. Let rise in a warm place 45 minutes or until doubled.
• Preheat oven to 400°F Brush buns with water and sprinkle tops with a pinch of parmesan cheese. Bake 15 minutes or until lightly browned. Serve warm or cool completely on wire racks.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.