Geppetto’s Garlic Parmesan Rolls

“The peeled garlic found in a jar is a huge time-saver in this recipe. This is from Relish Mag - they sound so good - haven't made them yet but keeping them here for future baking. These will need to sit in the fridge overnight.”
4hrs 20mins
24 rolls

Ingredients Nutrition


  1. Sprinkle yeast and sugar over water in a large bowl. Stir until combined. Let the stand until foamy, about 10 minutes.
  2. Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.
  3. Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.
  4. Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
  5. Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
  6. Preheat oven to 400°F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.
  7. Bake 20 to 25 minutes, until golden brown.

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