December 21, 2011

Everyday Parmesan Dinner Rolls {Naptime Everyday}

Parmesan Dinner Rolls

What’s Going on Today: Wrapping up Christmas shopping!

Tonight’s Menu: Spaghetti & Meatballs, Parmesan Dinner Rolls, Green Salad.

Naptime Goals: Start the dough and leave it to rise!

I have our Christmas menu pretty much set. Instead of a ham, this year we are going to try this pot pie recipe from Williams-Sonoma. Our side dishes will include carrot souffle, green beans and twice-baked potatoes and they’ll be some delicious eggnog cheesecake for dessert. I am also going to serve up these rolls with dinner. These are not rolls I reserve especially for Christmas, they are more of everyday rolls that go with just about every occasion.

Most days I whip up the dough during naptime and bake them right before dinner. For this meal, I literally make them at least twice a month, I baked them in cute jars like Aimee did. I think I might do this for Christmas dinner too. The rolls are spongy and salty Parmesan bite. I often have softened butter alongside them, though they really don’t need it. Sometimes I season them tops with herbed salt for a fresh twist, it really depends on what you have on hand.

Recipe

Everyday Parmesan Dinner Rolls

adapted from Gourmet, 1990

Ingredients

1 package (¼ ounces or 2 ½ teaspoons) active dry yeast
2 tablespoons olive oil
3 ½ to 4 cups all-purpose flour
1 teaspoon kosher salt
1 1/3 cup freshly grated Parmesan

Instructions

 

1. Pour 1 ¼ cups of warm water into a measuring cup that is at least 4 cups. Let it sit until it gets foamy on top, for about 5 minutes, then stir in the olive oil.

2. Meanwhile, in a large bowl whisk together 3 ½ cups of flour, the salt and Parmesan. Stir in the yeast mixture and incorporate completely. Once a dough forms turn it out onto a lightly floured surface. Or, place it in a KitchenAid mixer and knead it with the dough hook.

3. Knead the dough with your hands, incorporating as much as the remaining ½ cup of flour as possible. Keep kneading for about 10 minutes, or until the dough is smooth and springy, like an elastic band. If using the KitchenAid mixer, mix on low, sifting in a little bit of flour at a time until most of it is incorporated. Knead on medium-low until the dough is smooth and springy/

4. Wipe the inside of a bowl with oil, place the dough in it and cover it with plastic wrap. Leave it on the countertop for about 2 hours, or until it has doubled in bulk. Then, break the dough into 12 equal pieces and form them into a ball. Place them in a lightly oiled baking sheet or into 12 mini jars that have been rubbed with oil. Let them sit for one more hour or until they have doubled in bulk again.

5. Preheat the oven to 425F. Bake the rolls for 15 to 20 minutes, or until they are golden brown.

 

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  • http://motherrimmy.com/ Kristi Rimkus

    What a pretty presentation. There is nothing like home baked rolls! have a wonderful new year.

  • http://fourandtwentyblackberries.blogspot.com/ Elizabeth

    yum, yum, YUM!