Parmesan and Basil Dinner Rolls would be a delicious addition to any meal but, at least for me, these babies are the perfect accompaniment for spaghetti and meatballs or lasagna … actually, pretty much anything Italian.
I used my bread machine, which makes a 2 lb. loaf, to prepare the dough for these rolls. Since I only needed half the dough to make 12 rolls, I used the rest to bake a loaf of bread. Of course, you could use the dough to prepare 24 Parmesan and Basil Rolls instead of 12!
Yesterday I lost a life-long friend to pancreatic cancer. Angela adored bread, in any form. My dear friend, I dedicate today’s post to you. And I like to imagine you and your mom busy preparing the best lasagna heaven has ever seen.
++ You can purchase 1 lb. of bread dough, prepare the dough the ‘old fashioned way’ or use a bread machine, set on the ‘dough’ setting – it’s up to you.
This bread machine recipe makes a 2 lb. loaf. One lb. makes 12 rolls plus one bread. Or, if you chose, you could make 24 ‘Parmesan and Basil Rolls’. For 24 rolls, you’ll need two 8 1/2″ – 9″ round cake pans.
- 1 ¼ cup lukewarm milk
- ¼ cup lukewarm water
- 2 Tbs. butter or olive oil
- 4 cups bread flour
- 1 Tbs. AND 1 tsp. sugar
- 1 tsp. salt
- 1 ¼ tsp. bread machine (quick rise) yeast
Add ingredients and set bread machine for ‘dough’. Should take about 2 hours.
- 1/4 cup grated Parmesan cheese
- 2 Tbs. softened butter
- 2 Tbs. mayonnaise
- ¼ tsp. dried Italian seasonings – or oregano
- ¾ tsp. minced fresh basil leaves
- 2 – 3 fresh garlic cloves, crushed OPTIONAL
TO SPRINKLE ON TOP OF ROLLS AT END OF BAKING
- 1 heaping Tbs. grated Parmesan
Oven at 375F 8 1/2″ to 9″ round cake pan Bake rolls for approximately 25 minutes
Mix 1/4 cup grated Parmesan, 2 Tbs. softened butter, 2 Tbs. mayonnaise and herbs in a small bowl. Set aside.
On a lightly floured surface, roll 1 lb. (16 oz.) bread dough into a 12” by 14” rectangle.
+ If using frozen bread dough, allow it to thaw and warm up a bit so dough will be easier to roll.
++ Dough may have the tendency to spring back – just let it rest for a minute and then ‘give it another go’. Also, don’t be afraid to take a bit of dough from one place and stick it onto another place in order to get the rectangular shape.
Spread Parmesan/butter/mayonnaise/spice mixture evenly on the 12″ x 14″ rectangle. ++ I like to drop small amounts all over – I think it makes it easier to spread the filling.
Starting at the 12” end, roll up dough and cut into 12 equal sections.
Place sections in an 8½” to 9” round cake pan. (Pan does NOT have to be greased.) Cover pan with a dish (tea) towel and allow dough to rise until almost double – between 40 minutes to over an hour.
++ I recommend placing the dough in the oven to rise, and I place a 10” x 13” pan filled with hot water on the lowest shelf because the hot water helps the dough rise evenly – and usually faster.
Once rolls are risen, remove from oven and set oven temperature to 375F.Bake rolls for 20 minutes – remove from oven and sprinkle on 1 heaping Tbs. grated Parmesan. Bake 4 – 5 minutes more.
Allow rolls to cool for a minute or two, then remove from pan with a spatula. Enjoy!