Parmesan and Basil Spiral Dinner Rolls – Short on Time? Buy Prepared Dough!

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.

DOUGH INGREDIENTS

• 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.

FILLING INGREDIENTS

• 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

METHOD      

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!