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

Like to see how-to photos - I've included a link at the bottom

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!

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 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!

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bon appetit