- 1 (.25 ounce) package active dry yeast
- 1/2 cup all-purpose flour
- 1/2 teaspoon white sugar
- 1 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
- 1 teaspoon fine salt
- 1 tablespoon olive oil
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 1/2 tablespoons melted butter
- 2 cloves garlic, crushed
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- 2 tablespoons freshly chopped Italian parsley
- olive oil for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes.
- Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10x12-inch rectangle, about 1/2-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley.
- Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal.
- Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an ‘X' in the top of each roll to expose filling.
- Preheat an oven to 400 degrees F (200 degrees C).
- Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes.
- Bake in preheated oven until the tops are golden brown, about 20 minutes.
Garlic and Parmesan Dinner Rolls, recipe