Get the Recipe:
Parmesan Herb Batter Rolls
Parmesan Herb Batter Rolls are quick to make, require no kneading, and taste so, so good!
Ingredients
For the rolls:
- 2 cups (240 g) all-purpose flour
- 1 0.25-ounce envelope (2 & 1/4 teaspoons) rapid rise yeast
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (120 ml) milk
- ¼ cup (60 ml) water
- 1 large egg
- ½ cup (50 g) grated Parmesan cheese
For the topping:
- 3 ounces (85 g) cream cheese, at room temperature
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon (15 ml) milk
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
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Instructions
To make the rolls:
- Combine the flour, yeast, sugar, garlic, and salt in a large mixing bowl or the bowl of a stand mixer.
- Heat the butter, milk, and water in the microwave or on the stovetop until very warm (120° to 130°F/49° to 54°C). Add this mixture, the egg, and the cheese to the flour mixture. Beat the mixture with a handheld mixer or a stand mixer on medium speed. Cover and let rest for 10 minutes.
To make the topping:
- Using an electric mixer on medium speed, combine the cream cheese, Parmesan cheese, milk, rosemary, thyme, and garlic until thoroughly combined. Set aside.
To assemble and finish the rolls:
- Grease a 12-cup standard muffin pan.
- Divide the batter evenly among the muffin cups (about 2 to 3 tablespoons of batter in each). Top each with a rounded teaspoonful of the topping mixture, and spread it gently over the top of each roll. Cover the rolls and let them rise in a warm, draft-free area until they have doubled in size (45 to 60 minutes).
- Preheat oven to 375°F (190°C).
- Bake the rolls 15 to 20 minutes, or until golden brown. Cool the rolls on a wire rack.
Notes
- Recipe very slightly adapted from Fleischmann's.
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