Geppetto’s Garlic Parmesan Rolls

Submitted by Ceezie

"The peeled garlic found in a jar is a huge time-saver in this recipe. This is from Relish Mag - they sound so good - haven't made them yet but keeping them here for future baking. These will need to sit in the fridge overnight."

 

• Ready In: 4hrs 20mins
• Ingredients: 10
• Yields: 24 rolls

ingredients

• Rolls

• 1 1⁄2 tablespoons active dry yeast
• 1 tablespoon sugar
• 2 cups warm water (105F to 115F)
• 3 cups bread flour, divided
• 1 tablespoon salt
• 3 cups all-purpose flour

• Topping

• 2⁄3 cup pure olive oil
• 2 1⁄2 cups shredded parmesan cheese
• 1⁄2 cup diced garlic
• 1⁄2 teaspoon oregano

directions

1. Sprinkle yeast and sugar over water in a large bowl. Stir until combined. Let the stand until foamy, about 10 minutes.
2. Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.
3. Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.
4. Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
5. Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
6. Preheat oven to 400°F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.
7. Bake 20 to 25 minutes, until golden brown.