Chive Parmesan Rolls

by Rachel on June 23, 2010

Eat them straight out of the oven. Don't wait. Patience is not a virtue.

I’m not much for really complicated baking adventures.  I love home-cooked foods, but my life is busy and I don’t have time to tend things in the kitchen for hours on end.  For that reason I’m often attracted to quick breads (zucchini bread, banana bread, cranberry bread, etc…) and I tend to shy away from things that require YEAST.  However, in my cooking repertoire there a few simple yeast recipes that even I, with my limited time and not totally developed bread baking skills, can handle.  These rolls fall neatly into that category.  If you’ve not ventured into the world of yeast, this is a great starting point.  If you’re a yeast veteran, this recipe will make you happy because these rolls taste so good and take so little time to throw together.  It’s a win-win.

Chive Parmesan Dinner Rolls (20-24 rolls)

  • 1 package yeast
  • 1½ cups warm water
  • 2 tablespoons sugar
  • 2 – 2½ cups all-purpose flour
  • 1 cup white wheat flour (you can use solely all-purpose if you wish)
  • ½ cup melted stick margarine or butter
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped chives
  • 1 teaspoon salt
  • 1 egg

Dissolve yeast in warm water.  Add sugar, 1 cup white wheat flour and 1 cup all-purpose flour, shortening, salt, egg and parmesan cheese.  Mix well.  Knead the dough and gradually add the additional all-purpose flour until you have a moderately stiff dough.  I think the total amount of flour necessary can vary a great deal.  Maybe it’s the weather, or one’s mood.  Today it took closer to 3 ½ cups of all-purpose flour before I reached “moderately stiff” dough.  Sprinkle the chives on your work surface.  Knead a few more times to gently incorporate the chives.  Go at them gently.  They look lovely if they haven’t been smashed by overly ardent kneading.

This is what your dough should look like after two hours in the bowl.

Lightly wipe a medium-sized bowl with a paper towel soaked in olive oil.  Place the dough in the bowl and cover with plastic wrap.  Chill covered at least two hours in refrigerator.  Remove from refrigerator.  Punch down (literally smack the dough with your fist – it’s pretty much the only thing you can legally punch these days, so go for it!).  Cut the dough into small balls and drop into greased muffin tins and let rise 2 hours before baking.  You should get 20-24 rolls, so divide the dough accordingly.  I place the dough filled muffin tins on top of my oven with the oven light on.  Dough is far happier in a warm environment.  The oven light will keep the area a bit warm.  Depending on how dry it is where you live, place a slightly damp (not dripping wet) dishtowel over the dough so that it doesn’t dry out.

Rolls ready to rest under a warm, damp towel for two hours.

Preheat oven to 350 degrees. Bake 12-15 minutes until just light brown.  I hope you took the dishtowel off of the muffin tins before you put them in the oven.  It didn’t seem necessary to mention it – but you never know.

The dough can be kept in the refrigerator up to 20 hours before the rise cycle and baking commences.

All done and ready for supper.

{ 1 comment… read it below or add one }

grace June 27, 2010 at 12:32 pm

‘I hope you took the dishtowel off of the muffin tins before you put them in the oven.’
ha. i’m so glad i read this post–that chuckle did me good. :)
also, for the record, your rolls look perfect.

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