Geppetto’s Garlic Parmesan Rolls

Kitchen Tested
  • Yield 24 servings
  • Prep 15 mins
  • Cook 20 mins

Yeast rolls, best served warm, are slathered in pure olive oil to enrich the garlicky goodness.

Purchased peeled garlic is a huge time-saver for this recipe.


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
2/3 cup olive oil
2 1/2 cups shredded Parmesan cheese
1/2 cup diced garlic
1/2 teaspoon oregano


  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, 1/2 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 400F.
  7. 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.
  8. Bake 20 to 25 minutes, until golden brown.

Recipe courtesy of Geppetto’s, Anacortes, Wash.



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