In my kitchen, there's probably nothing I love more than baking bread. I love kneading the dough by hand (it's my brand of therapy). Of course, the smell of baking bread is one of the most heavenly things on earth. Yeast breads take time, but with a garlicky, cheesy, swirly reward at the end, it's more than worth the wait.
I wish I could send each and every one of you a freshly baked pan of these rolls. They have to be one of my favorite things I've ever baked, if not the absolute favorite(!). Y'all know I'd almost always take savory over sweet, so these are the perfect decadent treat for me. They have a richness from melted butter (both in the dough and brushed on top), but still such a light, airy texture. With fragrant rosemary, salty parm, and sweet garlic, these have all the keys to my heart. I've fallen in love.
Rosemary Garlic Parmesan Swirls
makes 10 rolls
1 1/2 cups bread flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 1/4 teaspoon instant yeast
1/2 cup warm water
4 tablespoons butter, melted and cooled to room temperature, plus 1 tablespoon for brushing
3 cloves garlic, minced
3/4 cups shredded Parmesan
2 teaspoons minced rosemary
Combine the flour, salt, pepper, and sugar in a large bowl. In a separate bowl, whisk the yeast and water together until the yeast dissolves, then pour it into the flour mixture. Add the melted butter. Mix together with a wooden spoon until a shaggy ball can be formed.
Turn dough out onto a lightly floured surface and knead for about 8 minutes, until dough is smooth.
Spray a large, clean bowl with nonstick spray. Place dough in the bowl and cover with plastic wrap. Set aside to rest and rise for 2 hours.
Place the dough on a well-floured surface and roll into a large, thin rectangle. Mix filling ingredients, and spread over the dough, leaving a 1/2-inch border. Roll tightly from one short end to the other into a log. With a knife, carefully cut the log into 1-inch rolls.
Spray a 10-inch round pan with nonstick spray. Arrange the rolls in the pan, leaving a bit of space between them. Brush the tops with additional melted butter. Cover with plastic wrap and allow to rise for another 2 hours.
Preheat oven to 350 degrees. Bake for 20-25 minutes, until the tops begin to brown. Serve immediately, trying not to eat them all before they hit the table.