It’s Secret Recipe Club time again!
If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
This month I was assigned to Amanda’s Cookin’, a blog written by the founder of the Secret Recipe Club herself! Though she has many delicious looking sweets and enticing main dishes on her blog, I was immediately drawn to these babies:
Parmesan Garlic Rolls.
Oh my goodness. Skipping the sweets for something cheesy was a VERY good idea. Excuse me for shouting, it was necessary in this case.
Think savory cinnamon roll, except without the cinnamon-brown sugar filling. These soft, doughy rolls are stuffed full of herb garlic butter, Parmesan cheese, and Mozzarella cheese, then topped with tons of parsley and more cheese. Each bite is cheesy and gooey, more delicious than the first.
These rolls would be a perfect companion for a simple soup and salad night, or are great enjoyed appetizer-style on their own. I actually made two batches of dough [using 3 tablespoons of sugar instead of just 1 tablespoon in the second batch], so one could be used for maple-iced cinnamon rolls [filling and icing found here]. Then I took both pans of rolls–savory and sweet–to our church small group for snack one night. See below… they were both a big hit! I mean, why wouldn’t they be?
Sweet rolls + savory rolls = amazing deliciousness!
Oh, one last thing–don’t be scared of the two hours these take to prepare. Most of the time is spent letting the dough rise, so you’ll still have plenty of time to watch old seasons of 24 on Netflix [or whatever else is taking up allllllllll your time these days! Is watching marathons of 24 just what we do?]. But really, you need to try these. No excuses–the cheese is calling!
for the dough
- 1 1/3 cup milk (105 to 115F degrees)
- 2 1/4 teaspoon [or 1 package] instant dry yeast
- 1 tablespoon sugar
- 3 to 3 1/2 cups flour or whole wheat flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
for the garlic butter
- 1/2 cup butter, softened
- 1 clove garlic, minced
- 2 tablespoons grated Mozzarella cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon freshly ground black pepper
for the topping
- 3 tablespoons grated Mozzarella cheese
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon dried parsley
Also linked up on Successful Saturdays.