Parmesan Garlic Twists
Buttery rolls with salty parmesan, garlic and herbs rolled inside.
Ingredients
- 1/2 cup warm milk (between 100-110 degrees)
- 1/4 ounce active dry yeast
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 4 cups all purpose flour
- 5 tablespoons butter, room temperature
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes
- 3 garlic cloves, finely minced
- 2 cups parmesan, finely shredded
- 1/2 cup fresh parsley, finely chopped
- salt and black pepper
Instructions
- Prepare the butter by cutting 5 tablespoons into cubes while still cold and then bringing it to room temperature
- In the bowl in a stand mixer, whisk together 1/2 cup of warm milk, 1/4 oz of active dry yeast and 2 teaspoons of sugar. Let it sit until it becomes frothy (approximately 5-7 minutes)
- Using the dough hook attachment, add 1 teaspoon of salt and 2 large eggs and begin mixing at medium speed
- Once the eggs have been fully incorporated, add the remaining sugar (1/4 cup) and reduce the speed to low
- Begin adding 3 cups of all-purpose flour, 1/2 cup at a time, while the mixer is on low speed
- Continue to mix until 3 cups of flour have been fully incorporated
- Add butter, a few small cubes at a time and once they are incorporated, add a few more, until all of the butter has been added to the dough
- Turn the speed back up to medium and knead the dough for about 10 minutes
- Prepare a large glass bowl by greasing with oil or spraying with cooking spray and transfer the dough into the bowl
- Cover the bowl with plastic wrap and a large kitchen towel and allow the dough to rest for 60 minutes or until the dough has doubled in size
- Once the dough has risen, turn it out onto a floured surface and roll it into a 12x18 inch rectangle
- Brush the dough with 2 tablespoons of olive oil
- Sprinkle with chili flakes, garlic, parsley and shredded parmesan
- Roll the dough as you would a cinnamon roll starting at the long end and using a typewriter motion. Pinch the seam to seal
- Cut into 24 equal pieces
- Grease a standard 12 cup muffin pan
- Twist one piece of dough and place it in the bottom of one cup, then take a second piece of dough, twist it the opposite way and place it on top of the first piece. You should have two pieces of dough in each of the 12 muffin cups
- Cover the pan with a clean kitchen towel and let it rise for 30 minutes
- Preheat the oven to 375 degrees
- Beat your remaining egg with 1 tablespoon of water and once the dough has risen, brush the tops of each twist with the egg wash
- Sprinkle lightly with salt, ground pepper and a bit more shredded parmesan
- Bake at 375 degrees until puffed up and golden brown, about 15-18 minutes