Garlic, Herb, and Cheese Bread Rolls

Ingredients

• 1 cup warm milk (100 – 110°F)
• 1 tablespoon olive oil
• 2 whole eggs, (at room temperature )
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon garlic powder
• 2 garlic cloves, (minced)
• 1 tablespoon fresh rosemary, (minced)
• 1 tablespoon fresh thyme, (minced)
• 2 1/4 teaspoons (1 packet) instant yeast
• 4 cups (508) all-purpose flour
• 1 large egg
• 1/3 cup Parmesan cheese, (grated)

Instructions

1. 1

   Combine the milk, olive oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.

2. 2

   Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to form. Only add as much flour as needed to bring the dough together. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Only add additional flour if the dough is unbearably sticky.

3. 3

   Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

4. 4

   Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces.

5. 5

   Shape each piece into a tight ball and place in the prepared pan. Lightly cover the dough with plastic wrap and let the rolls rise for 1 hour, or until about doubled in size.

6. 6

   Preheat the oven to 375°F.

7. 7

   In a small bowl, whisk the egg then gently brush over the risen rolls. Sprinkle the rolls evenly with grated parmesan cheese.

8. 8

   Bake the rolls for 20 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container or ziptop bag for up to 3 days.