They taste utterly sinful! A huge hit - they disappeared immediately.
No-Knead Overnight Parmesan and Thyme Rolls
Photo: Sang An; Styling: Pam Morris
More From Cooking Light
Amount per serving
- Calories: 161
- Fat: 6.3g
- Saturated fat: 2g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.6g
- Protein: 6.3g
- Carbohydrate: 19.7g
- Fiber: 1.3g
- Cholesterol: 32mg
- Iron: 1.4mg
- Sodium: 246mg
- Calcium: 112mg
- 1/2 teaspoon dry yeast
- 2 tablespoons warm water (100° to 110°)
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon dried thyme
- 1/3 cup 2% reduced-fat milk
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1.1 ounces whole-wheat white flour (about 1/4 cup)
- 5.6 ounces all-purpose flour (about 1 1/4 cups), divided
- Cooking spray
- 1/2 teaspoon cracked black pepper
- 1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.
- 2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
- 3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)
- 4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.
- 5. Preheat oven to 400°.
- 6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.
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