Classic pull-apart bread oozing with butter, garlic, cheese and herbs. The perfect dinner roll!
I’m a big-time fan of southern food. Now that raises many eyebrows because I’m a consummate “Yankee,” and the only claim I can make to anything southern is coming from the southern part of Brooklyn, New York.
However, a good friend is always telling me that there’s a little southern lady right underneath my surface. And that friend happens to be Melissa Sperka who wrote the cookbook containing the recipe for these fantastic dinner rolls. I am proud to call this great wife, mom and cook a dear friend. Her book is beautiful and has become a treasured part of my cookbook collection.
Melissa develops the recipes for and writes the popular food site Melissa’s Southern Style Kitchen. I visit her site often when drooling is in order. The recipes there, and in this FABULOUS cookbook are old-time southern-style recipes that come from Melissa’s family collection.
When she sent me a copy of the book to review, it was mighty hard to pick something to make from it. As I said, I’m a southern food freak, and I love grits. She has several recipes for grits, but I decided to stay neutral here realizing that some folks don’t care for them. That’s why I ultimately picked these rolls. Melissa is an absolute wizard with rolls–savory and sweet, so I knew I couldn’t go wrong with this choice.
I did have to alter her original recipe somewhat. The original was made by shaping the rolls into knots. I decided to go with just rolls with no shaping–the reason for that is a week ago, I sprained my back and sciatica has set in. The position I’d have to bend at to roll the dough into ropes was just too painful at this time, hence going generic with round rolls.
But the shape really doesn’t matter here; it’s the seasoning. So any way you shape this it’s going to taste great.
Melissa used frozen unbaked dinner rolls in her recipe. I could not find them in my area (only the pre-baked frozen), so I used frozen unbaked white bread and cut and shaped them into rolls. It’s the same thing, so if you cannot find the unbaked frozen rolls, you definitely will find the frozen unbaked white bread. If you want to make your own dough from scratch, heck, that works too! I made much larger rolls, so I only used 8 rolls (which was 2 frozen loaves). The rolls Melissa used are the small dinner rolls so you will need double my amount.
These rolls are the BOMB–and I am not kidding. My neighbor was visiting when they were baking and she said it smelled heavenly, so after I got done taking the pics, I brought her over some so they could have them with dinner. I called some of these rolls “dinner” just by their lonesome. They are terrific and hat’s off to Melissa for this wonderful, yet easy recipe!
- 16 frozen yeast dinner rolls (not the pre-baked ones) see NOTES
- ½ cup butter, melted
- 1 tsp dried parsley
- 2 cloves garlic, finely minced
- 3 tbs grated Parmesan cheese
- 1 tsp Italian seasoning -OR- oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- Place frozen dough balls on waxed paper. Thaw on the counter 20-30 minutes. The dough should be thawed but still cold.
- Butter a 9-inch springform pan. Set aside.
- In a small bowl, mix together the melted butter, parsley and garlic.
- On a plate, mix together the Parmesan cheese, onion powder and garlic powder.
- Dip each roll in the garlic butter and place side by side in prepared pan. Reserve leftover garlic butter to brush on top after baking.
- Sprinkle with the seasoned Parmesan mixture.
- Cover with greased plastic wrap and place in a draft-free area to rise; about 1½-2 hours.
- Preheat oven to 375 degrees F. Remove plastic wrap from the pan.
- Bake 20-25 minutes or until golden.
- Brush with reserved garlic butter.
Melissa made the dough into knots by rolling each roll into ropes 6-inches long then tying into knots.