I said, “I love you.”
What was I thinking!? I only knew you a second ago. A second??
And I just blurted out those three words. Even I was shocked. Too soon. Too soon!
*slaps herself repeatedly
But I just couldn’t help it.
I fell in love with these lemon thyme parmesan rolls the very moment they came out of the oven. I just knew it even before I tasted them. The wonderful aromas that filled the kitchen. Ohhhhhhh, if only you could smell them too!
But that’s not all.
They’re unbelievably soft and fluffy inside with a slightly crisp exterior. And the flavor is just right with only a slight taste of the earthy thyme and a burst of freshness from the lemon zest. And of course, the parmesan cheese just adds a little more deliciousness to it. But again, there’s nothing too overpowering, which I particularly love because it makes these rolls perfectly suitable for enjoying with just about any meal. They’re even delicious all by themselves with a little dab of butter or cream cheese.
I love you lemon thyme parmesan rolls.
I love you.
Lemon Thyme Parmesan Rolls
- 200 ml lukewarm water
- 50 ml oil
- 1/2 tablespoon instant yeast
- 1/3 cup grated parmesan cheese (plus more for topping if you wish)
- 1 tablespoon lemon zest
- 1 tablespoon fresh thyme
- 3/4 teaspoons salt
- 400g unbleached all-purpose flour (or about 2 3/4 cup)
Adapted from: La Manana
*I really recommend measuring the flour with a scale, if you have one. Or else adjust the dough as you knead it, by adding more water or flour until it's the right consistency.
|In a large bowl whisk flour, yeast, and salt. Meanwhile in a separate bowl whisk the water, oil, lemon zest, and thyme. Stir flour mixture gradually into the water mixture, stir in parmesan too, and stir until combined well. Knead till smooth and elastic, about 15-20 minutes. It should feel very hydrated, so add half tablespoonfuls of water at a time while kneading until it feels hydrated enough.|
|Form dough into a ball and transfer to an oiled bowl, turning once to coat both sides with oil. Cover with plastic and let rise in a warm place, such as the oven with the oven light. It should take 1-2 hours, but make sure it doubles in volume.|
|Transfer to refrigerator and chill overnight. The next day remove from refrigerator and let it return to room temperature. Punch down gently and knead dough a few minutes on a well floured surface. Divide into 8 portions. I shape it into a disc and slice 8 wedges with a pastry knife... like you would slice a pizza. Roll into balls, adding a touch of oil to your hands to keep dough moist. Transfer each ball to parchment lined or greased baking sheet, spacing each ball apart since they will rise and expand later. Top with extra parmesan if desired. When finished shaping each dough ball cover loosely with plastic and or a flour cloth. Allow to rise in a warm place, until doubled in volume.|
|Bake at 375F for 12 minutes or so, or until bread starts to brown around the edges. Let cool on a wire rack completely. Serve with butter, cream cheese, or with a meal.|