GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay dinner rolls

I found this absolutely fabulous recipe for Garlic Cheese Pull-Apart Bread on Pinterest not too long ago. I made it once… then made it about 3 or 4 more times within the month! We took it to a family dinner where it was devoured and received some pretty rave reviews. It’s a winner- you should try it!

I made some changes so that no one will get a heart attack post-meal consumption. {Translation- the original recipe called for way too much butter!} It’s better this way, trust me. You need to eat less butter during dinner so that you can eat more butter with dessert, right?!

This recipe calls for using a Springform pan, since it’s super easy to get the rolls out and serve them pull-apart style. If you don’t have one, don’t worry- any ole pan will do! I’d use a 9×13 glass dish for either recipe below- the larger quantity one will just yield taller rolls.

Easy Parmesan Garlic Dinner Rolls

Adapted from Thirty Hand Made Days’s recipe here

Recipe to serve 8-10 people:

You’ll need a 10″ Springform Pan

16 frozen white dinner rolls (like Rhodes brand rolls)
1/4 cup butter, melted
1 cup grated Parmesan cheese, divided (Can use fresh and/ or Kraft!)
1 tsp dry parsley flakes
1 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp onion powder

Recipe to serve 5-7 people:

You’ll need a 8-9″ Springform Pan

12 frozen white dinner rolls (like Rhodes brand rolls)
3 TBSP butter, melted
2/3 cup grated Parmesan cheese, divided (Can use fresh and/or Kraft!)
rounded 1/2 tsp dry parsley flakes
1 tsp garlic powder
1/4 tsp salt
rounded 1/4 tsp Italian seasoning
rounded 1/4 tsp onion powder

Step 1: If you’re using a springform pan, put a piece of foil on the bottom to prevent spillage. Then place the entire pan on a cookie sheet. Add frozen rolls to pan.

Step 2: Set the rolls in a warm place to thaw out for about 45 minutes.

Step 3: Melt butter in a small bowl. Add seasonings. Measure out half the Parmesan cheese. (You really can use Kraft or shredded Parmesan for this recipe. You mix in half the cheese, then put the remaining cheese on top. If you have both, I suggest mixing in with Kraft and topping with shredded. I thought it tasted better that way! Just a warning though- we didn’t care for the Kraft cheese BOTH inside and on top of the rolls.)

Step 4: Cut each thawed roll in half using kitchen shears.

Step 5: Add in buttery seasoning and half the Parmesan cheese.

Step 6: Using a rubber scraper, stir it all around to coat each roll. Then arrange rolls in 1 layer around pan.

Step 7: Top with remaining Parmesan Cheese.

Step 8: Cover pan with plastic wrap and let rise in a warm place for 1 hour.

Step 9: Preheat oven to 350 degrees. Bake rolls for 20-25 minutes, until tops are golden brown. Brush tops with an additional 1 TBSP melted butter if desired.

Step 10: ENJOY!

Who here thinks that quinoa has the weirdest texture ever? It’s bubbly but crunchy… not my favorite thing. I pretty much avoid it at all costs. I’ve been seeing it plastered all over Pinterest lately though, which has made me rethink our relationship.

I’ve been trying to get my Dad to eat it too since he is diabetic, it would be a good grain to eat. Much better than white rice or a white roll (his achilles heal). Quinoa has fiber and protein, which are great in a diabetic diet. Talk about a hypocrit though. I can’t stand it, but I am insisting he should eat it… not a winning strategy.

Instead of jumping right into the deep end, I thought I would ease myself into the quinoa scene. So I found a recipe for Quinoa Bread Rolls.

These are high in fiber and protein and have zero saturated fat. Not only are these super HEALTHY, but they are crazy moist and yummy. Can you really go wrong with that combination? I think not.

Be very caaaaaareful though! Don’t throw the just cooked quinoa into the dough- the heat will kill the yeast and your bread won’t rise. You’ll have little quinoa rocks. Give it some time to cool.

1 cup quinoa
2 cups water
3 teaspoons salt
1½ tablespoons active dried yeast
1 cup warm water
½ cup honey plus 1 tablespoon, divided
1 cup vegetable oil
2 eggs whites
2 cups whole wheat flour
4 cups bread flour

Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water.
Bring to a simmer and cook for 15 minutes, or until quinoa has absorbed all of the water. LET COOL. Set aside ¼ cup cooked quinoa for sprinkling on top of shaped rolls.
In a large bowl, dissolve the yeast in one cup of warm water. Add the remaining ½ cup of honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well.
Add 2 teaspoons salt and 2 cups of the bread flour and mix well.
Add quinoa and 1 more cup of flour and knead dough, adding last cup of flour as needed.
Knead dough until dough is smooth and fairly stiff (with stand mixer, about 8 minutes). Place dough in oiled bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1½ hours.
Preheat oven to 425°F. Punch down dough and divide into 16 equal pieces. Roll each piece into a ball, stretching the top of the roll smooth and pulling the excess dough to the underside of the roll.
Place rolls, seam side down, on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise 20 minutes while the oven preheats. Brush tops of rolls with melted butter or oil, and sprinkle with reserved cooked quinoa, and coarse salt. Bake rolls for 10 minutes, then lower temperature to 375°F and continue to bake for 15 minutes more. Rolls are ready when they are dark golden brown.
Serve warm. These keep well wrapped in foil for 2 days easily.

Calories: 372 Fat: 15 Carbohydrates: 53 Sugar: 10 Sodium: 454 Protein: 8

adapted from Chef In You

Chef Gordon Ramsay Recipes

Tag: gordon ramsay dinner rolls

EASY PARMESAN GARLIC DINNER ROLLS

Quinoa Dinner Rolls