Garlic and Parmesan Rolls

Check this out. My bread recipe got a little blog love on Vanessa-Jane Chapman’s food blog. She even created a more user friendly recipe.

She writes, she cooks, she does it all. from me to you

Garlic and Parmesan Rolls

This recipe comes from Craig Boyack at coldhandboyack. He’s an author rather than a baker, but has been making these gorgeous rich rolls from his Grandma’s recipe for years. I’ve turned it into a more formal recipe than he had, (I know he won’t mind me saying that as he described what he posted as not really being a recipe), and apart from a couple of small tweaks, I think I pretty much recreated what he described.


For the rolls:

– 2 Packs active dry yeast (14g)

– 10 cups strong white bread flour (1.28kg). This quantity is approximate, you may need more or less depending on flour type, where in the world you are, what the humidity levels are, what your star sign is, and what your lucky number is; well, some of those things anyway. If you’re unsure about flour types, see my flour guide


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3 responses to “Garlic and Parmesan Rolls

  1. Oh, wow! That is so cool! 🙂


  2. They looked good then; they look good now! Send me some! 😉

    Liked by 1 person

  3. Thanks for reblogging Craig! 🙂

    Liked by 1 person

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