Jennie Brown Butter Garlic Parmesan Rolls Recipe

Jennie Brown Butter Garlic Parmesan Rolls Recipe

Jennie Dembowski makes her Brown Butter Garlic Parmesan Rolls recipe during the "Bread Week" signature bake. Learning French pastry is Jennie's main priority at her home kitchen, however for this week's signature bake her rolls have Italian flavors. She makes her family dinner rolls with herbs like dried garlic.  She is making her dinner rolls in knots and the key is to be consistent. Watch the full "Bread Week" episode from Season 2 Episode 3 of The Great American Baking Show and check out Jennie's recipe below.


¼ cup warm water

1 cup warm whole milk (about 110º F)

4 tbsp melted butter

2 tbsp sugar

1 tbsp honey

1-½ tbsp instant yeast

3-½ cups (about 450 grams) cups (KAF bread flour)

1-½ tsp salt

1 tsp dried garlic powder

½ tsp dried oregano

½ tsp smoked paprika

Topping to brush on each roll before baking:

1 egg mixed with 1 tbsp water (egg wash)

½ cup grated parmigiano reggiano white gold cheese

½ tsp garlic powder

¼ tsp pepper

3 tsp oregano

2 tsp smoked paprika

Topping for each roll after baking:

½ stick (2 oz.) browned butter

½ cup grated parmigiano reggiano white gold cheese

2 tbsp falksalt crystal flakes (chopped)


1. Preheat oven to 350º F / 180º C 

2. Mix water, milk, butter, sugar, honey, and yeast in the bowl of stand mixer, then let the mixture sit for 5 minutes. 

3. Whisk garlic powder, oregano, and salt with flour and add flour mixture to the yeast mixture. Mix with paddle attachment until dough starts to form. 

4. Attach dough attachment and continue mixing until dough becomes smooth or continue kneading by hand until dough is soft, supple, and gluten starts developing (window pane test). 

5. Place dough in a greased bowl and proof in proofing drawer for 20-30 minutes. 

6. Deflate dough, divide into 12 portions approximately 1.8 oz. each. Roll into knotted rolls and place onto parchment lined cookie sheet. Keep unused dough covered with plastic wrap while forming knots to prevent skin from forming.

7. Proof shaped dough for another 20-30 minutes.

8. Meanwhile, make egg wash and set aside. Whisk garlic powder, pepper, and oregano, paprika, and ½ grated cheese.

9. Once shaped dough has proofed, brush rolls with egg wash, then sprinkle with herb and cheese mixture and bake at 350º F / 180º C for 20-25 minutes.

10. Check internal temperature of finished bakes: should be around 190º F.

11. Remove from oven and brush tops of rolls with brown butter. Lightly sprinkle with sea salt and top with additional parmigiano reggiano cheese.

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