Garlic Parmesan Rolls

This recipe is part of my experimentation with baking different types of bread, aside from the rosemary bread I love to bake on a regular basis. I need to broaden my bread baking horizons so I found a few recipes online for breadsticks and changed them up a bit to come up with these rolls. They are garlicky and soft and hard to stop eating. They freeze well and thaw quickly.

1 cup + 2 tablespoons warm water    

2 tablespoons sugar

1 1/2 teaspoons kosher salt

1 1/2 teaspoons instant yeast

4 tablespoons salted butter, melted 

3 cups all-purpose flour

Topping:

4 tablespoons salted butter, melted

1 teaspoon garlic powder

1 teaspoon dried parsley

1/4 cup parmesan cheese, grated

In your stand mixer, add the dough hook and mix the first five ingredients on low. Slowly add in the flour. Once things are mixed well increase the speed to medium and let the dough knead for seven minutes. 

Put dough in a bowl lightly sprayed with oil and cover for 90 minutes. I set mine on top of my stove and heat the oven to 200 degrees while rising. 

Divide the dough into 16 pieces and roll into the shape of a ball. Place on a baking sheets lined with parchment paper. Cover and let rise another hour.

Preheat oven to 400. Uncover the rolls and bake at 400 for about 17 minutes. They should be dark golden brown on the bottom. Melt butter together with garlic powder and parsley and brush on the rolls as soon as you take them out of the oven. Sprinkle with parmesan cheese while the rolls are still hot.