Michael creates a riff on a sticky bun that is savory instead of sweet with parmesan cheese, garlic, parsley and scallions!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Savory Herb and Parmesan Rolls
RECIPE COURTESY OF MICHAEL SYMON
Total: 2 hr 30 min (includes resting and rising times)
Active: 30 min
Yield: 6 rolls
1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
While you’re waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
To bake in the oven, bake at 400 degrees F for 18 to 20 minutes.
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Michael Symon’s Savory Herb and Parmesan Rolls | Symon Dinner’s Cooking Out | Food Network