Parsley Rolls, soft and fragrant bread bites that are very easy to make with simple and genuine ingredients.
You can enjoy these rolls on their own or fill them with cheese, cold cuts, grilled vegetables, or any other ingredient you prefer.
The dough does not contain milk, so they are perfect for those with lactose intolerance.
For this preparation, I used dry yeast, but if you have your own sourdough starter (both solid and liquid), you can use that instead.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the dedicated contact form.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 262.44 (Kcal)
- Carbohydrates 44.63 (g) of which sugars 1.02 (g)
- Proteins 7.92 (g)
- Fat 6.26 (g) of which saturated 0.59 (g)of which unsaturated 4.81 (g)
- Fibers 1.53 (g)
- Sodium 487.50 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Parsley Rolls
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 cup water
- 3 tbsp sunflower oil
- 2 tsp dry yeast
- 1 tbsp barley malt (optional)
- 2 tsp salt
- 1 bunch Parsley
Tools
- Stand Mixer
- Work Surface
- Dough Scraper
- Baking Mat
- Baking Sheet
Parsley Rolls Recipe
Start preparing the parsley rolls by weighing the water in the stand mixer bowl. Add the dry yeast and let it dissolve.
Continue with the barley malt and sunflower oil.
Then add both flours and, lastly, the salt.
Knead with the spiral hook until the dough is elastic.
Let it rest for 10 minutes, then run the stand mixer at high speed for 10 seconds.
Repeat this operation two more times, always at 10-minute intervals.
Transfer the dough onto a work surface, add half of the previously chopped parsley, and knead for a couple of minutes to incorporate it.
Shape the dough into a round, cover it with a damp cloth, and let it rise until doubled in size.
Once doubled, take the risen dough and roll it out on the work surface to form a rectangle using your hands or a rolling pin.
Chop the remaining parsley and distribute it over the rolled dough. Press it lightly with your hands to make it adhere well.
Divide the dough into eight parts with a sharp knife or a metal dough scraper.
Shape the rolls: wrap each piece onto itself first in one direction and then in the other.
Pinch the bottom with your fingers to seal the dough well.
Repeat the same operation with all the dough pieces.
Make cuts on the rolls with a small knife and let them rise again (always covered with a damp cloth) for 30-40 minutes.
Bake the parsley rolls in a preheated static oven at 392°F for about 15-20 minutes or until golden brown.
Let them cool completely before cutting them.
Parsley Rolls
Refer to this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With this dough, you can also make homemade sandwich bread.
How long do they last?
These rolls remain soft for 2-3 days, alternatively, you can freeze them for about 2 months.
Can I bake them in an air fryer?
Yes, at 356°F for 12-15 minutes.
How can I replace the barley malt?
With honey or sugar.
Can I substitute the all-purpose flour with whole wheat flour?
Yes, in equal quantities.
