Recently, we started learning how to braid bread and had so much fun we made a giant cinnamon roll the size of West Virginia mountains. But eventually, you start realizing you are making too many sweets and want something savory. I wanted to see if I could push the size of the roll and still have pleasing results, so the recipe was doubled. And instead of cinnamon and brown sugar, this is an Italian herb and parmesan swirl bread. It turned out so delicious, I had to share with all of you.
If you need more help on how to make dough by hand, visit this post on kneading dough. It will show the basics and help you make your own Italian Herb and Parmesan Swirl Bread in no time. Also, feel free to pop this into a stand mixer for 8-10 minutes on the speed they recommend. All the bread recipes on here can be done either by hand or machine.
First, heat milk and butter. Add yeast and let dissolve. until butter just melts. Add yeast. Wait 5-10 minutes. 
After yeast is dissolved, add all ingredients into a bowl. 
Then, stir until a shaggy dough forms. 
Next, turn out onto a work surface and begin kneading. 
This can take 8 – 10 minutes. 
It should be smooth and also elastic. 
Shape into a ball. 
Finally, grease a bowl and let rest 1 – 2 hours. 
When you can press your fingers in the dough and the indents stay without collapsing, it’s ready. 
Now, you will combine softened butter, onion and garlic. 
Roll out your dough as then as you can make it. You want the short end multiples of 2. Mine is about 12″ x 25″ 
Spread on the garlic butter. 
Then, sprinkle on the Italian seasonings. 
And finally, add Parmesan. 
Once finished, it will look like this. 
Cut into equal width strips. Mine are 2″ tall 
Now, begin rolling up one strip, slowly. 
Next, you will stack the rolls on top of the strips like this and continue until you have no more strips. 
Take a break if you are tired. 
Place on a parchment lined baking sheet or non-stick pan and cover. 
After 45 minutes, turn on your oven. 
Then take off the cover and bake. 
You want it to be golden brown. 
It will look like this! 
Slice open and admire. 
If you rise too long, it will be flat with no spaces between the layers but still delicious. Happy baking!
Italian Herb and Parmesan Swirl Bread
This is a soft bread made into a swirled shape for a pretty presentation. It's a very easy and fun way to do more with your baking. The seasonings and fillings can be adjusted to your liking, too. Your imagination is your only limit!
Print Recipe
Ingredients
For the Dough
- 3 ⅔ cups (550g) flour
- 1 cup (240mL) milk
- 2 large (100g) eggs
- ¼ cup (56g) butter or margarine
- ¼ cup (50g) sugar
- 2 tsp (7g) yeast
- 1 tsp (5g) salt
For the Filling
- ¼ cup (56g) softened butter or margarine
- ¼ cup (43g) grated Parmesan cheese
- 1 tbs (14g) minced garlic
- 4 tsp (7g) Italian seasoning blend
- ½ tsp (2g) onion powder
- ¼ tsp (1g) garlic powder
Instructions
For the Dough
- Heat milk and butter until butter melts and temperature is no higher than 100F (38C.) Add yeast and stir well. Let sit 5 – 10 minutes or until bubbles begin to form.
- Add eggs, flour, salt and sugar into a bowl with the heated milk mixture. Stir until shaggy dough forms. Turn dough out onto a clean work surface.
- Knead 8-10 minutes or until the dough is smooth and is easily stretched without tearing.
- Cover and let rest for 1 – 2 hours or until double in size. (90 minutes is average time.)
- Turn dough out onto a clean surface and roll into a 15×20" (38×50cm) rectangle. Pick up edges of dough as you roll to allow it to shrink back and relax the glutens.
For the Filling
- In a small bowl, stir together garlic, onion powder and butter. Spread butter evenly over the dough.
- Sprinkle the Italian seasoning on top of the butter. This is not mixed with the butter as it makes it tends to make harder to spread.
- Spread out the Parmesan evenly on top of the seasoned butter. Gently press the mixture into the top of the dough with your hand or roll over with the rolling pin. This helps the filling stay in place while rolling.
- Starting from the 20" (25cm) side, cut 10 strips 2" (5cm) wide. Roll one 2" strip into a log starting at narrow end. Pick up and place on top next strip of dough and roll. Continue rolling until there is no more dough left.
- Line an 11×17" (28x43cm) pan with parchment paper. If you don't have parchment, grease with non-stick spray. Do not use non-stick spray on pans that are already non stick. Sprinkle generously with flour, semolina or cornmeal instead.
- Place roll in center of the pan.
- Cover and allow to rest 60-90 minutes or until about double in size.
- When there is 15 minutes left in the rise, preheat oven to 350F (180C.)
- Bake 35 – 45 minutes or until rolls are golden brown. Center of bread should read 190F (88C.)
Notes
Temperature above 120F(49C) begins to damage yeast and after 138F(59C,) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.
If desired, after shaping you can cover and refrigerate overnight. Bring to room temperature 1/2 hour before baking.
If you do not have access to Italian seasoning, it is a mixture of oregano, marjoram, thyme, basil, rosemary, sage. Try using a combination of any of these in equal amounts.
If you do not have fresh garlic, you can use minced garlic in a jar or substitute for a total of 1/2 tsp dried garlic powder.
An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer’s instructions in order for the dough to rise properly. You typically need to activate or “bloom” the yeast by adding it to warmed liquid for several minutes.
Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.
Nutrition Facts
Italian Herb and Parmesan Swirl Bread
Serving Size
1 slice
Amount per Serving
Calories
339.4
% Daily Value*
Fat
8.2
g
13
%
Saturated Fat
4.9
g
31
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
410
mg
18
%
Carbohydrates
61.4
g
20
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
* Calories provided as a courtesy and not guaranteed.
FANTASTIC BREAD! Incredibly soft but the layered crust leaves the outside perfectly crunchy. The parmesan and Italian herbs make for a truly delicious bread. The instructions were perfectly detailed so the process was a breeze. Highly recommend this recipe. My whole family was impressed when I pulled it out of the oven.
Belle Julianna, I’m so glad you enjoyed the bread. It’s always nice when you impress your loved ones! Isn’t it just a lovely tasting bread that makes a big impact? This is one of my favorite recipes to make. You can also make them into smaller individual sizes. Roll the dough into a 9×12 rectangle, add the toppings, roll up on the 9” side and cut each piece into 1” slices. Space evenly in a 9×13 greased baking dish and rise 45 minutes or until double and then bake 20-25 minutes. They will look like a savory cinnamon roll. You can also add things like pepperoni to the bread and serve with warm pizza sauce for a fun little meal.
I gave this a 5star, not because I’ve made it but because it’s the most amazing thing! Here I am just trying to make plain old dinner rolls and failing, then YOU do something like this. You go girl! This deserves a Utube video.
Thanks, Gidget! I’ll put it on my list to do for a video, just have to get the ingredients. It’s much easier than it looks. 🙂 Speaking of dinner rolls, I have a video that I’m posting next week on the very subject! Hope you are having a fabulous sunny Saturday!