This is a spin on Parker House Rolls with a chimichurri and panko seasoning. They're soft and fluffy, crunchy, and savoury.
One of my biggest challenges this year is to avoid wasting food and to use as much as I have at home before going to the grocery store to buy more.
I was gifted some spices last year and chucked them in the pantry, forgetting about them.
Last week, I was cleaning out my pantry and found a dried chimichurri spice blend.
What is chimichurri?
Chimichurri is an Argentinian "pesto" made with a blend of spices:
- red pepper flakes
Olive oil and red wine vinegar are usually added to the blend of spices, and it is usually used to marinate meats.
How to add the seasoning to the rolls
I skipped the usual oil-based chimichurri sauce, but you could definitely add some good quality olive oil to the seasoning mix if you like.
Combine the chimichurri spice blend along with panko and parmesan cheese. Set aside.
How to make the rolls
Begin by making the dough.
After the dough has risen, sprinkle the chimichurri blend on the tops of the rolls.
Bake the rolls at 350F for approximately 25 minutes, until lightly golden.
Other recipes you may like
Be sure to try out these recipes:
Gluten Free Pumpkin Dinner Rolls (from the Helpful GF)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment below!
Chimichurri & Panko Parker House Rolls
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 C whole milk warm
- 2 tablespoon granulated cane sugar
- 1 tablespoon active dry yeast
- 3 C all-purpose flour
- 4 tablespoon salted butter melted
- 1 large egg
- 1 tablespoon olive oil for brushing on top
- 1 tablespoon panko bread crumbs
- 1 tablespoon chimichurri seasoning
- 1 tablespoon Parmesan cheese grated
- In a bowl, place the warmed milk, cane sugar, yeast and set aside until the yeast starts to activate and become bubbly.
- In a stand mixer bowl, add in the flour, melted butter and yeast mixture until a dough starts to form.
- Next, add in the egg. Knead on low-medium until the dough comes together and is shiny and smooth.
- Remove the dough from the mixer bowl and place into a lightly greased bowl. Cover with plastic wrap and leave to double in size in a warm area.
- Divide and shape the dough into 12 even balls, about 70g each.
- Place the shaped dough balls onto a parchment lined 9" by 13" baking tray. Cover with plastic wrap and leave to proof until almost doubled in size, about 20-30 minutes, depending on how warm your kitchen is.
- Preheat oven to 350°F/177°C.
- In a small bowl, combine together the oil, panko bread crumbs, chimichurri spice, and Parmesan. Sprinkle the mixture on top of the dough evenly.
- Bake at 350°F/177°C for 25 mins, or until an instant-read thermometer reads 200°F in the middle of the buns.
- Best served fresh and warm.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Whoa I've never tried or heard of these little buns! They sound so amazing Michelle! I love the chimichurri flavour with the crispy panko!
Thanks Christie! Chimichurri is such a delicious explosion of flavour!