Parmesan Dinner Rolls
Based on a recipe for Cheese Buns found in the King Arthur Flour Baker's Companion, I perfected the process and added loads of freshly grated Parmesan to make a gorgeous, light, fluffy and moist dinner roll full of Parmesan flavor and with a wonderful, flavorful crunchy topping.
Total Steps
18
Ingredients
16
Tools Needed
10
Ingredients
- 4.5 teaspoons instant dry yeast
- 1/2 cup warm water (body temperature)
- 1 teaspoon sugar
- 1/2 cup flour
- 1 cup lukewarm milk
- 1/4 cup unsalted butter, softened to room temperature
- 1 teaspoon salt
- 1/3 cup sugar
- 1 each large egg, beaten until well blended
- 4-5 cups flour
- 7 ounces freshly and finely grated Parmesan cheese
- 2 tablespoons butter, melted (for topping)
- 1/4 cup breadcrumbs (homemade preferable)
- 1/4 cup finely grated Parmesan (packaged, for topping)
- 1 tablespoon dried oregano
- 1 each egg yolk beaten with 1 tablespoon cold water (for egg wash)
Instructions
Step 1
In a large mixing bowl, combine the instant dry yeast, 1 teaspoon sugar, and 1/2 cup flour.
Step 2
Add the warm water and stir briefly with a fork to ensure all dry ingredients are moistened.
Step 3
Let the mixture activate for about 15-20 minutes, until frothy, bubbly, and slightly increased in volume.
Step 4
Add the lukewarm milk, softened butter, salt, sugar, and beaten egg, then stir to combine.
Step 5
Gradually add and stir in 4 cups of the flour and the grated Parmesan until a dough begins to form, all dry ingredients are moistened, and it starts to pull together into a ball.
Step 6
Add more flour as needed if the dough is too wet.
Step 7
Scrape the dough onto a floured work surface and knead for about 6 minutes, incorporating as much of the remaining flour as necessary until a soft, smooth, and elastic dough is formed.
Step 8
Place the dough in a clean, lightly oiled bowl, turning to coat. Cover with plastic wrap and a kitchen towel, and let rest for 30 minutes. The dough will have risen but not doubled.
Step 9
Scrape the dough onto a lightly floured work surface and press down gently.
Step 10
Divide the dough into 16 pieces for large dinner rolls or up to 32 pieces for small buns, then gently shape each piece into a round.
Step 11
Lightly butter the bottom and sides of a 9x13 inch (22x33 cm) baking pan. Arrange the shaped rolls in the pan, leaving about 1 inch (2.5 cm) of space between them.
Step 12
Cover the pan once again with plastic wrap and a kitchen towel. Let the rolls sit and rise for about 30 minutes until doubled in size and touching each other.
Step 13
Meanwhile, preheat the oven to 375°F (190°C).
Step 14
Gently heat and melt the butter for the topping.
Step 15
In a small bowl, combine the breadcrumbs and grated Parmesan. Stir in the melted butter until a crumble mixture forms.
Step 16
Brush the tops of the rolls with the egg wash, then generously sprinkle the crumble topping over the buns, pressing it gently to adhere.
Step 17
Bake the rolls for 20-40 minutes, depending on their size and your oven, until very puffed, fluffy, and deep golden brown on top.
Step 18
If the tops of the buns are browning too quickly, loosely cover them with aluminum foil until fully baked.