Parmesan Dinner Rolls: What is your idea of the perfect dinner roll? Do you love a soft and flaky, melt in your mouth, dinner roll? What is your idea of the ideal dinner roll? Is it crispy on the outside and pleasantly chewy on the inside? Does it have whole grains for extra taste and texture? Farmer Fred and I prefer a chewy interior and crispy exterior dinner roll. However, our kids and grandkids all love the soft, flaky, melt in your mouth dinner roll. When the holiday’s roll around and they are coming over for dinner, this is one of my go-to recipes. The Cheese adds an extra layer of flavors that I love.
What Makes a dinner roll Soft and flaky? The secret to a soft and flaky dinner roll is the addition of butter, milk, eggs, and sugar. The dough is rich and soft. The result is a delicious buttery dinner roll. If you like soft and flaky dinner rolls, you will love my Soft Buttery Dinner Rolls and my Pull Apart Dinner Rolls.
How To:
Here is How to Make the Dough for Parmesan Dinner Rolls:
Mix together the dry ingredients in the bowl of a stand mixer. Flour, yeast, sugar, salt, and Italian seasoning are the dry ingredients.
Next, mix together the wet ingredients:
- Milk, water, melted butter.
- Add the wet ingredients to the dry in the stand mixer.
- Mix on low for 1 minute.
- Add the egg and increase speed to medium and beat for 3 minutes.
The dough will be very sticky still.
Finishing the Dough for the Parmesan Dinner Rolls:
To finish making the dough:
- Remove the dough from the stand mixer and mix in the additional flour and parmesan cheese with a spoon. The dough will still be soft and slightly sticky.
- Do three envelope folds five minutes apart and put the dough back into the mixing bowl.
- Cover and let the dough rise until double in size, about 1 hour.
Make and Bake the Parmesan Dinner Rolls:
Once the dough has doubled in size, turn it out of the bowl onto a lightly floured work surface. Divide the dough into 8 pieces. Form a ball with each piece and roll the ball in melted butter and parmesan cheese—place in a 10-inch round or 9-inch greased square baking dish. Cover and let rise until double in size, about 30 minutes. Rolls should be soft and poofy.
Preheat the oven to 375-degrees F while the rolls are rising. Bake for 20 – 25 minutes until the rolls are a golden brown color.
Remove from the oven and let cool in the pan for a few minutes before transferring to a cooling rack. Rolls will be soft and fragile, so take care in transferring.
Store for 2 – 3 days in an air-tight container. You can also freeze the rolls for a few weeks.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 9 inch round baking pan
Ingredients
Dry ingredients
- 1¾ cup all-purpose flour (210g)
- 1 tbsp instant yeast (gold SAF if you have it )
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp Italian Seasonings
Wet Ingredients
- ½ cup Milk(114g)
- ¼ cup water(57g)
- 1 tbsp butter(melted)
Additional Ingredients
- 1 large egg
- ½ cup grated parmesan cheese (50g) split 1/4 cup and 1/4 cup
- 1 cup all-purpose flour (120g)
- 2 tbsp butter (melted)
Instructions
- Mix together the dry ingredients.
- Mix together the wet ingredients.
- In a stand mixer add the wet ingredients to the dry ingredients and mix on low for 1 minute. Add the egg.
- Increase the speed to medium and beat for 3 more minutes. The dough will be very soft and sticky.
- Add the 1/2 cup(25g) parmesan cheese and the cup (120g) of flour to the dough. Mix in by hand. Let dough rest 5 minutes. If the dough is really soft and sticky still, add an additional ¼cup (30g) to ½ cup (60g) of flour and mix in before doing the first envelope fold. The dough should be soft and moderately sticky. It will firm up with the envelope folds.
- Do a total of 3 envelope folds with a 5-minute rest after each envelope fold.
- After the last envelope fold, place the dough in the mixing bowl. Cover and let rise for 1 hour in a warm place.
- At the end of the hour, divide the dough into 8 equal size pieces. Form each piece into a ball. Roll the ball in the melted butter and the rest of the parmesan cheese. Place in a greased 10 inch round pan. Cover with plastic wrap.
- Preheat the oven to 375-degrees F.
- Let the rolls rise for 30 minutes. At the end of the 30 minutes, uncover and bake for 20- 25 minutes and a golden brown color.
- Remove the rolls from the oven and let them cool for 2-3 minutes before transferring to a cooling rack. They will be soft and delicate so be careful to not squish them.
- Once fully cooled store in a sealed bag or container for 2-3 days, or longer in the freezer.
Video
Notes
Nutrition
