Parmesan Soft Dinner Rolls are so yummy with a cheesy taste and soft flaky texture.
Keyword: parmesan rolls, Pull-Apart Dinner Rolls, soft and flaky, vegetarian
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9 inch round baking pan
1¾cupall-purpose flour (210g)
1tbspinstant yeast (gold SAF if you have it )
½cupgrated parmesan cheese (50g)split 1/4 cup and 1/4 cup
1cupall-purpose flour (120g)
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.
These rolls freeze well in an airtight container for up to a week. Perfect to make ahead for the holidays.