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Buttery Soft Parmesan Pull-Apart Rolls

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These homemade Parmesan pull apart rolls are my family’s current obsession! Soft on the inside with a golden, slightly crisp exterior, they’re delightful served warm right out of the oven. Each roll tears apart with ease, revealing a tender, pillowy crumb that’s irresistibly satisfying.

These rolls make for an excellent side dish, whether you’re hosting a holiday meal or serving a simple weeknight dinner. In fact, nothing makes my kids happier than to see a tray of these appear on a random weeknight!

I love serving homemade bread at meals. If you’re looking for more inspiration, give one of these delicious bread recipes a try next: cheesy Gruyere popovers, cast-iron skillet cornbread, or braided pesto bread.

Ingredients for parmesan pull apart rolls.

What You’ll Need

  • Bread flour, which I recommend for the extra chewy texture it gives the rolls.
  • Granulated sugar
  • Instant dry yeast or active dry yeast: These can be used interchangeably here, just note that if you use the latter you’ll have to let the milk and yeast foam up before moving onto the next step.
  • Whole milk
  • Large eggs, room temperature
  • Kosher salt
  • Unsalted butter, room temperature
  • Olive oil
  • Egg wash, made by whisking together an egg with a tablespoon of milk, heavy cream, or water.
  • Parmesan topping: melted butter, freshly grated Parmesan cheese, chopped fresh parsley, and flaky sea salt

How To Make Pull-Apart Rolls

Full instructions can be found in the recipe card below.

  1. Make the dough: Combine a few tablespoons of sugar and yeast in a stand mixer bowl with a cup of warm milk; let sit for 5-10 minutes until foamy. Add bread flour, room temperature eggs, and kosher salt. Mix on low for 1-2 minutes. Add softened butter, then knead on medium-high for 10 minutes until smooth.

2. Let it rise: Transfer dough to a greased bowl, drizzle with 2 tsp olive oil, cover, and let rise for 60-90 minutes until doubled in size.

3. Shape the rolls: Grease a 12-inch skillet or 9×13 baking dish. Divide dough into 16 pieces (or 24 smaller pieces, if making mini rolls), roll into balls, and arrange in the pan. Cover and let rise for 1 hour.

4. Egg wash: Preheat oven to 350°F. Whisk 1 egg with 1 Tbsp milk or heavy cream and brush over the rolls.

5. Bake: Bake for 20-25 minutes until golden brown. Brush with melted butter, then sprinkle with grated Parmesan, chopped parsley, and flaky sea salt. Enjoy warm!

FAQs

Can I use instant yeast and active dry yeast interchangably?

For this recipe, yes! If you use instant yeast, just skip the step where you let the yeast and milk sit and foam up. Mix everything together right away.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used in place of bread flour, but the texture may be slightly less chewy. Bread flour will yield rolls with an elastic, chewy texture.

Do I need a stand mixer to make these rolls?

While a stand mixer makes the process easier, you can knead the dough by hand. It will take about 10-12 minutes of kneading to achieve a smooth, elastic dough.

Ari’s Best Tips!

  • Room temperature ingredients: Make sure your butter and eggs are at room temperature to help the dough come together smoothly.
  • Check dough consistency: If the dough is too sticky, add a little extra flour, 1 tablespoon at a time. If it’s too dry, add a small amount of warm water or milk.
  • Proper proofing: Letting the dough rise for the full time ensures your rolls will be light and fluffy. Don’t rush the proofing process!

Tip To Avoid Overproofing

You can prepare the dough ahead of time. After the first rise, cover the dough tightly and refrigerate for up to 24 hours. Let the dough come to room temperature before shaping and continuing with the recipe. It’s possible for the dough to overproof, which will expand excessively, causing the gluten structure to weaken, leading to deflated rolls with a dense, tough texture rather than the desired light and fluffy result.

Close up of dinner rolls.

Storage & Freezing

  • Leftovers and storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat them in a 350°F oven for about 5 minutes to refresh the texture.
  • To freeze: These rolls freeze beautifully! Let the baked rolls cool completely, then store them in an airtight freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven until warm.
Light and airy parmesan dinner rolls.

Serving Suggestions

These Parmesan pull apart rolls are perfect for family dinners, holidays, or as a side for hearty soups and stews. Serve them alongside:

  • Roast chicken or turkey for a comforting dinner.
  • Spaghetti and meatballs or any pasta with a rich tomato sauce.
  • Creamy soups, like potato leek or butternut squash.

These are absolutely delicious dipped warn into marinara sauce or garlic herb butter!

Close up of dinner rolls with parmesan and parsley.

Light and airy with a buttery richness, these are hands down my favorite dinner roll recipe and too good not to share with you! I hope you give them a try!

If you make this easy pull apart roll recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on InstagramTikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!

Pull apart rolls with Parmesan.
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Buttery Soft Parmesan Pull-Apart Rolls

Fluffy, buttery, and topped with nutty Parmigiano Reggiano and fresh parsley, these Parmesan pull apart rolls are the perfect addition to any meal. The dough comes together in a stand mixer and is really easy to work with. You can make 16 larger rolls or 24 smaller rolls. These have a tendency to disappear quickly! Freezer-friendly.
Course Bread, Side Dish
Cuisine American
Diet Vegetarian
Keyword easy dinner roll recipe, how to make dinner rolls, pull apart dinner rolls
Prep Time 20 minutes
Cook Time 25 minutes
Inactive time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 16 rolls
Calories 208kcal
Author Ari Laing

Equipment

Ingredients

For the dough

  • (420g) cups bread flour
  • 3 Tbsp (39g) granulated sugar
  • tsp (1 packet; 7g) instant dry yeast or active dry yeast
  • 1 cup (240g) whole milk, warm
  • 2 large eggs (100g), room temperature
  • 1 tsp kosher salt
  • ½ cup (8 Tbsp; 113 g) unsalted butter, room temperature, cut into small pieces
  • 2 tsp olive oil

For the egg wash

  • 1 large egg
  • 1 Tbsp milk, heavy cream, or water

For the topping

  • 3 Tbsp unsalted butter, melted
  • ¼ cup freshly grated Parmesan cheese
  • 1 Tbsp finely chopped fresh parsley
  • Flaky sea salt

Instructions

  • Make the dough. Add 3 Tbsp (39g) sugar and 2½ tsp (7g) yeast to the bowl of a stand mixer fitted with hook attachment. Pour in 1 cup (240g) warm milk, then allow to sit for 5-10 minutes, until foamy. Add 3½ cups (420g) bread flour, 2 large (100g) eggs, and 1 tsp kosher salt, then mix on low speed for about 1-2 minutes. Add ½ cup (113g) softened unsalted butter to the dough, then increase the speed to medium high. Continue kneading until the dough is smooth and elastic, about 10 minutes.
  • Let the dough rise. Grease a large bowl with butter or oil, then transfer the dough inside. Drizzle with 2 tsp olive oil, then cover with a kitchen towel. Allow the dough to rise for 60-90 minutes, or until it doubles in size.
  • Prepare the pan. Grease a 12-inch cast-iron skillet or 9×13 baking dish with butter or cooking spray.
  • Roll out the dough. Turn the dough out onto a lightly floured surface. Cut the dough in half, then into quarters. Each quarter will yield 4 rolls. Once you have 16 pieces, fold the edges of the dough towards the center, then gently roll each into a smooth ball. Arrange the rolls in the prepared pan, cover again with a kitchen towel, then allow to rise for 1 hour more. When ready to make, preheat the oven to 350F.
  • Make the egg wash. Whisk 1 egg and 1 Tbsp milk in a small bowl, then brush on top of the proofed rolls.
  • Bake the rolls. Transfer to the oven and bake for 20-25 minutes, or until the rolls have puffed up and are golden brown. Immediately brush the rolls with 3 Tbsp melted butter, then sprinkle with ¼ cup grated Parmesan, 1 Tbsp chopped fresh parsley, and a generous pinch each of flaky sea salt. Enjoy warm or at room temperature!

Notes

  • Prepare the dough ahead of time: After the first rise, cover the dough tightly and refrigerate for up to 24 hours. Let the dough come to room temperature before shaping and continuing with the recipe. 
  • Leftovers and storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat them in a 350°F oven for about 5 minutes to refresh the texture.
    These rolls freeze beautifully! Cool completely, then store in an airtight freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven until warm.
  • To make smaller rolls: Divide the dough into 24 equal pieces.
  • Tip to avoid overproofing: If you’re refrigerating the dough for up to 24 hours, make sure to keep an eye on it. You can punch down the dough halfway through its rest if it rises too much. When ready to bake, let the dough come to room temperature before shaping and baking to ensure it bakes properly.

Nutrition

Serving: 1large roll | Calories: 208kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.4mg

Photography by: Megan McKeehan

The post Buttery Soft Parmesan Pull-Apart Rolls appeared first on Well Seasoned Studio.


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