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Buttery Soft Parmesan Pull-Apart Rolls Recipe

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3.9 from 14 reviews

Fluffy, buttery pull-apart rolls infused with the nutty flavor of Parmigiano Reggiano and fresh parsley. These soft rolls are made with a rich dough kneaded in a stand mixer, perfect for any meal accompaniment. They’re freezer-friendly and can be made into 16 larger or 24 smaller rolls, making them an ideal versatile bread option.

  • Total Time: 3 hours 15 minutes
  • Yield: 16 rolls

Ingredients

For the dough

  • 3½ cups (420g) bread flour
  • 3 Tbsp (39g) granulated sugar
  • 2½ tsp (1 packet; 7g) instant dry yeast or active dry yeast
  • 1 cup (247ml) whole milk, warm
  • 2 large eggs (100g), room temperature
  • 1 tsp kosher salt
  • ½ cup (8 Tbsp; 113g) 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, to taste

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a hook attachment, combine sugar and yeast. Pour in warm milk and let sit for 5-10 minutes until foamy. Add bread flour, eggs, and kosher salt. Mix on low speed for 1-2 minutes. Add softened butter and knead on medium-high speed until smooth and elastic, about 10 minutes.
  2. Let the dough rise: Grease a large bowl with butter or oil. Transfer dough into the bowl, drizzle with olive oil, and cover with a kitchen towel. Let rise for 60-90 minutes or until it doubles in size.
  3. Prepare the pan: Grease a 12-inch cast-iron skillet or a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
  4. Roll out the dough: Turn dough out onto a lightly floured surface and cut it into halves, then quarters. Each quarter yields four rolls, totaling 16 rolls. Fold edges toward the center and roll each piece into a smooth ball. Arrange the balls in the prepared pan. Cover with a kitchen towel and let rise for 1 hour more. Preheat oven to 350°F (177°C) during the last 15 minutes of rising.
  5. Make the egg wash: Whisk together egg and milk (or cream/water) in a small bowl. Brush this mixture gently over the proofed rolls.
  6. Bake the rolls: Bake the rolls in the preheated oven for 20-25 minutes, or until they have puffed up and turned golden brown.
  7. Add topping and serve: Immediately after baking, brush the rolls with melted butter. Sprinkle evenly with grated Parmesan, chopped parsley, and a generous pinch of flaky sea salt. Serve warm or at room temperature.

Notes

  • For softer rolls, use whole milk and room temperature eggs as specified.
  • These rolls freeze well; cool completely before freezing and thaw before reheating.
  • You can substitute the Parmesan with Pecorino Romano for a sharper taste.
  • Use a stand mixer for easiest dough handling and best gluten development.
  • Ensure yeast proofing milk is warm, not hot, to activate yeast without killing it.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/buttery-soft-parmesan-pull-apart-rolls-recipe/