These fluffy, buttery parmesan dinner rolls are the perfect addition to your dinner table; serve them straight out of the oven with melted butter or stuffed with brisket or roasted chicken.
I love making these rolls, especially when I have a bunch of people over for dinner, stuffed with meat or serve with dips on the side; it’s an easy way to keep people entertained while preparing the rest of the feast.
Ingredients to make dinner rolls:
Flour: Bread flour gives fluffier and chewier rolls.
Eggs: We use eggs to make a richer dough and brush the top before baking them.
Butter: Room temperature unsalted butter to make the rolls nice and moist.
Milk: Like eggs and butter, milk adds amazing flavor and soft texture.
Parmesan: Parmesan cheese adds umami flavor to the dinner rolls.
Cream cheese: Cream cheese or alternative sour cream, make the dough fluffy.
Sugar: Sugar helps achieve a stunning golden brown color.
Salt: Kosher salt for the dough and flaky salt for the top after baking.
Yeast: I use instant dry yeast to skip the 5 minutes of proofing time necessary if you use active dry yeast.
How to make dinner rolls:
Place the flour in a stand mixer bowl equipped with the hook attachment. Add the eggs, milk, water, sugar, salt, and dry yeast.
Turn on the mixer at a low speed to avoid spilling the flour, then increase to medium-high.
When the dough starts separating from the edges and a ball forms, add the room-temperature butter little by little, mixing at medium speed.
Once all the butter is incorporated, remove the dough from the mixer and place it on the counter.
Shape the dough into a tight ball, and place it into a greased bowl.
Let rest in the fridge overnight.
The next day, grease a 9×13 baking tray( I prefer the USA pan brand ), remove the dough from the fridge, and press with your hands to deflate.
Using a bench scraper, divide the dough into 24 pieces of 60g each, roll it into balls, and place it into the greased pan.
Cover the pan with plastic wrap and let rise for a couple of hours or until they double in size.
Brush the rolls with an egg wash, and sprinkle with black pepper, flaky salt, and parmesan. Bake at 375°F in a preheated oven for 18/20 minutes or until golden brown on top.
After baking, brush them with melted butter.
How to store baked leftover dinner rolls:
To store leftover dinner rolls, let them cool completely, wrap them in plastic and keep them at room temperature for up to three days.
How to store unbaked dinner rolls:
Freeze the dinner rolls just after rolling and place them into the baking tray without allowing them to be proof. Cover with plastic wrap and freeze for up to 3 months. The night before serving them, defrost them on the counter and let proof until doubled in size.
Brush with egg mixture and bake at 375°F for 20 minutes.
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Parmesan dinner rolls
Equipment
- 1 stand mixer with hook attachment
- 1 bowl
- 1 9 x 13 baking tray
- oven
Ingredients
- 650 g bread flour
- 10 g instant dry yeast
- 150 g whole milk
- 50 g water
- 3 eggs room temperature
- 60 g granulated sugar
- 10 g salt
- 113 g softened butter
- 125 g cream cheese
- 100 g grated parmesan
To finish:
- 1 egg for brushing the rolls before baking
- flaky salt like maldon, to taste
- black pepper, to taste
- grated parmesan, to taste
Instructions
- Place the flour in a stand mixer bowl equipped with the hook attachment. Add the eggs, milk, water, sugar, salt, and yeast, parmesan and cream cheese.
- Turn on the mixer at low speed to avoid spilling the flour, then increase to medium-high.
- When the dough starts separating from the edges and a ball forms, add the room-temperature butter little by little, mixing at medium speed.
- Once all the butter is incorporated, remove the dough from the mixer and place it on the counter.
- Shape the dough into a tight ball, and place it into a greased bowl. Cover with plastic wrap.
- Let rest in the fridge overnight.
- The next day, grease a 9×13 baking tray( I prefer the USA pan brand ), remove the dough from the fridge, and press with your hands to deflate.
- Using a bench scraper, divide the dough into 24 pieces of 60g each, roll it into balls, and place it into the greased pan.
- Cover the pan with plastic wrap and let rise for a couple of hours or until they double in size.
- After baking, brush them with melted butter.
How to store baked leftover dinner rolls:
- To store leftover dinner rolls, let them cool completely, wrap them in plastic and keep them at room temperature for up to 3 days.
How to store unbaked dinner rolls:
- Freeze the dinner rolls just after rolling and place them into the baking tray without allowing them to be proof. Cover with plastic wrap and freeze for up to 3 months. The night before serving them, defrost them on the counter and let proof until doubled in size.
- Brush with egg mixture and bake at 375°F for 20 minutes.
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