Soft Parmesan Dinner Rolls
I wanted to make a big pot of soup on this very brisk day, so I decided to bake some homemade rolls too. Thankfully, I found this easy recipe for soft Parmesan rolls on Garlic and Zest, which looked too delicious to resist–buttery, soft Parmesan dinner rolls? Yes, please! I used my bread maker for the first portion of the recipe (if you don’t have one, click on the link for non-bread machine instructions). I halved the recipe because we didn’t need 18 dinner rolls, and thankfully, it worked well. Yay! I’m intimidated by recipes that use yeast, but thankfully, it gets easier every time I try. These soft Parmesan dinner rolls were a hit with the whole family, disappeared quickly, and paired nicely with some creamy artichoke Parmesan soup and a loaded Caesar salad.
Soft Parmesan Dinner Rolls
Parmesan Rolls:
- ½ cup + 2 tbsp of milk, warmed
- 2 tbsp butter, melted
- 1 egg whisked
- ¼ cup Parmesan cheese, freshly grated
- 2¼ cups flour
- 1 tbsp sugar
- ¾ tsp salt
- 1 tsp rapid-rise yeast
- 1 egg, whisked, for egg wash before baking
Toppings:
- 1 tbsp butter, melted
- 2 tbsp Parmesan cheese, freshly grated
- 1 tbsp fresh parsley, chopped
How to Make Soft Parmesan Dinner Rolls:
Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press the start button.
Once the bread machine stops (it was one and a half hours on my machine).
Grease an 8×8-inch baking dish.
Divide the dough into 9-12 pieces (depending on the size of roll you desire), then shape each piece into a ball.
Place the dough balls in the prepared baking dish.
Lay a piece of parchment paper over the rolls and set them in a warm place to rise for another hour.
When the dough has doubled in size, preheat the oven to 375 degrees.
Lightly beat the remaining egg and brush it over the rolls, which helps give the rolls a golden brown color and sheen.
Place the dish in the oven and bake for 20 minutes until golden brown.
Remove from the oven and brush with melted butter, then sprinkle with Parmesan cheese and fresh parsley.
Serve and enjoy.
Equipment
- 8x8-inch Baking Dish
Ingredients
Parmesan Rolls:
- ½ cup + 2 tbsp of milk warmed
- 2 tbsp butter melted
- 1 egg whisked
- ¼ cup Parmesan cheese freshly grated
- 2¼ cups flour
- 1 tbsp sugar
- ¾ tsp salt
- 1 tsp rapid rise yeast
- 1 egg whisked for egg wash before baking
Toppings:
- 1 tbsp butter melted
- 2 tbsp Parmesan cheese freshly grated
- 1 tbsp fresh parsley chopped
Instructions
- Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press the start button.
- Once the bread machine stops (it was one and a half hours on my machine).
- Grease an 8x8-inch baking dish. Divide the dough into 9-12 pieces (depending on the size of roll you desire), then shape each piece into a ball.
- Place in the prepared baking dish.
- Lay a piece of parchment paper over the rolls and set them in a warm place to rise for another hour.
- When the dough has doubled in size, preheat the oven to 375 degrees.
- Lightly beat the remaining egg and brush it over the rolls, which helps give the rolls a golden brown color and sheen.
- Place the dish in the oven and bake for 20 minutes, until golden brown.
- Remove from the oven and brush with melted butter, then sprinkle with Parmesan cheese and fresh parsley. Serve and enjoy.
These are the BEST dinner rolls! Homemade bread is just the best!
Fresh hot rolls are just about impossible to beat – yours look delicious, especially with the toppings. Looks like you have been power blog commenting 🙂
I don’t see the link for non-bread machine directions.
Luscious and the recipe makes nice big rolls. Beautiful.
It’s the link to Garlic and Zest.
https://www.garlicandzest.com/soft-parmesan-dinner-rolls/
Pam
Those look amazing!! It’s 6AM and I’m already craving a bowl of soup just so I have an excuse to make them.
I just ate a ham sandwich with white bread and now I’m sad. Because I know it would have been so much better on your rolls!
these look so good! i have doubts that any would make it into my soup–this is the kind of pillowy bread i like to just stuff into my face!
looks so delicious 😀
I can’t give any stars yet. Please update the recipe with the correct amount of milk. It just says 1/2 + 1tbs so I had no idea what that meant. When I opened the machine I saw it wasn’t mixed and was super dry so my guess was wrong. I tried to fix it but think I’m going to have to start over tomorrow. I did see the link to the garlic park rolls and printed it so will try that one if this doesn’t work out. I’m sure with the correct amount of milk it will be great!
Jax,
Thank you! I appreciate you letting me know and I’m sorry I failed to add the cup measurement. I’ve corrected the recipe to reflect the 1/2 cup + 2 tbsp of milk as shown in the ingredient photo. Thanks again!
-Pam