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Parmesan Pull-Apart Rolls

Jen Paleracio
Soft and pillowy bread rolls. Brushed with melted butter after baking. Also sprinkled Parmesan on top and garnish with parsley.
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Prep Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Filipino, French

Equipment

  • Mixer with hook attachment
  • Mixing bowls
  • 9x13 baking pan
  • Bench scraper or knife

Ingredients
  

FOR THE BREAD DOUGH

  • 4 cups unbleached bread flour or all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet of instant dry yeast
  • 1 cup warm whole milk
  • 1 teaspoon sea salt
  • 2 whole eggs
  • 1/2 cup or one stick of unsalted butter, softened
  • 2 teaspoons olive oil, more to rub on top of the dough

FOR THE EGG WASH

  • 1 egg
  • 1 tablespoon whole milk or water

PARMESAN TOPPING

  • 2 tablespoons melted butter
  • 1/4 cup fresh grated Parmesan cheese
  • 1 tablespoons chopped fresh parsley

Instructions
 

MAKE THE BREAD DOUGH

  • In a mixing bowl of your stand mixer, add one cup of bread flour, sugar, and yeast. Use a wire whisk to mix the dry ingredients. Add the warm milk, and continue mixing until no more lumps and the mixture is smooth.
  • Place the hook attachment to the mixer and turn the speed on low. Gradually add the rest of the bread flour, salt, and eggs. Stop the mixer from time to time to scrape the sides of the bowl. Add the softened butter, increase the speed to medium-high and knead the dough for 10-12 minutes or do the "windowpane test" (lets you see how strong and elastic your dough is).
  • Grease a separate bowl, remove the dough from the mixing bowl, and form it into a ball. Place the dough in a greased bowl, and rub a teaspoon of olive oil on top to prevent it from sticking to the plastic wrap. Cover the bowl with plastic wrap and rest the dough for an hour or until it doubles the size.
  • Meantime, grease a baking pan and line it with parchment paper.
  • When the dough is ready and had doubled the size, dump it on a lightly floured surface. Divide the dough into two pieces. Place one piece back into a bowl and cover it with a kitchen towel to prevent drying.
  • Work the other half of the dough first and divide it into equal parts (about 8 pieces). Pull the sides and tuck them in to shape each piece to form a roll. Cup it on your hand and roll it on a surface in a counterclockwise motion. Place it in a prepared pan. Repeat the process for the rest of the dough.
  • Rest the dough for 45 minutes before baking. Cover with a kitchen towel and wait until they double the size. Preheat the oven to 375ºF.

MAKE THE EGG WASH

  • In a bowl combine egg and milk. Stir until well combined and light in color. Use a pastry brush and brush each roll with egg wash before baking. Bake for 20 minutes or until golden brown.

PARMESAN TOPPING

  • As soon as the bread comes out of the oven, brush them with melted butter and sprinkle Parmesan cheese. Garnish with chopped parsley. Serve warm.

Video

Notes

 
 
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Keyword bread, bread rolls, dinner rolls, Parmesan cheese, parsley, pull-apart rolls