Parmesan Cheese Rolls Recipes

PARMESAN CRUSTED DINNER ROLLS

Steps:

• Grease 12 muffin cups.
• Place Parmesan cheese into a shallow bowl.
• Cut thawed bread dough into 12 pieces, then cut each piece into 3 more pieces, for a total of 36.
• Roll each piece into a ball and dip into the melted butter.
• Gently press the buttered dough ball into the Parmesan cheese.
• Place 3 coated balls into each prepared muffin cup.
• Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, 5 to 7 hours, depending on the room temperature.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

PARMESAN CHEESE ROLLS

Steps:

• Using a countertop mixer, add bread flour, yeast and salt; mix until well combined.
• Add warm (not hot) milk, honey and olive oil; mix on low speed for 3 minutes. (Tip: Just heat milk in microwave or on stovetop until lukewarm, but not hot. The ideal temperature for yeast fermentation is 80°F-100°F.)
• Add egg and increase speed to medium; continue mixing for 4-5 more minutes.
• Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise in a warm spot for 60 minutes. (Tip: I often let dough rise in my oven with just the oven light on. Just make sure to remove the dough before preheating the oven!)
• Transfer dough to a well-floured countertop; roll dough into a 9"x12" rectangle.
• Using a mixing bowl, combine Parmesan, provolone, dried basil and dried oregano; stir until well combined. Sprinkle this mixture evenly on top of the rolled dough.
• Starting with a long edge, roll dough into a tight log. Pinch seem to seal.
• Slice dough into 1½" thick pieces and place cut-side down on a parchment-lined baking sheet. (Note: Place slices ~3" apart.)
• Cover lightly with plastic wrap and let rise in a warm spot for 60 minutes.
• Preheat oven to 350°F.
• Bake rolls for 28-30 minutes, or until golden brown on top.

PARMESAN ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

PARMESAN GARLIC ROLLS

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
• Cover and let dough rest 10 minutes in bowl.
• Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
• Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
• Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

PARMESAN CHEESE ROLLS

Steps:

• Combine 2 cups flour, yeast, sugar, salt, and Italian seasoning.
• Separately, heat milk, water, and butter until 120 degrees.
• Combine both mixtures. Stir in egg and remaining flour. Knead 5 minutes
• Let rise 15 mins in warm oven.
• Divide into 15-20 balls.
• Dip each one into butter and then into parmeasean cheese.
• Place into greased 13X9 pan.
• Let rise 15 minutes.
• Bake 375 20-25 minutes.

PARMESAN CHEESE ROLLS

Steps:

• Melt the butter and wisk together with the melted butter, garlic salt and italian seasoning in a large bowl. Add frozen rolls to bowl and make sure all are coated well. Place parmesan cheese on a small plate, and then prep a large baking sheet.
• Take coated rolls individually and dip the tops into the parmesan cheese and then place on baking sheet. Leave plenty of room for rolls to rise. Once all rolls are placed on sheet, let rise 3-4 hours (may vary depending on temparature of kitchen).
• When rolls have doulbed in size sprikle to taste with garlic salt and italian seasoning. Bake rolls in a 350 degree oven for 10-15 minutes.

EASY PARMESAN CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees.
• Pour half of the melted butter into the bottom of a 8x8" baking pan.
• Roll out the tube of dough and pinch all the seams together so that you have one sheet of dough (sometimes you can also buy a sheet of crescent dough - if your store has this available, I would totally recommend it!).
• Sprinkle half of the Parmesan cheese all over the dough. Lightly sprinkle garlic powder and Italian seasoning on the dough as desired.
• Roll up the dough length-wise (like a long, skinny tube) and using a sharp knife, carefully slice the dough into 1" pieces. You should get 8-9 pieces.
• Place the dough slices into the prepared pan. Using a basting brush, brush remaining butter on top of rolls. Sprinkle remaining Parmesan cheese on top of rolls as well.
• Bake for 11-13 minutes or until the tops of the rolls start to turn golden.

3-INGREDIENT EASY PARMESAN ROLLS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Place butter in a microwave-safe bowl and heat for 1 minute, or until completely melted.
• Place grated Parmesan in a separate bowl.
• Dip each frozen roll completely in butter then roll in grated Parmesan until covered.
• Place rolls in a 9x13-inch baking dish sprayed with nonstick cooking spray and allow to rise for 3-5 hours, or until doubled in size.
• Bake for 15 minutes, or until golden brown.

PARMESAN CHEESE HARD ROLLS

Steps:

• Preheat broiler to high.
• Split each roll in half sandwich-style. Brush with equal amounts of melted butter. Sprinkle each roll half with 2 teaspoons grated cheese.
• Arrange roll halves on a baking sheet, cut side up. Place under broiler several inches from the source of heat and broil until golden brown on top, 2 minutes or longer.

GARLIC-PARMESAN ROLLS

Steps:

• Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.

PARMESAN ROLLS

Steps:

• In a small bowl sprinkle the yeast over 1 1/4 cups warm water, let it proof for 5 minutes, or until it is foamy, and stir in the oil. In a large bowl whisk together 3 1/2 cups of the flour, the salt, and the Parmesan, stir in the yeast mixture, and turn the dough out onto a floured surface. Knead the dough, incorporating as much of the remaining 1/2 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it into an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk. Turn the dough out onto a floured surface, divide it into a 12 equal pieces, and form each piece into a ball. Transfer the rolls to a lightly oiled baking sheet and let them rise, covered loosely with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk. Bake the rolls in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden.