Turkey, stuffing and gravy aside — the one thing REQUIRED at Thanksgiving is rolls. Some type of soft, yeasty bread with an absorbing crumb — how else are you gonna sop up the gravy? These Soft Parmesan Dinner Rolls deliver!
They are flavorful and dependable — and coming off of my last encounter with dough, you know that when I say dependable, I mean it. The only tricky part is making sure the water is at the proper temperature before adding the yeast. Too cold and it won’t become active. Too hot and you’ll kill it. I used an instant read thermometer to make sure I had it just right.
Here’s an easy method for proofing the dough:
Fill a one cup glass measuring cup with water and put it in the microwave for about 2 minutes, until it’s very hot. Then put the covered dough into the microwave WITH the cup of hot water. Do not turn on the microwave. Just let it rest and rise.
Portion out the dough into roughly similar sized nuggets and roll them into balls. Place them in a prepared pan (not touching) and let them rise and proof one more time.
Look – perfectly proofed!
Brush the rolls with egg wash to give them a shiny skin.
Aren’t they pretty?
A brush of melted butter and sprinkle of extra parmesan cheese is all you need to finish them off. I sprinkled with chopped parsley — more of an aesthetic effect — food just looks better with a garnish. You can skip it if you want.
Soft Parmesan Dinner Rolls
- 1 1/4 cups warm milk 100°-105°F
- 1 package rapid rise yeast
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 3 extra large eggs
- 4 tablespoons butter at room temperature
- 4 1/2 cups bread flour divided
- 1 cup parmesan cheese freshly grated
- 2 tablespoons butter melted
- 1/4 cup parmesan cheese freshly grated
- 2 tablespoons chopped parsley
- In a small bowl, lightly beat 2 of the eggs with a fork and set aside.
- In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100° and 105° -- too hot and it will kill the yeast - and the rolls won't rise). Use a conventional whisk to whisk together the yeast and the milk. Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese. Whisk together to combine.
- Add the remaining 3 1/2 cups of bread flour and place the mixing bowl in the stand mixer. Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic.
- Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough. Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size.
- Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11" x 15") or use two smaller pans. Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball. Place in the pan so that the dough balls do not touch.
- Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour. When the dough has doubled in volume, remove it from the oven and preheat the oven to 375°.
- Lightly beat the remaining egg and brush it over the rolls. The egg wash gives the rolls a sheen. When the oven is hot, bake the rolls for 20 minutes.
- Remove the rolls from the oven and brush with melted butter. Sprinkle with parmesan cheese and parsley. Serve.
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