Soft Parmesan Dinner Rolls

Course: Side Dish
Cuisine: American
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 24
Calories: 152kcal
A soft yeast roll that's perfect for the holidays and serves a crowd. 
Print Recipe


  • 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

For Toppings:

  • 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.


Calories: 152kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 269mg | Potassium: 58mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 0.4mg