Fluffy, buttery, and topped with nutty Parmesan and fresh parsley, these Parmesan pull-apart rolls are light, airy, and the perfect side for any meal. I love how easily they come together in a stand mixer, and the golden crust with the soft, pillowy interior makes them absolutely irresistible.

Why You’ll Love This Recipe

I like this recipe because it delivers maximum flavor with minimal effort. The rolls rise beautifully, pull apart effortlessly, and make any dinner feel special—whether it’s a holiday spread or just a simple weeknight meal. I find myself baking extra because they always seem to disappear faster than I expect! Plus, they’re freezer-friendly, so I can keep some on hand for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough

Bread flour
Granulated sugar
Instant dry yeast or active dry yeast
Whole milk, warm
Large eggs, room temperature
Kosher salt
Unsalted butter, room temperature
Olive oil

For the egg wash

1 large egg
Milk, cream, or water

For the topping

Melted butter
Freshly grated Parmesan cheese
Fresh parsley, chopped
Flaky sea salt

Directions

I start by mixing sugar, yeast, and warm milk, letting it rest until foamy.
I add bread flour, eggs, and salt, mixing until combined. Then I knead in softened butter until the dough is smooth and elastic.
I place the dough in a greased bowl, drizzle with olive oil, cover, and let it rise until doubled.
Once risen, I divide the dough into 16 (or 24 smaller) pieces, shaping each into a smooth ball. I arrange them in a greased skillet or baking dish and let them rise again.
Before baking, I brush with egg wash, then bake until golden brown.
Right out of the oven, I brush with melted butter, sprinkle Parmesan, parsley, and flaky sea salt.

Servings and timing

This recipe makes 16 larger rolls (or 24 smaller ones).

Prep time: 20 minutes
Rise time: 2 hours 30 minutes
Bake time: 25 minutes
Total time: 3 hours 15 minutes

Variations

I swap Parmesan with Pecorino Romano for a sharper flavor.
For smaller bites, I divide the dough into 24 pieces instead of 16.
I sometimes add garlic butter instead of plain melted butter for a rich, savory finish.
For dairy-free, I use vegan butter and non-dairy milk.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 3 days. When I want to enjoy them again, I reheat in the oven at 350°F for about 5 minutes. For longer storage, I freeze the cooled rolls in a freezer bag for up to 3 months. To serve, I thaw them overnight in the fridge and warm them in the oven until soft and fluffy again.

FAQs

Can I make the dough ahead of time?

Yes! I often refrigerate the dough after the first rise for up to 24 hours. When I’m ready to bake, I let it come to room temperature before shaping and finishing the recipe.

What if I don’t have bread flour?

I’ve used all-purpose flour when I’m out of bread flour. The rolls are still soft, but bread flour gives them a chewier, more elastic texture.

How do I know if my yeast is active?

I check by letting it sit with sugar and warm milk. If it becomes foamy after 5–10 minutes, it’s ready. If not, I start over with fresh yeast.

Can I knead the dough by hand?

Yes. While a stand mixer makes it quicker, I knead by hand for about 10–12 minutes until the dough becomes smooth and elastic.

What can I serve these rolls with?

I love pairing them with roast chicken, pasta dishes like spaghetti and meatballs, or dipping them in marinara sauce or garlic herb butter. They also make a perfect side for creamy soups.

Conclusion

These Parmesan pull-apart rolls are everything I want in a homemade bread—soft, buttery, golden, and bursting with flavor. I like how they elevate any meal, whether it’s a big family holiday or a cozy weeknight dinner. Once I tried them, they quickly became my go-to roll recipe, and I know I’ll be baking them again and again.