Description
Soft, fluffy pull-apart rolls brushed with butter and finished with Parmesan, parsley, and flaky salt. These golden rolls are perfect for family dinners, holidays, or cozy weeknight meals.
Ingredients
- For the dough: Bread flour, granulated sugar, instant dry yeast or active dry yeast, warm whole milk, large eggs (room temperature), kosher salt, unsalted butter (room temperature), olive oil
- For the egg wash: 1 large egg, milk/cream/water
- For the topping: Melted butter, freshly grated Parmesan cheese, fresh parsley (chopped), flaky sea salt
Instructions
- Mix sugar, yeast, and warm milk in a bowl and let sit until foamy (about 5–10 minutes).
- Add bread flour, eggs, and salt. Mix until combined, then knead in softened butter until smooth and elastic.
- Place dough in a greased bowl, drizzle with olive oil, cover, and let rise until doubled in size (about 1–1½ hours).
- Punch down dough, divide into 16 (or 24 smaller) pieces, and shape into smooth balls.
- Arrange dough balls in a greased skillet or baking dish. Cover and let rise until puffy (about 45–60 minutes).
- Preheat oven to 350°F (175°C). Brush rolls with egg wash and bake for 20–25 minutes, until golden brown.
- Brush hot rolls with melted butter, then sprinkle with Parmesan, parsley, and flaky sea salt. Serve warm.
Notes
- Use Pecorino Romano instead of Parmesan for a sharper bite.
- Brush with garlic butter instead of plain melted butter for a savory twist.
- For dairy-free, use vegan butter and plant-based milk.
- Store at room temperature for 3 days or freeze up to 3 months. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (of 16)
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
