Parmesan Rolls

These Parmesan rolls are a smart shortcut that delivers bakery-quality results. Half a cup of grated Parmesan gets mixed right into the flour from a hot roll mix package before the dough is prepared, giving every roll a savory, cheesy flavor that tastes like you made them completely from scratch.

The Parmesan integrates into the dough during mixing and distributes evenly through each roll. As the rolls bake, the cheese melts into the crumb, adding a salty, nutty richness that plain dinner rolls just can’t match. The cheese also helps the crust brown into a deeper golden color.

Brushing with melted butter before the second rise adds flavor and keeps the surface soft. The optional egg wash before baking creates a shinier, more professional-looking crust if you want to go the extra step.

Shaping into 16 equal portions keeps the rolls uniform so they bake evenly. Whether you form them into simple rounds, knots, or crescents, the Parmesan flavor comes through in every shape.

Kitchen Tips

• Use freshly grated Parmesan rather than the pre-shredded kind from a bag. It incorporates more smoothly into the dough
• Divide the dough by weight for truly equal portions. Eyeballing leads to some rolls twice the size of others
• Don’t skip the butter brush before rising. It keeps the dough surface moist and flexible during the rise
• These are best served warm from the oven when the Parmesan flavor is most pronounced

Variations

• Add a teaspoon of garlic powder and dried Italian herbs to the dough for a garlic-Parmesan roll
• Top with extra grated Parmesan and a sprinkle of black pepper before baking
• Shape into breadsticks instead of rolls for a different presentation