Parmesan Herb Rolls

By • December 16, 2010 • 5 Comments

15 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These soft, fragrant rolls have become a staple of family gatherings.In past versions, I've used a variety of different herb blends in the batter, but this Italian blend is a favorite and a sure-fire crowd-pleaser -- and the added cheese topping doesn't hurt either. My 13 year old niece actually said, "On my next birthday, I don't want a cake, I just want a basket full of these rolls!" High praise, indeed! The long rising times are key to getting the right texture so resist the urge to rush things. vrunka

Serves 6-12

Rolls

  • 1 packet active dry yeast (1 tbsp)
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons fresh oregano, minced
  • 1 tablespoon fresh chive, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh parsley, minced
  • 2 tablespoons butter, melted
  • 1 cup milk
  • 1 egg, slightly beaten
  • 3-1/4 cups all-purpose flour, plus up to 1/2 cup more for kneading

Topping

  • 1 egg, beaten
  • 1 ounce parmesan cheese, grated
  • rosemary leaves for garnish (optional)
  1. In a large mixing bowl, sprinkle yeast over water and let stand until dissolved, about 5 minutes. Stir in sugar, salt, herbs, butter, egg and milk. Stir in 3-1/4 cup of flour and mix well.
  2. Turn out dough onto lightly floured board and knead until smooth, elastic and not sticky, about 10 minutes; add flour as needed to prevent sticking, but no more than 1/2 cup. (If you have a stand mixer, you may choose to do this step with a dough hook on medium-low speed.) Place dough in well-oiled bowl, cover tightly with plastic wrap and refrigerate for at least 12 hours or as long as 24 hours.
  3. Remove dough from refrigerator and knead until smooth. Form 12 balls of equal size and place them in a well-greased baking pan (9x13 works well). Cover with plastic wrap (you may want to oil the wrap slightly if you think the rolls will come in contact with the plastic.) Allow to rise to about double in size. In my kitchen, this usually takes about 3 hours.
  4. Preheat oven to 350 degrees.
  5. Brush the tops of the rolls with beaten egg and sprinkle parmesan cheese over the tops of the rolls. If you like, add a few leaves of rosemary to the top for garnish.
  6. Bake for 25-30 minutes or until golden brown.
Jump to Comments (5)

Comments (5) Questions (0)

Default-small
Default-small
Wrong_apple

3 months ago sevenfaces

Just pulled these out of the oven. The texture is indeed divine. Next time I will amp up the amount of herbs in the dough, and maybe sprinkle some salt on top as well as the rosemary and parmesan. The timing and instructions were nice and straightforward for this amateur bread baker, thank you for sharing :)

Img_1884_tillie

3 months ago vrunka

so glad you liked them, thanks for your nice comment!

Default-small

about 4 years ago sticksnscones

I think there is an Oops in the recipe. Was there supposed to be an egg in the dough? It isn't included in the ingredients but is in the directions. Can't wait to try these!

Img_1884_tillie

about 4 years ago vrunka

yikes, sorry about that. Yes! there is supposed to be one whole egg in the dough.

Dsc00426

about 4 years ago vvvanessa

nom nom nom!