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Buttery Soft Parmesan Pull-Apart Rolls

These Buttery Soft Parmesan Pull-Apart Rolls are a heavenly indulgence with a golden crust and a soft, pillowy interior, perfect for any family meal.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 16 rolls
Course: Appetizer, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3½ cups 3½ cups (420g) bread flour High gluten content for light texture.
  • 3 Tbsp 3 Tbsp (39g) granulated sugar Adds sweetness.
  • 2½ tsp 2½ tsp (1 packet; 7g) instant dry yeast or active dry yeast Essential for rise.
  • 1 cup 1 cup (240g) whole milk, warm Creamy milk to enrich the dough.
  • 2 large 2 large eggs (100g), room temperature Provides moisture and richness.
  • 1 tsp 1 tsp kosher salt Enhances flavors.
  • ½ cup ½ cup (8 Tbsp; 113 g) unsalted butter, room temperature, cut into small pieces Adds texture.
  • 2 tsp 2 tsp olive oil Prevents sticking.
  • 1 large 1 large egg For egg wash.
  • 1 Tbsp 1 Tbsp milk, heavy cream, or water For egg wash.
  • 3 Tbsp 3 Tbsp unsalted butter, melted To brush over rolls.
  • ¼ cup ¼ cup freshly grated Parmesan cheese Adds a cheesy flavor.
  • 1 Tbsp 1 Tbsp finely chopped fresh parsley For freshness.
  • to taste Flaky sea salt For finishing flavor.

Method
 

Make the Dough
  1. In the bowl of your stand mixer fitted with a hook attachment, add 3 Tbsp of sugar and 2½ tsp of yeast.
  2. Pour in 1 cup of warm milk and allow this mixture to sit for 5-10 minutes until it becomes foamy.
  3. Incorporate 3½ cups of bread flour, 2 large eggs, and 1 tsp of kosher salt, mixing on low for 1-2 minutes.
  4. Gradually add ½ cup of softened unsalted butter, then increase speed to medium-high.
  5. Knead the dough until smooth and elastic for about 10 minutes.
Let the Dough Rise
  1. Lightly grease a large bowl with butter or oil and transfer the dough inside.
  2. Drizzle with 2 tsp of olive oil, cover with a kitchen towel, and let rise in a warm environment for 60-90 minutes or until it doubles in size.
Prepare the Pan
  1. Grease a 12-inch cast-iron skillet or a 9x13 baking dish with butter or cooking spray.
Roll Out the Dough
  1. Once risen, turn the dough onto a floured surface and cut in half, then each half into quarters for a total of 16 pieces.
  2. Fold the edges of each piece toward the center to create smooth balls and arrange in the prepared pan.
  3. Cover with a towel and let rise for another hour while preheating the oven to 350°F (175°C).
Make the Egg Wash
  1. In a small bowl, whisk together 1 egg and 1 Tbsp of milk, then brush the egg wash on top of the proofed rolls.
Bake the Rolls
  1. Carefully place the pan in the preheated oven and bake for 20-25 minutes until golden brown.
  2. Immediately remove from the oven, brush with 3 Tbsp of melted butter, and sprinkle with Parmesan cheese, parsley, and flaky sea salt.

Notes

Store leftover rolls in an airtight container for up to 2 days. For longer storage, freeze wrapped in plastic for up to a month. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.