Skillet Parmesan Rolls PRINT
- YIELD: 8 rolls
- PREP TIME: 75 min
- COOK TIME: 20 min
This yeast roll recipe is very forgiving and fool-proof. They’re also very versatile. This time, I brushed the rolls with melted butter and Parmesan. Or, you can chop fresh rosemary and sprinkle sea salt before baking. Either way, they are perfect with a bowl of heart soup.
I bake mine in a cast iron but you can also use a baking dish.
|Equipment needed: Cast Iron skillet (or an 8X8 pan will do).|
|2-¼||tsp fast acting yeast (or 1pkg)--I used Fleischmann's Bread Machine Yeast|
|¼||c warm water (105°F-110°F)|
|1||c milk, just to scalding hot (do not simmer or boil)|
|2||Tbsp sugar (optional)|
|1||egg, lightly beaten|
|3½||cups bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)|
|1||cups whole wheat flour|
|3||Tbsp. vital wheat gluten (optional)|
|2||Tbsp. butter, melted, for brushing|
|For the topping:|
|½||stick melted butter, Regular, Salted|
|Freshly grated Parmesan cheese (or Parmesiano-Reggiano works well, too)|
Dissolve yeast in 1/4 cup warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up.
Heat milk in microwave (or in small saucepan on stove top)
Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F.
Pour milk mixture into bowl of stand mixer.
Add the yeast mixture & egg and mix together.
Mix in all-purpose flour, whole wheat pastry flour, & vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes.
NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast.
Gently, press dough down and hand-knead for 5 minutes on lightly floured surface.
Divide dough into 9 pieces and shape into round rolls.
TIP: I like stretch each piece flat, then fold in the corners and twist to form a round roll.
Place them, seam side down, into a seasoned and lightly oiled cast iron skillet. (You can also use a baking pan.)
Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it’s time to preheat it for baking).
Bake at 375°F for a total of 18-20 minutes or until tops are golden brown. Towards the last five minutes of baking, remove the rolls and quickly brush with melted butter (about 1/4 cup) and sprinkle with Parmesan Cheese.
One time, my rolls didn’t quite seem baked. I simply returned them to the oven for another 5 minutes. It all worked out fine!
Brush tops of rolls with melted butter.
PIONEER WOMAN’S WAY (if not making your own rolls)
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter.
Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen….heavenly!
Serve skillet on the table.
Coarse Sea Salt
Making my own rolls was far better than I imagined. I hope that you make this delicious bread, MY WAY— with a little help from Pioneer Woman