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Skillet Parmesan Rolls

(405)
  • 8 rolls
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

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.

Ingredients

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)
2 tsp sugar
1 c milk, just to scalding hot (do not simmer or boil)
2 Tbsp sugar (optional)
¼ c butter
1 tsp salt
1 egg, lightly beaten
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)

Nutrition Facts

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Keywords: philly cheesesteak, french dip, slider, roll-ups, roll cake, roll ups cake, roll roll cake, crescent, cinnamon roll