Best Parmesan Rolls Recipes

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

ASPARAGUS PARMESAN PASTRY ROLLS

Steps:

• Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
• Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
• Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
• Preheat oven to 400°F.
• Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
• Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.

PARMESAN GARLIC ROLLS

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
• Cover and let dough rest 10 minutes in bowl.
• Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
• Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
• Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

STUFFED EGGPLANT PARMESAN ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
• Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
• Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
• Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
• Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
• Bake rolls in the preheated oven until filling is hot, about 25 minutes.

GARLIC-PARMESAN ROLLS

Steps:

• Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.

GARLIC-HERB PARMESAN ROLLS

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface; divide into 16 balls. Line a baking sheet with foil and grease the foil. Center 1 roll near the top of prepared baking sheet. Arrange rolls snugly into 4 additional rows, adding 1 more roll for each row, forming a tree., Center remaining ball under tree for trunk. Cover and let rise until doubled, about 1 hour. , Brush rolls with butter. Combine cheese and Italian seasoning and sprinkle over rolls. Sprinkle with salt. Bake at 350° for 20-25 minutes or until golden brown. Serve warm.

GARLIC AND PARMESAN DINNER ROLLS

Steps:

• Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes.
• Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
• Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10x12-inch rectangle, about 1/2-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley.
• Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal.
• Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an 'X' in the top of each roll to expose filling.
• Preheat an oven to 400 degrees F (200 degrees C).
• Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes.
• Bake in preheated oven until the tops are golden brown, about 20 minutes.

PROSCIUTTO, FIG AND PARMESAN ROLLS

Steps:

• Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
• Serve within 2 hours, drizzling truffle or olive oil on top just before serving.

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
• Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
• While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
• Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
• Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

PARMESAN AND HERB CRESCENT DINNER ROLLS RECIPE

Steps:

• Heat oven to 375 degrees. Separate dough into 8 triangles. Sprinkle each triangle with a pinch of parmesan cheese. Roll up each crescent roll and place, point side down, on an ungreased cookie sheet. Brush each roll with beaten egg. In a small bowl, combine parsley, oregano, basil, garlic powder and any remaining Parmesan cheese. Sprinkle mixture on top of rolls. Bake for 10 to 12 minutes, or until golden brown.

PARMESAN-HERB DINNER ROLLS

Steps:

• Place rolls on a greased baking sheet; thaw, covered, in refrigerator overnight or at room temperature 2 hours. , In a small bowl, mix cheese, garlic, Italian seasoning and dill. Brush rolls with butter; sprinkle with cheese mixture. Cover loosely with plastic wrap; let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Bake 15-20 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

CHEESY CHICKEN PARMESAN-STUFFED ROLLS RECIPE BY TASTY

Steps:

• Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
• Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
• Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
• Preheat oven to 425°F (220°C).
• Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
• Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
• Let cool slightly, sprinkle with chopped fresh basil, and serve.
• Enjoy!

CHEESY PARMESAN CRUSTED CRESCENT ROLLS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a large baking sheet and set aside.
• Roll crescent rolls out, then divide and top Stella shredded mozzarella cheese among rolls. Gently roll crescents and place onto baking sheet.
• Whisk together butter, dried basil and dried oregano together in a small bowl. Brush mixture onto crescent rolls and top with Stella Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes or until lightly browned.

FETA FLORENTINE BURGERS WITH FRIZZLED PROSCIUTTO ON PARMESAN-TOASTED CIABATTA ROLLS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use.
• For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties.
• For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly.
• To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy!

BEEF ROLLS WITH PARMESAN, PINE NUTS, OLIVES, AND CAPERS

Steps:

• Make tomato sauce:
• Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
• Make filling:
• While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
• Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
• Make beef rolls:
• Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare. Let beef stand 5 minutes. Cut off kitchen string and halve each roll diagonally.
• Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.

PARMESAN-RANCH PAN ROLLS

Steps:

• On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.

EASY PARMESAN CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees.
• Pour half of the melted butter into the bottom of a 8x8" baking pan.
• Roll out the tube of dough and pinch all the seams together so that you have one sheet of dough (sometimes you can also buy a sheet of crescent dough - if your store has this available, I would totally recommend it!).
• Sprinkle half of the Parmesan cheese all over the dough. Lightly sprinkle garlic powder and Italian seasoning on the dough as desired.
• Roll up the dough length-wise (like a long, skinny tube) and using a sharp knife, carefully slice the dough into 1" pieces. You should get 8-9 pieces.
• Place the dough slices into the prepared pan. Using a basting brush, brush remaining butter on top of rolls. Sprinkle remaining Parmesan cheese on top of rolls as well.
• Bake for 11-13 minutes or until the tops of the rolls start to turn golden.

PARMESAN ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

PARMESAN KAISER ROLLS

Steps:

• In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
• Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
• With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
• Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
• After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
• To form a roll, tie one rope into a loose knot; you want 3-inch "tails" on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
• Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
• Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.
• Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.

PARMESAN CRUSTED DINNER ROLLS

Steps:

• Grease 12 muffin cups.
• Place Parmesan cheese into a shallow bowl.
• Cut thawed bread dough into 12 pieces, then cut each piece into 3 more pieces, for a total of 36.
• Roll each piece into a ball and dip into the melted butter.
• Gently press the buttered dough ball into the Parmesan cheese.
• Place 3 coated balls into each prepared muffin cup.
• Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, 5 to 7 hours, depending on the room temperature.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 20 to 25 minutes.