These homemade Parmesan pull apart rolls are my family’s current obsession! Soft on the inside with a golden, slightly crisp exterior, they’re delightful served warm right out of the oven. Each roll tears apart with ease, revealing a tender, pillowy crumb that’s irresistibly satisfying.
These rolls make for an excellent side dish, whether you’re hosting a holiday meal or serving a simple weeknight dinner. In fact, nothing makes my kids happier than to see a tray of these appear on a random weeknight!
I love serving homemade bread at meals. If you’re looking for more inspiration, give one of these delicious bread recipes a try next: cheesy Gruyere popovers, cast-iron skillet cornbread, or braided pesto bread.
What You’ll Need
- Bread flour, which I recommend for the extra chewy texture it gives the rolls.
- Granulated sugar
- Instant dry yeast or active dry yeast: These can be used interchangeably here, just note that if you use the latter you’ll have to let the milk and yeast foam up before moving onto the next step.
- Whole milk
- Large eggs, room temperature
- Kosher salt
- Unsalted butter, room temperature
- Olive oil
- Egg wash, made by whisking together an egg with a tablespoon of milk, heavy cream, or water.
- Parmesan topping: melted butter, freshly grated Parmesan cheese, chopped fresh parsley, and flaky sea salt
Ingredient Substitutions
- Milk: You can use any kind of milk, from whole to non-dairy alternatives like almond or oat milk.
- Butter: For a dairy-free version, swap out butter for vegan butter or margarine.
- Parmesan: If you don’t have Parmesan, you can use Pecorino Romano for a similar salty, nutty flavor.
- Flour: Yes, all-purpose flour can be used in place of bread flour, but the texture may be slightly less chewy. Bread flour will yield rolls with an elastic, chewy texture.
How To Make Pull-Apart Rolls
Full instructions can be found in the recipe card below.
- Make the dough: Combine a few tablespoons of sugar and yeast in a stand mixer bowl with a cup of warm milk; let sit for 5-10 minutes until foamy. Add bread flour, room temperature eggs, and kosher salt. Mix on low for 1-2 minutes. Add softened butter, then knead on medium-high for 10 minutes until smooth.
2. Let it rise: Transfer dough to a greased bowl, drizzle with 2 tsp olive oil, cover, and let rise for 60-90 minutes until doubled in size.
3. Shape the rolls: Grease a 12-inch skillet or 9×13 baking dish. Divide dough into 16 pieces (or 24 smaller pieces, if making mini rolls), roll into balls, and arrange in the pan. Cover and let rise for 1 hour.
4. Egg wash: Preheat oven to 350°F. Whisk 1 egg with 1 Tbsp milk or heavy cream and brush over the rolls.
5. Bake: Bake for 20-25 minutes until golden brown. Brush with melted butter, then sprinkle with grated Parmesan, chopped parsley, and flaky sea salt. Enjoy warm!
Ari’s Best Tips!
- Room temperature ingredients: Make sure your butter and eggs are at room temperature to help the dough come together smoothly.
- Check dough consistency: If the dough is too sticky, add a little extra flour, 1 tablespoon at a time. If it’s too dry, add a small amount of warm water or milk.
- Proper proofing: Letting the dough rise for the full time ensures your rolls will be light and fluffy. Don’t rush the proofing process!
- Knead by hand: While a stand mixer makes the process easier, you can knead the dough by hand. It will take about 10-12 minutes of kneading to achieve a smooth, elastic dough.
Tip To Avoid Overproofing
You can prepare the dough ahead of time. After the first rise, cover the dough tightly and refrigerate for up to 24 hours. Let the dough come to room temperature before shaping and continuing with the recipe. It’s possible for the dough to overproof, which will expand excessively, causing the gluten structure to weaken, leading to deflated rolls with a dense, tough texture rather than the desired light and fluffy result.
Storage & Freezing
- Leftovers and storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat them in a 350°F oven for about 5 minutes to refresh the texture.
- To freeze: These rolls freeze beautifully! Let the baked rolls cool completely, then store them in an airtight freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven until warm.
Serving Suggestions
These Parmesan pull apart rolls are perfect for family dinners, holidays, or as a side for hearty soups and stews. Serve them alongside:
- Roast chicken or turkey for a comforting dinner.
- Spaghetti and meatballs or any pasta with a rich tomato sauce.
- Creamy soups, like potato leek or butternut squash.
These are absolutely delicious dipped warn into marinara sauce or garlic herb butter!
Light and airy with a buttery richness, these are hands down my favorite dinner roll recipe and too good not to share with you! I hope you give them a try!
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Buttery Soft Parmesan Pull-Apart Rolls
Video
Equipment
Ingredients
For the dough
- 3½ (420g) cups bread flour
- 3 Tbsp (39g) granulated sugar
- 2½ tsp (1 packet; 7g) instant dry yeast or active dry yeast
- 1 cup (247ml) whole milk, warm
- 2 large eggs (100g), room temperature
- 1 tsp kosher salt
- ½ cup (8 Tbsp; 113 g) unsalted butter, room temperature, cut into small pieces
- 2 tsp olive oil
For the egg wash
- 1 large egg
- 1 Tbsp milk, heavy cream, or water
For the topping
- 3 Tbsp unsalted butter, melted
- ¼ cup freshly grated Parmesan cheese
- 1 Tbsp finely chopped fresh parsley
- Flaky sea salt
Instructions
- Make the dough. Add 3 Tbsp (39g) sugar and 2½ tsp (7g) yeast to the bowl of a stand mixer fitted. Pour in 1 cup (247ml) warm milk, then allow to sit for 5-10 minutes until foamy. Add 3½ cups (420g) bread flour, 2 large (100g) eggs, and 1 tsp kosher salt, then mix on low speed with the hook attachment for 1-2 minutes. Add ½ cup (113g) softened unsalted butter to the dough, then increase the speed to medium high. Continue kneading until the dough is smooth and elastic, about 10 minutes.
- Let the dough rise. Grease a large bowl with butter or oil, then transfer the dough inside. Drizzle with 2 tsp olive oil, then cover with a kitchen towel. Allow the dough to rise for 60-90 minutes, or until it doubles in size.
- Prepare the pan. Grease a 12-inch cast-iron skillet or 9×13 baking dish with butter or cooking spray.
- Roll out the dough. Turn the dough out onto a lightly floured surface. Cut the dough in half, then into quarters. Each quarter will yield 4 rolls. Once you have 16 pieces, fold the edges of the dough towards the center, then gently roll each into a smooth ball. Arrange the rolls in the prepared pan, cover again with a kitchen towel, then allow to rise for 1 hour more. When ready to make, preheat the oven to 350°F (177°C).
- Make the egg wash. Whisk 1 egg and 1 Tbsp milk in a small bowl, then brush on top of the proofed rolls.
- Bake the rolls. Transfer to the oven and bake for 20-25 minutes, or until the rolls have puffed up and are golden brown. Immediately brush the rolls with 3 Tbsp melted butter, then sprinkle with ¼ cup grated Parmesan, 1 Tbsp chopped fresh parsley, and a generous pinch each of flaky sea salt. Enjoy warm or at room temperature!
Notes
- Make Ahead: After the first rise, cover the dough tightly and refrigerate for up to 24 hours. If it rises too much, gently punch it down halfway through. Bring to room temperature before shaping and baking.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 5 minutes to refresh.
- Freezing: Cool rolls completely, then freeze in an airtight bag for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until warm.
- For Smaller Rolls: Divide the dough into 24 equal pieces instead of 12.
Nutrition
Photography by: Megan McKeehan
Another delicious recipe, Ari! I made these for Christmas dinner – sans parm, as we were out! They were easy, fluffy, and perfect for soaking up the last bits of beef gravy. Will be making them again!
My absolute favorite dinner roll recipe! In fact, you’ve reminded me that I should make them again (maybe tonight ha!). So good, and so very happy they were a hit for your Christmas dinner! Thanks, Robin! xo, Ari