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! If you love the smell of fresh bread filling the kitchen, these earn a permanent spot alongside all my other homemade bakery-style bread and rolls—proof you don’t need a pastry degree to pull something impressive out of the oven.
Quick note on the type of flour: I call for bread flour rather than all-purpose for a reason: the higher protein content builds more gluten, and that’s exactly what gives these rolls their signature chewy, elastic pull.
I’ve tested this recipe with all-purpose flour, and it totally works, but the texture won’t have the same satisfying stretch.
How To Make Pull-Apart Rolls
Full instructions can be found in the recipe card below.
- 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.
Now for the best part of bread-making: watching it rise!
Go ahead and grease a 12-inch skillet (a large baking dish also works).
Don’t worry about space in between the rolls. As they rise, those gaps will disappear!
Don’t skip the egg wash—that quick brush of egg and milk before baking is what turns the tops glossy and deep golden-brown. It’s the difference between pale, dull rolls and ones that look like they came from a bakery case.
Bake until golden brown, then brush with melted butter. Immediately sprinkle with grated Parmesan, chopped parsley, and flaky sea salt. Enjoy warm! (Pecorino Romano steps in beautifully, bringing the same salty, nutty bite.)
Ari’s Best Tips!
- Start at room temperature ingredients: Softened butter and room-temp eggs let the dough come together smoothly.
- Adjust as you go. Too sticky? Add flour 1 Tbsp at a time. Too dry? A splash of warm milk or water.
- Don’t rush the proof. A full rise is what makes these light and fluffy—patience pays off here.
- No stand mixer? Knead by hand for 10-12 minutes, until the dough is smooth and elastic.
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.
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.
- Comforting soups, like creamy potato leek or roasted butternut squash with pancetta.
These are absolutely delicious dipped warn into marinara sauce or garlic herb butter! And when you want them doing what they do best—soaking up something saucy—serve them with braised flanken ribs with pan sauce, where every roll becomes a vehicle for that glossy, rich gravy.
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! Once you try them, I’d love to know what you think!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
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
They are super easy to make and the family loved them! No one could stop at just one!
Oh, how good do these look?! Thanks so much for sharing, Letitia!
Would this recipe halve well? What size pan would you use?
Hi Peggy! I haven’t halved this recipe, but it should work just fine. You’ll end up with 8 rolls instead of 6. You could use a small 8-inch cast-iron if you happen to have one or I bet these would fit neatly in a loaf pan (four rows of two). Definitely report back and let me know what you think! Alternatively, if you end up making a whole batch, the rolls freeze beautifully! Once cooled, simply freeze in a single layer (like on a sheet pan or plate), then once frozen, store in a large ziploc bag. You can pop ’em in a toaster oven or microwave and reheat directly from frozen. Enjoy!