Rosemary-Parmesan-Black Pepper Rolls

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The trifecta of flavor in these rolls will leave a lasting impression on all your guests.

Rosemary-Parmesan-Black Pepper Rolls
 
Makes 13
Ingredients
  • 4 to 5 cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 2 (0.25-ounce) packages active dry yeast
  • 4 teaspoons minced fresh rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper, divided
  • 1½ cups whole milk
  • ¼ cup unsalted butter, cubed
  • ¾ cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 tablespoon water
  • Garnish: chopped fresh rosemary
Instructions
  1. In a large bowl, whisk together 2 cups flour, sugar, yeast, rosemary, salt, and ¾ teaspoon pepper.
  2. In a small saucepan, heat milk and butter over medium-low heat until mixture registers 120° to 130° on an instant-read thermometer (butter does not need to melt completely). Add milk mixture to flour mixture, and beat with a mixer at medium speed for 2 minutes. Beat in ½ cup cheese. Gradually beat in enough remaining 2 to 3 cups flour to form a soft dough.
  3. Turn out dough onto a heavily floured surface, and knead until dough is smooth and elastic, 3 to 5 minutes. Spray a large bowl with cooking spray; add dough to bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  4. Spray a 10-inch square cast-iron skillet with baking spray with flour. Punch down dough. Turn out dough onto a lightly floured surface; divide dough into 13 portions, and shape each portion into a ball. Place dough balls in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 35 minutes.
  5. Preheat oven to 375°.
  6. In a small bowl, whisk together egg and 1 tablespoon water; brush onto rolls. Sprinkle with remaining ¼ cup Parmesan and remaining ¼ teaspoon pepper.
  7. Bake until golden brown, 25 to 30 minutes, loosely covering with foil halfway through to prevent excess browning, if needed. Garnish with rosemary, if desired. Let cool on a wire rack for 20 minutes. Serve warm.

 

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