Thread by @lifesafeast

One more day before #Thanksgiving so time for another #RecipeOfTheDay

Parmesan Dinner Rolls

I mean.... right? Worth the time and effort for yeast baking.

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INGREDIENTS

4 ½ teaspoons (13.8 grams) active dry yeast
½ cup (125 ml) warm water
1 teaspoon sugar
½ cup (60 grams) flour
1 cup (250 ml) lukewarm milk
4 tablespoons (60 grams) unsalted butter softened to room temperature
1 teaspoon salt
1/3 cup (65 grams) sugar

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1 large egg, beaten to blend
4 to 5 cups (500 to 625 grams) flour
7 ounces (200 grams) freshly and finely grated Parmesan cheese

Topping:
2 tablespoons (30 grams) butter, melted
¼ cup fine breadcrumbs, homemade is preferable!

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¼ cup finely grated Parmesan (for this I used packaged which is finer)
1 tablespoon dried oregano
1 egg yolk beaten with 1 tablespoon cold water

In a large mixing bowl, combine the dry yeast, the 1 tsp sugar & the ½ cup flour. Add the warm water & stir briefly

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with a fork just to make sure that all of the dry ingredients are moistened. Leave to activate, about 15 or 20 minutes until frothy and bubbly.

Now add the lukewarm milk, the softened butter, the salt, sugar & beaten egg & stir just to combine. Now begin

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adding & stirring in the flour & the grated Parmesan until the cheese & 4 cups of the flour have been added and a dough is forming: all the dry ingredients are moistened and it is all starting to pull together into a ball. Add a bit more flour if it is too wet.

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Scrape out onto a floured work surface & knead for 6 minutes or so, kneading in as much of the remaining cup of flour as necessary until you have a soft, smooth, elastic dough.

Place the dough in a clean, lightly oiled bowl, turning the dough to coat lightly in the

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oil, cover with plastic wrap & a kitchen towel & allow to rest for 30 minutes. The dough will have risen though not doubled.

Scrape the dough out onto a lightly floured work surface & press down. Divide into 16 pieces for large rolls, up to 32 pieces for small buns

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and gently shape into rounds.

Lightly butter the bottom & side of a 9 x 13-inch (22 x 33 cm) baking pan and place the rolls in the pan leaving about 1 inch (2.5 cm) between the rolls. Cover once again with the plastic wrap & towel and let sit and rise for about 30

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minutes until doubled. They will now be touching.

Meanwhile, preheat the oven to 375°F (190°C).

Gently heat & melt the butter for the topping. Blend the breadcrumbs & grated Parmesan in a small bowl & stir in the melted butter until you have a crumble.

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Brush the tops of the rolls with the egg wash then generously sprinkle the tops of the buns with the crumble, pressing the crumble on to stay.

Bake the rolls for 20 to 40 minutes depending on the size of the rolls and your oven. The rolls should be very puffed up and

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fluffy & the top should be a deep golden brown. If you think that the tops of the buns are browning too quickly, cover loosely with aluminum foil until they are done.

Eat warm.

Please share the recipe. And enjoy a happy & safe holiday.