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<\/a><\/p>\n1 1\/4 cups warm milk 100\u00c2\u00b0-105\u00c2\u00b0F<\/p>\n
1 package rapid rise yeast<\/p>\n
2 tablespoons sugar<\/p>\n
1 1\/2 teaspoons kosher salt<\/p>\n
3 extra large eggs<\/p>\n
4 tablespoons butter at room temperature<\/p>\n
4 1\/2 cups bread flour divided<\/p>\n
1 cup parmesan cheese freshly grated<\/p>\n
FOR TOPPINGS:<\/p>\n
2 tablespoons butter melted<\/p>\n
1\/4 cup parmesan cheese freshly grated<\/p>\n
2 tablespoons chopped parsley<\/p>\n
<\/p>\n
In a small bowl, lightly beat 2 of the eggs with a fork and set aside. In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100\u00c2\u00b0 and 105\u00c2\u00b0 — too hot and it will kill the yeast – and the rolls won’t rise).\u00c2\u00a0 Use a conventional whisk to whisk together the yeast and the milk.\u00c2\u00a0 Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese.\u00c2\u00a0 Whisk together to combine. Add the remaining 3 1\/2 cups of bread flour and place the mixing bowl in the stand mixer.\u00c2\u00a0 Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic. Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough.\u00c2\u00a0 Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size. Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11″ x 15″) or use two smaller pans.\u00c2\u00a0 Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball.\u00c2\u00a0 Place in the pan so that the dough balls do not touch. \u00c2\u00a0\u00c2\u00a0Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour.\u00c2\u00a0 When the dough has doubled in volume, remove it from the oven and preheat the oven to 375\u00c2\u00b0.<\/p>\n
Lightly beat the remaining egg and brush it over the rolls.\u00c2\u00a0 The egg wash gives the rolls a sheen.\u00c2\u00a0 When the oven is hot, bake the rolls for 20 minutes. Remove the rolls from the oven and brush with melted butter.\u00c2\u00a0 Sprinkle with parmesan cheese and parsley.\u00c2\u00a0 Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Soft Parmesan Dinner Rolls 1 1\/4 cups warm milk 100\u00c2\u00b0-105\u00c2\u00b0F 1 package rapid rise yeast 2 tablespoons sugar 1 1\/2 teaspoons kosher salt 3 extra large eggs 4 tablespoons butter at room temperature 4 1\/2 cups bread flour divided 1 cup parmesan cheese freshly grated FOR TOPPINGS: 2 tablespoons butter melted 1\/4 cup parmesan cheese freshly grated 2 tablespoons chopped parsley In a small bowl, lightly beat 2 of the eggs with a fork and set aside. In the…<\/p>\n