Parmesan Rolls Recipe
Parmesan Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 2 eggs
  • 4-1/2 to 5 cups all-purpose flour
  • TOPPING:
  • 1/4 cup butter, melted
  • 1/4 cup grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 dozen.
Originally published as Parmesan Rolls in Taste of Home October/November 1995, p37

Nutritional Facts

1 each: 176 calories, 6g fat (4g saturated fat), 33mg cholesterol, 201mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 2 eggs
  • 4-1/2 to 5 cups all-purpose flour
  • TOPPING:
  • 1/4 cup butter, melted
  • 1/4 cup grated Parmesan cheese
  1. In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 dozen.
Originally published as Parmesan Rolls in Taste of Home October/November 1995, p37

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MY REVIEW
2124arizona User ID: 845443 268416
Reviewed Jun. 25, 2017

"These rolls bake up nicely and the bread is so soft."

MY REVIEW
l2bake User ID: 2030987 3069
Reviewed Nov. 23, 2010

"WONDERFUL!!! My family LOVED these rolls! :)"

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