There is something about serving warm rolls or bread with dinner that makes the meal time special. I love seeing my hubby smile when he gets home from work and smells hot bread.
While holidays aren’t usually when I make newer recipes, since we all seem to crave the old family favorites on those days, these are so good I may just serve them on Easter. They have an amazing buttery crust and the surprise of cheese in the center makes it even better. I thought they were best with sharp cheddar or our absolute favorite, Kerrygold aged Irish Cheddar. YUM!
CHEESY PARMESAN ROLLS
4 1/2 tsp instant yeast
1/2 cup warm water
1 cup warm milk (or water and add 3 T non instant milk powder)
1 egg, lightly beaten
1/4 cup butter, at room temperature
1/3 cup sugar
1 tsp salt
5-6 cups flour
4-8 oz cheddar cheese, cut in 15 cubes (depending how cheesy you want- and I would suggest sharp cheddar or my fav, Kerrygold Irish Cheddar)
2 T butter, melted
1/4 cup breadcrumbs
1 T Italian seasoning
1/4 cup grated Parmesan cheese
1 egg yolk beaten with 1 T water
Make the dough: Combine all dough ingredients in a large bowl (starting with 5 cups of flour), and mix until dough is soft and elastic. Add up to 1 additional cup of flour if needed, but don’t add if you don’t have too. You want the dough to be really soft.
Place in a greased bowl and cover. Let rise in warm spot for 20-30 minutes.
Spray or butter a 9 x 13 inch pan. Divide dough into 15 pieces. Place a piece of cheese on each peace of dough and form dough around cheese, completely enveloping it and sealing the dough around it.
Place rolls pinched side down in pan (3 rows of 5 fits well).
Cover with a tea towel or loose plastic film and let rise for another 15-20 minutes, or almost doubled in size.
Make the topping: Combine the butter with herbs, bread crumbs, and parmesan. Brush the rolls with the egg wash and sprinkle with the parmesan mixture liberally.
Bake at 375 degrees for 15-18 minutes or until golden brown. Serve warm.
These also freeze and reheat very well.
Source: slightly adapted from Mel’s Kitchen Cafe originally from King Arthur Flour