Herby Parmesan Pull-Apart Rolls

Makes 12 small rolls, 8 medium rolls, or 6 large rolls.

• 1 tablespoon unsalted butter (melted) 

• ½ tablespoon honey

• ½ cup milk (warm)

• 1¼ teaspoon dry active yeast 

• 1 egg (beaten) 

• 1¾ cups flour (all-purpose or bread flour are ideal)

• ¼ teaspoon salt 

• 1 tablespoon Italian seasoning + more for dusting

• ¼ cup parmesan + more for dusting 

1. Pour melted butter, honey & yeast into the warm milk. Whisk thoroughly and let it sit for 5-10 minutes until foamy. If using instant yeast, just mix it in with the flour.

2. Meanwhile mix the flour, salt, herbs and parmesan in the bowl of a stand mixer (or medium sized mixing bowl to mix/knead by hand). When the yeast mixture is foamy, add it to the dry ingredients along with the egg.

3. Knead for 2-4 minutes with the dough hook in the stand mixer (on medium-low) or 5-7 min by hand until you have a smooth dough ball. 

4. Place the dough ball into a lightly oiled bowl and cover. Let rise in a warm place for one hour or until it has doubled in size.

5. Turn the dough out onto a lightly floured work surface and divide into the number of rolls you’d like (12 small, 8 medium, 6 large - your preference!). Roll each portion into a ball, and then arrange them in a lightly oiled 8-inch cast iron skillet or parchment lined 8x8 baking tin (the rolls won’t all be touching each other - that’s OK!).

6. Preheat the oven to 350F and let the rolls sit on top of the stove for an additional 15 minutes. They should puff up just a bit during this time.

7. Spritz the tops of the rolls with water and sprinkle with additional herbs and parm. Bake for 20 if the rolls are small, 25 minutes if they are medium sized and 30-35 minute if they are large. Enjoy them when they’re still warm with a pat of butter!

I’d love to see your creations! Tag @nokneadtoworry on Instagram.

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