Herb and Parmesan Pull‑Apart Rolls

Why You’ll Love Herb and Parmesan Pull‑Apart Rolls Recipe

This recipe stands out because of its ultra-soft texture, thanks to the tangzhong method (a cooked flour + liquid mix) which helps the dough stay moist and rise beautifully. It’s ideal for sharing—whether at a holiday table or a casual dinner. The herb and Parmesan topping adds a gourmet twist to what might otherwise be a simple dinner roll. It’s both comforting and a little special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tangzhong:
water
all-purpose flour
whole milk

For the dough:
cold whole milk
active dry yeast
granulated sugar
fine salt
large room-temperature eggs
all-purpose flour
room-temperature unsalted butter
cooking spray (to prepare the bowl)

For the topping:
unsalted butter, melted
dried herbs (such as oregano, sage, parsley or thyme)
chopped fresh parsley
garlic powder
freshly grated Parmesan cheese
flaky sea salt

Directions

1. Whisk the water and flour in a saucepan until smooth, then add the milk and cook over medium heat, whisking constantly, until it thickens into a paste (about 1 minute).

2. Transfer the tangzhong to the bowl of a stand mixer, add half the cold milk and stir to combine (cooling the mixture slightly).

3. Add yeast, sugar, salt, two of the eggs and the flour. Using the dough hook, mix on medium speed until the dough is smooth, elastic and pulling away from the sides (about 10 minutes).

4. Add the butter and continue mixing for about 8 more minutes until fully incorporated. The dough should be slightly sticky.

5. Spray a large bowl lightly with cooking spray. Transfer the dough, cover with plastic wrap and place in a warm spot to proof until doubled in size (about 2 hours).

6. Prepare a 9 × 13-inch baking pan (or a 10–12-inch cast-iron skillet) with cooking spray and line if needed.

7. Turn the dough out onto a lightly floured surface and divide into 12 equal portions. Shape each into a tight ball: flatten lightly, pull the corners in, turn seam-side down and roll until smooth.

8. Place dough balls in the prepared pan, leaving space for expansion. Cover with lightly sprayed plastic wrap and let rise until puffy and doubled (about 1½ hours). Meanwhile, preheat the oven to 350 °F (about 175 °C), placing two racks in the upper and lower thirds.

9. Whisk together the remaining egg and the remaining tablespoon of milk to make an egg wash. Brush the risen dough balls all over with this egg wash.

10. Bake the buns until golden brown — about 20 to 25 minutes.

11. While the buns bake, stir together the melted butter, dried herbs, fresh parsley, garlic powder and Parmesan in a small bowl.

12. If serving immediately: brush the hot buns all over with the herb-Parmesan butter and sprinkle with flaky sea salt; let cool 10 minutes then remove from the pan and serve.

13. If serving later: reheat the rolls (covered in foil) in a 350 °F oven for about 10 minutes, then brush with the butter mixture, sprinkle with sea salt, and serve.

Servings and timing

Servings: 12 rolls (serves about 12)
Total time: approximately 4 hours 26 minutes

• Prep time: 30 minutes

• Cook time: 26 minutes

• Proofing time: approximately 3 hours 30 minutes

Variations

• Use non-dairy milk in place of whole milk

• Substitute half whole wheat flour and half all-purpose flour for a heartier texture

• Flavor variations for the topping:

  • Cool Ranch: ranch powder, Parmesan, chili powder

  • Pizza: chopped sun-dried tomatoes, Parmesan, fresh parsley

  • Umami: white miso, garlic powder, nori or furikake

  • Cilantro-Ginger: fresh cilantro, garlic powder, ginger powder

  • Chipotle-Lime: chipotle chili powder, lime zest

  • Sticky Sweet: honey, toasted chopped nuts

  • Cinnamon Sugar: granulated sugar, ground cinnamon

  • Pumpkin-Spice Latte: sugar, pumpkin spice, espresso powder

Storage/Reheating

• Store baked rolls in a resealable bag or airtight container at room temperature for up to 5 days

• Freeze fully baked rolls in an airtight container for up to 2 months; thaw in the fridge and reheat in a 300 °F oven

• For make-ahead prep: shape dough, freeze on a parchment-lined sheet, then store in a bag up to 2 months; allow extra proofing time when baking from frozen

FAQs

What is the tangzhong method used in this recipe?

The tangzhong method involves cooking a portion of flour with liquid (water and milk) into a paste. This technique increases the dough’s ability to retain moisture, resulting in softer, fluffier rolls that stay fresher longer.

Can I make the rolls without a stand mixer?

Yes, you can knead the dough by hand. It will take more effort—about 10 to 15 minutes of kneading—until it becomes smooth and elastic.

What kind of yeast should I use?

Active dry yeast is recommended. Use one standard packet (2¼ teaspoons), and ensure it is fresh and not expired.

Why did my dough not rise properly?

Common causes include old yeast, a cold proofing environment, or starting with cold ingredients. Try proofing in a warm area (75–80 °F) and ensure your ingredients are at room temperature.

Can I use a different baking pan size?

Yes. A 9 × 13-inch pan or a 10–12-inch cast-iron skillet is ideal. You can adapt to other sizes but may need to adjust baking times and spacing of the dough balls.

How do I know when the rolls are done?

They should be golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 200 °F confirms they’re fully baked.

Is the egg wash necessary?

The egg wash adds a shiny, golden finish. Skipping it is fine, but the rolls may have a duller appearance and slightly different crust texture.

Can I make these gluten-free?

This recipe isn’t easily converted to gluten-free due to the reliance on gluten structure. Consider using a recipe specifically developed for gluten-free yeast bread.

How should I serve these rolls?

Serve them warm, straight from the pan, or alongside main dishes like roasts, soups, or stews. They also work well in a bread basket for holiday meals.

How do I reheat leftovers without drying them out?

Wrap rolls in foil and warm in a 350 °F oven for 10 minutes. Then brush with fresh herb-Parmesan butter before serving to refresh flavor and texture.

Conclusion

Herb and Parmesan pull-apart rolls are the perfect addition to your dinner table, offering a combination of pillowy texture and bold, savory flavor. With make-ahead options, customization ideas, and crowd-pleasing appeal, this recipe is as practical as it is delicious. Whether you’re hosting a holiday meal or just elevating a weeknight dinner, these rolls will not disappoint.