Parmesan-Black Pepper Parker House Rolls
  1. In the bowl of a stand mixer fitted with the dough hook, combine the flour with the yeast, sugar and salt. Add the milk, egg and the 4 tablespoons of softened butter and mix at medium speed until the flour is fully incorporated, 3 to 4 minutes. If your dough seems sticky, then gradually add more flour, one tablespoon at a time. Cover the bowl with plastic wrap and let sit at room temperature (we like a warm place like our stove top) until almost doubled in size, about 1 hour.
  2. Brush a 9-by-9-inch metal baking pan with 1 tablespoon of the melted butter.
  3. Lightly flour a work surface and then turn out the dough. Punch the dough down, then divide into two equal portions. Roll each half into a 12-inch square, about ¼-inch thick. Brush each square of dough with 2 tablespoons of the melted butter. Sprinkle each half with ⅓ cup of parmesan cheese and then top with a generous amount of cracked pepper. Cut each square into six 2-inch-wide strips.
  4. Roll each strip into a coil and then arrange seam side down in the prepared baking pan. Cover with plastic wrap and let rise at room temperature for 30 minutes.
  5. Preheat the oven to 350°F. Bake the rolls until puffed and golden brown, 20 to 25 minutes. Remove from the oven and brush with the remaining 1 tablespoon of melted butter. Finish with more cracked black pepper, parmesan cheese, and sprinkle with flaky sea salt and fresh thyme, if using. Serve warm.
Recipe Notes


NOTE If using active dry yeast, combine the yeast packet with the warm milk and let sit for 5 minutes until foamy. Add along with the wet ingredients.

MAKE AHEAD If making in advance, do not let your rolls rise after arranging them in the pan. Cover the rolls with plastic wrap and refrigerate overnight. Let sit at room temperature for 1 hour before baking.