Parmesan Rolls

Parmesan Rolls

Prep Time: 
25 minutes
Cook Time: 
20 minutes
24 servings
By: Marietta Slater
"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"


  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1 cup warm milk (110 to 115 degrees F)
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup butter or margarine, melted
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 2 eggs
  • 4 1/2 cups all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 1/4 cup grated Parmesan cheese


  1. In a large mixing 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 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.
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