Categories: Pizza/Flatbread
Ingredients
- Rolls:
- 4 cups flour, plus more for dusting and rolling
- 3 tbsp. sugar
- 1 package active dry yeast
- 2 tsp salt
- 1 1/4 cups whole milk
- 2 large eggs, at room temp, beaten
- 3 tbsp. olive oil
- Filling and topping:
- 1 stick butter, at room temp, plus 2 tbsp. melted for brushing
- 1/2 cup plus 2 tbsp. finely grated Parmigiano-Reggiano
- 1/2 tsp coarsely ground black pepper, plus more for topping
Directions
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In a stand mixer fitted with a dough hook, mix 4 cups flour, the sugar, yeast and salt. In a medium saucepan, heat the milk over medium-low, stirring constantly, until the milk registers 110 to 115, 2 to 3 minutes. Remove from the heat. Slowly whisk the eggs and oil into the milk.
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With the stand mixer running, gradually pour the milk into the dry ingredients. Knead the dough on medium speed until it pulls away from the sides of the bowl, 12-14 minutes. Transfer the dough to a greased bowl and let rest in a warm, draft-free area until it doubles in bulk, about 1 hour.
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Meanwhile, in a small bowl, mix 1 stick butter, 1/2 cup cheese and 1/2 tsp pepper. Grease a 9×13-inch baking dish.
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Punch the dough down and transfer to a lightly floured work surface. Sprinkle the dough with a little flour and roll out to a 12×16-inch rectangle. Spread with the Parmigiano-Reggiano butter. Starting from 1 long side, roll the dough into a log. Lightly push in the ends to even out the shape of the log.
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Using plain dental floss or a serrated knife, cut the dough crosswise into 15 equal pieces. Arrange the rolls in the baking dish, cut-side up. Cover tightly with plastic and refrigerate overnight.
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Preheat the oven to 350. Let the rolls sit at room temp for 30 minutes. Uncover the rolls and brush with the melted butter. Sprinkle with the remaining 2 tbsp. cheese and more pepper. Bake until the tops of the rolls are light golden and the rolls sound hollow when tapped, 25-30 minutes. Serve warm.