Description

When I was little my favorite treat for any occasion came in the form of these magical “Parmie Puffs” from a local pizza shop my friend’s family owned in Tampa. I took those same intoxicating flavors of rich yeasted dough coated in buttery Parmesan and herbs to create a dinner roll that’s anything but ordinary.

Directions

1. Gather the ingredients.
2. To make the tangzhong, whisk together the water and flour in a medium saucepan until smooth. Whisk in the milk. Cook over medium heat, whisking constantly, until the mixture thickens into a paste, about 1 minute.
3. To make the dough, transfer the tangzhong to the bowl of an electric stand mixer, then add 1/2 cup of the cold milk and mix with a spatula to combine (this will help cool the mixture slightly before adding the remaining ingredients).
4. Add the yeast, sugar, salt, 2 of the eggs, and flour to the mixture. With the hook attachment, mix the dough on medium speed until it is smooth, elastic, and pulling away from the sides of the bowl, about 10 minutes.
5. Add the butter to the bowl and mix until fully incorporated and the dough is smooth, about 8 minutes. The dough should be slightly sticky.
6. Spray a large bowl with cooking spray. Spray hands lightly with cooking spray to help you transfer the dough to the bowl. Cover the bowl with plastic wrap. Place in a warm spot to proof until doubled in size, about 2 hours.
7. If using a 10 to 12-inch cast-iron skillet that is already seasoned, you can skip greasing. Alternatively, you can spray a 9-x 13-inch baking pan with cooking spray, then line with parchment paper, allowing it to overhang about an inch.
8. Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal portions.
9. Working with one ball of dough at a time, flatten out the dough, then pull the corners of the dough into the center to make a ball.
10. Turn the ball seam-side down and roll tight, using the tension from the counter to roll tightly. (Avoid over flouring the surface because it makes shaping difficult and if too much flour is incorporated into the dough it will make the buns dry.)
11. Transfer the balls to the prepared baking pan or skillet. It’s OK if there is space between the dough balls as they will expand on the second rise.
12. Cover the buns with plastic wrap that has been lightly sprayed with cooking spray. Let the dough rise once more until puffy and doubled in size, about 1 1/2 hours. When there is about 10 minutes left, position two racks in the upper and lower third of the oven and heat to 350 F.
13. Once the dough is proofed, make the egg wash by whisking together the remaining egg and remaining 1 tablespoon milk.
14. Gently brush the buns all over with the egg wash.
15. Bake the buns until they are golden brown, 20 to 25 minutes. Make the herbed garlic butter in the meantime.
16. Stir together the melted butter, dried herbs, parsley, garlic powder, and Parmesan in a small bowl.
17. If serving immediately, remove the buns from the oven and brush the herbed garlic butter all over the top using a pastry brush, then sprinkle with flaky sea salt. Let the buns cool for 10 minutes, then remove from the pan and enjoy.
18. If serving later, reheat the rolls covered in foil in a 350 F oven for 10 minutes. Brush with the butter mixture, sprinkle with flaky sea salt, and serve.