Yeast Breads: Parmesan Pan Rolls

These buns have a unique shaping method that makes them very pretty in the pan. It also makes them incredibly easy to make. Press into the pan, slice, and bake. Serve these at a brunch and all your guests will be impressed.


Ingredients


For the Dough
1½ cups water
1 cup rolled oats
3 tbsp butter or margarine, softened
4 cups all purpose flour
¼ cup sugar
2½ tsp bread machine or quick rise yeast
1 egg


For the Topping
6 tbsp butter, melted
1 tbsp parmesan cheese, grated or shredded
½ tsp dried basil
½ tsp dried oregano
½ tsp garlic powder


Preparation


This dough is easy enough to prepare, simply place all dough ingredients in a large bowl and mix until a loose and slightly sticky dough forms. Turn this dough out onto a floured surface and knead until you have a smooth and elastic dough. This should take about 5 minutes.


Place the dough in an oiled bowl, cover with a damp cloth, and set aside to rise in a warm location. The dough must double in size, so give it a full hour to do so. Punch the dough down to remove the air bubbles and spray a 9x13-inch baking pan with baking spray to prevent sticking. A lasagna pan works particularly well in this instance.


Press the dough into the pan, making sure it fills all the corners. If you're having trouble getting the dough to relax into the corners, let the dough sit for 10 minutes. This will relax the dough, allowing it to press into the pan.


Take a sharp knife or spatula and cut the dough in the pan into buns. Cut at a diagonal in both directions, forming diamond-shaped buns. Try to press straight down with the knife or spatula, don't drag it though the dough. When the dough has been sliced, cover with a damp cloth and set aside to rise until doubled in size again. This time it will take about 45 minutes.


Heat oven to 375°F. Uncover dough and take up your knife or spatula. Go over the slices you made earlier, being careful to press straight down and not drag the blade through the dough. Combine all topping ingredients and spread evenly over the rolls. Bake for 25 minutes, until rolls are golden brown and sound hollow when tapped.


If you're going to serve these rolls immediately, you can leave them in the pan for presentation. Otherwise you'll have to remove them from the pan and cool completely on wire racks.


These rolls will keep for up to 4 days if stored in an airtight container. They never last that long in my house.