She Strengthens

The Ultimate Burger Companion: Soft, Buttery Rolls with a Twist

Why These Rolls Stand Out

When it comes to the perfect burger or deli sandwich, the right bread can make all the difference. That’s why we’ve created a recipe for soft, buttery rolls with a tangy twist – a hint of Parmesan cheese for added flavor.

Game Plan and Storage

These rolls will stay fresh for up to 3 days when stored covered at room temperature. Simply toast them lightly to revive their texture and taste. Yielding 6 rolls, this recipe is perfect for a family dinner or a casual gathering with friends.

Ingredients and Difficulty Level

With a medium level of difficulty, this recipe requires 12 ingredients, including active dry yeast, bread flour, Parmesan cheese, and egg whites. The total preparation and cooking time is approximately 2 hours and 35 minutes, with 40 minutes of active time.

Getting Started

Begin by dissolving yeast in warm water (105°F to 110°F) in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit for 10 minutes, or until it bubbles. Then, add 1 1/2 cups of flour, 1/4 cup of Parmesan, salt, sugar, and shortening to the yeast mixture, stirring on low speed until just combined.

Mixing and Kneading

Add 1 egg white and mix until completely incorporated. With the mixer running, slowly sprinkle in the remaining flour a few tablespoons at a time, until the dough pulls away from the sides of the bowl in one mass. Continue mixing the dough until smooth and elastic, about 8 to 10 minutes more.

Rising and Shaping

Lightly oil a large bowl with 1 teaspoon of vegetable oil, place the dough in the bowl, and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with the remaining 2 teaspoons of oil and set aside. After the dough has risen, punch it down and turn it out onto a clean surface. Divide the dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.

Forming the Rolls

To form a roll, tie one rope into a loose knot, creating 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.

Final Rise and Baking

Place the rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack. Mix the remaining egg white with cold water in a small bowl until evenly combined. Brush the tops of the rolls with the egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.

Baking and Cooling

Place ice cubes on the preheated baking sheet, and immediately place the baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer the rolls to a wire rack to cool for at least 30 minutes before serving.