Bread is one of my absolute favorite things to bake, and I love playing with the flavor profiles of my tried-and-true recipes. These Black Pepper and Parmesan Dinner Rolls are made with the tangzhong method, which gives the rolls the fluffiest, softest texture. I originally adapted these rolls from Claire Saffitz’ recipe, and over the years I’ve tinkered with the ingredient ratios, and explored new flavor inclusions. The black pepper and parmesan combination is a nod to cacio e pepe, giving the rolls the perfect amount of flavor without being overwhelming. This recipe is beginner friendly, perfect for a regular family dinner or holiday gathering alike, and is a real crowd pleaser!
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A note on scales
Before we get started on these black pepper and parmesan dinner rolls, let’s talk measuring ingredients. In an effort to make my recipes accessible to everyone in every kitchen, I do my best to provide both weight and volume measurements for all of my ingredients. There are times when weight measurement is not as consequential, like with many of my cooking recipes. However, when it comes to baking, weight will always be the most accurate way to measure the ingredients. Using a scale may seem more complicated, but it is actually extremely easy, and provides accurate, consistent results. And a big bonus: fewer dishes to wash!
Measuring by weight in grams is always the most accurate unit of measurement for baking recipes. This is the method of measurement I personally use. I will also provide the volumetric conversion, but please note that I do not bake using volumetric measurements, so these will always be an approximate estimate. For best results, I highly recommend that you use a digital scale to measure. There are several excellent and relatively inexpensive options available, like this one here. This is another inexpensive option. I recommend getting a scale with a minimum 10lb weight capacity, especially if you bake a lot, or in large quantities.
What is the tangzhong method?
The tangzhong method is a method of making bread which involves pre-cooking a small amount of flour with water and milk. This forms a paste, also known as a water roux, and helps to create a very soft texture in the bread, and to extend shelf life by preventing it from going stale too quickly.
I love to use the tangzhong method when making these black pepper and parmesan dinner rolls, as it ensures the perfect texture in the roll. Soft, fluffy, and the perfect accompaniment for any meal!
Ingredients for the perfect dinner rolls
For these black pepper and parmesan dinner rolls, we will use bread flour. Bread flour is higher in protein to give the bread good structure. You can use AP flour instead, but I recommend bread flour for the best results.
Instant yeast is my favorite for bread, because it doesn’t need to be bloomed. It works well with both lean doughs, and enriched doughs.
This dough is enriched with sour cream, butter, milk, and eggs, all lending a rich, buttery flavor, and soft texture. I recommend using freshly ground black pepper, as it has the freshest flavor, as well as freshly grated parmesan. Pre-grated parmesan is typically coated in an anti-coagulant that affects how the cheese melts. Use a small grater or microplane for the cheese, so that it is finely grated and fluffy.
How to make these black pepper and parmesan dinner rolls
If you’re new to bread making, these dinner rolls are a great intro. They’re pretty straight forward to make. Start out with room temperature ingredients, as using cold fats in the dough can cause issues with it coming together, and with stalling the yeast action.
Start by making the tangzhong. To make the tangzhong, whisk the milk, 50g of the bread flour, and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a paste forms that is similar in consistency to mashed potatoes. Remove from heat and allow to cool slightly before scraping the tangzhong into the bowl of a stand mixer fitted with a dough hook attachment.
Add the instant yeast, sour cream, honey, kosher salt, 2 eggs, 70g butter, and remaining bread flour to the bowl of the stand mixer with the tangzhong. Mix on low speed until a shaggy dough forms. Increase speed to medium, and mix until the dough is smooth and supple, about 8–10 minutes. The dough should be soft, but not messy, so resist the urge to add too much flour. Allow to rise, shape (tips below), rise again, and then bake. Finally, top with a brushing of melted butter, and more black pepper and parmesan.
Tips for making these dinner rolls
Given that we are working with a bread dough, let’s go over how to troubleshoot some common bread issues.
My dough isn’t rising: This can be from yeast that is inactive, or from a temperature issue. Make sure your yeast is not expired, and you leave your dough to rise in a warm place.
My dough is too dry: This typically means your dough is under hydrated. Make sure you are following the weight measurements in the recipe for maximum accuracy. This dough should not be dry or crumbly, and if it is, that means there is a larger mistake in measuring that needs to be addressed.
My dough is too sticky: Most of the time, a sticky dough is the result of under mixing, NOT from too much liquid (as long as you followed the weight measurements listed). The gluten bonds that create dough structure form as you mix the dough, so this will decrease stickiness as you mix. Make sure to give the dough plenty of time, around 10 minutes (or longer, depending on your mixer) to get nice and strong. It should start pulling away from the edges of the bowl as it continues to develop during mixing.
The dough is ready to use when you can stretch a small amount over your fingers and see light through it without it tearing. This is called the windowpane test, and means the gluten is well developed. This dough is soft, but should not be so sticky you can’t handle it. If it is still extremely sticky after mixing, you may add some flour, 1tbsp at a time, JUST until the dough stops sticking.
Shaping: a how-to
Shaping the perfect dinner roll takes a little bit of practice, but is quite easy once you get the hang of it. After allowing the dough to complete its first rise, turn it out onto a lightly floured work surface and roll it into a 12″ square. Liberally cover with grated parmesan, and roll into a log. Then, roll the log into a 16×6″ rectangle. Using a bench scraper or a sharp knife, divide the dough into 24 squares, about 2″ in size. The parmesan might try and fall out the sides, so just pinch it back in as needed.
Working with one piece of dough at a time, gather all the corners together and pinch closed to form a dumpling shape. Place seam side down on an un-floured work surface. Cup your hand over dough, and move your hand in a rapid circular motion to form dough into a tight ball. The dough should lightly stick to the work surface to create surface tension and help it form into a perfect ball. Put the shaped rolls into a liberally buttered 13×9″ baking dish, and allow to rise again for 45-60 minutes. Then, we will egg wash the rolls, bake them, and finally top with more butter, black pepper, and grated parm.
Special tools for these dinner rolls
I recommend using a mixer with a dough hook attachment for making these rolls. I’ve made them in a Kitchen Aid with plenty of success, but recently have been using my Ooni Halo Pro, which I find to be far superior for mixing bread. It’s definitely an investment, but if you make a lot of bread/dough based bakes, it’s an invaluable piece of equipment that I highly recommend.
You can also mix these black pepper and parmesan dinner rolls by hand, but just know that this takes a lot longer, and if you are new to making bread, I suggest sticking with the mixer until you are more familiar with working with dough.
You will also need a 13×9″ baking dish for these dinner rolls. I also like to make them in a cast iron, or even a large pie dish (as pictured in the recipe photos), but just know that round vessels don’t normally fit all 24 rolls, so you will need two dishes to bake in if you opt for a different pan.
How to store these dinner rolls
These rolls are best served warm. You can store them in the fridge for up to 5 days, wrapped well. To reheat, microwave for 20 to 30 seconds to soften and warm through.
I hope you enjoy these Black Pepper and Parmesan Dinner Rolls! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
