Italian Pane al Formaggio (Cheese Rolls)
Soft, tender Italian cheese rolls filled with Parmigiano-Reggiano and herbs. These golden baked rolls are studded with cheese and perfect warm from the oven, ideal as a side to soups, salads, or enjoyed on their own.
- Prep
- 25 min
- Cook
- 25 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 20 min
- Makes
- 8 rolls
Steps
Before you start
- Bring water to room temperature (68–72°F / 20–22°C)
- Have all ingredients weighed and at room temperature before mixing
- Preheat your oven to 400°F (200°C) about 10 minutes before baking
Mix the dough
- In a stand mixer fitted with the dough hook, combine the bread flour, instant yeast, and kosher salt.
- Pour in the room-temperature water and melted butter.
- Mix on low speed for 2 minutes until a shaggy dough forms, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- The dough should feel slightly tacky but not sticky.
+ Show details− Hide details
Ready when: Dough is smooth, elastic, and pulls away from the bowl sides
Tip: If kneading by hand, mix until the dough comes together, then knead on the counter for 10 minutes until smooth and only slightly tacky.
First rise
- Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat all sides.
- Cover the bowl loosely with a kitchen towel or plastic wrap.
- Let the dough rise at room temperature (68–72°F / 20–22°C) for 60 minutes until nearly doubled in size.
+ Show details− Hide details
Ready when: Dough springs back slowly when gently poked with a finger
Tip: If your kitchen is warm (above 75°F / 24°C), reduce rising time by 10–15 minutes; if cool, add 10–15 minutes.
Prepare filling and pan
- While the dough rises, mix the grated Parmigiano-Reggiano with dried oregano and several grinds of freshly ground black pepper in a small bowl.
- Set aside.
- Brush the baking pan (8×8-inch or 9-inch round) lightly with melted butter and line the bottom with parchment paper for easy removal.
+ Show details− Hide details
Tip: Prepare the filling and pan during the first rise so you're ready to shape immediately after.
Divide and shape rolls
- Turn the risen dough out onto a lightly floured counter and gently press it into a rough 10×8-inch (25×20 cm) rectangle.
- Using a bench scraper or knife, divide it into 8 equal pieces.
- Work with one piece at a time: flatten it slightly, brush with a little of the melted butter, sprinkle with about 1 tablespoon of the cheese-herb mixture, then roll it up tightly from one end into a log shape.
- Place the rolled log seam-side down into the prepared pan.
- Repeat with the remaining dough pieces until all 8 rolls are arranged snugly in the pan.
+ Show details− Hide details
Ready when: All 8 rolls are shaped and arranged snugly in the pan
Tip: Don't overwork the dough; handle it gently to keep it airy. Roll each piece tightly so the cheese stays sealed inside and doesn't escape during baking.
Second rise
- Cover the pan of rolls loosely with a kitchen towel or plastic wrap.
- Let them rise at room temperature for 30 minutes until puffy and nearly touching each other.
- They should feel light and airy to the touch.
+ Show details− Hide details
Ready when: Rolls are visibly puffed and feel light; they almost touch sides of the pan
Tip: If the pan is in a warm spot, start checking at 25 minutes; overproofing makes the rolls dense.
Apply egg washOven 400°F / 205°C
- About 10 minutes before baking, preheat the oven to 400°F (200°C).
- Once the rolls have risen, lightly brush the top of each roll with the beaten egg wash using a pastry brush.
+ Show details− Hide details
Ready when: Rolls are evenly glazed with a light, shiny coating
Tip: A thin, even egg wash gives the best golden color; don't let it pool in the pan.
Bake the rollsOven 400°F / 205°C
- Place the pan in the preheated 400°F (200°C) oven and bake for 22–26 minutes until the rolls are deep golden brown on top and feel firm to the touch.
- An instant-read thermometer inserted into the center of a roll should register 190–195°F (88–90°C).
+ Show details− Hide details
Ready when: Rolls are deep golden brown; internal temperature is 190–195°F (88–90°C); they sound hollow when tapped
Tip: If the tops brown too quickly, loosely cover with foil for the last 5–8 minutes. Check at 22 minutes; oven temperatures vary.
Cool and serve
- Remove the pan from the oven and let the rolls rest in the pan for 5 minutes.
- Run a thin spatula around the edges to loosen them, then turn the pan upside down onto a wire rack or serving platter to unmold the rolls.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Rolls are set and cool enough to handle without falling apart
Tip: The rolls will hold together better if you let them cool in the pan for the full 5 minutes. They continue to firm up as they cool.
Good to know
Tips
- For extra cheesy rolls, press a small pinch of additional Parmigiano-Reggiano onto the top of each roll after the egg wash and before baking.
- Serve these rolls warm alongside minestrone, tomato soup, or as a side to a green salad. They're also wonderful on their own with a small bowl of herbed olive oil for dipping.
- This recipe is scalable: divide the dough into 6 larger rolls or 12 smaller rolls; adjust baking time by 2–3 minutes accordingly.
- If you don't have a stand mixer, mix the dough in a large bowl with a wooden spoon and knead on a floured counter for 10 minutes until smooth and elastic.
Make ahead
You can prepare the dough through the end of step 2 (after the first rise), then cover and refrigerate for up to 8 hours. Let it come to room temperature (about 30 minutes) before shaping and proceeding with the second rise. Alternatively, shape the rolls, cover tightly, and refrigerate overnight; add 5–10 extra minutes to the final baking time.
Storage & reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days; reheat wrapped in foil at 325°F (160°C) for 10 minutes. Freeze cooled, unmolded rolls in a freezer bag for up to 3 months; thaw at room temperature and reheat as directed for refrigerated rolls.
Substitutions
- Parmigiano-Reggiano cheese → Grana Padano or aged Asiago cheese. Both are similar aged Italian hard cheeses with comparable saltiness and flavor. Use the same amount; grate finely.
- dried oregano → Dried Italian seasoning or 1 tsp fresh basil. Italian seasoning (oregano, basil, thyme) works well; use the same amount. Fresh basil should be finely chopped and added just before rolling.
- bread flour → All-purpose flour. All-purpose flour will produce slightly less chewy rolls but still excellent results. Use the same amount by weight.
- instant (bread) yeast → Active dry yeast. Use the same amount. Active dry yeast is coarser; mix it in with the dry ingredients or bloom it in warm water first.
