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Bread Machine One-Hour Pan Rolls Italiano

One Hour Pan Rolls Italiano
Plan to serve these rolls hot with your next spaghetti dinner. Excellent flavor!
Yield 16 rolls




  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 large egg (slightly beaten)
  • 4 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1/2 cup grated Parmesan cheese
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast


  • 2 tablespoons unsalted butter (melted)
  • 1/4 cup Parmesan cheese (shredded)


  • Have water and milk at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Allow dough to rise in bread machine for 15 minutes of the rising cycle; remove dough and continue with next step.
  • Prepare pan: Grease a 9×13-inch cake pan; set aside.
  • Turn dough out onto a lightly floured surface; punch down to remove air bubbles. Divide dough into 4 equal parts. Divide each part into 4 equal pieces. Shape each piece into a smooth ball. Add topping: Dip tops into melted butter, then in shredded Parmesan cheese. Place in prepared pan. Cover; let rise until indentation remains after touching, about 20 minutes.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Remove from pans; serve warm or cool on wire rack.


Get Traditional Bread Making Method here.
Photo by Yesterfood.

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