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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




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


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


  • In stand mixer bowl, add 1 cup flour, yeast, sugar, salt, Italian seasoning and Parmesan; mix well. In saucepan or microwave-safe dish, heat milk, water and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place for 15 minutes.
  • Prepare pan: Grease a 9×13-inch cake pan; set aside.
  • 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 Bread Machine Method here.
Photo by Yesterfood.

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Review & Comments

Sandy | Reply

5 stars
These rolls are great! Delicious and easy to make. We are having them tonight with steak and Caesar salad.

Anonymous | Reply

5 stars
These were excellent! Had them with spaghetti, and I will never bother with garlic bread again as these were so much better to accompany spaghetti dinner or even lasagna.Had a bit of dough left over and made it into a small loaf and gave it to my friend and she was very impressed.I never use garlic salt, so I substituted fresh minced garlic.

Anonymous | Reply

Great instructions, easy to make and delicious!

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