A Parmesan Rosemary Roll on a blue plate with a slice of quiche
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90 Minute Whole Wheat Parmesan Rosemary Bread Rolls

Prep Time30 mins
Cook Time30 mins
Proving time30 mins
Total Time1 hr 30 mins
Course: Side
Cuisine: American
Servings: 16 rolls
Calories: 199kcal
Author: Jade Jones


  • 2 cups warm water about 110-115 degrees F
  • 2 Tbsp granulated sugar
  • 4 1/2 tsp active dry yeast
  • 4 tsp dried rosemary or 4 Tbsp fresh rosemary, chopped
  • 3/4 cup Parmesan cheese shredded
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp vital wheat gluten
  • 3 cups whole wheat flour
  • 1 1/2 cups bread flour or all purpose white flour

For egg wash

  • 1 egg whisked with 1 Tbsp water
  • 1/2 cup Parmesan cheese shredded for sprinkling on top of rolls (optional)


  • In a mixer, add warm water, sugar, and yeast.  Pulse mixer to combine. Allow mixture to sit for 5 minutes to ensure yeast is activated.  Look for lots of bubbles.
  • Add in rosemary, Parmesan cheese, olive oil, vital wheat gluten, and both flours. Turn mixer on and allow to mix on low speed for 5 minutes. 
  •  Dough should clean the sides of the mixer and form a solid mixture. If needed, add an additional 1/4 cup flour at a time until dough cleans the sides of the bowl.
  • While the dough is mixing, grease a 9 by 13 pan with cooking spray or oil.  Also, preheat the oven to 400 degrees F.
  • After the dough has mixed for the 5 minutes, cut dough into 16 equal pieces. To do this,form the dough ball into a round and cut it into 4 equal parts.  Then form each of the 4 smaller parts into a round.  Cut each of the 4 dough balls into equal parts. 
  • Form each of the 16 dough balls into a round ball. Place into greased pan in 4 rows of four.  Make sure to give each row space to grow.
  • Cover with plastic wrap or a tea towel and allow to rise in a warm place for at least 30 minutes. Let rise until the rolls have at doubled in size.
  • Once the rolls have doubled in size, brush the egg wash over all of the rolls.  If desired, sprinkle additional Parmesan cheese over the tops of the rolls.
  • Bake for 25 minutes or until the tops are golden brown and the rolls sound hollow when you tap them.


A cheat to get the right temperature water for bread is to mix equal parts boiling water with cold water.
Vital wheat gluten helps to give the proper elasticity the rolls need to rise.  The rolls can be made without vital wheat gluten but they will need additional rise time and may still be slightly dense.
You can find vital wheat gluten at your grocery store.  I use the Bob's Red Mill brand.


Calories: 199kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 132mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1.2mg