1/2cupParmesan cheeseshredded 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.