Sheena Otto’s Rosemary-Parmesan Rolls Are Great for Thanksgiving — and Make for ‘Killer Leftovers Sandwiches’

"I created these rolls to elevate the superstars on your holiday table,” says the head baker at Il Buco restaurant in New York City

Sheena Otto wants her rolls to support other Thanksgiving dishes, not compete with them.

"In my family, Thanksgiving is not the time to turn out new dishes, so I created these rolls to elevate the superstars of your meal,” says the head baker at Il Buco restaurant in New York City. "The soft, buttery rolls will match anything on the table while the rosemary and parmesan variation adds a savory and herbal taste."

“If you’re worried about tying up your oven, bake the rolls a few days in advance,” adds Otto. “Freeze them in ziplock bags, and then defrost the rolls on Thanksgiving morning.”

Plus, if you are able to hold back from eating all the rolls on Thursday, they make for an ideal sandwich on Friday. "They’re my go-to for killer Thanksgiving leftovers sandwiches the next day," she says.

Related: Epic Turkey Sandwiches to Make with Your Thanksgiving Leftovers

Sheena Otto’s Rosemary-Parmesan Brioche Rolls

1¼ cups warm whole milk

3 Tbsp. granulated sugar

1 Tbsp. active dry yeast

4¾ cups bread flour or high-gluten all-purpose flour, plus more for surface

10 Tbsp. melted unsalted butter, cooled

3 large eggs, divided

3 oz. grated Parmesan cheese (about 1 cup), plus more for sprinkling

1 Tbsp. minced fresh rosemary

2 tsp. table salt

¼ tsp. black pepper

Cooking spray

1. Whisk together milk, sugar and yeast in a small bowl until combined. Let sit until foamy, about 5 minutes.

2. Place flour in the bowl of a stand mixer fitted with a dough hook attachment. Add milk mixture, melted butter and 2 of the eggs; beat on low speed until combined, about 1 minute. Increase speed to medium, and beat until dough comes together into one cohesive mass, 3 to 5 minutes. Turn mixer off, and let dough rest for about 15 minutes.

3. Add Parmesan, rosemary, salt and black pepper to the dough; beat on medium-low speed until combined, about 1 minute. Increase speed to medium, and mix until dough is smooth and pulls mostly away from sides and bottom of the bowl, 3 to 5 minutes. Transfer dough to a large bowl greased with cooking spray, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour.

4. Grease a 13x9-inch baking pan with cooking spray. Turn dough out onto a lightly floured counter. Divide dough into 24 equal golf-ball-size pieces (about 1¾ oz. each). Working with one piece of dough at a time, cup your hand over the dough, and roll dough in a circle against the counter into a smooth, tight ball. Place rolls in pan in rows of 4 by 6. Cover with plastic wrap; let rolls rise until almost doubled, 1 to 1½ hours. Preheat oven to 350° at the 1-hour mark.

5. Lightly beat remaining egg in a small bowl. Remove and discard plastic wrap from rolls, and gently brush tops of rolls with some of the beaten egg. Sprinkle rolls with extra Parmesan.

6. Bake in oven, rotating once halfway through, until rolls are deep golden brown, and register 205° to 210° with a probe thermometer, about 25 minutes. Transfer to a wire rack, and let cool 30 minutes before serving.

Makes: 24
Active time: 25 minutes
Total time: 4 hours

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