Press the cheese into the middle of the roll. Pinch the bottom of the sides together and create a tight seam.
Place the rolls, piched side down, into the pan you've prepared.
Let them rest for 20 minutes, or until doubled in size.
Meanwhile, back at the ranch, combine the topping ingredients in a small saucepan. Melt the butter. Add the Parmesan cheese and bread crumbs.
Stir to evenly combine the butter with the cheese and crumbs. Isn't that a lovely crumbly topping?
Once the rolls are doubled in size, take them out of the warm spot. I always place mine in the microwave with a glass container of boiling water... works like a charm.
Using a pastry brush, gently brush the tops of the rolls with the egg yolk/water mixture.
Bake in a 375 degree oven for 15-18 minutes or until golden brown on top.
These rolls turned out lovely. They were tender on the inside, slightly crunchy from the topping, and it has cheese in the middle! Bonus! My daughter was sad because she didn't find any cheese at first. When she found it, you'd think she struck gold. Well, my dear, you kind of have. :)
This dough was amazing. You could use it to make plain rolls, breadsticks, or even a loaf of bread. It's a keeper recipe!