Line a baking sheet with parchment paper. Put the flour in a bowl and make a well in the middle. Mix the yeast with the sugar and some of the water and pour into the well. Stir something into the flour with your finger. Now add the salt, butter, egg, parmesan and the rest of the water and knead into a dough. It should be a soft, non-sticky batter that will separate nicely from the bowl. This is then covered with a damp cloth and left in a warm place for about 1 hour. During this time it should have increased its volume significantly.
Knead it briefly on a lightly floured work surface and divide it into six equal parts. I always weigh the pieces of dough so that the rolls are the same size. Grind the parts round and place them on the baking sheet with sufficient space. Now I press them flat with the ball of my hand, they should have a diameter of 10cm. Then cover with a damp cloth and let rise in a warm place for another 45 minutes. They should have increased their volume significantly.
Shortly before the end of this time, preheat the oven to 180 degrees and briefly melt the remaining butter in the microwave. Then brush the rolls with the butter and bake in the oven for about 20 minutes. They should be light brown in color. Don`t let them get too dark or they will dry out. Remove and let cool down completely on a wire rack.
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