3Tablespoonsvegetable oilany neutral-flavored oil will work
5 1/2 - 6cupsall purpose flour
Parmesan Herb Topping
1/2cupparmesan cheesefreshly grated
1/2teaspoon dried oregano
To the bow of a stand mixer fitted with a dough hook, add two cups of warm water and the instant yeast.
Add the vegetable oil and honey (in that order so the honey will slide right out of the measuring spoon).
Add the salt and three cups of flour. Mix together. Add the parmesan cheese and continue adding the flour up to five cups total. Continue kneading and add the last cup of flour as needed. The dough should be tacky and not overly sticky on your fingers. Pinch off a piece of dough and roll it up into a ball. There should be just a little bit of sticky residue on your fingers. You can check this post for how to tell if the dough is ready.
Knead for 8-10 minutes (set a timer and let your mixer go) adding flour a Tablespoon at a time as needed.
Transfer dough to a lightly oiled container. Cover and let rise about an hour.
While the dough rises, mix up the parmesan herb topping in a small bowl. Set aside.
Cover a large baking sheet with a piece of parchment paper.
Once the dough has risen, punch it down. Turn the dough out on the counter and separate it into twenty-two equal-sized pieces of dough.
Roll each piece of dough into a ball by pulling the dough into the center, forming a tight ball.
Roll each ball, covering it completely, in the parmesan herb mixture.
Place the first ball at the top of the parchment paper. Continue forming balls, rolling them in the mixture and placing on the parchment paper in a triangle/tree shape starting with 1 ball on top to 6 balls on the bottom. Form the last ball into a rectangular shape for the base of the tree.
Let the dough rise about 30-45 minutes.
Preheat the oven to 375 degrees.
Bake for 25-30 minutes. Brush with melted butter if desired. Enjoy!
Recipe Notes: These rolls are delicious on their own but even more fun placed in the shape of a Christmas tree for the holidays.