Go Back

Garlic Parmesan Dinner Rolls

Garlic Parmesan dinner rolls are soft, golden yeast rolls finished with warm garlic butter, Parmesan, and fresh parsley. The dough rises until doubled, then bakes in a 9x13-inch dish for a tender center and a savory topping.
Print Recipe Pin Recipe
Prep Time 27 minutes
Cook Time 23 minutes
Rising and resting 1 hour 58 minutes
Total Time 2 hours 48 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 packet (0.25 oz) active dry yeast
  • 1 egg large
  • 0.25 cup unsalted butter melted and cooled
  • 1 tsp kosher salt
  • 3.5 cup all-purpose flour
  • 0.5 cup Parmesan cheese finely grated
For the garlic-Parmesan topping
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 tbsp Parmesan cheese finely grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 small saucepan

Method
 

Make the dough
  1. Warm the milk to 105–110°F, then stir in the sugar and yeast. Let stand for 5–10 minutes until foamy.
  2. Stir in the egg, melted butter, and salt.
  3. Add the flour gradually, then knead for 8–10 minutes until the dough is smooth and elastic, kneading in the 1/2 cup Parmesan near the end.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1 1/2 hours, until doubled in size.
Shape and bake the rolls
  1. Grease a 9x13-inch baking dish.
  2. Divide the dough into 12 equal pieces, shape into balls, and arrange in the dish.
  3. Cover and let rise for 30–45 minutes, until puffy.
  4. Heat the oven to 375°F.
  5. Bake the rolls for 18–22 minutes, until golden brown.
Make and apply the topping
  1. While the rolls bake, melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for about 30 seconds until fragrant, then remove from the heat.
  3. Stir in the Parmesan and parsley.
  4. Brush the hot rolls with the garlic-Parmesan butter and let rest for 5 minutes before serving.

Notes

For a reliable rise, make sure the milk is 105–110°F before adding the yeast. Refrigerate leftovers for up to 3 days; freezer-friendly. For a vegetarian version, use vegetarian Parmesan.