Garlic Parmesan Dinner Rolls

Parmesan and fresh garlic infused butter, smothered on top of soft, pillowy mounds of homemade dough.  These warm, Garlic Parmesan Dinner Rolls are so very light and fluffy.  Fast enough to make and enjoy for any meal of the week!

Garlic Parmesan Dinner Rolls from

What’s a dinner gathering without warm, fresh baked rolls on the table?

Of course, that would basically be the question that would come from my boys.  They absolutely LOVE rolls or biscuits with their dinner.  Whether it be on a weekday night or with our Sunday meal, the boys smell the aroma of homemade buttery rolls baking from the oven and is waiting patiently to snag one before it’s time to eat!  

I have to admit, these Garlic Parmesan Dinner Rolls are my favorite, too!

Garlic Parmesan Dinner Rolls from #homemaderolls

Homemade dinner rolls are surprisingly pretty simple.  Trust me.  

I’ve had my share of the dough you buy frozen and then bake them up nice and fresh.  Don’t get me wrong… those are very good!  But, there’s just something about straight up homemade dinner rolls.

You don’t need to have experience with yeast to make these.  (Oh no!  I said the Yeast word…please, do not be scared!)  These rolls are easy enough for the beginner bread maker in you.

All you need to do with making these rolls, is start out with active dry yeast.  (I like and trust Fleischmann’s Yeast.)  Add sugar with warm water in a bowl.  Set it off to a draft free zone for about 5 minutes.  This is called proofing.  By doing this, the water mixture is getting foamy.  This means you’re off to a great start!  Basically, your dough is going to rock and rise.

Garlic Parmesan Dinner Rolls from #homemade

Melted butter and fresh chopped garlic is brushed on top (and in between) these pieces of dough.  Sprinkled with grated and shredded Parmesan.  Because you can never have enough of cheese… am I right?

The aroma of the garlic and butter alone, is absolutely amazing!

Garlic Parmesan Dinner Rolls
Parmesan and fresh garlic infused butter, smothered on top of soft, pillowy mounds of homemade dough. These warm, Garlic Parmesan Dinner Rolls are so very light and fluffy. Fast enough to make and enjoy for any meal of the week!
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  1. 2 1/2 teaspoons active dry yeast
  2. 2 tablespoon granulated sugar, divided
  3. 1/2 cup warm water (100-110 degrees)
  4. 1 3/4 cup bread flour
  5. 1/2 teaspoon salt
  6. 1/4 cup milk (I use whole milk)
  7. 8 tablespoons unsalted butter, divived
  8. 3 large garlic cloves, minced
  9. 1/4 cup grated Parmesan
  10. 1/4 cup shredded Parmesan
  1. In a small mixing bowl, combine the yeast, 1 tablespoon sugar, and water. Give a stir and set aside for 5 minutes.
  2. Scald milk in a separate pan or bowl, and add 6 tablespoons of cold butter to it. Set aside. This will melt the butter and cool the milk down all at the same time.
  3. Melt 2 tablespoons of butter and add the minced garlic. Set aside.
  4. In a large mixing bowl, combine the bread flour, 1 tablespoon sugar, salt, milk and melted butter mixture, and the yeast.
  5. Mix and knead the dough on low speed with a dough hook, if using a mixer, for up to 3 minutes. Let the dough rest for 10 minutes, covered. This allows the dough to gain more strength and elasticity.
  6. Brush a small amount of the melted butter with garlic in the bottom of a 9" by 9" baking dish.
  7. Cut the dough into halves until you have 16 small or 8 large rolls. Gently roll the dough in a ball shape. (It may not be perfect round shapes.) Place in the butter covered baking dish.
  8. Brush the remaining butter and garlic on top of the rolls. Sprinkle with the grated and shredded Parmesan cheese.
  9. Allow the rolls to rise in a draft free zone, until doubled in size. This usually takes about 30-35 minutes.
  10. Bake in a preheated 375 degrees oven on the bottom shelf for 23-25 minutes. Gently cover the top of the rolls with aluminum foil about half way through to prevent the tops from over browning while they are continuing to bake for the rest of the time.
  11. Enjoy!
  1. You may substitute the bread flour with all-purpose flour, but the texture with bread flour is more dense and has more elasticity with these rolls.
  2. Makes 16 small or 8 large rolls. Sore in a closed container for up to 3 days. May also be frozen while individually wrapped.
Simply Gloria
Garlic Parmesan Dinner Rolls from #DinnerRolls

Next time, complete your dinner with these warm, freshly baked Garlic Parmesan Dinner Rolls.  These rolls are great to sop up soup or even a big plate of spaghetti!

Garlic Parmesan Dinner Rolls from #rolls

Enjoy, my friends!

I’m sharing these Garlic Parmesan Dinner Rolls with:
Lady Behind The Curtain
The Best Blog Recipes
Cooking With Curls
Sewlicious Decor
Call Me PMC

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  1. says

    I am going to jump off the cliff and just do “yeast!” I have a friend who makes wonderful breads and she has offered her assistance. These rolls are stunning. Anything with garlic is “right on, baby!” Thanks for sharing, Gloria
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    • says

      Shannon, thank you so, so much! I’m happy you liked the dough with the pizza pockets. I always say, it’s all about the feel of the dough when you know the finished product is going to have a great texture. (Maybe that’s why I a little too excited when I’m making dough!) These rolls are great when taken out of the freezer, too! Have a great night! xo

    • says

      Julie, I’ve been meaning to come over and answer you… yes, this is my cast iron pie pan. I actually use it for stove top dishes and everything else. Maybe I need to actually make some pie in it! Got it off Amazon. 🙂 Thanks for sharing! xo

  2. Sim says

    What have I done wrong??? Your dinner roles look Devine, but mine were a disaster. My rolls are more like a buttery cake. The flavour is delicious, I have no doubt when done properly they are to die for. But I can’t work out what has happend to mine to make the consistency all wrong. Any suggestions why mine are so buttery? I double checked the recipee and believe I followed it to the letter. Cheers Sim

    • says

      Sim, did your yeast get a chance to proof? (Get bubbly and foamy before adding it to the flour mixture?) I actually made these yesterday for my family (as it’s my go-to roll recipe) and would love for you to try them again… these are amazing. (So much better than the frozen ones I used to use.) 🙂

      • Sim says

        Thanks Gloria, I definitely allowed the yeast to proof. I will try them again. Too many people have said they worked perfectly for them so I know it’s something I’ve done.



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