These garlic parmesan dinner rolls are soft, flavorful, and perfect for any meal. Brushed with melted butter and garlic and topped with parmesan cheese, they’ll be a hit with everyone at the table.

One nifty tip: if you have some picky eaters who aren’t fans of garlic, you can always make a batch without it. They are still delicious even without the garlic; just brush them with plain butter before baking.

Prep Time:30

Cook Time:15

rising time:2

Total Time:2 45

Ingredients

Dough:

1 cup water
1 ½ teaspoons salt
1 ½ tablespoons softened butter
3 tablespoons sugar
3 cups all purpose flour
2 tablespoons powdered milk
1 ½ teaspoons instant yeast (SAF brand is best)

Topping:

4 tablespoons melted butter
1 crushed garlic clove
3 tablespoons grated parmesan cheese

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Instructions

Mix the dough. Combine all dough ingredients in a bowl or bread machine bucket and mix until well combined. There is no need to proof the yeast first; simply combine everything. After a few minutes of mixing, evaluate the consistency of the dough and add more flour or water, a tablespoon at a time, if needed.
Knead. Knead the dough by hand, stand mixer, or bread machine for 8-10 minutes until it is smooth, elastic, and stretchy.
First rise. Cover the dough and let it rise in a warm place for 60 minutes until doubled in bulk. If your kitchen is cool, briefly turn on your oven, then turn it off to create a warm rising environment.
Divide and shape. Turn the dough out of the bowl or bread machine and divide it into 24 equal pieces. Shape each piece into a round roll by pinching the bottom to smooth out the top. Arrange in two round pie plates or other shallow baking dishes.
Second rise. Cover with greased plastic wrap and allow to rise until puffy, about 45 minutes. Preheat the oven to 375°F with the rack in the center toward the end of the rising time.
Make the topping. Combine melted butter, grated parmesan, and crushed garlic clove. Gently brush the mixture on top of the rolls.
Bake. Bake for 16-19 minutes until golden brown. Remove and place the pie plate on a cooling rack. Serve directly from the pan or transfer to a serving dish.

Video

Notes

You can make the dough, let it rise, then refrigerate it. When you’re ready to bake, take it out, let it warm up to room temperature, shape it, and continue with the baking process.

When applying the melted butter, garlic, and parmesan topping to the rolls, be gentle to avoid flattening them. It’s best to use a soft pastry brush for this.

To shape the rolls with a smooth top, pull the sides down and under, then pinch them together at the bottom. This will create a smooth surface for a round roll.

For evenly sized rolls, start by dividing the dough in half, then divide each half into halves again, and continue until you have 24 pieces. This method is more precise than estimating the size of each piece.

You can mix Italian seasoning with the melted butter for added flavor.

Nutrition

Servings: rolls

Calories: 77kcal

Author: Katie Shaw

Did You Make This?

I would love it if you would !

That summer, after my third baby was born, my niece came to stay with us for a few months and help with the older kids. It was a blessing to have her around, but with a fifth picky eater in the house, dinner time became even more of a challenge.

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Interestingly, her absolute favorite thing was bread of all kinds, but this one, in particular, became a household favorite. The recipe was for two dozen, and we would effortlessly finish them off. A dozen with dinner, and the next dozen nibbled on throughout the day.

In a way, this recipe was the hero of our summer. Whenever we felt a bit bored, we would pull out the bread machine, and she would eagerly start the dough. I think she was probably relieved to go home at the end of her stay, but I’m pretty certain she missed those rolls.

More Tips:

I like Baker’s Powdered Milk from King Arthur Flour, but you can also find cheaper brands in grocery stores.

Use a kitchen scale to divide the dough into equal pieces to ensure that all the rolls bake evenly.

The dough should be slightly sticky but not too wet. If it’s too sticky to handle, add a little flour, one tablespoon at a time, until it’s easier to manage.

The rolls should be golden brown on top. If you’re not sure, you can check the internal temperature with a thermometer; it should be around 190°F.

If your kitchen is cool, you can create a warm spot for your dough to rise by briefly turning on your oven, and then turning it off. Place the covered dough inside to help it rise faster.

garlic rolls in baking dish on wooden surface with checked napkins and two sunflowers nearby

Serving Suggestions

These dinner rolls are perfect with spaghetti bolognese, grilled chicken Caesar salad, tomato basil soup, beef stew, or roasted garlic, herb pork tenderloin, roast chicken, or creamy spinach chicken pasta.

Key Ingredients and Tools

Here are a few essential tools and ingredients you’ll need to make these yummy dinner rolls.

Active Dry Yeast: It’s slower-acting and needs to be proofed, leading to a longer rise time.
Powdered Milk: It enhances the texture and flavor of the dough.
Pastry Brush: A soft pastry brush is useful for gently applying the melted butter mixture without flattening the rolls.
Kitchen Scale: Using a kitchen scale ensures that the rolls are of the same size, resulting in more consistent baking.
Mixer: A stand mixer with a dough hook attachment makes kneading the dough easy and consistent. It’s important to develop the gluten in the dough, which gives the rolls a structure and chewy texture.
Scraper: This tool helps divide the dough evenly and cleanly without sticking. Evenly-sized pieces of dough are important for uniform rolls that bake at the same rate.
Baking Dish: Round pie plates or a rectangular baking dish are ideal for placing the rolls in before the final rise and for baking. The right size dish ensures the rolls have enough space to rise and expand without overcrowding.

With these tools and ingredients, you can make delicious and perfectly textured dinner rolls.

Here are some ingredient alternatives you can use for this recipe:

Instant Yeast: Try active dry yeast. Just dissolve it in warm water with a pinch of sugar for 5-10 minutes before adding it to the dough.
Powdered Milk: You can use the same amount of regular milk. Just remember to reduce the water in the recipe by the same amount.
All-Purpose Flour: If you’re out of all-purpose flour, you can use bread flour for a chewier texture or whole wheat flour for a denser roll.

Just remember that these swaps might affect the texture and taste of the rolls, but they can still turn out delicious in their own way.

Storing Instructions

To keep these Garlic Parmesan Dinner Rolls tasting fresh, let them cool completely after they come out of the oven. Once they’re at room temperature, pop them into a plastic bag or an airtight container and keep them on your counter. They’ll stay good like this for a couple of days.

I don’t love these frozen, but you can do it. Just wrap each roll individually in plastic wrap, then put them all into a zip-top freezer bag. Squeeze out as much air as you can before sealing the bag. They’ll last in your freezer for up to a month.

When you’re ready to enjoy your rolls again, take them out of the freezer and let them thaw at room temperature. If you like them warm, a few minutes in the oven or a quick zap in the microwave should do the trick. Just be sure to remove any plastic wrap before you reheat them.

There you have it, a complete guide to making your own Garlic Parmesan Dinner Rolls. I don’t make them as often as I did that summer, but they are always welcome at the dinner table. You can enjoy these with your favorite meals and share them with family and friends.

I hope you will try them and make them a part of your bread-baking rotation as well. With the right ingredients, a few handy tools, and a bit of patience, you can bring a touch of homemade warmth to your table.