Parmesan and Garlic Bread Rolls

Soft yeast rolls brushed with butter, garlic, and Parmesan cheese

 

This recipe comes straight from my mother’s recipe box — the kind of recipe written on a well-worn card, dusted with flour from years of use.

Garlic has always been a favorite in our home, and these rolls were often made alongside big family dinners. The smell of warm yeast bread rising in the kitchen and buttery garlic melting into the tops of freshly baked rolls is something I still remember so clearly.

These homemade garlic Parmesan dinner rolls are soft, fluffy, and full of savory flavor. Brushed with melted butter and topped with fresh garlic and finely grated Parmesan, they are simple enough for a weeknight meal and special enough for holidays.

Once you taste how light and tender these rolls are, they just might become a regular at your table too.

Ingredients for Garlic Parmesan Dinner Rolls

3/4 c. milk
1/4 c. butter or margarine 

3/4 c. very warm water

2 envelopes, or 4 1/2 tsp. yeast
1 Tbs. sugar
4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
1 1/2 tsp. salt
1 egg

For the Garlic Parmesan Topping:

1/4 cup butter or margarine, melted
3 garlic cloves, minced
1/2 c. Parmesan cheese, finely grated

Directions:

When you’re ready to bake, preheat the oven to 375°F and generously grease a 9 x 13-inch baking pan. Set aside.

In a small saucepan, warm the milk and butter over very low heat. Heat just until the milk reaches 120°F—the butter does not need to melt. Remove from heat and allow the mixture to cool to 105–110°F. 

Proofing the Yeast 

As the milk cools, it is time to proof the yeast.  In a medium bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently, then place the bowl in a warm spot for about 10 minutes, or until the mixture becomes foamy and bubbly.

Kneading and Rising the Dough 

In a large mixing bowl, whisk together 2 cups of flour, the remaining sugar, and salt. Pour in the warm milk mixture and the yeast mixture. Using a wooden spoon, beat for about 2 minutes, until smooth.

Add the egg and 1/2 cup of flour, then beat for another 2 minutes. Continue adding flour gradually until the dough becomes too thick to stir.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Add additional flour as needed to form a soft dough—it should feel tacky but not sticky.

Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size.

Prepare the Garlic Parmesan Topping

While the dough rises, melt the butter in a small saucepan and set aside. In a small bowl, combine the minced garlic and Parmesan cheese. Set aside.

Shape and Bake the Rolls

Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 20 equal portions. Roll each portion into a smooth ball and arrange them evenly in the prepared baking pan.

Brush the tops of the rolls with the melted butter, then sprinkle the garlic-Parmesan mixture evenly over each roll.

Cover the pan with a tea towel, or a sheet of plastic wrap, and let the rolls rise in a warm place for about 30 minutes, or until doubled in size.

Bake at 375°F for 15 to 18 minutes, or until the rolls are golden brown and fragrant. Serve warm and enjoy!

Tips for Best Success:

• Check your temperatures carefully. Milk mixture should cool to 105–110°F before adding to flour. Too hot can kill the yeast.
• Proof the yeast properly. It should become foamy and bubbly within 10 minutes. If not, the yeast may be expired.
• Don’t over-flour the dough. It should feel soft and slightly tacky, not dry.
• Knead until smooth and elastic. About 8–10 minutes by hand develops the gluten for fluffy rolls.
• Allow proper rise time. Rising in a warm, draft-free place helps create light rolls.
• Use freshly grated Parmesan. It melts and browns better than shelf-stable grated cheese.

 Variations and Substitutions:

• Add herbs: Mix in 1–2 teaspoons dried Italian seasoning or chopped fresh parsley to the topping.
• Cheese swap: Try Asiago or Romano instead of Parmesan.
• Roasted garlic: Replace fresh garlic with roasted garlic for a sweeter flavor.
• Garlic butter inside: Brush a little garlic butter between layers for pull-apart style rolls.
• Make it plain: Skip the topping for classic soft dinner rolls.

 Serving Suggestions:

• Soups and stews
• Spaghetti or lasagna
• Roast chicken
• Holiday ham
• Beef roast dinners
• Salad and pasta meals