Garlic Parmesan Dinner Rolls | Soft and Buttery

I originally published this recipe in 2018 and have since added new photos and a few more success tips.

It doesn’t matter whether you’re snuggled up with a bowl of Hungarian goulash or enjoying a plate of creamy mushroom chicken. Tender garlic parmesan rolls are always welcome! These wonderfully versatile, easy-to-customize tear-and-share rolls are the perfect accompaniment to pretty much all of my dinner recipes. After all, who can resist warm homemade bread when it’s fresh from the oven?!? Certainly not me.

How to Make Garlic Parmesan Dinner Rolls

Watch the full video recipe to learn how to make the BEST Cheesy Garlic Dinner Rolls.

Prefer the written recipe? Scroll down to the recipe box 👇

Ingredients & Substitutions

• All-Purpose Flour – Use all-purpose flour for perfectly soft, fluffy rolls, or swap out up to ½ cup for bread flour if you prefer a little extra chewiness and structure.
• Lukewarm Milk & Water – The acidity and fat in milk contribute to a wonderfully soft crumb, while water keeps everything in balance. Note that excessive heat can kill yeast, so make sure your liquids are warm, not hot to the touch.
• Instant-Dry Yeast – Also sold as “bread machine yeast.” For more information on the different types of yeast, read on below!
• Butter & Egg – Dinner rolls are made with an enriched dough, much like challah. Using both butter and egg yields a terrifically tender crumb. We then double up on the buttery goodness by brushing the tops of the rolls with garlic butter before baking. Yum!
• Fresh Garlic – This is a situation where you definitely want to use fresh garlic, not garlic powder. 
• Fresh Parsley & Thyme – Fresh herbs add nice brightness, making these parmesan rolls taste like your favorite garlic bread.
• Dried Oregano – This spice cabinet staple is spicier and punchier than fresh, adding a decidedly Italian flavor. If you only have fresh, use just the herbs and increase by 3x.
• Parmesan – Make sure you use freshly grated cheese for the best results. Not only is it cheaper than pre-shredded, it also tastes and melts better.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

All About Yeast

Yeast is what makes your garlic dinner rolls rise into soft, fluffy perfection, but not all yeast is the same. Here’s a quick breakdown of the most common types and how they behave in baking:

• Instant Yeast (a.k.a. bread machine, rapid-rise or fast-acting): The most convenient option. The granules are finer and designed to dissolve quickly, so you can mix it straight into the dry ingredients, with no proofing required. It rises quickly and reliably, which makes it perfect for weeknight baking.
• Pizza Yeast: Another form of instant yeast, but with added conditioners that make dough more relaxed and easier to stretch. It’s great for flatbreads like my garlic naan, but not ideal for enriched doughs like these garlic parmesan rolls.
• Active Dry Yeast: Probably the most popular, this variety has larger granules and needs to be proofed in warm liquid (often with a bit of sugar) before using. It rises a little slower than instant yeast, but works just as well once activated. 
• Fresh Yeast (a.k.a. cake yeast): This variety comes in moist, crumbly blocks and dissolves beautifully into warm liquid. It has a wonderfully mild, yeasty aroma, but it’s very perishable, so it must be refrigerated and used quickly.
• Wild Yeast (Sourdough Starter): Not typically something you buy, this is a naturally fermented mixture of flour and water that can last for generations. It creates incredible flavor and chew, but requires more time and maintenance. 

Which Yeast to Use for This Recipe

This recipe is written for instant yeast, so you can simply stir it into the flour, no proofing needed.

If you prefer to use active dry yeast, dissolve it in the warm milk and water with 1 tablespoon of sugar and let it sit for 10 minutes until foamy. Then add it to the dry ingredients and follow the recipe as directed.

For fresh yeast, use three times the amount of instant yeast called for in the recipe. Crumble it into the warm milk-water mixture with 1 tablespoon of sugar, let it dissolve and foam, then proceed as usual.

Optional Variations & Dietary Adaptations

• Dairy-Free: Use oat milk, almond milk, or soy milk and swap the butter for a vegan butter or olive oil. You can also use the oil from making garlic confit. Feel free to omit the cheese, or use plant-based parmesan or nutritional yeast instead.
• Herb Swaps: Experiment with different blends of chopped parsley, basil, chives, rosemary, or thyme for a different flavor.
• Cheese Options: Swap parmesan for asiago, romano, or sharp cheddar, or use mozzarella for a milder, gooier finish.
• Spicy Twist: Add a pinch of red pepper flakes, cracked black pepper, or even smoked paprika to the garlic butter for a subtle kick.

Expert Tips & Tricks 

• Don’t rush the rise. Let the dough double in size. This may take longer in cooler kitchens. Patience is a virtue!
• Knead until smooth and elastic. Proper kneading develops gluten, giving your rolls that soft, stretchy interior. If the dough is sticky, add flour 1 tablespoon at a time. 
• No stand mixer? You can knead by hand for about 8-10 minutes.
• Weigh your flour if possible. Dry ingredients like flour can settle, which means volume measurements can vary widely. Using a kitchen scale is the best way to ensure consistently delicious results.
• Shape the rolls evenly. Use a kitchen scale or eyeball carefully so they bake evenly.
• Bake close together for softer rolls. When they’re slightly touching, they’ll rise upward instead of outward, creating an extra pillowy texture.
• Add garlic butter twice. Brush some on before baking for flavor, and again while hot for shine and extra savoriness.
• Use parchment paper. It makes cleanup easier and prevents sticking.
• Check for doneness. Rolls are ready when the tops are golden and the internal temperature reaches about 190-200°F (88-93°C).
• Make ahead magic. You can prepare the dough up to the first rise, refrigerate overnight, and shape/bake the next day.

How to Serve Garlic Dinner Rolls

Garlic parmesan dinner rolls are the kind of side dish that goes with just about any meal. They’re perfect alongside pasta dishes like fettuccine alfredo, spaghetti and meatballs, or vegetable lasagna, where they’ll soak up every last bit of sauce. They’re also fantastic with soups and stews, adding warm, starchy comfort to every spoonful.

I like to serve them with roast chicken, grilled steak, pistachio-crusted salmon, braised beef, or a big salad for a cozy upgrade. They also shine on holiday tables next to turkey, ham, or prime rib. And don’t forget appetizers: slice them open and use them as buns for meatball sliders, pulled chicken, or leftover turkey sandwiches. Or, eat them on their own with nothing more than a swipe of butter!

How to Store Garlic Parmesan Dinner Rolls

• Room Temperature: Store cooled cheesy dinner rolls in an airtight container or zip-top bag at room temp for 2-3 days. Keeping air out helps retain their softness.
• Refrigeration: Not recommended, as the fridge can dry them out.
• Freezing: These rolls freeze beautifully. Wrap tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
• Reheat: Warm rolls in a 300°F (150°C) oven for 8-10 minutes. (Just add a few extra minutes if baking from frozen). For a speedier option, use the microwave. Heat for 10-12 seconds per roll to soften quickly, but avoid overdoing it or they can turn tough.
• Pro Tip: Brush warm rolls with a little melted butter or garlic butter after reheating for fresh-from-the-oven flavor.

More Bread & Side Dish Recipes

• Hasselback Potatoes
• Foolproof Challah Bread
• Fluffy Homemade Pita Bread
• Scalloped Potatoes
• Jerusalem Bagels

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