Garlic Parmesan Dinner Rolls | Soft and Buttery
Freshly baked garlic parmesan dinner rolls, soft, buttery, and easy to make, with a fluffy, cheesy texture and garlic butter finish.
Servings: 12 rolls
Calories: 233kcal
Ingredients
For the dinner rolls:
- 3½ cups All-purpose flour
- ½ cup Milk
- ½ cup Water
- 1 tablespoon Instant-dry yeast
- 3 tablespoons Butter melted
- 1 egg
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 2 cloves Garlic crushed
- ¼ bunch Parsley chopped
- 1 teaspoon Thyme chopped
- ½ cup Parmesan freshly frated
For the garlic butter:
- ¼ cup Butter
- 3 Cloves Garlic
- ⅓ of the Chopped parsley
- ½ teaspoon Oregano
Instructions
- Prepare the dough: In the bowl of a stand mixer, combine flour, instant yeast, sugar, and salt. Add the warm milk, warm water, melted butter, and egg. Mix with a dough hook for 2–3 minutes until combined.
- Add flavor: Add crushed garlic, thyme, parsley (reserve ⅓ for the garlic butter), and grated parmesan. Knead for 5–6 minutes on medium speed, or until the dough is smooth, elastic, and slightly tacky. If the dough feels too sticky, add 1–2 tablespoons of flour at a time.
- First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 45–60 minutes, or until doubled in size.
- Shape the rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch (23×33 cm) baking dish, leaving a little space between each.
- Second rise: Cover and let the rolls rest for 30 minutes, until puffy.
- Make the garlic butter: In a small saucepan, melt butter over low heat. Add crushed garlic, oregano, and the reserved parsley. Cook for 2–3 minutes, stirring occasionally, until fragrant. Do not brown the garlic.
- Bake: Preheat the oven to 375°F (190°C). Brush the rolls with half of the garlic butter and sprinkle with extra parmesan cheese. Bake for 18–20 minutes, or until golden brown.
- Finish and serve: Brush the warm rolls with the remaining garlic butter right after baking. Serve immediately and enjoy!
Video
Notes
- Flour type: Use all-purpose flour for soft rolls, or replace up to ½ cup with bread flour for extra chewiness.
- Yeast: This recipe uses instant yeast (no need to proof), but you can use active dry yeast by dissolving it in the warm milk and water with 1 tbsp sugar for 10 minutes, or fresh yeast (triple the amount) dissolved the same way.
- No stand mixer? You can knead by hand for about 8–10 minutes.
- Herb variations: Try adding rosemary, chives, or basil instead of thyme for a different flavor.
- Cheese options: Swap parmesan with asiago, pecorino, or mozzarella for a milder taste.
- Garlic might burn while baking: Because fresh garlic can burn easily, keep an eye on the rolls while baking. If the tops start to brown too fast, loosely tent with aluminum foil and continue baking until fully cooked.
- Make ahead: You can prepare the dough up to the first rise, refrigerate overnight, and shape/bake the next day.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven at 300°F (150°C) for 5–7 minutes.
- Freezing: Baked rolls can be frozen for up to 2 months. Reheat directly from frozen until warm.
- Serving ideas: Perfect alongside soups, stews, pasta, or roasted meats.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me!
Nutrition
Calories: 233kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 325mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg