Parmesan Garlic Rolls

Parmesan Garlic Rolls

I have a favorite recipe for rolls. I’ve made regular dinner rolls from it and the original pull apart dinner rolls which are present at every holiday dinner table in this house. Because it’s such a great recipe, whenever I come across a new idea for rolls, I always use my tried and true favorite. This new favorite I’m calling Parmesan Garlic Rolls is no exception.

Parmesan Garlic Rolls

I can’t remember how I stumbled across this recipe for Garlic Cheese Rolls over at Raptor Toe. I just know it was in my bookmarks and while looking through them the name caught my attention. I decided to use my roll recipe for these and made my own garlic butter. I made a couple other changes too but definitely drew inspiration from the one I had bookmarked.

These were really good, though I think next time I make them (and there will definitely be a next time) I’ll add a bit more Mozzarella cheese. Delicious and beautiful!

Parmesan Garlic Rolls

While waiting for your dough to rise, make the garlic butter. Set it aside to let the flavors meld. After your dough has risen, punch it down and place it on a flour dusted work surface. Dust the top of the dough with flour.

Parmesan Garlic Rolls

Use your hands to flatten the dough out to a 14×10 rectangle, then spread with garlic butter. You will NOT use all of this butter, just enough to spread a generous layer on the dough.

Parmesan Garlic Rolls

Roll up the rectangle and wrap in parchment paper. Chill in the freezer for 15 minutes. Meanwhile, mix together your Parmesan and parsley.

Parmesan Garlic Rolls

Next you’ll slice the rolled dough into discs, just like you do with cinnamon rolls. Place them in a baking pan, or in two cast irons skillets. I used one skillet and one stoneware pan of the same size. You’ll brush them with melted garlic butter and sprinkle them with parsley-cheese mixture.

Parmesan Garlic Rolls

Cover them and let them rise 20 minutes, then bake!

Parmesan Garlic Rolls
Recipe Type: rolls, bread
Author: Amanda Formaro
Prep time: 1 hour
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 8-12
  • For the dough
  • 1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast, I use SAF instant)
  • 1 tablespoon sugar
  • 1 1/3 cup milk (105 to 115F degrees)
  • 3 to 3 1/2 cups flour or whole wheat flour
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • For the garlic butter
  • 1 cup butter, softened
  • 1 tablespoon minced garlic
  • 2 tablespoons plus 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1/4 cup shredded Mozzarella
Make the dough
  1. Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms (mine always requires all the flour, your climate may act differently). Cover and let rise in warm place until double, about 45 minutes.
Make the garlic butter
  1. Beat butter in mixer until creamy. Add remaining ingredients and beat until well combined. Transfer to a small bowl and let sit to let the flavors meld. You will NOT use all of this butter, just enough to spread a generous layer on the dough.
Make the rolls
  1. Preheat oven to 400 degrees F.
  2. Punch down dough in center and fold over a few times. Prep two cast iron skillets or stoneware bakers, or a 13×9 baking dish with non-stick cooking spray.
  3. Lightly flour work surface and place dough onto it, then lightly dust top of dough. Press dough out onto floured surface to create a rectangle. Keep turned and pressing until you have a rectangle approximately 14 inches by 10 inches. Spread the dough with a generous layer of garlic butter (you WILL have butter left over, just use enough to add a layer to the dough) and sprinkle with freshly grated Parmesan cheese. Sprinkle with a little Mozarella cheese. Roll up dough and wrap in parchment. Place in freezer for 15 minutes to chill.
  4. Meanwhile, store the remaining garlic butter for another recipe, leaving about a tablespoon in the original bowl. Microwave the original bowl with remaining garlic butter until melted, about 20 seconds.
  5. Chop up some fresh parsley, about a tablespoon and combine with 2 tablespoons of freshly grated Parmesan. Toss together to combine.
  6. Slice into 1 1/2″ discs. Place in prepared pans. Brush tops with melted garlic butter, then sprinkle with a Parmesan/parsley mixture. Cover with a clean towel and allow to rise 20 minutes. Place in oven and bake 15-20 minutes.


Parmesan Garlic Rolls


  1. says

    I can only dream about eating this. I don’t think Meredith would ever make it for me, because I’d eat the entire pan and then complain from the tummyache afterward.

  2. says

    Ok, I hadn’t read through the recipe yet when I saw that the filling has a whole cup of butter and I thought that was just for 1 skillet full. I feel better knowing it’s enough for two–and now I really want one, knowing it’s not quite so much butter. ;)

    • Amanda Formaro says

      You don’t even come close to using that amount of the garlic butter. You just use enough to spread on the dough and save the rest for garlic bread or whatever :) :)

  3. Dawn says

    A friend of mine linked to this article just as my whole wheat bread dough was rising for generic rolls for dinner. Saved the night!! :) Instead of making lumps of dough, I prepared it this way instead and it was fantastic! Thank you so much for the idea.

  4. Melissa Churchill says

    I made these delicious buns last night to go with my homemade chicken noodle soup and I really enjoyed them. I am by no means a good cook and I even managed to make them taste great. I agree with you though next time I am deffinately putting more cheese in the middle.

  5. Red says

    would it be okay to use store-bought pizza dough mix in stead of making my own dough? and instead of garlic salt just plain garlic powder and then add some salt?

  6. Drew Klink says

    Directions are vague and should be clarified. It doesn’t say how much garlic butter to use. I used the whole batch and ended up with big problems!

    • says

      Oh Drew, I’m so sorry. I read through the recipe and you’re right, i should have been more specific. You basically just use enough to spread a layer of butter on the dough. I will make corrections, so sorry about that!

  7. Ruth says

    This will be so nice with soup, here in australia its quite cool so soup is the thing in winter. Thanks for sharing it.

  8. cheryl says

    these are sooo good! recipe is an easy-to-follow, no fail recipe! i’ll be adding this to our gourmet bread menu. thank you so much for posting!

  9. Dee says

    Do you use about half the garlic butter? If so, I will only make half. Anything like that which goes in my fridge never to be found again.


  1. [...] the same. Kamini had very broad instructions on her Facebook page, so for measurements I went with this recipe. I didn’t make any changes to the instructions for the dough, followed them to the [...]

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