Garlic Parmesan Herb Rolls

5 from 3 votes

Soft and fluffy savory dinner rolls full of garlic, herbs, and parmesan cheese. Easy to make, melt in your mouth, and craveably delicious.

Prep Time3

Cook Time12

Total Time3 12

Course: Bread

Cuisine: American

Keyword: Dinner Rolls

Servings: rolls

Author: Rachel Farnsworth

Ingredients

Garlic Parmesan Herb Rolls

1 cup warm milk 100°F to 110°F
1 tablespoon instant dry yeast
2 tablespoons granulated sugar
1/3 cup grated parmesan cheese
1 tablespoon minced garlic
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 large egg
3 tablespoons salted butter softened
3 cups all-purpose flour

Garlic Butter

1 tablespoon salted butter melted
1/2 teaspoon garlic powder

US Customary - Metric

Instructions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine 1 cup warm milk, 1 tablespoon instant dry yeast, and 2 tablespoons granulated sugar. Add in 1/3 cup grated parmesan cheese, 1 tablespoon minced garlic, 2 teaspoons dried rosemary, 1 teaspoon salt, 1 teaspoon dried basil, and 1 teaspoon dried oregano and stir until just combined.
Add in 1 large egg, 3 tablespoons softened butter, and most of the flour (reserve 1 cup to add in slowly as needed). Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. If mixing by hand, stir with a large wooden spoon until you can no longer stir anymore. Then turn it out onto a clean surface and knead the dough by hand.
Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a large lightly greased bowl. Cover with a towel and set aside to rise until double and size, about 90 minutes.
Lightly grease a 9x13 pan. Punch down the dough and divide into 12 equal pieces. Roll each piece on a clean surface to form a smooth ball. Place the rolls into the prepared pan in four rows of three. Cover again and set aside to rise until double in size, about 1 hour.
Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned.
Just before the rolls are done baking, combine 1 tablespoon of melted butter with 1/2 teaspoon garlic powder. Once the rolls are removed from the oven, brush immediately with the garlic butter.
Let the rolls rest in the pan for 15 minutes before removing and transferring them to a wire cooling rack. Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.

Video

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Notes

No mixer? No problem! You can knead your dough by hand! Start out by stirring with a spoon until it becomes too difficult to stir. Turn the dough out onto a clean surface and knead it with your hands, gradually adding in more flour and folding, pressing, and working the dough (kneading) until you have a soft and smooth dough ball that is tacky, but not sticky enough to stick to your hands.
If using active dry yeast, simply add 10 to 15 minutes on to the initial rising time.
When doubling this recipe, use either (2) 9x13 pans, or (1) 13x18 baking sheet.

Nutrition