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Garlic Parmesan Herb Rolls

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

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 12 mins
Servings: 12 rolls
Calories: 94 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned.
  7. 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.
  8. 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.

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 Information

Serving 1roll Calories 94kcal (5%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 15mg (5%) Sodium 144mg (6%) Potassium 44mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 100IU (2%) Vitamin C 0.1mg (0%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12rolls

Amount Per Serving

Calories 94

% Daily Value*

Serving 1roll
Calories 94kcal 5%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 15mg 5%
Sodium 144mg 6%
Potassium 44mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 100IU 2%
Vitamin C 0.1mg 0%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.