Irresistible Garlic Parmesan Dinner Rolls

I used to think dinner rolls were something you could only get right from a bakery or those pop-open tubes at the grocery store. My first attempts at homemade rolls came out dense and flavorless—nothing like the soft, buttery rolls I was hoping for.

Then I discovered the magic of adding garlic and parmesan to the mix. These rolls are different from plain dinner rolls because the garlic gets all golden and fragrant while they bake, and the parmesan creates this nice crust on the outside. They’re still soft inside, but now they actually have flavor worth talking about.

What Kind of Flour Should I Use?

All-purpose flour is perfect for these dinner rolls and gives you that soft, tender texture you’re looking for. You don’t need to get fancy with bread flour here – regular all-purpose flour from any brand will work just fine. If you only have bread flour on hand, it’ll still work, but your rolls might be a bit chewier than the fluffy texture we’re aiming for. Make sure to measure your flour properly by spooning it into your measuring cup and leveling it off, since too much flour can make your rolls dense and heavy.

Options for Substitutions

These dinner rolls are pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• Yeast: If you only have active dry yeast instead of instant, that’s totally fine! Just dissolve it in the warm water with a pinch of sugar and let it foam for 5 minutes before adding to your dough.
• All-purpose flour: You can substitute with bread flour for slightly chewier rolls, but avoid cake flour as it won’t give you the right texture. If using bread flour, you might need a tablespoon or two less liquid.
• Canola oil: Vegetable oil, melted butter, or even olive oil work just as well. If using butter, let it cool slightly before mixing into the dough.
• Granulated garlic: Fresh minced garlic (about 3-4 cloves) or garlic powder work great too. If using fresh garlic, sauté it lightly in the melted butter first.
• Parmesan cheese: Romano cheese or asiago make good substitutes, or you can use a mix of both for extra flavor. Pre-grated works fine, but freshly grated gives better results.
• Water temperature: This is important for the yeast to work properly – too hot and you’ll kill it, too cold and it won’t activate. If you don’t have a thermometer, the water should feel comfortably warm on your wrist.

Watch Out for These Mistakes While Baking

The biggest mistake when making dinner rolls is using water that’s too hot, which will kill your yeast and leave you with dense, flat rolls – stick to water that feels just warm to the touch, around 95-105°F.

Another common error is not letting the dough rise long enough in a warm, draft-free spot, so give it at least an hour or until it doubles in size for the fluffiest results.

Don’t skip the second rise after shaping your rolls, as this step creates that perfect soft texture, and resist the urge to open the oven door during the first 15 minutes of baking since the temperature drop can cause your rolls to collapse.

For extra flavor, brush the garlic butter mixture on both before and after baking, and make sure your melted butter isn’t too hot when you add the garlic or it might burn and turn bitter.

What to Serve With Garlic Parmesan Dinner Rolls?

These buttery, garlicky rolls are perfect alongside just about any hearty dinner – think roast chicken, beef stew, or a big bowl of pasta with marinara sauce. They’re also amazing for soaking up the sauce from dishes like chicken parmesan or any creamy soup you might be serving. I love putting these on the table during holiday meals because they pair so well with turkey, ham, and all those cozy side dishes. You can even slice them open and use them to make mini sandwiches with leftover roast beef or turkey the next day.

Storage Instructions

Keep Fresh: These garlic parmesan rolls taste best when stored in an airtight container or covered with a clean kitchen towel at room temperature for up to 2 days. The soft texture and garlic butter flavor really shine when they’re fresh, so try to enjoy them within the first day or two if possible.

Freeze: You can absolutely freeze these rolls for longer storage! Wrap them individually in plastic wrap or place them in a freezer bag with parchment paper between each roll. They’ll keep in the freezer for up to 3 months, which is great when you want to make a double batch.

Warm Up: To bring back that fresh-baked taste, wrap the rolls in a damp paper towel and microwave for 15-20 seconds, or pop them in a 350°F oven for about 5 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up the same way.

Preparation Time	20-30 minutes
Cooking Time	18-20 minutes
Total Time	38-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 45-55 g
• Fat: 75-85 g
• Carbohydrates: 330-350 g

Ingredients

For the dough:

• 1/3 cup canola oil
• 1 1/4 cups water (warmed to 95-105°F)
• 2 tbsp instant yeast
• 3 1/2 cups all-purpose flour (I use King Arthur all-purpose)
• 1/4 cup sugar
• 1 large egg (room temperature)
• 1 tsp salt

For the topping:

• 2 tbsp garlic powder (for best flavor and aroma)
• 2 tsp dried parsley
• 4 tbsp butter (melted, I prefer Kerrygold unsalted)
• 1/4 cup parmesan cheese (freshly grated preferred)

Step 1: Activate the Yeast and Build the Dough Base

• 1 1/4 cups water
• 1/4 cup sugar
• 2 tbsp instant yeast
• 1/3 cup canola oil
• 1 tsp salt
• 1 large egg
• 3 1/2 cups all-purpose flour

Combine the warmed water, sugar, and instant yeast in a large mixing bowl and let sit for 2-5 minutes until foamy—this activates the yeast and ensures your rolls will rise properly.

Add the canola oil, salt, room temperature egg, and all-purpose flour to the yeast mixture.

Mix on low speed with an electric mixer (or by hand) until a shaggy dough forms, then increase speed and knead for 5-7 minutes until the dough becomes smooth and elastic.

The dough should be soft but not sticky; add a tablespoon more flour if it seems too wet.

I prefer using King Arthur flour because it gives these rolls a wonderful structure and tender crumb.

Step 2: Prepare Mise en Place and Shape the Rolls

• dough from Step 1
• 2 tbsp garlic powder
• 1/4 cup parmesan cheese
• 2 tsp dried parsley

While the dough rests for a moment, line a baking sheet with parchment paper and prepare your garlic-parmesan topping by combining the garlic powder, freshly grated parmesan cheese, and dried parsley in a small bowl—having this ready will make the assembly seamless.

Divide the dough from Step 1 into 16 equal pieces (I find it easiest to cut the dough in half, then quarters, then eighths to keep portions even), then gently shape each piece into a round roll by pulling the sides down and under to create tension on top.

Arrange the shaped rolls on the prepared baking sheet, spacing them about 2 inches apart, then let them rise for 5-10 minutes until they’re slightly puffy but not fully doubled.

Step 3: Brush, Season, and Prepare for Baking

• rolls from Step 2
• 4 tbsp butter
• garlic-parmesan mixture from Step 2

Preheat your oven to 375°F.

Brush the rolls from Step 2 generously with the melted butter, then immediately sprinkle the garlic-parmesan mixture from Step 2 evenly over each roll—brushing first helps the seasonings adhere beautifully.

I like using Kerrygold unsalted butter for its rich, creamy flavor that really elevates the garlic and cheese topping.

Step 4: Bake Until Golden and Finish with Butter

• seasoned rolls from Step 3
• melted butter for finishing

Bake the seasoned rolls at 375°F for 18-20 minutes, until the tops are golden brown and a light golden color develops across the rolls.

Remove from the oven and immediately brush the warm rolls with additional melted butter for extra richness and shine, then serve warm.

The residual heat will help the butter absorb into the rolls, intensifying all those wonderful garlic and parmesan flavors.