There’s something utterly comforting about the smell of freshly baked bread wafting through the house—especially during the holidays. These Garlic Parmesan Dinner Rolls are soft, fluffy, and laced with rich garlic butter and a golden crown of nutty parmesan cheese. They're the kind of holiday treats that disappear faster than you can say "pass the bread." Whether you're serving them alongside a hearty stew or making them the star of your thanksgiving bread recipes, these rolls bring warmth and coziness to any table. And trust me, they’ll become one of your go-to best bread recipes for any festive occasion, especially Christmas.
Buttery Garlic Parmesan Dinner Rolls
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Rising Time 1 hour hr
Total Time 1 hour hr 50 minutes mins
Course Side Dish
Cuisine American
Stand mixer with dough hook attachment (or mix and knead by hand if you're feeling traditional)
Large Mixing Bowl
Pastry Brush
9x13-inch baking dish (or a cast iron skillet for a crustier edge)
Plastic wrap or clean kitchen towel (for proofing)
Oven thermometer (optional but helpful for accurate baking)
For the dough
- 3 ¾ cups all-purpose flour plus extra for kneading
- 2 ¼ tsp active dry yeast 1 standard packet
- 1 cup warm whole milk about 110°F
- 2 tbsp granulated sugar
- 1 tsp fine sea salt
- 1 large egg room temperature
- ¼ cup unsalted butter melted
For the garlic parmesan topping
- ¼ cup unsalted butter
- 3 cloves garlic finely minced or grated
- ¼ cup grated Parmesan cheese plus more for garnish
- 1 tbsp chopped fresh parsley optional, for garnish
- Flaky sea salt for finishing
Activate the yeast
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy. If the yeast doesn’t bubble, it may be inactive—try a fresh packet.
Make the dough
In the bowl of your stand mixer, combine flour and salt. Add the yeast mixture, beaten egg, and melted butter. Mix on low until the dough starts coming together, then increase to medium speed for 6–8 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for 10–12 minutes.
First rise
Form the dough into a ball and place it in a greased bowl. Cover loosely with plastic wrap or a damp kitchen towel. Let it rise in a warm area for about 60 minutes or until doubled in size. This is a great moment to prep the garlic butter topping.
Make the garlic parmesan butter
In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about 1 minute—just until fragrant, not browned. Remove from heat and stir in the Parmesan cheese. Set aside.
Shape the rolls
Punch down the risen dough and divide it into 12 equal portions. Shape each into a smooth ball by tucking the edges underneath and pinching at the bottom. Arrange the balls evenly in your greased baking dish or skillet.
Second rise
Cover the dish again and let the rolls rise for 30–40 minutes, or until they’ve puffed up nicely and are touching one another.
Preheat and bake
Preheat your oven to 375°F (190°C). Brush the rolls generously with the garlic parmesan butter mixture. Bake for 20–22 minutes or until golden brown on top. If you like an extra-cheesy finish, sprinkle more Parmesan over the hot rolls right out of the oven.
Serve
Once they’re cool enough to handle, garnish with parsley and a light sprinkle of flaky sea salt. Serve warm, and watch them disappear.
Pairings
These garlic parmesan dinner rolls are the ultimate sidekick. Try them with:
- Creamy soups like roasted tomato bisque or loaded potato soup
- Holiday roasts such as prime rib, baked ham, or roasted turkey
- Italian dishes like chicken alfredo or lasagna—they soak up sauce beautifully
- Hearty stews like beef bourguignon or chicken and dumplings
You can also slice them open and use them as mini sandwich buns for leftover roast beef or ham—perfect for post-Christmas snacking.
For wine pairings, consider a crisp white wine like Pinot Grigio or a buttery Chardonnay, both of which complement the garlic and cheese.
FAQs
1. What kind of Parmesan should I use?
Freshly grated Parmesan is best for flavor and meltability. Skip the shelf-stable stuff if you can. A block of Parmigiano-Reggiano grated at home takes these rolls to the next level.
2. Can I use bread flour instead of all-purpose?
Absolutely. Bread flour will give the rolls a slightly chewier texture and help them rise a bit higher. Just be prepared for a slightly less tender crumb.
3. Should I use salted or unsalted butter?
Unsalted butter gives you control over the saltiness of the final rolls. But if you only have salted butter, reduce the added salt in the dough by ¼ teaspoon.
4. Can I make these ahead of time?
Yes! After shaping the rolls and placing them in the baking dish, cover tightly and refrigerate overnight. The next day, let them come to room temp and do a final rise before baking. Perfect for Christmas morning or busy holiday bread recipes.
5. Can I freeze these rolls?
You sure can. Freeze the baked rolls in a single layer, then store them in a freezer bag for up to 3 months. Reheat in a 300°F oven for 10 minutes. They make excellent Christmas breads for gifts when bundled in a festive bag with a jar of compound butter.
