Garlic Butter Parmesan Rolls Recipe

Introduction

These Garlic Butter Parmesan Rolls are soft, flavorful, and perfect for any occasion. Filled with roasted garlic, melted cheese, and herbs, they make a delightful treat that’s both comforting and impressive.

Ingredients

• 1/2 cup whole milk, lightly warmed
• 2 tablespoons granulated sugar
• 1 envelope (2 1/4 teaspoons) active dry yeast or instant yeast
• 4 tablespoons unsalted butter, melted and lightly cooled
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 cups all purpose flour
• 1 teaspoon kosher salt
• 4 heads of garlic, tops cut off to expose the individual cloves
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, softened to room temperature
• 1/4 cup chopped parsley
• 1/2 teaspoon kosher salt and freshly ground black pepper
• 2 cups shredded mozzarella cheese, preferably thick-cut
• 2 tablespoons butter, melted
• 1 tablespoon chopped parsley
• 1 tablespoon freshly grated parmesan cheese, plus more for garnish
• 1-2 teaspoons minced garlic

Instructions

1. Step 1: Warm the milk to about 110°F. In a stand mixer bowl, combine the warmed milk, sugar, and sprinkle yeast on top. Let it sit undisturbed for 7-10 minutes until bubbly if using active dry yeast. Skip this step if using instant yeast.
2. Step 2: Add melted butter, egg, egg yolk, flour, and salt to the bowl. Knead with the dough hook on medium speed for 6-8 minutes until smooth, adding flour by tablespoons if dough sticks. Alternatively, knead by hand for 10 minutes on a floured surface.
3. Step 3: Form the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap and a clean towel. Let it rise in a warm place until doubled in size, about 1-2 hours.
4. Step 4: Preheat oven to 400°F. Peel off papery layers from garlic bulbs. Place garlic bulbs cut side up in a foil-lined baking dish, drizzle with olive oil, and tent with foil. Roast for 30-40 minutes until cloves are golden and soft. Let cool, then squeeze cloves out of skins and set aside.
5. Step 5: Punch down the risen dough and roll it out on a floured surface to a 13×8 inch rectangle.
6. Step 6: In a food processor, pulse roasted garlic into a paste. Spread softened butter over the dough, leaving edges clear. Evenly spread roasted garlic paste, chopped parsley, salt, and pepper, then sprinkle shredded mozzarella on top and gently press it in.
7. Step 7: Roll the dough tightly from the long side with the seam down. Stretch the log gently if needed and pinch the seam to seal. Optionally trim uneven ends.
8. Step 8: Cut the log crosswise into 9 equal rolls using a sharp knife or unscented floss.
9. Step 9: Line a 9×9-inch baking dish with parchment paper. Place rolls in the dish, cover with plastic wrap and towel, and let rise in a warm spot until puffy, about 1-2 hours.
10. Step 10: Preheat oven to 350°F. Remove coverings and bake rolls for 30-35 minutes until golden brown.
11. Step 11: Mix melted butter, chopped parsley, parmesan, and minced garlic in a small bowl to create the topping.
12. Step 12: Brush the hot rolls with the garlic butter topping immediately after baking. Garnish with extra parmesan if desired. Serve warm and enjoy!

Tips & Variations

• Use instant yeast for quicker preparation since it doesn’t need to bloom.
• For extra flavor, add a pinch of red pepper flakes to the garlic butter topping.
• Feel free to swap mozzarella with a mix of mozzarella and cheddar for a sharper taste.
• Use disposable gloves when spreading the garlic butter to keep hands clean and avoid irritation.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls in a sealed bag for up to 2 months. Reheat gently in a 350°F oven for 10-15 minutes, brushing with extra melted butter if desired to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-minced garlic instead of roasting fresh garlic?

While you can substitute pre-minced garlic, roasting fresh garlic adds a sweeter, milder flavor that really enhances the rolls. If using pre-minced garlic, reduce quantity slightly and sauté lightly in butter before spreading.

Can I prepare the dough ahead of time?

Yes, you can make the dough up to the first rise and refrigerate overnight. Bring it back to room temperature before proceeding with shaping and baking for best results.

Garlic Butter Parmesan Rolls Recipe

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★★★★★

4.5 from 401 reviews

These Garlic Butter Parmesan Rolls are soft, fluffy, and packed with rich roasted garlic butter and melted mozzarella cheese. Perfectly golden and topped with a flavorful butter-parmesan-garlic mixture, these rolls make a delicious side or snack that’s easy to bake at home.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 9 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/2 cup whole milk, lightly warmed
• 2 tablespoons granulated sugar
• 1 envelope (2 1/4 teaspoons) active dry yeast or instant yeast
• 4 tablespoons unsalted butter, melted and lightly cooled
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 cups all purpose flour
• 1 teaspoon kosher salt

Roasted Garlic Filling

• 4 heads of garlic, tops cut off to expose the individual cloves
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, softened to room temperature
• 1/4 cup chopped parsley
• 1/2 teaspoon kosher salt and freshly ground black pepper
• 2 cups shredded mozzarella cheese, preferably thick-cut

Topping

• 2 tablespoons butter, melted
• 1 tablespoon chopped parsley
• 1 tablespoon freshly grated parmesan cheese, plus more for garnish
• 1–2 teaspoons minced garlic

Instructions

1. Activate yeast: Warm the milk to about 110°F. In a stand mixer bowl, combine the warmed milk and sugar, then sprinkle the yeast on top. Let it sit undisturbed for 7-10 minutes until bubbly and fragrant (only for active dry yeast). Skip this if using instant yeast.
2. Make the dough: Add melted butter, egg, egg yolk, flour, and salt to the yeast mixture. Attach dough hook and knead on medium speed for 6-8 minutes until smooth. Add an extra tablespoon of flour if too sticky. Alternatively, knead by hand for 10 minutes.
3. First rise: Shape the dough into a ball and place in a greased bowl. Cover tightly with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in size, about 1-2 hours.
4. Roast garlic: Preheat oven to 400°F. Peel outer papery layers off garlic heads. Place garlic bulbs cut side up in foil-lined dish, drizzle with olive oil, and tent with foil. Roast for 30-40 minutes until cloves are golden and tender. Let cool, then squeeze cloves out of skins and set aside.
5. Prepare dough for filling: Punch down the risen dough onto a floured surface. Roll into a 13×8 inch rectangle.
6. Make garlic filling: Blend roasted garlic into a paste. Spread softened butter over dough, leaving edges bare. Evenly spread garlic paste, then sprinkle chopped parsley and salt/pepper. Top with shredded mozzarella and gently press it in.
7. Roll the dough: Roll the dough tightly from the long side with seam down. Pinch seam to seal and optionally trim ends if uneven.
8. Cut rolls: Slice the log crosswise into 9 pieces using a sharp knife or unscented floss.
9. Second rise: Line a 9×9 inch baking dish with parchment. Place rolls in dish, cover tightly with plastic wrap and a towel, and let rise again for 1-2 hours until puffy.
10. Bake rolls: Preheat oven to 350°F. Remove covers and bake rolls for 30-35 minutes until light golden brown.
11. Prepare topping: Mix melted butter, chopped parsley, parmesan cheese, and minced garlic in a small bowl.
12. Finish rolls: Immediately brush baked rolls with the garlic parmesan butter mixture. Garnish with extra parmesan if desired. Serve warm.

Notes

• Ensure milk is not too hot when activating yeast, to avoid killing it.
• Use thick-cut mozzarella for best melty texture.
• Roasting garlic mellows its sharpness and adds depth to flavor.
• Allowing the dough to rise twice ensures soft, fluffy rolls.
• Use gloves when spreading garlic butter if preferred.
• Uncooked rolls can be refrigerated after the second rise and baked the next day.
• Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.

Keywords: garlic butter rolls, parmesan rolls, cheesy garlic rolls, homemade rolls, soft bread, garlic bread, baked rolls