Description

🧄🧀 30-Minute Garlic Parmesan Dinner Rolls – The Ultimate Quick Bread Fix!

Craving warm, cheesy, garlicky rolls fresh from the oven—but short on time? These 30-minute Garlic Parmesan Dinner Rolls are your go-to solution for fast, flavorful comfort. With a soft, fluffy interior and a golden, buttery crust loaded with rich garlic and nutty Parmesan, every bite is pure bliss. They’re incredibly easy to whip up, making them perfect for busy weeknights, last-minute dinner guests, or those festive holiday spreads where you want something impressive without the fuss. The best part? No long rising times or complicated steps—just simple, homemade goodness that brings the whole table running. Whether you’re pairing them with pasta, soup, or a hearty roast, these rolls are guaranteed to steal the spotlight!

Ingredients

Scale

1¼ cups warm water 95-105 degrees
¼ cup granulated sugar
2 Tbsp. yeast – instant or platinum works great
⅓ cup canola oil
1 tsp. salt
1 large egg
3½ cups all-purpose flour
4 tbsp melted butter
2 tbsp granulated garlic
¼ cup parmesan cheese shredded or grated
2 tsp parsley

Instructions

Line baking sheet with parchment or non-stick liner- set aside
Combine yeast with warm water & sugar in a large bowl – allow to proof approx 2-5 minutes
Add in oil, salt, egg & flour & mix until combined. (adding a little more flour if the dough is too sticky.)
Separate the dough into 16 equal-sized pieces & shape into rolls. (see notes below about kneading the dough)
Place on the prepared baking sheet & let rise approx 5-10 minutes in a warm place. (I usually turn on my fireplace & set them on the hearth to rise).
Brush the raised rolls with melted butter & sprinkle with granulated garlic, cheese & parsley.
Preheat oven to 375ºF.
Bake rolls for about 18-20 minutes.
Spread additional butter on top before serving.

Notes

I had a reader tell me that she replaced the water with milk & the egg with a heaping tablespoon of fat-free Greek yogurt. Followed the rest of the recipe as written & had great results.

*Kneading the dough – This dough doesn’t require a lot of kneading, however, when making bread the kneading is what creates the gluten in the dough that makes bread light and fluffy – so it does help if you want these to be fluffier.

Ideal temp for proofing the yeast is 95-105 degrees. I have seen it noted as high as 115-125 degrees, but for me this has been hit or miss with the yeast dying at times. Try to stick between 95-105.

I found that the mixing process in the stand mixer was enough to create the right amount of gluten, while some people in different elevations or climates might require a bit more to get the same result. In this case – you will need to knead the dough on a lightly floured surface for about 5 minutes.

Prep Time: 10
Cook Time: 20