So you guys know I love my homemade yeast breads. Like Breadsticks and French bread and Rosemary Focaccia and Flatbread and all sorts of yeasty goodness. I find making them very fun and satisfying and relaxing (all of which are promptly negated by the very un-fun, un-satisfying, and tension-inducing moment when I take a look around my kitchen and realize that my exuberant mess isn’t going to clean itself).
However.
Sometimes, it’s just not going to happen. Like on those busy, busy days when you’re going from the time your feet hit the floor in the morning. Or, as equally likely, on those days when your kids are otherwise occupied and you have excellent intentions of cleaning and organizing your house and doing all those little things that are so much easier to do when you don’t have little helpers underfoot. And then you discover that there’s an America’s Next Top Model marathon and you’re suddenly overcome with staged drama and the overwhelming urge to mock Tyra Banks mercilessly and then you’re suddenly an hour away from dinner and you do not have the time or desire to make homemade bread. That’s cool, too. And completely hypothetical.
For these rolls, you’ll need frozen yeast rolls (I use Rhodes), butter, fresh garlic, Italian seasoning, and Parmesan cheese.
You know…I really love fresh Parmesan a lot, but there’s kind of something strangely satisfying about using canned Parmesan cheese here. I can’t explain it, and these are delicious either way, but I won’t judge you for using canned Parmesan cheese or for watching America’s Next Top Model. Promise.
Place a stick of butter and about 4-5 cloves of minced or pressed garlic in a microwave-safe dish and heat until the butter is melted (These Pyrex ones are my faves). Add 1/2 cup Parmesan cheese and 2 teaspoons of Italian seasoning and whisk it all together.
Drizzle the butter/cheese mixture over the frozen rolls and then quickly toss the dough in the butter mixture, coating them evenly.
Place the cheesed and buttered dough in a 9×13″ pan…
and allow them to rise according to the package directions until doubled (3-5 hours on the counter for Rhodes rolls).
Bake according to package directions–for Rhodes rolls, I baked them at 350 for about 15-18 minutes or until they were evenly golden on top.
I have to tell you guys that the dinner that accompanied these rolls inspired an epic dinnertime battle between my children and me, not because they hated dinner (although who knows, maybe they did), but because I wouldn’t let them eat just these for dinner. If you can, serve them warm because they will knock your socks off.
Quick & Easy Garlic-Parmesan Rolls
Ingredients
- 1 stick 1/2 cup butter
- 4-5 cloves garlic minced or pressed
- 2 teaspoons Italian seasoning
- 1/2 cup grated Parmesan cheese fresh or canned
- 20 rise and bake frozen rolls like Rhodes
Instructions
- Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.
- Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese.
- Place the dough in a 9x13" pan and allow to rise until doubled (follow the package directions).
- Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, (but don't count on people being able to stop after 1 roll...)
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Questions & Reviews
I love homemade rolls, but never seem to have time to make them! This I can do! Thanks so much for sharing so many wonderful recipes and tips!!!
I made these tonight. My adult daughter said she felt like a kid because she just wanted to eat the rolls. I had to laugh because you said your kids wanted to do the same thing! These were SO good she ate six of them and didn’t even touch her steak. Thanks for an easy to make, but extravagant-tasting roll.
These are in my oven right now and they smell amazing!
You can never go wrong with butter and garlic.
Yippee for easy recipes! Thanks Kate!
I want these. Like right now.
You read my mind – I just hopped on to your site to see if you had any recommendations for some type of quick roll/breadstick to go with our spaghetti tonight and voila! Thank you for saving me from my poor planning!
these look so yummy. . . and we are bread people. i make bread several times a week – thank you bread maker 🙂
I too have been making these for years and I prefer the Rhodes rolls because they are so much easier and quicker. I put my rolls in a bundt pan and they turn out like pull-apart rolls. Very pretty, yummy and moist…especially when you turn them over onto a plate and the buttery goodness drizzles all over the top.
Yum! I had half a bag of those in my freezer! Since I only had 12 left, I just used an 8×8 glass pan, can’t wait to pair these with spaghetti tonight!
I’ve been making these for years (something my grandma taught me) and I actually prefer them to homemade rolls. They are so yummy I could probably eat a whole pan for dinner myself. Thanks for sharing!