Quick & Easy Garlic-Parmesan Rolls

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).


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.

Ingredients for Garlic Parmesan Rolls from Our Best Bites

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.

butter, garlic, and seasonings for garlic parmesan rolls from our best bites

Drizzle the butter/cheese mixture over the frozen rolls and then quickly toss the dough in the butter mixture, coating them evenly.

Frozen dough balls covered in garlic, butter, and parmesan cheese

Place the cheesed and buttered dough in a 9×13″ pan

seasoned dough balls in a pan

and allow them to rise according to the package directions until doubled (3-5 hours on the counter for Rhodes rolls).

Risen Garlic Parmesan Rolls from Our Best Bites

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.

Garlic Parmesan Rolls from Our Best Bites

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.

Garlic Parmesan Rolls from Our Best Bites

garlic parmesan rolls from Our Best Bites

Quick & Easy Garlic-Parmesan Rolls

5 from 1 vote
These Quick & Easy Garlic-Parmesan Rolls use frozen roll dough and pantry ingredients, but they'll be the best part of your dinner. Promise.


  • 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


  • 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...)
Author: kate jones
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 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!!!

  2. 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.

  3. 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!

  4. these look so yummy. . . and we are bread people. i make bread several times a week – thank you bread maker 🙂

  5. 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.

  6. 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!

  7. 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!

  8. I really think I could get on board with these!! They look fabulous & oh so easy to make. Have you ever tried them with the Rhodes Whole Wheat rolls?? Just wondering. Can’t wait to try them!

  9. Just a quick question. Where exactly might I be able to find said frozen dinner rolls (not the store but the section of the frozen foods aisle). Would they be over with, say, the frozen Texas toast type things? I’m asking because I have never noticed that my store carries these.

    1. Most stores have a frozen dough section, separate from the frozen bread(Texas toast, garlic bread). A lot of times it’s near frozen breakfast or pies. The section also includes Rhodes frozen cinnamon rolls among others. Walk up & down the freezer aisles looking at all the doors and you’ll be amazed at what you find in there.

  10. I love all of your recipes, but your stories are the best! That’s what makes this site and your cookbook so great!! Love you guys!

  11. Great idea. They look divine. Can’t wait to try them. One question–these are quick? The prep is quick but I find that it takes HOURS for the rolls to thaw and rise. I have to get them ready in the morning if we want to eat them for dinner. Any ideas for quicker ways to make them rise?

    1. If you want them to rise quickly, boil a big pot of water and heat your oven to 200 degrees while you’re assembling the rolls. Then when you’re ready to put them in the oven, cover them with some oiled plastic wrap, TURN OFF YOUR OVEN, and put the pot of boiling water on the very bottom oven rack. Put the pan of rolls on a rack right above the pot. They’ll rise in about an hour instead of 5. Just be sure to watch them because they can over-rise very quickly.

      Once they’ve risen, just take the pot out and leave the rolls in while the oven preheats to bake them.

      1. Yep, ditto Shannon! In fact, I kind of like them better that way–they seem to come out lighter and fluffier.

    2. I put my rolls on the hearth with my gas log on. They get huge. And when they all look like they belong to Dolly Parton, I put them in the oven!

  12. I will definitely try this recipe. Our ward gets super busy this time of year with lots of activities, so this is at the top of my list to try. (America’s Next Top Model is my guilty pleasure too, so I definitely won’t judge you for watching it.)

  13. I have to agree that there are situations where the canned cheese is better, too. I am going to try these this weekend!

  14. If you’re ever in Salt Lake, I’ll have to hook you up with some frozen rolls from Schmidt’s Pastry Cottage. It’s my husband’s families bakery. Their frozen rolls are way better than rhodes! You’ll love them! Can’t wait to dress mine up with some buttery garlic goodness!!

    1. I see that Schmidt’s is opening a store where Madeleine’s used to be- does that mean they are closing the store on Redwood? I didn’t know you could buy frozen dough from them. Great idea!

      1. Yes Patti! You are right! We have been working as fast as we can to have the new location (1133 W. South Jordan Parkway) open by the first part of Oct! They’ll still keep the Taylorsville retail front open, but will move production to South Jordan. They sell frozen parker house and frozen butterflake rolls. You seriously have to try them! And I’m not just being biased 🙂 They really do blow Rhodes Rolls out of the water! You should stop in our new location when it’s open to see what you think! It’s going to look AMAZING 🙂

  15. I had a good giggle about the Americas Next Top Model bit. I don’t know why those marathons suck me in so quickly. Yea for Rhodes rolls… I just wished they sold the giant Costco size packages here in Las Vegas. These will be a perfect addition to dinner tonight.

  16. If you won’t judge me for all that other stuff, I’m hoping you also won’t judge me if I use powdered garlic instead of garlic cloves. If not, then these are going on the table tonight with Pasta Primavera!
    P.S. It’s so impressive that someone out there (you) can use you’re and your in the same sentence correctly. You’re so smart with your English!

  17. Yum! I’m totally making these tonight. (Now I have to decide what to make with them.) You have “Add the Italian Seasoning” in 2 different spots on the printable recipe… not that it really matters, cause we can all figure it out, but just wanted to let you know. 🙂

  18. I make these all of the time (minus the garlic) and it is surprising but they taste better with the parmesan from the can and not freshly grated parmesan. It’s rare that fresh parmesan isn’t superior but it truly is the case that the canned variety is better for these rolls.

    1. I agree! I have been making these parm cheese rolls for years, and they are definitely better with the powdered cheese…who knew? I usually roll them in melted butter and then the cheese…but it’s a good idea to drizzle it on! I’ll also have to try adding the garlic and Italian seasoning! Sounds delish! I always throw them together right before church, and then they’re just about ready to pop in the oven when I get home. They are soooo yummy with crock pot beef stew in the winter time!

  19. I have all that stuff in my house. I am excited to make them with dinner tomorrow. Thanks for your constant amazingness! love you girls . . .