There isn’t anything better than a warm, savory roll fresh out of the oven. I saw a recipe similar to this and tweaked it to make it just how I wanted it. I needed something quick and easy to bring to Sunday dinner one night and have made these several times since after hearing, “mmm!” from everyone that tried them. The last time I made these (the photographs above), we bought the rolls on Saturday night but had plans all night and couldn’t run home to throw them in the freezer. By the end of the night the dough was all stuck together and rising in the bag! I threw them in my fridge when I got home and they continued to rise more. The next morning when I made them, I had to form the already softened dough into balls which is why these pictures don’t show the dough frozen….in case you were wondering. It worked out though and they were just as delicious as any other time!
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 on oiled pans, then using a pastry brush evenly coat the dough balls with the butter mixture and cover with an oiled sheet of plastic wrap. Rise until doubled.
Sprinkle additional amount of desired parmesan cheese, then bake according to package directions and remove from oven when rolls start to brown.
Easy Garlic Italian Parmesan Rolls
Ingredients
1 bag of Rhode’s Rolls, 36 count
1 stick (1/2 cup) butter
3 teaspoons Italian seasoning
¾ cup grated parmesan cheese, plus more to sprinkle just before going into the oven
5 cloves garlic, minced
Directions
1. Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the parmesan cheese.
2. Place the frozen dough balls on oiled pans, then using a pastry brush evenly coat the dough balls with the butter mixture and cover with an oiled sheet of plastic wrap. Rise until doubled.
3. Sprinkle additional amount of desired parmesan cheese, then bake according to package directions and remove from oven when rolls start to brown.
4. Serve immediately and enjoy!
And p.s., in case you were wondering, our weekend totally rocked. The weather here in Utah was a DREAM. Seriously, I thought I was dreaming. We went on a walk after dinner on Saturday night on the trail above our house. If you follow me on Instagram you would know this. I love this time of year because you can smell the Russian Olive trees and it makes everything smell sweet and perfectly delightful. So there you have it. Not every weekend is perfect, but this one was rare and it just was.
Katie says
March 8, 2018 at 6:13 amThank you for posting this. This recipe is so easy and delicious. Our whole family loves it and I have to make it over and over again.
xo Katie