These Easy Garlic Parmesan Rolls couldn’t be easier to make and I guarantee they’ll be a hit with whomever you serve them to. But of course they’ll be a hit. How can you go wrong with garlic-y, buttery carbs, I ask?
First off can I just apologize for how horrible the tone is on my pictures today are today? What’s up with the blue hue? I so don’t know. But I’m not tricky enough to get rid of it so you just gonna have to deal. And it’s not really that bad. (Is it?) Any who, I should probably also apologize because I’m pretty sure you’re going to need to go shopping for new pants. Big, stretchy pants- something to accommodate all the rolls you’re going shoving in your face. On second thought, I’m NOT going to apologize. These rolls are totally worth it. So instead, you’re welcome.
When I was little girl, my mom used to catch me with a stick of butter in one hand and a jar of garlic powder in the other. I used to eat the butter from the stick (ew, I know) and pour the garlic butter right on to my tongue. The joke was that all I was missing was a good piece of bread. But really it was a third hand I was missing. Had I been able to actually hold that piece of bread you can rest assured it would have been part of the show. Long gone are the days I drink garlic powder and eat butter from the stick but I’m still a sucker for warm bread and a smear of good quality butter. In fact, I have some form of toast just about every single morning and I’m telling you that I’d forgo dessert for a buttery slice of garlic bread any day.
So you can imagine how excited my 8 year old self got when I pulled these Garlic Parmesan Rolls from the oven. They’re kind of everything. Warm, soft, doughy, buttery, garlic-y, and the best part: the cheese gets golden and crispy on the bottom and I swear I died at first bite. I made them for my annual cookie and soup swap I do with friends every year a few weeks ago. They were THE HIT of the party. But how could they not be? Super decadent and total comfort food right here.
Because we’re only working with four ingredients, it’s all about using quality ingredients here. I used Rhodes Frozen Dinner Rolls, Vermont Creamery’s Cultured Butter with Sea Salt, Organic Valley’s Garlic Powder, and freshly grated Parmesan cheese. You could go with store brand ingredients….but meh…..just don’t do it; the rolls won’t be as good. Ok, I’m being a snob. Buy whatever frozen rolls you want and use whatever garlic powder you have on hand. BUT use good butter and real cheese please. I promise it’ll be worth it. And you can not and I mean CAN NOT beat Vermont Creamery when it comes to butter. The end.
I may or may not have eaten 3 rolls standing at the counter while these were piping hot. I then may or may not have licked my fingers of all the buttery, cheesy goodness instead of using a napkin. I then may or many not have felt guilty for down 3 rolls in under 2 minutes. And then I might have laughed it off because surely I could do better than 3 rolls in 2 minutes, right? (Don’t worry, I didn’t go there.) These rolls will be making an appearance on our Christmas table this year and I think they should be on yours too. Just saying.
Lastly, a gigantic thank you and shout out to Vermont Creamery for their support this year. I absolutely love partnering with them and sharing recipes using their amazingly superior products and getting to share my love of butter using the best!
Merry Christmas to each and everyone of you celebrating and thanks for being here!! xo, Kelley
Easy Garlic Parmesan Rolls made with frozen rolls.
- 1/2 cup melted, salted butter
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano (optional)
- 20 rise and bake frozen rolls (like Rhodes)
- Place the melted butter, garlic powder, oregano if using, and parmesan cheese in a large bowl.
- Add the frozen dough balls to the melted butter mixture and quickly toss the rolls to evenly coat the dough in the butter and cheese.
- Place the rolls in a 9×13″ pan and allow them to rise until doubled. Bake rolls according to package directions until the rolls are evenly golden on top.
- Remove from oven and slightly cool and easy to pull apart. Serve warm.
Breads rise quicker at altitude. Keep a close eye on them and start checking them 30 minutes or so before the rising time recommended on the package.