30-Minute Garlic Parmesan Dinner Rolls

I make 30-Minute Garlic Parmesan Dinner Rolls when I need fresh bread fast. I like them on nights when I cook a simple soup or a quick pasta. They do not take long. They give warm bread with garlic and cheese in about half an hour.

I first tried this recipe on a busy weeknight. I had little time and wanted warm rolls with dinner. These rolls fit the need. They bake fast and taste like a soft roll with garlic and a light cheese bite. I now use them when I want a quick side that feels homemade.

30-Minute Garlic Parmesan Dinner Rolls are small, soft rolls with garlic and Parmesan mixed in. They have a light crust and a soft inside. The Parmesan gives a mild cheese taste. The garlic gives a warm savory note. People make them for dinners, weeknight meals, and small gatherings. They pair well with soup, pasta, and salad. The dough is simple and uses baking powder instead of yeast. That makes the recipe quick. You do not need long rise time. You mix the dry and wet parts, shape small balls, and bake. If you want a fast bread side, this recipe works. You can also try a pasta or beef dish to go with them, like this cheesy penne for a full meal.

why make this recipe

Make this recipe when you need bread fast. It takes about 30 minutes from start to finish. You mix, shape, and bake. The steps are easy and clear. The rolls taste better than store rolls when served warm. The garlic and Parmesan lift plain bread to a nice side. This recipe uses common pantry items. You do not need yeast or long rising time. That saves time and fuss. It is good for weeknights, potlucks, and casual dinners. It fits simple meals and busy days. It also works when you want fresh bread but do not want to plan ahead.

how to make 30-Minute Garlic Parmesan Dinner Rolls

First, get your bowls and tools ready. You will mix dry things in one bowl and wet things in another. The dry mix gives structure. The wet mix adds fat and flavor. Combine them until the dough just comes together. Do not overmix. Overmix can make the rolls dense. Then form small dough balls and place them on a greased sheet. Keep them a little apart so they brown on the outside. Bake until they turn light gold. Let them cool a bit before you serve. While you bake, you can chop parsley or heat a dip. The whole flow is short and simple. If you like a richer dish, try a related pasta or tortellini recipe like cracked garlic steak tortellini for a matching main.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted
• 1 clove garlic, minced
• 3/4 cup milk
• 1 tablespoon chopped fresh parsley (optional)

The list gives what you need. Flour and baking powder form the base and make the rolls rise a little. Salt adds taste. Parmesan adds a strong, nutty flavor. Melted butter adds fat and makes the crumb soft. Garlic gives the main savory note. Milk brings the dough together and keeps it moist. Parsley is optional. It adds color and a fresh taste when sprinkled on top. Measure the ingredients before you start. That makes the steps faster and neater. If you like, grate fresh Parmesan for better flavor. Small prep saves time in the kitchen.

Directions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the flour, baking powder, salt, and Parmesan cheese.
3. In another bowl, mix the melted butter and minced garlic. Add the milk to the butter mixture.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Grease a baking sheet. Scoop dough balls onto the sheet, about 2 inches apart.
6. Bake for 15-20 minutes until golden brown.
7. If desired, sprinkle with additional Parmesan cheese and chopped parsley before serving.

Step 1 warms the oven so the rolls start to bake right away. Step 2 mixes the dry parts evenly. The baking powder helps the rolls rise and get light. Step 3 mixes the flavor and moisture. Melted butter spreads flavor through the dough. Garlic in the butter makes a gentle garlic taste. Step 4 brings wet and dry parts together. Mix just until the dough forms. If you mix too much, the rolls can be tough. Step 5 keeps the rolls separate so they brown on all sides. Step 6 bakes them until they are golden. Check them at 15 minutes. Ovens vary. Step 7 adds more cheese and parsley for fresh taste and look. Let the rolls cool a few minutes before eating. That makes them easier to handle.

how to serve 30-Minute Garlic Parmesan Dinner Rolls

Serve the rolls warm. They taste best right out of the oven. You can split them and add butter. A soft roll pairs well with soups like tomato or chicken broth. You can use them to dip in pasta sauce. They also go with salads and roasted veggies. For a casual meal, place them in a bread basket and let people take what they want. If you have leftover rolls, warm them briefly before serving. For a fuller meal, serve them with a protein like chicken or pork. You can also pair the rolls with a creamy dish, for example creamy smothered chicken and rice. Keep serving simple and practical. Small dishes like butter, oil, or a light dip work well.

how to store 30-Minute Garlic Parmesan Dinner Rolls

Store the rolls in a sealed container or a zip bag at room temperature for up to two days. Place a paper towel in the container to absorb moisture and keep them from getting soggy. For longer storage, put the rolls in the fridge in a sealed container for up to five days. To freeze, wrap each roll in plastic wrap and place them in a freezer bag. They freeze well for up to three months. To reheat, take rolls from the fridge or freezer and warm them in a 350°F (175°C) oven for 5–10 minutes. If frozen, thaw them first or add a few extra minutes. You can also microwave a roll for 15–20 seconds to warm quickly, but the oven keeps the texture better.

tips to make 30-Minute Garlic Parmesan Dinner Rolls

Use fresh baking powder for best rise. Measure flour by spooning it into the cup and leveling it. Do not pack the flour. Mix the dough just until it comes together. Too much mixing makes dense rolls. If the dough looks sticky, dust a little flour on your hands. If it seems dry, add a splash more milk. Cut the garlic small so it blends into the dough. Melt the butter first and let it cool slightly before mixing with milk. Watch the baking time. Ovens vary, so check at 15 minutes. Let the rolls rest a few minutes after baking so they set. Add parsley only at the end for bright color.

variation

You can change small things to fit what you have. Use grated Romano or Asiago instead of Parmesan for a different sharp taste. Add a teaspoon of dried Italian herbs to the dry mix for more herb flavor. Swap milk for buttermilk to add a tang and softer crumb. Make pull-apart rolls by placing dough balls close together in a pan so the sides touch and become soft. For a garlic butter glaze, melt extra butter with minced garlic and brush on the hot rolls. If you need no dairy, try a plant milk and a dairy-free cheese, but the flavor will change. These swaps keep the recipe quick and simple.

FAQs

Q: Can I make these rolls without Parmesan?
A: Yes. You can skip Parmesan or use another hard cheese. The rolls will lose some of the nutty cheese taste.

Q: Can I use water instead of milk?
A: You can, but milk makes the rolls softer. Water will make them a bit firmer.

Q: Do I need to let the dough rest before baking?
A: No. This recipe uses baking powder. You can bake right after you shape the dough.

Q: Can I add more garlic?
A: Yes. Add more minced garlic if you like a stronger garlic taste. Be careful not to add too much or it can be sharp.

Conclusion

For more ideas and similar quick bread recipes, see this version of 30-Minute Garlic Parmesan Dinner Rolls – Yummi Haus. You can also look at a pull-apart take on the idea with 30 Minute Garlic Parmesan Pull-Apart Rolls – The Salty Marshmallow.

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