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30-Minute Garlic Parmesan Dinner Rolls, the perfect bread recipe to serve with any meal. Great for holidays, so simple to make. Cheesy, garlicky goodness!
I have to admit, I have a love affair with bread. It’s a huge weakness for me. Light & fluffy dinner rolls top the list of favorites for sure. From the start, the process of making my own bread is incredibly satisfying.
I love watching the yeast proof & seeing the dough rise & especially the kneading process. It’s all so soothing to my soul. So it’s no surprise that not only do I have a lot of different here, but they are my most popular recipes as well.
There must be a whole lot of people out there that share my love for bread. Are you one of them?
While my one-hour dinner rolls are still leading as my favorite, I created this condensed version, 30-Minute Garlic Parmesan Dinner Rolls that’s pretty darn good too. With rolls ready in just 30-minutes, I just had to share the recipe with you.
Dinner Rolls
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Now the key to easy bread, getting your water temperature right when you are proofing the yeast. When recipes call for warm water, it means somewhere between 115-125 degrees. I know it seems hot but it’s just perfect for getting the yeast to grow.
Any cooler & it can take a whole lot longer to proof. Any hotter & you risk killing them altogether – which means it won’t rise & your bread will be dense & be more like a hockey puck than a dinner roll. Not good.
30 minute rolls
So I picked up a digital thermometer so I can get the water just perfect. It wasn’t too expensive & my bread-making has been so much more enjoyable too. For all my bread recipes, I also really like to use THIS YEAST. I promise both will help immensely.
30-Minute Dinner Rolls
Here are some commonly asked questions
Does this really take just 30 minutes?
Yes- I know that it is hard to believe, but yes you can make these rolls in about 30 minutes.
Unlike my One Hour Dinner Rolls which are still the “fan-favorite” here & literally take exactly 60 minutes to make, this dinner rolls recipe comes in at about 30 minutes depending on how warm your kitchen is when you are proofing the yeast & letting the dough rise.
Not too bad for a bread recipe, right?!
easy yeast rolls for beginners
What is the best way to store leftover 30-minute dinner rolls?
While you can keep them in an airtight container on the counter or in the pantry, I have found that since they don’t contain any preservatives, they last the longest when refrigerated.
Just pull them out about 15 minutes before you want to enjoy them so they can warm up to room temperature. Or you can microwave for a few seconds to take the chill off.
quick dinner rolls
“I know this is a silly question…do I dissolve/mix the yeast with the water and then add it to the sugar, or do I dissolve the sugar in the warm water and then add the yeast to that?”
You would combine the water, sugar, and yeast together and let it start to foam. When it is frothy, it is done. Please see the notes above about the yeast.
yeast rolls recipe easy
What is the best yeast?
You can userapid rise,premiumor whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.
More Must-Try Dinner Rolls
- One-Hour Dinner Rolls
- One-Hour Brown Bread Dinner Rolls
- Copycat Olive Garden Breadsticks
- Cheesy Spinach Crescents
- Heavenly One-Hour Dinner Rolls
- Sweet Potato Dinner Rolls
- Beer Bread Dinner Rolls
- One-Hour Disappearing Fat Rolls
- No-Knead Dinner Rolls
- Texas Roadhouse Rolls
- Cheddar Ranch Cruffins
fast dinner rolls
Can you make the dough ahead of time and cook it the next day?
That shouldbe fine. Make sure to bring it to room temperature while you preheat the oven before baking.
homemade dinner rolls
What readers are saying…
“I love making bread and rolls. I have used dozens of recipes over the years, but this is the easiest and best ever! It was magical how everything happened exactly as it should have.
The dough was soft, easy to work with, rose perfectly, and when the rolls came out of the oven…heavenly! Perfect texture, tender and delicious. I will never use another recipe for rolls again.
Thank you so much for sharing this recipe.” Toni
“I’ve used this recipe several times now and it comes out great. I did make some minor adjustments. I throw the garlic powder and parmesan right into the wet ingredients before putting in the flour.
Also I’ve found having the rolls rise for 15 minutes gives them more time to really rise. Great recipe, thank you.” Priscilla
“I just made these for Thanksgiving dinner. Super easy, quick and oh so yummy. I can’t wait to have a left over turkey sandwich on one tomorrow!
This recipe is a keeper for sure!” Jerry
best dinner rolls
Why is my bread so dense?
These 30-minute dinner rolls should be light and fluffy like you see in the images here.If you find that your rolls are not rising or come out more dense, please see the following suggestions below.
- Kneading.While the recipe here does not call for kneading as a separate step, bread needs the kneading to form the gluten because that is what makes bread light and fluffy. This can be as easy as letting your mixer work the dough for a couple of extra minutes.
- Check that yeast. If your yeast doesn’t proof, it could either be expired or the temperature of the water wasn’t the right temperature and the yeast died. Too cold and it will take much longer to proof, too hot or expired – and won’t grow at all.
- Too much flour.Adding too much flour will make the dough dense. I know the inclination is to add more when the dough is sticky – but mix in just enough to be able to form it into the rolls with wet or oily hands. If you live in a lower elevation, or higher humidity, you probably won’t need as much flour.
how to make dinner rolls
Can this recipe be doubled?
I don’t recommend doing this because even with my pro-sized mixer, the dough fills the bowl. Doubling it would make it really difficult to mix & knead as needed.
I have however made back-to-back batches. While one round is raising, I will have another batch proofing so those rolls are ready to bake as soon as the others come out. We sure like our dinner rolls in this house.
How many rolls does this make?
This recipe makes 16 rolls, which is perfect for a smaller gathering. It is also perfect for regular weeknight dinners. You don’t need to be celebrating a holiday to make these rolls. They are great any time of year.
HOW DO YOU MAKE 30-Minute Garlic Parmesan Dinner Rolls?
- Line baking sheet with parchment or non-stick liner- set aside.
- Combine yeast with warm water & sugar in a large bowl – allow to proof approx 2-5 minutes.
- Add in oil, salt, egg & flour & mix until combined. (adding a little more flour if the dough is too sticky.)
- Separate into 16 equal-sized pieces & shape into rolls.
- Place on a prepared baking sheet & let rise approx 5-10 minutes in a warm place. (I usually turn on my fireplace & set them on the hearth to rise)
- Brush raised rolls with melted butter & sprinkle with granulated garlic, cheese & parsley.
- Preheat oven to 375ºF.
- Bake rolls for about 18-20 minutes.
- Spread additional butter on top before serving
Can these be made gluten-free?
I have not tried making this gluten-free. However, I have heard that there are certain gluten-free flours out there that do allow for a one-to-one replacement.
You could give them a try & see how it turns out. If you do this, please come back here & let me know the results. I would love to hear about it.
Can this recipe be halved?
I wouldn’t recommend cutting this recipe. It might be easier to make them & then pop what you don’t plan on using in the freezer for another time.
To make this recipe you will need…
- warm water
- granulated sugar
- yeast – instant or platinum works great
- canola oil
- salt
- egg
- all-purpose flour
- melted butter
- granulated garlic
- parmesan cheese
- parsley
I hope you enjoy these with every meal!! We not only make these often to go with our dinner, but they are great for holiday meals too.
Serve this with our Slow Cooker Turkey Breast recipe!
HOW TO MAKE DINNER ROLLS
Products I love when making this dinner roll recipe…
This Garlic Parmesan Dinner Rolls recipe is so easy and delicious – and if you’re like me, then you probably already have a lot of these items on hand as I do!
OR If you’ve never made homemade rolls before, you might be a bit hesitant – but you’re going to love how easy this is. I have made a list below of the things I absolutely can’t live without when it comes to making these rolls.
If you love this Garlic Parmesan Dinner Rolls recipe, you’re going to love these other awesome dinner recipes too. Please click each link below to find the easy, printable recipe!
Garlic Parmesan Risotto
This easy slow cooker Garlic Parmesan Risotto is so deliciously cheesy. The perfect warm winter dinner to satisfy all your comfort food cravings. YUM!
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Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! This practically effortless turkey recipe on a pellet grill is so juicy & delicious. You’ll never bake a turkey in the oven again.
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This Easy Gravy Recipe can be made in chicken, turkey or beef flavors making this THE PERFECT gravy for holiday side dishes & weeknight dinners alike.
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Bacon & Garlic Green Beans
Bacon & Garlic Green Beans, a side dish recipe that’s easy enough to enjoy with weeknight dinners & perfect for Easter, Thanksgiving & Christmas dinners too.
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You’ll want to pair these with some of our super easy Parmesan Crisps too!
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30-Minute Garlic Parmesan Dinner Rolls
Course Side Dish
Servings: 16
30-Minute Garlic Parmesan Dinner Rolls, the perfect bread recipe to serve with any meal. Great for holidays, so simple to make. Cheesy, garlicky goodness!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Ingredients
- 1¼ cups warm water 95-105 degrees
- ¼ cup granulated sugar
- 2 Tbsp. yeast – instant or platinum works great
- ⅓ cup canola oil
- 1 tsp. salt
- 1 large egg
- 3½ cups all-purpose flour
- 4 tbsp melted butter
- 2 tbsp granulated garlic
- ¼ cup parmesan cheese shredded or grated
- 2 tsp parsley
Instructions
Line baking sheet with parchment or non-stick liner- set aside
Combine yeast with warm water & sugar in a large bowl – allow to proof approx 2-5 minutes
Add in oil, salt, egg & flour & mix until combined. (adding a little more flour if the dough is too sticky.)
Separate the dough into 16 equal-sized pieces & shape into rolls. (see notes below about kneading the dough)
Place on the prepared baking sheet & let rise approx 5-10 minutes in a warm place. (I usually turn on my fireplace & set them on the hearth to rise).
Brush the raised rolls with melted butter & sprinkle with granulated garlic, cheese & parsley.
Preheat oven to 375ºF.
Bake rolls for about 18-20 minutes.
Spread additional butter on top before serving.
Notes
**Note – I had a reader tell me that she replaced the water with milk & the egg with a heaping tablespoon of fat-free Greek yogurt. Followed the rest of the recipe as written & had great results.
*Kneading the dough – This dough doesn’t require a lot of kneading, however, when making bread the kneading is what creates the gluten in the dough that makes bread light and fluffy – so it does help if you want these to be fluffier.
Ideal temp for proofing the yeast is 95-105 degrees. I have seen it noted as high as 115-125 degrees, but for me this has been hit or miss with the yeast dying at times. Try to stick between 95-105.
I found that the mixing process in the stand mixer was enough to create the right amount of gluten, while some people in different elevations or climates might require a bit more to get the same result. In this case – you will need to knead the dough on a lightly floured surface for about 5 minutes.
I have a video tutorial for my 1-hour dinner rolls that might be helpful – the steps are pretty similar and it would give you a better idea of how I create the rolls. You can see it here https://www.kleinworthco.com/one-hour-dinner-rolls/
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 176mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg | Net Carbohydrates: 24g
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Reader Interactions
Janet says
What size pan or “baking sheet” do I use? Can”t fine it noted in your instructions!!
Reply
Gina Kleinworth says
The pan shown in the images is 9×13. I have it linked in the section titled “Products I love when making this dinner roll recipe”
Kristy says
Thank you for this recipe! I just tried it and they’re amazing. I think it needs a tad bit more salt though. I did knead the dough by hand and had to add about a cup or so of more flour. I also had to let it rise for 20 minutes instead of 10. They baked for 15 minutes and came out perfect. I did end up with 18 60gram rolls. I also didn’t add the garlic cheese topping as I just needed plain butter rolls and they’re perfect.Reply
Gina Kleinworth says
I can see how they would be lacking a bit of flavor when omitting the garlic cheese topping. The salt ratio will also be off when changing the amount of flour added. Can you tell me how you measured the flour? That can make a big difference. Also, the rise time can vary depending on how fresh the yeast is.
Steph says
Wonderful recipe!! I made it as directed, increasing the cheese slightly. Terrific and so much easier than waiting around for rolls to rise. This was better than my standard, go-to dinner roll recipe. I will be using this one going forward. Thank you!Reply
Andrea says
I made these rolls for dinner, They do not look like yours at all. My dough was not sticky until I started trying to make rolls. How much extra flour is appropriate? They smell wonderful but are ugly, lol
Reply
Gina Kleinworth says
It is really dependant on how the flour is measured, your climate and how warm your space is. I would sprinkle a handful on the counter and work the dough into it, adding more as needed. Keep in mind that if the yeast and other ingredients aren’t fresh the dough will perform differently. The gluten ratio will be off and they won’t be as springy and have less elasticity. Sometimes this can be remidied with kneading, although this is a no-knead recipe for most circ*mstances.
Chantal says
I have been making you regular dinner rolls so many times already because they are soooo amazing and addictive. Every time I have guests over they all go crazy for them and asks to bring some home to eat in toaster the next day. When I saw tryouts have these ones I made them and OMG they are as perfect and amazing as the regular ones only with a major boost of flavours. I can’t rave enough about them seriously they are just so perfect 🤩 Thank you for another perfect bread recipe🙏🏻Just a side note for strange people who decide to change practically the entire recipe and decide to come here to insult you by saying there is not enough salt or this or that🤦🏼♀️ I mean HELLO ?!?! What did you expect???? Change the recipe and wonder why it needs more of this and that? Just move on and try something else.
Reply
Gina Kleinworth says
Oh how you made my day, Chantal! Thank you!!!!!!!!!!
Courtney says
Can you use olive oil or avacado oil?
Reply
Gina Kleinworth says
Yes – those will work just fine as well.
Andry says
I am so impressed with how these turned out! I’m in a warm and humid climate so I had to add quite a bit of extra flour because the dough was really sticky. I also didn’t want to dirty extra stuff so I was lazy and divided them manually instead of cutting the dough into 16 equal pieces… I ended up with 10 giant rolls instead lol but they were absolutely delicious!!! Very soft and pillowy! Thank you for sharing this fast and delicious recipe!!!Reply
Cori says
I’m not a baker whatsoever, but this recipe was so easy. My family loved them! Super fluffy, took me less than an hour to make which is why I chose this recipe. Can’t wait to try some of your other recipes. Thank you for sharing, I will definitely use it again!Reply
Gina Kleinworth says
So thrilled to hear that!!!! There’s something so satisfyig about making a really good dinner roll!
Amber says
These are by far the BEST dinner rolls I’ve made! Probably the 8th recipe we’ve tried……..this is it! So soft and incredibly fluffy. Thank you so much for posting this recipe! These are just wonderful💗Reply
Maureen says
I haven’t made buns in years! I tried you 30 minute buns. They were so easy to make and turned out perfectly! Next’ time I will try your 1 hour buns for Christmas! Thanks or sharing your recipes!😊Reply
Rose says
If I made the dough ahead of time and stored in the fridge and baked it the next day. Is there anything else I need to do .
Reply
Gina Kleinworth says
Since the entire recipe only takes 30 minutes, I have never tried doing this. I would imagine the cold dough would take a bit longer to bake, but I can’t think of anything else you might need to do. If you give it a try, please come back and let me know the result.
Cindy R. says
Can these rolls be frozen? If so, before or after baking? Thank you!
Reply
Gina Kleinworth says
I have never frozen them – either before or after. I think you could possibly freeze the dough once formed into the rolls and then thawed before baking. But I have not tried it so I can’t say what the end result would be like.
Martha Delgreco says
Best ever. I am 69 and this is first time after years of trying to have been able to make great dinner rolls.THANK YOUReply
Gina Kleinworth says
Oh that is GREAT to hear!!!! Thank you for sharing that – I’m so glad you like them. Have a wonderful holiday!
Denise says
I have tried MANY dinner roll recipes in my time, but these are absolutely delicious and very easy to make!! These will be my go to from now on!! I made these today, Thanksgiving, and they are amazing!!Reply
Michelle K. says
I just made these! OMG! So fluffy and delicious! I’m in love!!Reply
Sheila says
We love the taste of these rolls and I find them so easy to make. Second time I left off the toppings and just as delicious. Yum yum yum. Next up teaching this one to my Grandson. We’ve tried the Texas RH rolls too, liked them, except this is so quick for an afterschool prep for dinner. – or just because it’s fun to see what happens when you add ingredients together and get results that others can enjoy.Reply
Megan says
My son has an egg allergy so I’m wondering if you could replace the egg with 1/4 cup applesauce?
Reply
Gina Kleinworth says
I have never tried it – so I can’t say. You could try my one hour dinner roll recipe that doesn’t call for an egg. Just add the garlic parmesan on top of those before baking. https://www.kleinworthco.com/one-hour-dinner-rolls/
Emma says
I did butter instead of oil and they turned out perfect!Reply
Debi says
Could you tell me how to half this recipe?
Reply
Gina Kleinworth says
I have not run a conversion for that. I’m sure you can find a recipe reduction calculator online somewhere or run the calculations for 50%. You would probably have to use liquid eggs that come in the carton since you would need to cut the one egg in half. Or you can use my one-hour dinner roll recipe that is easily cut in half – https://www.kleinworthco.com/one-hour-dinner-rolls/
Lauren says
Do I need a mixer? Or can I need by hand?
Reply
Gina Kleinworth says
A mixer isn’t necessary, it will just take longer. I know my son has made the recipe by hand – but the mixer definitely helps you meet that 30-minute time frame.
Judy Anderson says
I just made half a recipe (I know you said not to) but…………look great!
Too HOT to try yet.Reply
Bad bread maker Donna says
1st off let me say I have such a hard time making bread or rolls not so great at it 😀 I made the recipe I only let them rise for 10 mins they did not seem to rise and after baking them for 30 minutes they are very doughy, do you what I possibly did wrong. I used instant yeast like for bread makers is that why?
Reply
Gina Kleinworth says
I’m sorry to hear that Donna. There are a LOT of factors to getting yeast to rise. Your room temperature, humidity, the age of the yeast, the temperature of the liquid and so much more. So don’t be so hard on yourself. I have had times where I go through the proof process multiple times before continuing on with a recipe because the yeast won’t cooperate. So – that being said, I always make sure my proof is good and frothy before continuing on with the recipe. Sometimes I will dissolve the sugar in the water (still making sure it is the perfect temp for the yeast) then sprinkle the yeast on top, gently push it just under the water so that it gets wet, but is mostly still floating. Then just leave it to proof. This will often work but can sometimes take a bit longer than the 5 minutes if I am working in a cold kitchen. I encourage you to keep trying – it is so satisfying when it works out. I have certainly been in your shoes before.
JoAnn Ray says
(Read to the end) I fought with this recipe. The dough was up to my elbows and stuck to everything as I kneaded it ( I did not use a mixer at all). It needed at least an extra cup of flour. I was ready to delete the recipe before I even baked these rolls. I could barely roll the dough into the shape of a dinner roll. Kept adding flour until the last 4 rolls were much better shaped. I decided to stick (pun intended) with making the rolls and see what happened. I let the dough rise for 20 minutes. They weren’t pretty but I threw them in the oven and baked for 16 minutes. They turned out EXCEPTIONALLY GOOD!! Light and fluffy. The family loved them! And this recipe rose to become my #1 favorite dinner roll recipe! Thank you!Reply
Linda J Walter says
I made these today to have with spaghetti. They are so good! I did have to add some flour while making the rolls and putting on pan but they are so tender and good! I’ll have to freeze half but will be glad to have them again!Reply
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