Parmesan Herb Rolls are pillowy soft buns with a touch of the flavor of Parmesan cheese and Italian seasoning, topped with a brush of melted garlic butter.
I grew up having homemade bread with every meal. When I was a teen, I made my first batch of bread. As an adult, I still love making bread. It’s so much fun experimenting with adding different ingredients to the dough. This recipe is a winner.
These rolls are perfect if you are making anything Italian, or they can be served with any type of meal if you like. They turn out soft and tender and have a great taste to them.
Helpful tips
- Heat the milk to the correct temperature, 105 to 115 degrees F. If it is too hot, it could kill the yeast. If it is not warm enough, it will still work, but at a much slower pace.
- I like to use instant dry yeast for this recipe. It is easy to use and does not need to be proofed. If using active dry yeast, see the instructions on the package.
- Only use yeast that has not expired. Make sure to check the expiration date.
- If the room is too cool for the bread to rise, add a little warm water to the kitchen sink and set the bowl in the warm water. This will help the bread to rise.
- Don’t rush the process of making bread. Let the bread rise until doubled in size. The rising gives the rolls flavor and texture.
- Do not overbake the bread. The bread is done when the top and the bottom of the rolls are browned.
- Bread freezes well. Place in an airtight container or freezer bags and freeze for 3 to 6 months.
Ingredients
- Yeast
- Flour
- Sugar
- Salt
- Italian Seasoning
- Parmesan Cheese
- Milk
- Butter
- Garlic Powder
Steps for making homemade rolls
Steps one and two
Add the yeast, 1 1/2 cups flour, sugar, Parmesan cheese, salt, and Italian seasoning to a large bowl. In a microwave bowl or measuring cup, heat the milk and butter to 115 – 120 degrees F.
Steps three and four
Add the heated milk and butter to the dry ingredients and mix well. Add the egg and stir in.
Steps five and six
Add enough of the remaining flour to make a soft, slightly sticky dough. Cover and let the dough rise until about double.
Steps seven, eight, and nine
Divide the dough into 12 pieces. Make them into rolls and place them on the prepared baking sheet. Let them rest for about 25 minutes and bake in the oven that has been preheated to 375 degrees F. While the rolls are baking, make the garlic butter.
Steps ten and eleven
Once the rolls come out of the oven, brush them with the melted butter and garlic powder combination.
More bread recipes
If you make these Parmesan herb rolls, I would love to hear about it! Please leave me a comment and a rating.
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Parmesan Herb Rolls
Ingredients
- 2 1/4 teaspoons instant yeast one package
- 3 1/2 – 4 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 1/4 cup milk
- 6 tablespoons butter divided
- 1/4 teaspoon garlic powder
Instructions
- Combine the yeast, 1 1/2 cups flour, sugar, salt, Italian cheese, and Parmesan cheese in a large mixing bowl.
- Combine the milk and 1/4 cup butter in a microwave-safe dish and heat until the mixture is heated to about 120 degrees F.
- Added the milk mixture to the dry ingredients and mix together.
- Add the egg to the mixture and mix until the egg is mixed in.
- Add enough of the remaining flour to make a soft dough. The dough should be slightly sticky when you touch it. Continue to knead the dough until it is smooth and elastic for about 5 to 6 minutes.
- Grease the bottom of the bowl, turn the dough over so that both sides are coated.
- Cover and let rise until doubled, about 45 minutes.
- Divide the dough into 12 pieces and make into balls. Pinch the sides of the ball down and tuck the dough underneath the ball.
- Place each ball on the greased baking sheet. Press the top of the ball down slightly with the tips of your fingers. Cover and let rest for 1/2 hour.
- Bake in a 375 F preheated oven for 12 to 15 minutes or until the rolls are golden brown on the top and the bottom of the roll.
- While the rolls are baking, melt the remaining 2 tablespoons of butter and the garlic powder in the microwave.
- Once the rolls come out of the oven, brush with the garlic butter.
Notes
- Heat the milk to the correct temperature, 105 to 115 degrees F. If it is too hot, it could kill the yeast. If it is not warm enough, it will still work, but at a much slower pace.
- I like to use instant dry yeast for this recipe. It is easy to use and does not need to be proofed. If using active dry yeast, see the instructions on the package.
- Only use yeast that has not expired. Make sure to check the expiration date.
- If the room is too cool for the bread to rise, add a little warm water to the kitchen sink and set the bowl in the warm water. This will help the bread to rise.
- Don’t rush the process of making bread. Let the bread rise until doubled in size. The rising gives the rolls flavor and texture.
- Do not overbake the bread. The bread is done when the top and the bottom of the rolls are browned.
- Bread freezes well. Place in an airtight container or freezer bags and freeze for 3 to 6 months.
Nutrition
This recipe was originally published on November 29, 2011; it has been updated with new content and pictures on July 24, 2025.
These rolls look fantastic.
I love homemade rolls! These look so good!
This would go nice with your chicken cordon bleu also! I wish I could make home-made bread, but I am afraid of yeast! LOL! I just don’t think I’d be a good bread maker…
Oh, and I’m your newest Follower. 🙂
Best,
Gloria
P.S. Thanks for the birthday wishes for my son!
These looks very good! I need to get better about making more homemade yeast breads. These would be perfect with pasta.
The Parmesan cheese and Italian seasoning add a delicious flavor to these rolls. The rolls turn out soft and tender.