Parmesan Garlic Rolls

Parmesan Garlic Rolls

Fleischmann's(R) 0

"Homemade rolls with Parmesan cheese and a touch of garlic make any dinner extra special."

Ingredients 1 h 13 m {{adjustedServings}} servings 109 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
  2. Cover and let dough rest 10 minutes in bowl.
  3. Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
  4. Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
  5. Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
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Reviews 20

  1. 23 Ratings

Mom to Six

My family loved these. I doubled the recipe and served with melted butter and a TON of minced garlic which was a nice addition. Next time, I will add more garlic and maybe some herbs for more flavor, but they were fine as written. I didn't put them in muffin pans, but hand formed the rolls on a large baking pan.


very very yummie!!!

gina brown

These are amazing!! Everyone in the house said they are better than Red Lobster biscuits which gave me an idea of making them with cheddar cheese instead of parm....trying that tonight:) Update: made these using cheddar cheese in the was good but the way the recipe is written is sooo much better. Won't change a thing on this one:)