Parmesan Garlic Pull-Apart Bread Rolls
Garlic Parmesan Pull Apart Bread
Whether it’s Thanksgiving, Christmas, Easter, Mother’s Day, or weekly Sunday dinner with the family, everyone dives for the tantalizing dinner rolls on the table.
Although I’m all in with holiday roasts and main dishes, it’s often the side dishes that make The Meal extra amazing. I have plenty of friends who go for the sides before the roast and I don’t blame them. A basket of soft pillowy dinner rolls always vanishes in a snap.
That doesn’t mean you have to spend an entire day kneading and proofing dough. Nor does it mean you have to remember to pre-order those dinner rolls from the bakery. This easy pull-apart dinner rolls recipe is the happy medium. It’s the best time-saving hack for making melt-in-your-mouth Parmesan Garlic Pull-Apart Bread Rolls you’ll ever taste.
These savory pull-apart dinner rolls are so good, expect them to disappear in a flash. You might want to make a double batch if you’ve got a hungry group.
Frozen rolls with from-scratch flavor
These Parkerhouse Rolls will save you precious amounts of time. Plus, they taste unbelievably awesome and people absolutely will believe you must have worked all day on these Parmesan Garlic Pull-Apart Bread Rolls. People will have zero clue as to how easy this really was for you to pull off. They’ll think you busted out big time elbow grease. We won’t tell.
I love the Parkerhouse Rolls for their flavor and ease of use. Just defrost, brush with butter, and place in desired baking dish to let the rolls rise. It couldn’t be simpler.
Tips for how to make Parmesan Garlic Pull-apart Bread Rolls
- Let frozen Parkerhouse Rolls defrost first, according to package instructions
- Allow for the rise time to ensure the fluffiest, yummiest dinner rolls. Keep in mind the actual rise time is directly related to your room temperature.
- Parmesan Garlic Butter mixture can be made ahead of time and covered/chilled until ready to use; simply warm up and brush on rolls when ready to use
- A 9-10′ springform pan with removable bottom makes it super easy to slide pull-apart bread onto your serving plate. However, a tube pan or bundt pan will work as long as you let the bread rolls cool enough to pull away from the sides of pan (for easy removal)
- If you’re lucky enough to have leftovers, they are undeniably delish the next day. Just reheat and eat. But don’t count on having leftovers.
More to Bake and Eat
- Rustic Rosemary Garlic Bread – the easiest from-scratch rosemary loaf that tastes like it came from your favorite restaurant or bakery
- How to Make Flatbread in 15 Minutes – here’s our smart hack for making deliciously crisp yet chewy soft flatbread in just 15 minutes
- How to Make Olive Garden Breadsticks – actually, these are better than O.G. breadsticks
- Crusty French Bread Recipe – this simple recipe makes 2 loaves; freeze one for later.
- How to Make Homemade Dinner Rolls in 1 Hour – it’s true; this recipe gets you super soft dinner rolls, made from scratch, as fast as can be.
This homemade rosemary bread is just like your favorite restaurant loaf:
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Parmesan Garlic Pull-Apart Bread Rolls
Ingredients
- 1 package, 24ct frozen yeast dough rolls, such as Bridgford Parkerhouse
For Parmesan Garlic Mixture:
- 1 cup very finely grated parmesan cheese
- ¼ cup melted butter, plus more for topping at end
- ¼ cup extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp table salt
Instructions
- Defrost Parkerhouse Rolls according to package instructions. (Tip: I thaw mine on a rimmed, greased sheet pan and cover with another rimmed sheet pan.)
- Prepare Parmesan Garlic Mixture: In a bowl, combine all mixture ingredients and stir to incorporate. When rolls are thawed, dip each roll ball into mixture to coat well.
- Tightly arrange dough balls into the bottom of greased springform pan with removable bottom - snugly nestle them into a single layer. Brush any remaining butter mixture onto the top of rolls. Place springform pan onto a rimmed baking sheet. Cover and let rise in a moderately warm, draft-free space until dough is doubled in size, about 2 hours.
- Meanwhile, preheat oven to 350F with rack on lower middle position. Place risen dough in springform pan (still on rimmed baking sheet) in oven; bake 25-30 minutes or until nicely browned on top - watch carefully and cover with foil if top starts to brown too quickly before rolls are done.
- Brush rolls with additional melted butter, if desired. Remove sides of pan. Serve immediately.
