These Parmesan Garlic Pull-Apart Bread Rolls are so irresistible, you’ll want to make a double batch if you’re having people over. It’s the perfect easy side to go with any meal.
1 package (24ct) Bridgford Frozen Parkerhouse Rolls Dough
For Parmesan Garlic Mixture:
1 cup very finely grated parmesan cheese
1/4 cup melted butter, plus more for topping at end
1/4 cup extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp table salt
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.
*If using a tube pan or bundt pan, follow same instructions but adjust baking time if needed. Rolls may need to cool enough for sides to pull away from pan before inverting the pan for easy removal.