Garlic Parmesan Dinner Rolls (w/ frozen Rhodes Rolls)

Parmesan garlic Rhodes rolls in a cast iron skillet with a piece of garlic next to it.

5 from 1 vote

Garlic Parmesan Dinner Rolls (w/ frozen Rhodes Rolls)

These fluffy Garlic Parmesan Dinner Rolls come together with less than 10 minutes of hands-on prep! Start with frozen Rhodes rolls that can rise at room temperature, in the fridge overnight, or with one of our quick thaw methods (we’ve got detailed instructions for every scenario!). Then add a delicious, cheesy garlic butter before baking them to a beautiful golden brown.

Prep Time5

Cook Time15

Total Time3 20

Course: Bread, Side Dish

Cuisine: American

Servings:

Calories: 192kcal

Author: Misty

Equipment

12 inch cast iron skillet

Ingredients

12 Rhodes rolls 57 grams (see notes)
8 tablespoon butter melted
2 tablespoon grated parmesan plus extra for the top
2 tablespoon garlic powder or granulated garlic

Instructions

Spray a 12 inch cast iron skillet with nonstick spray or lightly grease with oil. Place 12 Rhodes frozen dinner rolls evenly around the pan leaving equal space in between them.
12 Rhodes rolls
Cover the skillet loosely with plastic wrap, then spray the wrap with non-stick spray. Flip the plastic over so that the greased side is facing the dough. Set aside to rise for 3-5 hours at room temperature, or until they are doubled in size.
Preheat the oven to 350°F when they look the right size (they should look soft and fluffy). Gently remove the plastic wrap, being careful not to tug or deflate the dough.
Melt the butter in the microwave. Set aside two tablespoons, then stir the garlic powder and parmesan cheese into the remaining butter. Pour or spoon the butter mixture over the tops of the dinner rolls making sure to include the outside edge of the pan (don't use a brush).
8 tablespoon butter, 2 tablespoon grated parmesan, 2 tablespoon garlic powder or granulated garlic
Bake the parmesan garlic rolls for 15-20 minutes, or until they are golden brown and cooked through. When you pull the pan out of the oven, brush the remaining two tablespoons of butter on the top. Sprinkle with fresh parmesan cheese and a little dried parsley if you want a pop of green. Serve warm!

Notes

*You can use 12 that are 57 grams each or 15 that are 38 gram each.

Tips & Tricks

Watch them carefully after the first three hours to ensure they don't over-rise. Once you've made these once or twice, you will start to get a feel for how long they take to perfectly rise in your specific house/temperature.
Use real parmesan cheese! The pre-grated powdered cheese is truly not the same.
Serve them immediately after adding the last two tablespoons of butter and parmesan on the top so that they don't get soggy.

Overnight thaw instructions: Allow the dough to rise covered with greased plastic wrap for at least 8-10 hours in the fridge, or overnight. Before baking, pull them out and leave them at a warm-ish room temperature for at least an hour. Once they are about double their original size, continue with the baking instructions.

Quick thaw instructions: Preheat the oven to 175°F. Once hot, turn the oven off and place the covered skillet inside for an hour. After the first hour, check them every 30 minutes until they are about double the original size. Then proceed with the baking instructions.

Nutrition