Why You’ll Love This Recipe

I love these rolls for their incredible speed—no long waits, no fuss, ready in just half an hour. The crumb is tender, the tops are brushed with garlicky buttery goodness and brightened with fresh parsley, and the Parmesan adds a savory finish. They feel homemade and indulgent—ideal for holidays, weeknight dinners, or unexpected company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Warm water (95–105 °F)
• Granulated sugar
• Instant yeast
• Canola (or olive) oil
• Salt
• Large egg
• All‑purpose flour
• Melted butter
• Granulated garlic
• Grated Parmesan cheese
• Chopped parsley

Directions

I preheat the oven to 375 °F and line a baking sheet.
I whisk together warm water, sugar, and yeast; let it foam for about 2–5 minutes.
I stir in oil, salt, egg, and flour, mixing until a soft dough forms—adding a bit more flour if it’s too sticky.
I divide the dough into 16 equal rolls, shape them, and place them with some space on the baking sheet.
I let them rise in a warm spot for 5–10 minutes until puffy.
I brush tops with melted butter and sprinkle granulated garlic, Parmesan, and parsley evenly over the rolls.
I bake at 375 °F for 18–20 minutes, until golden. Then I brush again with butter before serving.

Servings and timing

• Servings: Makes 16 rolls
• Prep time: ~10 minutes (including proofing)
• Cook time: 18–20 minutes
• Total time: ~30 minutes

Variations

Milk swap: I sometimes use milk instead of water and add a dollop of Greek yogurt for richness.
Herb butter: I stir Italian seasoning or red pepper flakes into the garlic butter for extra flavor.
Cheese blend: I experiment with mozzarella or Asiago in place of Parmesan for a twist.
Whole wheat: I mix in part whole-wheat flour for a nuttier taste and texture.
Gluten-free: While I haven’t tried it, some bakers report success replacing the flour 1:1 with gluten‑free blends .

storage/reheating

I cool them slightly, then store in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them for up to 2 months. When I want rolls, I reheat in a 300 °F oven for ~10 minutes—though a quick microwave gives them a soft, warm charm too.

FAQs

1. Does this take just 30 minutes?

Yes—proofing takes about 2–5 minutes, plus quick shaping and an 18–20 minute bake. Warm kitchens help speed it up .

2. What temperature for proofing?

Water should be around 95–105 °F. Too hot (over 115) can kill the yeast; too cool slows it.

3. Can I knead?

The mixer’s speed usually suffices, but if hand-mixing feel free to hand-knead about 5 minutes to boost fluffiness .

4. How should I store leftovers?

I refrigerate in an airtight container (up to 5 days) or freeze them (up to 2 months)—thaw and reheat before serving .

5. Can I double the recipe?

I find one batch fits well in a bowl and on a sheet; for more I bake in back‑to‑back batches rather than doubling

Conclusion

I adore these 30‑Minute Garlic Parmesan Dinner Rolls—they strike the perfect balance of speed, softness, and savory flavor. Whether I need a quick weeknight side or a crowd-pleasing holiday treat, they never disappoint. I hope they become a favorite in your kitchen, too! Let me know what variations you try.