Breads, Recipes

SRC: Parmesan Garlic Rolls

It’s Secret Recipe Club time again! If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month I was assigned to Amanda’s Cookin’, a blog written by the founder of the Secret Recipe Club herself! Though she has many delicious looking sweets and enticing main dishes on her blog, I was immediately drawn to these babies:

Yes, you read that right.

Parmesan Garlic Rolls.

Oh my goodness. Skipping the sweets for something cheesy was a VERY good idea. Excuse me for shouting, it was necessary in this case.

Think savory cinnamon roll, except without the cinnamon-brown sugar filling. These soft, doughy rolls are stuffed full of herb garlic butter, Parmesan cheese, and Mozzarella cheese, then topped with tons of parsley and more cheese. Each bite is cheesy and gooey, more delicious than the first.

These rolls would be a perfect companion for a simple soup and salad night, or are great enjoyed appetizer-style on their own. I actually made two batches of dough [using 3 tablespoons of sugar instead of just 1 tablespoon in the second batch], so one could be used for maple-iced cinnamon rolls [filling and icing found here]. Then I took both pans of rolls–savory and sweet–to our church small group for snack one night. See below… they were both a big hit! I mean, why wouldn’t they be?

Sweet rolls + savory rolls = amazing deliciousness!

These soft, doughy rolls are stuffed full of herb garlic butter, Parmesan cheese, and Mozzarella cheese, then topped with tons of parsley and more cheese. Each bite is cheesy and gooey, more delicious than the first.Please excuse my messy kitchen. I know everyone will excuse yours if you take the time to make this tasty, cheesy treat or another recipe whipped up by other SRC folks. Check ’em out below my recipe!

Oh, one last thing–don’t be scared of the two hours these take to prepare. Most of the time is spent letting the dough rise, so you’ll still have plenty of time to watch old seasons of 24 on Netflix [or whatever else is taking up allllllllll your time these days! Is watching marathons of 24 just what we do?]. 🙂 But really, you need to try these. No excuses–the cheese is calling!

Parmesan Garlic Rolls

  • Servings: 12
  • Print

from Amanda’s Cookin’

for the dough

  • 1 1/3 cup milk (105 to 115F degrees)
  • 2 1/4 teaspoon [or 1 package] instant dry yeast
  • 1 tablespoon sugar
  • 3 to 3 1/2 cups flour or whole wheat flour
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt

for the garlic butter

  • 1/2 cup butter, softened
  • 1 clove garlic, minced
  • 2 tablespoons grated Mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon freshly ground black pepper

for the topping

  • 3 tablespoons grated Mozzarella cheese
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon dried parsley


Begin by making the dough. Heat the milk in the microwave for 30-45 seconds to warm. Then pour into the bowl of an electric mixer and add yeast and sugar. Stir together, then add 1 cup flour, olive oil, and salt. Beat until smooth, then stir in enough flour until soft dough forms. Be sure to continually scrape the sides of the bowl to incorporate everything. Remove dough from bowl, then spray the inside of the bowl with cooking spray and place dough back in bowl. Cover and let rise until double, about 45-50 minutes.
Meanwhile, make the garlic butter. Beat butter in mixer until creamy, then add garlic, cheeses, and herbs. Beat until combined, then cover and set aside.
Next, coat a 9×13 baking dish with cooking spray.
After dough has risen, punch down and knead several times on a floured countertop. Press dough into a thin rectangle sized 10 by 14 inches, then spread with garlic butter, using all but 2 tablespoons. Roll up dough into a tight cylinder beginning with the long edge nearest you. Wrap dough in parchment or aluminum foil, then place in the freezer to chill for 15 minutes.
Remove from freezer, then slice into 12 rounds. Place in prepared pans.
Melt remaining garlic butter by microwaving for 15 seconds, then brush over top of dough. Top with Mozzarella cheese, Parmesan cheese, and parsley. Cover and rise for 20 minutes, preheating the oven to 400 degrees at this time. Finally, bake for 17-20 minutes or until tops are golden brown and cheese is melted.

Enjoy your day by checking out other great SRC recipes!

Also linked up on Successful Saturdays.


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