These easy Garlic Parmesan Rolls are soft, buttery, and full of flavor in every tear-apart layer. They make a perfect side for holidays or any family meal—quick shortcut butterflake rolls you’ll want to serve again and again.
We keep fresh bread on hand thanks to frozen Rhodes Bake-N-Serv dough—perfect for rolls, pizza, naan, or breadsticks. Using frozen dough cuts out the hassle of making yeast dough from scratch while still delivering tender, bakery-style results.
Instead of spending hours laminating butter for traditional butterflake rolls, this method uses thawed frozen dough and simple tools (yes, scissors) to create layered, pull-apart rolls with far less effort. The result is a rich, buttery roll that tastes like it took much longer to make than it actually did.
Pull Apart Garlic Parmesan Rolls
Layers of cheesy garlic-herb butter are brushed between deep cuts in yeast dough to create tender, savory dinner rolls that pull apart easily.
For each roll you can either press two Rhodes Yeast Dinner Rolls together into one ball or use a single Rhodes Texas Roll. Thaw the dough until it is soft enough to work with but still cool. Using scissors, make five deep cuts around each ball, stopping just short of the bottom so the roll stays intact.
Mix melted butter with garlic powder, a pinch of salt, dried or fresh parsley, and grated Parmesan. Brush the butter mixture between the layers immediately after cutting, working one roll at a time so the dough doesn’t reseal. Place each prepared roll in a greased muffin tin. Reserve about one-third of the butter mixture to brush on the rolls after baking for extra shine and flavor.
Cover the muffin tin with lightly sprayed plastic wrap and let the rolls rise for 30–60 minutes, until roughly doubled in size or just mounding above the cups. Even if the dough is slightly higher than the muffin cup when it goes into the oven, it will spread and bake into a nicely rounded roll—especially when using two dinner rolls pressed together.
Bake at 350°F (175°C) until golden brown, about 15–20 minutes. Place a foil-lined baking sheet on the rack below the rolls to catch any butter that may drip. When the rolls come out of the oven, brush them with the reserved butter-parmesan mixture. Serve warm.
These rolls are dangerously good—my kids argued over them and asked for them every night. They’re rich and buttery, so they feel like a special treat—perfect for holiday dinners like Thanksgiving, Christmas, or Easter, or any time you want an indulgent, homemade-feeling bread without the long process.
Pull Apart Garlic Parmesan Rolls
Ingredients
- 24 Rhodes Yeast Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
- 1/4 cup butter, melted (salted or unsalted)
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1 1/2 tsp dried parsley (or 1 Tbsp fresh chopped parsley)
- 2 Tbsp grated Parmesan cheese
Instructions
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Place rolls on a greased baking sheet and cover with sprayed plastic wrap. Thaw 1 to 1 1/2 hours until thawed but still cool, or thaw overnight in the refrigerator.
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Use two dinner rolls pressed together to form one ball, or use one Texas roll. Make five deep cuts into each roll with scissors, cutting almost to the bottom but leaving the base intact.
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Combine melted butter, garlic powder, salt, parsley, and Parmesan in a bowl. Brush the butter mixture between each layer right after cutting, then place the roll into a greased muffin tin. Work one roll at a time so the dough doesn’t seal up. Reserve about one-third of the butter mixture for finishing.
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Cover with sprayed plastic wrap and let rise 30–60 minutes until about doubled or just mounding above the muffin cup.
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Remove the wrap and bake at 350°F for 15–20 minutes until golden brown. Place a foil-lined baking sheet on the rack below to catch any butter drips.
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Brush warm rolls with the reserved butter mixture and serve.
Notes
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