Description
Garlic Parmesan Swirl Rolls
Soft, cheesy, garlicky pull-apart rolls
Ingredients
For the Dough:
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1 cup warm milk (110°F / 43°C)
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2¼ tsp active dry yeast (1 packet)
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2 tbsp sugar
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3 cups all-purpose flour (+ extra for kneading)
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1 tsp salt
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¼ cup unsalted butter, softened
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1 large egg
For the Garlic Butter Filling:
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½ cup unsalted butter, melted
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4 cloves garlic, minced
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½ cup grated Parmesan cheese
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2 tbsp chopped parsley
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1 tsp Italian seasoning
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Pinch of red pepper flakes (optional)
Instructions
1. Make the Dough
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In a large bowl, mix warm milk, yeast, and sugar. Let sit 5–10 min until foamy.
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Add flour, salt, softened butter, and egg. Mix until a shaggy dough forms.
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Knead 8–10 min until smooth and slightly tacky.
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Place in a greased bowl, cover, and let rise 1 hour (doubled in size).
2. Roll & Fill
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Punch down dough and roll into a 10×15-inch rectangle.
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Mix melted butter with garlic, parsley, Italian seasoning, and optional red pepper flakes.
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Brush mixture over dough, leaving a ½-inch border on one long side.
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Sprinkle Parmesan evenly over the top.
3. Create the Swirls
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Roll dough tightly from the long side opposite the border. Pinch seam to seal.
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Slice log into 12 even rolls. Place cut-side up in a greased 9×13-inch dish.
4. Second Rise & Bake
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Cover and let rise 30 min until puffy.
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Preheat oven to 350°F (175°C).
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Bake 20–25 min until golden. Tent with foil if browning too fast.
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Brush with any leftover garlic butter and sprinkle with extra Parmesan and parsley.
Notes
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Dough didn’t rise? Check yeast, milk temperature, and warm spot.
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Filling leaking? Roll snugly and seal seams well; don’t brush butter too hot.
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Make ahead: Refrigerate overnight after slicing or freeze before baking.
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Dense rolls? Knead enough and don’t over-proof.