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Garlic-Herb Parmesan Rolls

 Garlic-Herb Parmesan Rolls
Fresh-baked yeast rolls are always a hit at dinners. To make it easy on the cook, these start in the bread machine. They are arranged in a tree-shape for the yuletide season, but they can also be baked in a 13- x 9-inch baking pan. —Lorri Reinhardt, Big Bend, Wisconsin
16 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1 cup water (70° to 80°)
  • 2 tablespoons butter, softened
  • 1 egg, lightly beaten
  • 3 tablespoons sugar
  • 2 teaspoons dried minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 2-1/4 cups bread flour
  • 1 cup whole wheat flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon coarse salt


  • In bread machine pan, place the first 10 ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When cycle is completed, turn dough onto a lightly floured surface;
  • divide into 16 balls. Line a baking sheet with foil and grease the
  • foil. Center one roll near the top of prepared baking sheet. Arrange
  • rolls snugly into four additional rows, adding one more roll for

2 of 2

Garlic-Herb Parmesan Rolls (continued)

Directions (continued)

  • each row, forming a tree.
  • Center remaining ball under tree for trunk. Cover and let rise until
  • doubled, about 1 hour.
  • Brush rolls with butter. Combine cheese and Italian seasoning and
  • sprinkle over rolls. Sprinkle with salt. Bake at 350° for 20-25
  • minutes or until golden brown. Serve warm. Yield: 16 servings.