These garlic dinner rolls are incredibly fluffy, you will start slow with some of the basic toppings and then herbs or anything that you will want to add. In a saucepan, add milk and butter then warm that just until the butter is melted. In the meantime, add sugar and egg yolks in a stand mixer and just mix those two briefly until they incorporate. Mix your flour, salt and parmesan in a separate bowl and get them ready.

Once your yeats have activated, add the mixture to the egg yolk mixture and whisk that in really quickly then add in your dry ingredients. Attach the stand mixer hook and beat it on low until all the flour is incorporated then crank up the speed to medium and let it mix until you have a really smooth dough.

Once your dough has formed, place it in an oiled bowl then cover it with plastic wrap and place in a warm place for about an hour and a half until it doubles in size. To make the garlic toppings, add butter to a small saucepan then grate a few cloves of garlic into the butter, place it on heat and let it melt together.

Sprinkle flour on your work surface and bring your dough that has risen then cut it into 16 equal pieces. Flatten the dough on the surface then make a log and slice the dough into pieces. You can cut the dough depending on how big or small you want them to be. Take each piece of dough and kind of form it into a bun then place it into a buttered baking dish.

Once you are done, take a pastry brush and the garlic-infused butter and brush every single one of them. Sprinkle the top with some Italian seasoning, you can use any mix of seasoning you like then grate some cheese over each one of them. Once you’ve got your parmesan on them, cover with a plastic wrap and let it rise for about an hour.

Pop them in 375 degrees Fahrenheit preheated oven for about 20 to 25 minutes or until golden brown. Let it cool and taste your easy incredible cheesy garlic dinner rolls.


  • 4 cups (480 grams/ 17Oz) of all-purpose flour
  • 1/4 oz package of rapid-rise yeast
  • 1/3 cup (67grams/ 2.4Oz) of granulated sugar
  • 1 tsp of Salt
  • 1 cup/ 236ml of milk
  • 1/3 cup (76 grams/ 2.7Oz) of unsalted butter, Softened
  • 3 Egg Yolks
  • 3 Tbsp of unsalted butter
  • 4 Cloves of Garlic, finely minced
  • 1 cup of freshly grated Parmigiano Reggiano, divided
  • 1 Tbsp of Italian seasoning