Quick Rosemary Parmesan Dinner Rolls


Rosemary Parmesan Rolls

Let me start with the basics. These are yeast rolls so they are not super fast. Quick here means an hour and half, but only about 20 min of that is hands on time. The rest is rise and cook time. Totally worth it and able to be worked into a busy evening if you plan appropriately.

Now, I typically shy away from anything with yeast. Many people do since yeast can be a bit scary and often so very time consuming. Yet, I have had very few truly bad experiences with it, so this year a I made a resolution. I will make a yeast bread at least once a month and kick this odd aversion. I usually make at least one food resolution and this is one that I a super excited about. In fact, I got started early with a focaccia just before New Years, but it was just ok. These rolls were more than OK and did not take all day, a real plus since I started peering at recipes late on a Saturday. It got worse when I realized I was out of eggs! Rather then head to the store, I hit the web and found a recipe for vegan rolls on The Minimalist Baker. Then I went and unveganized it with butter and parmesan cheese, because they are yummy. I also threw in my favorite fresh herb, rosemary. Next time I might add even more, but I really love rosemary!

Parmesan Rosemary Roll

In the winter, it can be a challenge to find a warm spot for the rise. I often preheat the oven to 200 F while I gather my ingredients. Once it reaches temp, I turn it off and crack the door till I am ready. Once the rolls are in the pan and ready to rise, I put them in the now warm oven and close the door. Also nicely out of the way while you make dinner on the stovetop. May I suggest a nice soup like this one or this one.

I will keep working on my new year’s resolution and will share future successes with you!

Quick Rosemary Parmesan Dinner Rolls


  • 2 Tb sugar
  • 1/2 tsp salt
  • 1 packet (2 1/4 tsp) yeast
  • 2 cups all purpose flour, plus more for kneading
  • 1/2 cup milk
  • 1/4 cup water
  • 3 Tb butter, divided
  • 3/4 cup grated parmesan cheese
  • 1 tb chopped fresh rosemary


  1. In a small bowl, combine the water and 2 tb of the butter. Microwave about 30 sec. Stir to melt butter.
  2. Add the milk and the sugar. Check to ensure the water is not too hot. It should be abut 105-110 degrees F, like a hot bath. If it is too hot it will kill the yeast. Add the yeast and stir to combine. Let sit about 5 minutes till bubbly.
  3. In the meantime, combine 3/4 cup of the flour, the parmesan cheese, salt, and rosemary in a large mixing bowl or stand mixer. Once the yeast mixture is bubbly, pour it in. Mix on medium speed till well combined.
  4. Add remaining flour 1/4 cup at a time. After each addition, mix well. Stop when a soft dough forms. I needed the full two cups, but if you may not.
  5. Turn the dough out onto a well floured surface and knead about 10 minutes or till elastic. Let dough rest 10 minutes.
  6. Divide the dough into 12 pieces and add to a well greased 8x8 pan or 8 inch round dish. Cover and let rise in a warm place for 30 min or till doubled in size.
  7. Preheat the oven to 375 F. While heating, melt the additional TB of butter and brush the tops of the rolls with it.
  8. Bake 18-20 minutes or till golden brown. Serve warm.