Parmesan and Onion Dinner Rolls Recipe -

You’re not shocked to see more carbs, are you? I sure hope not. I hope you know me well enough by now to expect this kind of thing. I’ve had dinner rolls on the brain for the longest time. I knew I’d eventually cave and make some. But the kicker here is I knew they’d have little chance at making it to dinner. Even less of a chance since they’re made into cute little rolls and not a giant loaf. A loaf has a better chance at making it longer because if it isn’t cut, it’s not just a grab and go kind of thing like these.

Parmesan and Onion Dinner Rolls Recipe -

I had to have one to try, testing purposes of course. I couldn’t share a recipe if it tasted awful. And it just so happened to be nap time for my youngest two when these were done, so my oldest got to snack on one as well. Two down. I’m pretty sure we shared another and then her little sister came downstairs. Another gone. You get the idea. De-freaking-licious.

My favorite part about rolls, not just these rolls but any roll is when it’s fresh out of the oven – slice down the center and shove a bunch of butter in there. Ugh. Just perfect. Hot buttered bread. It doesn’t get much better… except, it totally does because hello, these are topped off with cheese (and onions)! 

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Parmesan and Onion Dinner Rolls

Prep Time: 1 hour 50 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 9 rolls
Soft and fluffy homemade Parmesan and onion dinner rolls. A perfect addition to any meal.


  • 2 1/2 C all purpose flour
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 1/4 tsp rapid rise yeast
  • 1/2 C milk, heated to 115°F
  • 1/4 C water, heated to 115°F
  • 1 Tbsp unsalted butter
  • 2 large eggs
  • 2-3 Tbsp Parmesan cheese, finely grated
  • 1 tsp dried minced onion


  • In a large bowl, combine flour, sugar, salt and yeast.
  • In a small saucepan, heat milk, water and butter until butter is melted and mixture reaches 115-120°F.
  • With mixture on low, slowly pour liquid into bowl. Turn up speed to medium for a minute or two. Add one egg, continuing to mix on medium speed. Mix until ingredients are well combined. Dough may not form into a smooth ball.
  • Grease your hands and a large bowl with olive oil. Knead dough for one minute by hand, shape into a smooth ball. Add to greased bowl, flip once. Cover and allow to rise in a warm location for one hour.
  • Grease an 8x8 square baking pan with olive oil.
  • Divide dough into 9 even pieces. Shape each piece into a ball, place in prepared pan. Cover and allow to rise for an additional 30 minutes.
  • Preheat oven to 350°F.
  • Brush tops of dough with one beaten egg. Sprinkle with Parmesan and dried minced onions. Bake for 25-30 minutes or until just golden.
  • Serve warm.


An original recipe from Baked by Rachel
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Course: Bread
Cuisine: American