Garlic Basil Parmesan Dinner Rolls: Soft, Savory Pull-Apart Recipe

Garlic Basil Parmesan Rolls are my idea of perfect bread. Inspired by a beautiful pan of curlicue rolls my friend Zoe shared, I set out to make a fragrant, savory loaf of my own. With fresh basil, chopped garlic, and garlic-infused olive oil on the counter, the combination felt inevitable. The result: tender-yet-chewy dough brushed with garlic oil, rolled around fresh basil, bits of garlic, and flakes of nutty Parmesan, then baked until golden and aromatic. As the dough rose and baked the kitchen filled with the scent of basil, garlic, hot bread and toasty Parmesan—utterly irresistible.

I had to actively resist grabbing the pan straight from the oven. During the thirty-minute bake time I found myself opening the refrigerator for “just a taste” more than once. The hardest part was letting the rolls rest for a few minutes after baking—both the smell and the look were dangerously tempting.

See?

How would your willpower hold up?

I resisted long enough to pull a roll from the pan, unroll it, and enjoy it bite by glorious bite. Then I had another, and another—one got dunked into marinara, one was enjoyed in a quiet corner, and yes, I may have stopped at five. These were that good. Make them for friends or for a cozy weeknight meal—you won’t regret it.

Cook’s Notes:

This recipe was designed to use my preferred bread dough from my Sesame Semolina Bread, but it also works beautifully with store-bought pizza dough. Use what’s convenient for you—either will make delicious rolls.
For baking, I like a 5-quart braiser, but any 5-quart oven-safe dish (round, rectangular, or square) will work. When placing the rolls in the pan, arrange them from the outer edge inward so they form a pleasing spiral.
I prefer garlic-infused olive oil for bold garlic flavor. If you’d like a milder garlic note, use regular extra-virgin olive oil instead.
Fresh basil and fresh garlic are essential. Chunks of garlic roast as the rolls bake and release a wonderful aroma; fresh basil adds a bright, floral note that dried basil can’t match.
Use a fresh wedge of Parmesan and shave it into thin flakes with a vegetable peeler. Large, paper-thin flakes melt and toast beautifully on the rolls.
Divide the dough into three roughly equal portions. Shape each into a ball and roll each ball into a circle. Brush generously with garlic oil, scatter chopped basil, chopped garlic, and Parmesan flakes, then cut each circle into 8–12 wedges. Roll each wedge from the wide end toward the tip and arrange them in the pan, working from the outside in.
Cover the pan and let the rolls rise in a warm, draft-free spot until the dough is puffy and nearly doubled. Because the rolls are irregular in shape, the easiest test is to give the pan a gentle shimmy—if the dough jiggles, it’s ready for the oven.
Bake for 30–40 minutes, until deep golden brown and fragrant. Scatter remaining Parmesan flakes over the warm rolls and finish with a sprinkle of coarse sea salt.

Use these to make Garlic Basil Parmesan Rolls

5-quart braiser or other 5-quart baking dish
Garlic-infused extra-virgin olive oil (or regular extra-virgin olive oil for milder garlic)
Silicone dough mat to protect your countertop
Rolling pin
Pizza cutter or sharp knife for cutting wedges
Chef’s knife and cutting board for chopping garlic and basil

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Garlic Basil Parmesan Rolls

Rebecca Lindamood

Garlic Basil Parmesan Rolls are a tender, aromatic bread made by brushing dough with garlic olive oil, layering basil, garlic and Parmesan, then rolling and baking until golden.

Ingredients

1 batch Sesame Semolina Dough or about 2 pounds prepared pizza dough
1/2 cup garlic-infused extra-virgin olive oil
1 cup Parmesan flakes
20 leaves fresh Italian basil torn or roughly chopped
6-9 cloves garlic, finely chopped use less for milder garlic, more for a bolder flavor
1 1/2 teaspoons coarse sea salt flakes (Maldon)

Instructions

Preheat oven to 400°F toward the end of the rise time. Drizzle 2 tablespoons of garlic-infused olive oil in a 5-quart oven-safe baking dish or braiser. Lightly dust your work surface with flour. Divide risen dough into three equal pieces and form each into a tight round. Keep two rounds covered while you work with the first.

Roll the first round into roughly a 10″ circle. Drizzle 2 more tablespoons of garlic oil over the dough and brush to distribute evenly. Scatter about 1/4 cup Parmesan flakes, one-third of the basil, and one-third of the chopped garlic across the circle. Use a pizza cutter to slice the circle into 12 wedges. Roll each wedge from the wide end to the tip and arrange around the outer edge of the prepared pan. Repeat with the remaining rounds, filling the pan from the outside inward.

Cover and let the rolls rise in a warm, draft-free place until the dough is puffy and jiggles slightly when you gently shake the pan. Drizzle the remaining garlic oil over the rolls, then bake uncovered for 30 minutes or until the tops are deep golden and the rolls are set. Scatter the remaining Parmesan and sprinkle with coarse sea salt before serving warm.

Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.