No Knead Garlic Parmesan Dinner Rolls

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Make No Knead Garlic Parmesan Dinner Rolls from scratch with this easy recipe! These light, fluffy rolls are the perfect side dish for any meal.

Hot fresh rolls, fresh from the oven. Is there anything better? I love adding homemade Dinner Rolls to my menu whenever I can!

No Knead Dinner Rolls with garlic and parmesan. The perfect side to any dinner!!

Why These Rolls are Best

I know many of you are going to scroll down to the recipe below to see if there is yeast in this recipe first, so I’ll save you some time.

YES, there is yeast in this recipe. But this is not like so many of the time consuming yeast roll recipes out there.

Here’s why these garlic parmesan rolls are so great:

  • There’s no kneading or proofing yeast required!
  • You can prep the dough up to 24 hours ahead of time.
  • Soft and fluffy rolls with a perfect golden brown crust.
  • The garlic salt and Parmesan cheese make them impossible to stop eating once you start!
  • It’s a side dish that pairs well with almost any main course.

Believe me. You’re going to want to make these dinner rolls ALL the time!

Ingredient Notes

Along with flour, butter and eggs, you’ll need these ingredients to make our no knead rolls.

  • Rapid rise yeast – This quick acting yeast allows the dough to rise in less time than active dry yeast.
  • Sugar – Adds a little bit of sweetness, but primarily serves to “feed” the yeast so it activates quickly.
  • Milk and water – Make sure both are very warm, but not scalding, to dissolve the yeast. The temperature of a warm bath is perfect.
  • Parmesan – Grate fresh cheese over the rolls before baking for best results!
  • Garlic salt – The fine texture and saltiness makes this a perfect topping for Parmesan rolls.

Easy Instructions

This no knead dinner roll recipe starts by mixing together together a soft dough. I use my electric stand mixer to combine all the ingredients.

Then cover and chill the dough for at least 2 hours. You can leave it in the refrigerator for up to 24 hours, if you want to make the rolls the next day!

When you’re ready to bake your rolls, punch down the dough and divide it into equal sized balls. Let these rise in a warm place until they double in size.

Right before baking, brush the tops of your rolls with a beaten egg. This gives the rolls a gorgeous golden brown color as they bake!

Finally, sprinkle on your garlic salt and grated Parmesan.

Bake, eat warm and enjoy!

Tips and Tricks

Once you know how to make no knead rolls, you can make all kinds of flavors to go with the meal you’re serving.

  • If you’re having turkey, combine some sage and poultry seasoning (1/2 tsp of each) in a small dish. Sprinkle on the rolls in place of the garlic parmesan
  • If you’re having roasted chicken, try using some coarse sea salt and fresh rosemary on the rolls.
  • Italian night? These rolls are perfect with the garlic & parmesan combo in this recipe!

I love to serve these rolls with spaghetti and a green salad tossed with Homemade Italian Dressing. They’re delicious with a soup like my Roasted Tomato Soup and Sausage Tortellini Soup, too.

No Knead Dinner Rolls with garlic and parmesan. The perfect side to any dinner!!

Recipe FAQs

Can I freeze these rolls?

Yes, these rolls hold up beautifully in the freezer. I double wrap them in foil and freezer bags with a sheet of wax paper between layers.

I don’t have a stand mixer. Can I still make this recipe?

You sure can!
It just takes a little more elbow grease to mix by hand. Use a sturdy spoon and large mixing bowl and follow the steps in the recipe card as directed.

Why didn’t my dough rise?

If your dough didn’t rise, dead yeast is the most likely culprit.
Try the recipe again with a fresh pack of yeast.
Avoid the problem in the future by always checking the expiration date on your yeast. And that yeast that’s been sitting open in your pantry for months? It’s time to replace it!

If your yeast is new but your dough still didn’t rise, you may have used water that is too hot. Boiling and very hot water will kill yeast, resulting in the disappointment of dough that fails to rise.

Can I make this with whole wheat flour?

Whole wheat flour will give the rolls a grainier flavor and denser texture. I prefer the taste of all purpose (white) flour in today’s recipe, especially paired with the garlic and Parmesan.

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No Knead Garlic Parmesan Dinner Rolls

5 from 7 votes
By: Aimee
Are you looking for a fluffy, delicious Dinner Roll? These No Knead Garlic Parmesan Dinner Rolls will please the whole family!
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 18 rolls


  • 4 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 envelopes Fleischmann's® RapidRise™ Yeast
  • 1 ½ teaspoon kosher salt
  • ¾ cup very warm milk
  • ½ cup very warm water
  • cup unsalted butter softened
  • 2 large eggs divided
  • 1 teaspoon garlic salt
  • ½ teaspoon kosher salt
  • 2 Tablespoons grated parmesan cheese
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  • In a large mixing bowl, combine 2 cups of the flour, sugar, yeast and salt. Gradually add warm milk, water and butter. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 1 egg and 1/2 cup more of flour, beat two more minutes. With a spoon, stir in remaining flour (2 cups) to make a soft dough.
  • Grease the top of the dough, cover tightly with plastic wrap and refrigerate 2 to 24 hours.
  • Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide in half and make 9 balls from each half of dough, rolling gently in hands. Place rolls into two, 9inch round baking pans (that have been lightly greased. Cover and let rise in warm, draft-free place until doubled in size, about an hour.
  • Beat remaining egg and brush over the top of the rolls. Sprinkle with the garlic salt, kosher salt and parmesan cheese. Bake at 375 degree F for 15-20 minutes, or until golden brown.
  • Remove from pans and enjoy warm. Or allow to cool and store in airtight container.


  • I allowed my dough to rise for about 4 hours in the refrigerator.
  • If you’re having turkey, combine some sage and poultry seasoning (1/2 tsp of each) in a small dish. Sprinkle on the rolls in place of the garlic parmesan
  • If you’re having roasted chicken, try using some coarse sea salt and fresh rosemary on the rolls.
  • Italian night? These rolls are perfect with the garlic & parmesan combo in this recipe!


Serving: 1roll, Calories: 171kcal, Carbohydrates: 27g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 31mg, Sodium: 253mg, Fiber: 1g, Sugar: 3g
Course: Breads
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

No knead garlic parmesan dinner rolls turn even the simplest weeknight dinner into a mouthwatering feast!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 3, 2014

Comments & Reviews

  1. Can you make them the day before, we are going to thanksgiving and I would like to make them the day before and cook them when we get there. How would you do this?

  2. Hi. I’m curious of when to add the other half of sugar, yeast, & salt. I am very intimidated with yeast, but want to try these. I hope these rolls turn out good. Thank you, Cass

  3. Hey it looks like in the ingredients list the eggs are divided, but in the instructions it just says egg?   Are you using the white or the yellows?

    1. If you read down to the instructions, I say “divided” because you use one egg for the dough and one later. Hope this helps 🙂

  4. These look delicious, I want to make them but I don’t think my family could eat 18 rolls, do these freeze well?

  5. These look beyond delish!!! I adore no knead fridge rolls~have always had luck making them since finding a recipe for them years ago in a small Pillsbury recipe book I got at the checkstand. Before that I was terrified (ha!) of yeast cause I tried to make rolls when a young wife and they never would rise. 🙁 Yeast is scary enough but the kneading process is the most scary for me as no one really describes just how to do it, how long etc. When I write and ask at these type of sites no one has ever answered! So I stick to my fridge rolls till I learn properly……anyone wanna give me some exact instructions on kneading?
    Also~this recipe is clear except I am lost at #3??? What is this about? And on my screen it goes thru a cookie pic so cannot read it all. Please someone tell me what is # 3 for?
    Thanks so much for the yummy recipe!

  6. These look so perfect- yeast kind of scares me a little bit, but I need to push myself and try more recipes like yours!

5 from 7 votes (7 ratings without comment)

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