Quick Italian Rolls

Quick Italian Rolls

Quick Italian Rolls! If you’re like me you totally forgot to make something to go with dinner. Rolls sound so good but are there enough time for them to rise or thaw or both?

Quick Italian Rolls are your solution. These rolls take just about an hour and a half to make and they are amazing!


Quick Italian Rolls


I love bread. I really should cut back on the bread I take into my body, but when you make great bread it’s hard. I love making homemade bread, it’s fun and almost therapeutic for me.

These rolls are a quick and easy version of the best kind. They rise quickly but taste awesome. Finding the perfect balance can be difficult. Try these rolls and let us know what you think.


Quick Italian Rolls


  • 4+ cups of all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1 cup 2% milk
  • 1/2 cup warm water
  • 4 tablespoons butter, divided
  • 3/4 shredded parmesan cheese





  1. In a stand mixer bowl, combine 1 1/2 cups of flour, sugar, yeast, and seasonings. In a small saucepan, heat the milk, water, and 2 tablespoons butter to 120-130 degrees. Add to dry ingredients; beat until moistened. Add the egg and beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and remaining 2 1/2 cups of flour to form a soft dough, with the dough pulling away from the sides. Add a tablespoon at a time until the dough pulls away from the sides.
  2. Continue to knead in the stand mixer for about 6 to 8 minutes, until the dough is smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes.
  3. Preheat oven to 375 degrees. Punch down dough. Turn onto a floured surface and divide into 15 pieces. Shape into a ball. Melt remaining butter; brush the tops of the balls with remaining butter and then sprinkle with remaining cheese.
  4. Place in a greased 13×9 inch baking dish. Cover and let rest for 15 to 20 minutes.
  5. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Remove from pans to wire racks to cool.

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