Garlic Parmesan Scallion Bread Rolls
If you love garlic bread, wait until you try it layered inside these soft, savory garlic parmesan scallion bread rolls. Made completely from scratch, these rolls are shaped like croissants, but don’t let the look fool you—this isn’t store-bought crescent dough.
Each roll is filled with roasted garlic, fresh scallions, Parmesan cheese, and parsley, then rolled into a spiral wedge for bakery-style flavor and presentation. Whether you’re serving them with soup, salad, or your next family dinner, these rolls steal the spotlight.
These rolls started as an experiment, trying to use up leftover scallions and a head of roasted garlic. I rolled the dough into wedges like croissants just for fun, thinking they’d be “fine.” But once I pulled them out of the oven… I knew they were way more than fine. Now I make them every few weeks, and there are never leftovers.
Why You’ll Love These Rolls
- Homemade Dough with Bakery Feel – The texture is soft and pillowy with a rich, buttery flavor you won’t get from store-bought dough.
- Bold, Savory Filling – Roasted garlic, scallions, and parmesan melt into every bite.
- Elegant Yet Easy – Shaped like a croissant for a fancy look, but made with simple steps.
- Freezer-Friendly – Make a batch, freeze some, and reheat when needed. Your future self will thank you.
Ingredients and Substitutions
- Milk – Adds richness and softness. Can substitute water, but the texture will be less tender.
- Sugar – Feeds the yeast and gives the dough a subtle sweetness.
- Eggs – Enrich the dough and make it soft.
- Melted Butter – Adds flavor and moisture. Can use oil in a pinch.
- Instant Yeast – For a quicker rise. Active dry yeast works too (proof it first).
- All-purpose Flour – Gives structure. You can substitute ¼ of it with bread flour for extra chew.
- Salt – Balances flavor and controls yeast growth.
- Roasted Garlic – Adds depth and sweetness. You can substitute minced sautéed garlic if needed.
- Scallions (Green Onions) – Adds freshness and a mild onion bite.
- Parmesan Cheese – Sharp, salty flavor. Can sub with grated cheddar or feta for variation.
- Butter – The base of the filling. Softened, not melted.
- Fresh Parsley – Optional, but brightens the flavor.
Step-by-Step: Garlic Parmesan Scallion Bread Rolls
Step 1: Make the Dough
- Warm the milk until just lukewarm. Stir in sugar, yeast, eggs, and melted butter.
- Add flour and salt, and knead until a soft, slightly sticky dough forms (about 8–10 minutes by hand or stand mixer).
- Cover and let rise until doubled, about 60–90 minutes.
Step 2: Prepare the Filling
- Roast a whole garlic bulb in foil with olive oil (or use pre-roasted).
- Mash the garlic, then mix it with softened butter, chopped scallions, grated Parmesan, and parsley.
Step 3: Shape the Rolls
- Roll dough into a 12–14-inch circle.
- Spread filling over the surface.
- Cut into 8–12 wedges (like a pizza).
- Roll each wedge from the wide end to the tip to form a crescent shape.
- Place on a lined baking tray, tip side down.
Step 4: Final Rise & Bake
- Cover loosely and let rise 30–45 minutes until puffy.
- Preheat oven to 180°C / 350°F.
- Brush with egg wash or milk, sprinkle with extra cheese if desired.
- Bake 18–22 minutes, until golden brown.
- Optional: Brush with melted butter after baking for shine.
Tips for Success
- Use room temperature ingredients for an even dough.
- Roast garlic in advance and keep refrigerated—it adds depth you won’t get from raw garlic.
- Don’t overfill, or the butter mixture may leak while baking.
- Freeze before the second rise if making ahead—then thaw and bake fresh when needed.
Frequently asked questions
Can I use store-bought crescent dough?
No, but you could adapt the filling to store-bought dough if in a hurry. This recipe is built around the flavor and texture of homemade dough.
Can I make these in advance?
Yes! You can refrigerate after shaping (before the second rise) and bake the next day. Or freeze the shaped rolls and bake from frozen.
Can I change the filling?
Absolutely—try cheddar instead of Parmesan, chives instead of scallions, or even add cooked bacon for a twist.
What should I serve these with?
These are great with soups, salads, or roast chicken. They also make amazing savory breakfast rolls.
Garlic Parmesan Scallion Bread Rolls
These garlic parmesan scallion bread rolls are flaky, buttery, and made from scratch with roasted garlic, scallions, and cheese. Perfect savory rolls for dinner or brunch.
Video
Ingredients
🥖 For the Dough:
- 180 ml (¾ cup) Whole milk or water lukewarm
- 25 g (2 tbsp) Sugar
- 6 g (2¼ tsp) Instant yeast (or 2¼ tsp active dry yeast)
- 100 g (2 large) Eggs room temperature
- 45 g (3 tbsp) Unsalted butter melted
- 390 g (3¼ cups) All-purpose flour
- 6 g (1 tsp) Salt
🧄 For the Filling:
- 1 whole (1 whole) Garlic bulb roasted (or 5–6 cloves mashed)
- 60 g (4 tbsp) Unsalted butter softened
- 4 – 5 long (½ cup) Scallions finely chopped (about ½ cup)
- 50 g (½ cup) Grated Parmesan cheese
- 2 tbsp (2 tbsp) Chopped fresh parsley (optional)
- 1 egg + 1 tablespoon milk (for egg wash)
Method
- Make the Dough – In a large bowl or using a stand mixer, combine the milk, sugar, and yeast. Let it sit for 5 minutes if using active dry yeast. Add eggs and melted butter. Mix to combine. Add flour and salt. Knead by hand for 10 minutes or 6–8 minutes on medium speed until smooth and elastic. The dough will be soft but not sticky. Place the dough in a greased bowl. Cover and let rise for 60–90 minutes, or until the dough has doubled in size.180 ml Whole milk or water, 25 g Sugar, 6 g Instant yeast (or 2¼ tsp active dry yeast), 100 g Eggs, 45 g Unsalted butter, 390 g All-purpose flour, 6 g Salt
- Prepare the Filling – While the dough rises, roast your garlic (if not already done): cut off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 200°C/400°F for 30–40 minutes. Cool and mash. Mix the mashed garlic with softened butter, chopped scallions, Parmesan, and parsley.1 whole Garlic bulb, 60 g Unsalted butter, 4 – 5 long Scallions, 50 g Grated Parmesan cheese, 2 tbsp Chopped fresh parsley (optional)
- Roll the dough – Roll the risen dough into a large circle, approximately 12–14 inches (30–36 cm) in diameter, on a lightly floured surface. Spread the garlic, scallions, and Parmesan filling evenly over the surface.
- Cut and Shape the Rolls – Cut into 12 wedges (like a pizza). Roll each wedge from the wide end toward the tip to form a crescent shape. Place rolls seam-side down on a parchment-lined baking tray.
- Final Rise & Bake – Cover and let rise for an additional 30–45 minutes, until puffy.
- Bake – Preheat oven to 180°C / 350°F. Brush each roll with egg wash. Bake for 18–22 minutes, or until golden and cooked through. Optional: Brush with melted butter immediately after baking.1 egg + 1 tablespoon milk
Notes
Storage Tips
- Room temp: Keep in an airtight container up to 2 days.
- Freezer: Freeze after baking. Reheat in the oven at 160°C/320°F for 8–10 minutes.
Tips for Success
- Use room temperature ingredients for an even dough.
- Roast garlic in advance and keep refrigerated—it adds depth you won’t get from raw garlic.
- Don’t overfill or the butter mixture may leak while baking.
- Freeze before the second rise if making ahead—then thaw and bake fresh when needed.
Equipment you will need
Nutrition
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These smelled amazing while baking. Quick question — do you brush the garlic butter also after baking or before too?
That’s the best part, right? I like to brush a little before baking for flavor, then again right after baking so they stay soft and extra flavorful.