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5 from 1 vote

Garlic Basil Parmesan Rolls

Garlic Basil Parmesan Rolls are my idea of a perfect bread. Perfect bread dough brushed with garlic infused olive oil and rolled around chopped garlic, fresh basil, and flakes of creamy, nutty Parmesan cheese then baked up to a beautiful, golden brown, tender-yet-chewy work of art.
Author Rebecca Lindamood


  • 1 batch Sesame Semolina Dough or 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 For milder garlic, use the lesser amount. For bolder garlic, use the greater amount
  • 1 1/2 teaspoons Maldon coarse sea salt flakes


  • Drizzle 2 tablespoons of garlic infused extra virgin olive oil in a 5-quart oven safe baking dish or braiser.
    Lightly dust your work surface with all-purpose flour. Divide the risen dough into 3 equal parts. Roll each part into a tight round. Place two rounds to the side under a towel. Roll the third round out into an approximately 10" circle. Drizzle another 2 tablespoons on the dough round, brush to distribute evenly, then scatter about 1/4 cup of the Parmesan flakes, 1/3 of the fresh basil, and 1/3 of the garlic. Use a pizza cutter to cut the dough round into 12 wedges. Roll each wedge from the fat end to the thin end and arrange around the inside perimeter of the pan without crowding. Repeat with the remaining dough rounds, moving toward the inside of the pan until it is filled with rolls.
    Cover and let rise in a warm, draft-free place until the dough is puffy and jiggles slightly when you gently shimmy the pan back and forth. Toward the end of the rising time, preheat the oven to 400°F. Drizzle the remaining garlic infused olive oil evenly over the rolls.
    Bake, uncovered, for 30 minutes, or until the tops are golden brown and the rolls are set. Scatter the remaining Parmesan flakes and grind the coarse sea salt flakes between your fingers over the tops of the rolls and serve warm.