OK, here is the roll recipe that I promised you. Hopefully I didn’t make you wait too long. I wouldn’t want anyone to loose sleep dreaming about food. Oh wait, maybe that only happens to me. 😉
There is a restaurant in Utah called Magleby’s Fresh. All of their baked goods are homemade, and they are fabulous. We love eating there, especially during the winter because they serve all you can eat soup for under $8. So yummy!! They serve these amazing parmesan rolls with every entree, and they are fabulous.
I found this copycat recipe at Your Home Based Mom, and knew I had to try them. We are in serious trouble because not only are they super easy, but they are amazingly delicious! We had one left at the end of the meal, and I would like to tell you that my boys didn’t fight over it. But unfortunately, that would be a lie. Usually arguments over food just happen when dessert is involved, but not this time. 😉
You have got to try these rolls!
Magelby’s Parmesan Rolls
Magelby's Parmesan Garlic Rolls
These garlic cheese rolls start with frozen dough, so they are ridiculously easy to make. You are going to love them!
Ingredients
- 18 frozen Rhodes rolls
- ¼ cup mayonnaise
- ¼ cup melted butter
- ¼ cup Parmesan cheese
- ⅛ tsp garlic salt
- ½ tsp dried parsley
Instructions
- Combine the mayo and the melted butter in a small bowl.
- Dip the rolls in the butter mixture, then in the parmesan cheese.
- Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours).
- Sprinkle rolls with garlic salt and parsley.
- Bake at 350° for about 18 minutes.
Notes
-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.
Nutrition
Serving: 1gCalories: 126kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 9mgSodium: 222mgFiber: 1g
Tried this recipe?Let us know how it was!
I worked at Magelby’s leave the mayo out.
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Thanks for the tip Carie!
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OK I worked for Magleby’s – THESE are not even close
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Kara, you’ve done it again. I’m officially homesick for Utah! I featured your recipe here. YUM!
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