Recipe: Mayo & Parmesan Rolls

I used to work at a restaurant called Magleby’s and they had the most delicious rolls. It was a secret recipe that the owners refused to share. But when I worked, I made sure to have three rolls every hour of every day. I found this recipe a few months ago, and while it was tasty, it just didn’t hit the spot. I tweaked a few things and now I can’t handle myself anymore. Every time I make these rolls, I eat too many of them. So I’m stopping. I’m giving the recipe to you. They’ll bring you joy. And a food-coma. But that’s a given, right? I made them for this shower. And for the super bowl. And for myself a few days ago. 

Mayo & Parmesan Rolls

frozen Rhodes rolls (you decide the quanity, no judgment here)

melted butter


grated parmesan cheese

garlic salt

dried parsley flakes

In separate bowls, make an assembly line with the butter, mayo, and cheese. Take a frozen roll and dip it in the melted butter, then GENEROUSLY dip it in the mayo, and roll the top half in the cheese. Place on greased cookie sheet and sprinkle with garlic salt and parsley flakes. Cover, and let rise for 4-5 hours. Bake at 350 degrees F for 12-14 minutes. After removing rolls from oven, brush with melted butter and a pinch of garlic salt. These can be enjoyed super warm or at room temperature. You’re in trouble either way. :)


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    • Lexy says

      Ha, Kaitlin – I always eat way too many right out of the oven. That’s when they’re the best! I’m glad you like them!

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