Cheesy Garlic Bubble-up Skillet Bread
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Part of the charm of this recipe is the contrast in textures. The soft, fluffy interior of the rolls combines wonderfully with the crunchy buttery bottom. Add bits of savory parmesean cheese through out and a cheesy toping and it doesn’t get much better! To accomplish the crunchy, buttery exterior these rolls need to be cooked in a Dutch oven or heavy high sided skillet or pot.
Course: Salad
Cuisine: American
Servings: 20 people
Makes 24 rolls, serving 20 - 24 people
  • 1 (12 roll bag) Rhodes dinner rolls
  • 1/2 teaspoon garlic salt
  • 5 tablespoons butter
  • 1 cup grated parmesan cheese 4 1/2 ounces
To baste the rolls:
  • 1/4 teaspoon garlic salt
  • 3 tablespoons butter
  • 1 large cast iron skillet
  • Basting brush
  1. Thaw desired number of rolls overnight in the refrigerator. It can be kept in the refrigerator up to 48 hours before using. (Do not refreeze once it’s thawed).
  2. In a small bowl, add the butter and the garlic salt and microwave 30 seconds to melt. Stir and set aside.
  3. Pour 1 tablespoon of the melted butter into the skillet. Roll the skillet around to distribute the butter evenly across the bottom.
  4. Add the Parmesan cheese to a small bowl and set aside.
  5. Using kitchen sissors or a knife, cut each roll in half to form 24 balls. They will mangle a bit when you do this. It’s not a problem, just reform each dough half into a new ball.
  6. One at a time, roll each of the balls in the seasoned butter mixture, making sure to cover completely. Then roll the dough ball in the parmesean cheese, pressing slightly to thoroughly incorporate the cheese.
  7. Nestle each roll into the prepared skillet or pot. They should just fit, keep them 1 layer deep only.
  8. Allow the dough to rise for about 30 - 45 minutes (it takes less time in a warm kitchen than in the dead of a cold winter.

  9. Preheat the oven to 350° F.
  10. When the dough has risen, place the skillet in the oven for 20 minutes. After the 20 minutes remove, cover with aluminum foil to stop further browning and bake for another 10 minutes.
  11. Let the bread cool for a couple minutes.  While cooling, microwave the butter and garlic salt for 30 seconds.

  12. Slide rolls out of pan, brush with the melted butter mixture and enjoy warm.

Recipe Notes

NOTE on Rhodes Rolls: Before you buy your rolls, make sure:

  1. Rolls should be separate, not stuck together
  2. There are no ice crystals in the bag
  3. Dough should be frozen solid
  4. Make sure the “Best By” date has not passed