Garlic Parmesan Rolls with Balsamic Glaze

Golden, crusty rolls, chewy in the middle, toasty and cheesy on the outside, dunked in sweet/tangy balsamic glaze. That's a WHOLE LOTTA joy for just 5 ingredients.

And check it out - one of the best things about this recipe is that you can use as many rolls as you need! Plan on about 1 to 2 rolls per person, and adjust the recipe as you see fit. You can fill up an entire 9x13-inch pan and serve a dozen people!

About the rolls: I used frozen dinner rolls for this recipe. You can also use refrigerated rolls. The process is the same, you just wait longer for frozen dinner rolls to thaw and rise.

About the balsamic glaze: Balsamic glaze is a thick, syrupy balsamic reduction that's slightly sweeter than its vinegar cousin. It's perfect for drizzling over vegetables, salads, grilled and roasted meats, and as a dip for these toasty rolls!

Garlic Parmesan Rolls with Balsamic Glaze

6-8 dinner rolls, refrigerated, or frozen and thawed according to the package directions (see note above)
1 tablespoon olive oil
1/2 teaspoon granulated garlic or garlic powder
2 tablespoons grated parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
1/4 cup balsamic glaze

Preheat the oven to 350 degrees.
Place the olive oil in a shallow baking dish. Add the rolls to the oil and turn to coat all sides. Spread the rolls out so they have room to expand (about 2-inches between each roll is perfect). Sprinkle the garlic and parmesan cheese over top. Let stand for 15 to 20 minutes (this allows the rolls to rise slightly).
Bake for 15 to 20 minutes, until the rolls are puffed up and golden brown. Top with the basil and serve the balsamic glaze on the side.
Serves 4