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- 12 Hy-Vee Bakery jumbo honey butterflake dinner rolls
- ½ cup Culinary Tours salted Irish butter
- 2 tsp chopped fresh rosemary
- 2 tsp refrigerated garlic paste
- ¼ cup finely shredded Parmigiano Reggiano cheese
Preheat oven to 350°. Place rolls in a rimmed baking sheet; set aside.
Stir together melted butter, rosemary and garlic paste in a small bowl. Brush rolls with butter mixture; top with Parmigiano Reggiano cheese.
Bake rolls for 4 to 6 minutes or until warm.