📝 About This Recipe
Transform day-old or store-bought rolls into a bakery-fresh masterpiece using the power of rapid air circulation. This method restores a cloud-like interior while creating a shatteringly crisp, buttery crust that rivals any fresh-from-the-oven bread. Infused with a custom garlic-herb glaze, these rolls are the ultimate shortcut to an elevated side dish for any holiday feast or cozy weeknight meal.
🥗 Ingredients
The Breads
- 6-8 pieces Pre-baked Dinner Rolls (Brioche, potato, or standard white yeast rolls work best)
Garlic Herb Compound Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 2 cloves Garlic (microplaned or very finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Fresh Rosemary (minced very fine)
- 1/4 teaspoon Kosher Salt (omit if using salted butter)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Honey (to balance the savory garlic)
Finishing Touches
- 2 tablespoons Parmigiano-Reggiano (finely grated)
- 1 pinch Maldon Sea Salt (flaky salt for garnish)
👨🍳 Instructions
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1
Preheat your air fryer to 320°F (160°C). A lower temperature is crucial here to ensure the center warms through before the exterior browns too much.
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2
In a small microwave-safe bowl, combine the softened butter, minced garlic, chopped parsley, rosemary, kosher salt, black pepper, and honey.
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3
Microwave the butter mixture for 15-20 seconds until just melted, then whisk vigorously to ensure the herbs and garlic are evenly distributed.
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4
If your dinner rolls are attached in a pack, gently pull them apart so that the hot air can circulate around all sides of each individual roll.
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5
Using a pastry brush, generously coat the tops and sides of each roll with about two-thirds of the garlic herb butter.
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6
Place the rolls in the air fryer basket in a single layer. Do not overcrowd; leave at least half an inch of space between them for maximum crispness.
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7
Air fry for 3 minutes. At this point, the butter will have soaked into the crust and the garlic will begin to toast.
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8
Open the basket and quickly brush the remaining garlic butter over the rolls. Sprinkle the finely grated Parmigiano-Reggiano over the tops.
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9
Continue air frying for another 2-3 minutes, or until the rolls are a deep golden brown and the cheese has formed a lacy, crisp crust.
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10
Check for doneness by gently pressing the side of a roll; it should feel firm and springy with a slight crunch.
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11
Carefully remove the rolls from the basket using tongs to avoid burning your fingers on the hot grate.
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12
Immediately sprinkle with a pinch of Maldon flaky sea salt while the surface is still glistening.
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13
Transfer to a basket lined with a clean linen towel to keep them warm, and serve immediately while the centers are steamy.
💡 Chef's Tips
If your rolls are particularly dry or several days old, lightly spritz them with a mist of water before brushing with butter to help re-hydrate the crumb. Avoid using high heat (375°F+) as the high sugar content in brioche or potato rolls will cause them to burn before the middle is hot. For a vegan version, substitute the butter with a high-quality olive oil and use nutritional yeast instead of parmesan cheese. Always mince your garlic as fine as possible; large chunks won't mellow out in the short air-frying window and may taste unpleasantly sharp. To prevent the bottoms from getting too dark, you can place a small piece of parchment paper under the rolls, though this may slightly reduce airflow.
🍽️ Serving Suggestions
Serve alongside a hearty Beef Bourguignon or a creamy Tomato Basil Soup for the perfect dipping vessel. Pair with a crisp glass of Chardonnay or a refreshing sparkling water with lemon to cut through the rich butter. Arrange on a wooden board with a side of whipped honey butter for an extra indulgent appetizer. These are the perfect accompaniment to a classic Sunday Roast or a holiday Turkey dinner. Use any leftovers to make mini breakfast sliders with soft scrambled eggs and chives.