Magleby’s Dinner Rolls

We lived in Utah for nearly 10 years.  When we were celebrating a special occasion, it wasn’t unusual for us to hit up Magleby’s.  My favorite part of Magleby’s were their dinner rolls which were cheesy-garlicky goodness.  Once we moved to the PacNW, I had to find a way to make the Magleby’s dinner rolls at home.  This recipe is the fruit of that labor.

True to my semi-homemade bent, I use the refrigerated Pillsbury biscuits as the base for this as I’m usually not patient enough to let the Rhodes Yeast rolls thaw and rise.  Either way this is a good recipe.

For those of you still in Utah, if Magleby’s still serve these rolls, I’m curious whether or not this recipe makes a decent version.  I haven’t eaten in a Magleby’s since 1995. 

Magleby’s Dinner Rolls

• 1 roll of the refrigerated buttermilk Pillsbury biscuits (10 biscuits)
• 1/2 C butter, melted
• 3 Tbsp Kraft grated Parmesan Cheese
• 1 Tbsp dried basil
• 1/2 tsp garlic salt
• 1/2 C shredded parmesan or asiago cheese

Preheat oven to 375 and spray a rimmed cookie sheet with non-stick cooking spray.

In a small bowl, melt the butter in a microwave.  Add the parmesan cheese, basil, and garlic mixing it well.  Put the shredded parmesan or asiago cheese in a separate bowl.  Crack open the can of biscuits.

Remove a biscuit from the can and flatten it slightly.  Put a pinch of shredded parm/asiago in the center.  Form into a ball.  Roll ball in the butter/cheese mixture until well coated.  Place on prepared cookie sheet.  Repeat until all 10 biscuits are filled and coated. 

Bake for 12 minutes or so – until golden brown.

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