No-Knead Air Fryer Garlic-Parmesan Rolls

These No-Knead Air Fryer Garlic-Parmesan Rolls are fluffy inside, golden on top, and ready fast—no stand mixer, no kneading. I developed this recipe to squeeze bakery-style dinner rolls out of a weeknight, and I tested it with two air fryers and both all-purpose and bread flour. Below you’ll find exact times, gram measures, and swaps so you can get perfect rolls on the first try.

I use instant (rapid-rise) yeast for speed, a higher hydration dough for tenderness, and a butter-olive oil garlic baste that gives you that pizzeria aroma without drying out the crumb. If you’ve been burned by pale air fryer breads, I’ll show you how to finish with a final 2–3 minute blast for even browning—and how to avoid overcooked garlic.

At a Glance

• Servings: 12 rolls
• Prep Time: 15 minutes (hands-on)
• Cook Time: 10–12 minutes per batch
• Total Time: 1 hour 20 minutes–1 hour 35 minutes (includes rising)
• Difficulty: Easy
• Estimated Cost: $4–6

Ingredients

For the dough

• Warm water, 1 cup (240 ml) at 105–115°F (40–46°C)
• Granulated sugar, 1 tbsp (12 g)
• Instant (rapid-rise) yeast, 2¼ tsp (7 g; 1 packet)
• All-purpose flour, 2¾–3 cups (330–360 g), start at 2¾ cups and reserve the rest for dusting/adjusting
• Fine sea salt, 1 tsp (6 g)
• Olive oil, 2 tbsp (30 ml)

Garlic-Parmesan finish

• Unsalted butter, melted, 3 tbsp (42 g) (see dairy-free swap below)
• Olive oil, 1 tbsp (15 ml)
• Fresh garlic, finely minced, 3 cloves (9–12 g) (or ¾ tsp garlic powder)
• Grated Parmesan cheese, ½ cup (45 g), plus more to finish
• Fresh parsley, finely chopped, 1–2 tbsp (3–6 g)
• Fine sea salt, a pinch

Equipment

• Air fryer (drawer- or oven-style), parchment rounds or small parchment squares, pastry brush, instant-read thermometer (optional but helpful)

Swaps & Notes

US ↔ Metric Quick Reference

Step-by-Step Instructions

Tested twice with drawer-style and once with oven-style air fryers. Best texture at 350°F (177°C), 10–12 minutes, internal temp ~195–200°F (90–93°C).

• Mix the no-knead dough (5 minutes): In a large bowl, whisk warm water and sugar. Sprinkle in instant yeast and whisk briefly. Add 2¾ cups (330 g) flour and the salt; stir with a spatula until the dough looks shaggy and evenly moistened. Drizzle in olive oil and fold just until incorporated. The dough should be sticky but hold together.

• Let it rise (35–45 minutes): Cover the bowl and set in a warm spot until doubled. In a cool kitchen, give it up to 60 minutes. Lightly flour your hands and surface.

• Divide and rest (10 minutes): Scrape dough onto a lightly floured surface. Dust hands; gently pat into a rectangle. Divide into 12 even pieces (about 55–65 g each). Roll into smooth balls by tucking edges underneath. Place on parchment squares. Cover and rest 10 minutes (this relaxes gluten for better puff).

• Air fry (10–12 minutes): Preheat air fryer to 350°F (177°C) for 3 minutes. Arrange 6 balls (or as many as fit without touching) on parchment in the basket. Air fry 8 minutes. Quickly brush with the garlic butter-oil mixture (see Step 5) and sprinkle with half the Parmesan. Return to air fryer for 2–4 minutes until tops are golden and internal temp is ~195–200°F (90–93°C). Repeat with remaining rolls.

• Make garlic-parsley butter & finish: Stir melted butter, olive oil, garlic, parsley, and a pinch of salt. Brush warm rolls immediately. Finish with extra Parmesan and a tiny pinch of flaky salt if you like. For deeper color, air fry an additional 1–2 minutes after brushing—but watch closely to avoid burning garlic.

Pro Tips & Variations

• Hydration matters: Sticky dough = soft rolls. Resist adding too much flour; use lightly floured or oiled hands to shape.
• Proofing cue: Look for doubled volume and a puffy, jiggly dough. Time varies by room temp.
• Browning without dryness: The two-stage cook—then baste—then short finish—gives color while keeping crumb moist.
• Batching: Most air fryers handle 6–8 rolls at once. Keep shaped rolls covered so they don’t crust while you cook the first batch.
• Herb twists: Swap parsley for basil or chives, or add ½ tsp dried Italian seasoning to the butter.
• Cheese variations: Try finely grated Romano, Asiago, or a dairy-free “parm” for a similar salty finish.
• Garlic two ways: Combine 1 clove fresh with ½ tsp powder to boost aroma without risking burnt bits.
• Gluten-free note: Handle with oiled hands; dough will resemble thick batter. Scoop and gently mound on parchment instead of tight rolling.
• Oil-only finish: Skip butter and use 2 tbsp olive oil + garlic + parsley for a lighter finish.

Serving Suggestions

• Weeknight pasta: These rolls love creamy garlic pasta, pesto spaghetti, or a light tomato sauce.
• Soup & salad: Pair with tomato soup, minestrone, or a chopped Italian salad.
• Party platter: Split and stuff with meatballs (turkey or chicken), grilled mushrooms, or roasted veggies.
• Brunch move: Halve and toast in the air fryer; top with scrambled eggs and spinach.

Storage & Reheating

Storage times (food-safety minded):

Reheating:

• Air fryer: 320°F (160°C) for 3–5 minutes until warmed and re-crisped.
• Oven: 325°F (163°C) for 8–10 minutes, covered loosely with foil for the first half if very dry.
• Microwave (quickest): 10–15 seconds per roll to soften; finish 1–2 minutes in air fryer for a crisp top.

Troubleshooting

• Dough too sticky to shape: Lightly oil your hands and surface instead of adding more flour. If needed, add only 1–2 tbsp flour total.
• Rolls too dense: Rise wasn’t complete, water too cool, or yeast too old. Make sure water is 105–115°F (40–46°C) and yeast is within date.
• Tops too pale: Increase finish time by 1–2 minutes at 350°F (177°C), or give a 1-minute blast at 375°F (190°C)—watch closely.
• Garlic burns: Brush at minute 8, then finish 2–3 minutes. Or use a mix of fresh + powder.
• Yeast not foaming (if using active-dry): If you swapped to active-dry, bloom it in the warm water with sugar for 5–10 minutes before mixing.

FAQs

Nutrition (per serving)

Estimated per roll: Calories: 165; Protein: 5 g; Carbs: 23 g; Fat: 6 g.