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Make these easy homemade croutons with King’s Hawaiian rolls, garlic, and parsley. Perfect for topping salads, soups, or casseroles.

If you’ve been here before, you know I only share recipes that are simple, quick, and made with easy-to-find ingredients. These homemade croutons check all the boxes. They come together in just 20 minutes, and the star of the recipe is King’s Hawaiian rolls, which give the croutons a soft, buttery texture that’s hard to resist. They’re the perfect finishing touch for any soup or salad.
What Makes These Croutons So Good
These homemade croutons come together quickly with just a handful of simple ingredients. Garlic and parsley add just the right amount of flavor, and the King’s Hawaiian rolls give them a soft, buttery texture that’s hard to beat. Making your own croutons is also a great way to use up leftover bread and avoid waste. You can easily switch up the seasonings, or try different types of bread to suit your taste. They can be made ahead and stored in an airtight container for up to a week, so they’re ready whenever you need a flavorful crunch.

Ingredient Notes + Variations
- Bread Options: King’s Hawaiian rolls give these croutons a soft, buttery flavor, but just about any bread will work. Try sourdough, French bread, whole grain, white sandwich bread, or even stale hamburger and hot dog buns. Leftover artisan bread is another great choice. Gluten-free bread works too, if needed.
- Herbs & Seasonings: fresh parsley is classic, but basil, thyme, rosemary, or oregano can be used for a different flavor. You can also use Italian seasoning for convenience. Add a pinch of paprika, onion powder, or cayenne pepper for a little extra kick.
- Cheesy Twist: before baking, sprinkle the bread cubes with grated Parmesan, cheddar, or Gouda for cheesy croutons that are hard to resist.
- Vegan Option: place the melted butter with a plant-based version, or stick with just olive oil for a vegan-friendly batch.
- Sweet Version: for something completely different, skip the garlic and herbs, and toss the bread cubes with cinnamon and sugar. These sweet croutons are delicious on yogurt, fruit, or even ice cream.

How To Make Homemade Croutons
- Set your oven to preheat at 375 degrees Fahrenheit. Prepare a large baking sheet by lining it with non-stick aluminum foil, and then set it aside.
- Cut the Hawaiian rolls into cubes measuring approximately 3/4 inches. Transfer them to a large bowl and season with garlic powder, salt, pepper, and chopped fresh parsley.
- In a small bowl, mix the melted butter and olive oil together. Pour this mixture over the bread cubes and gently toss to ensure even coating on all the pieces.
- Arrange the coated bread cubes on the prepared baking sheet in a single layer, ensuring they are spaced out and not in contact with one another.
- Bake the bread cubes for 10 minutes until golden brown, giving the pan a shake halfway through the baking process. Enjoy the warm baked croutons as a complement to soup or salad.

Helpful Tips
- A serrated bread knife makes cutting the bread very easy.
- Using Reynolds Wrap non-stick aluminum foil guarantees that the croutons won’t stick, and it makes for easy clean-up. If using regular foil, it’s helpful to coat the foil with non-stick spray before placing the croutons. I got the tip about the non-stick foil from my dad…and honestly, nothing sticks to it!
- These crunchy croutons are amazing warm and fresh from the oven, but they can be stored in an airtight container for up to 3 days. I’m pretty sure they won’t last that long!
- Serving suggestion: top this Chicken Caesar Pasta Salad with these homemade croutons.

Frequently Asked Questions

The next time you serve soup or salad, add a special touch with these homemade croutons. They’re buttery, flavorful, and just the right amount of crisp. Your family and guests will be impressed…and only you’ll know how simple they were to make.
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- Large Pyrex bowl
- Serrated bread knife (almost 50,000 5-star reviews!)
- Baking Sheet
- Reynold’s Nonstick Foil
- Small wood cutting board
Homemade Croutons with Garlic & Parsley
Ingredients
- 6 King's Hawaiian Rolls
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- fresh cracked pepper to taste
- 1 tablespoon fresh chopped parsley
- 3 tablespoons melted butter
- 3 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees F.
- Cover a large baking sheet with non-stick foil. Set aside.
- Slice the Hawaiian rolls into 3/4 inch cubes.
- Place in a large bowl and sprinkle with garlic powder, salt, pepper, and chopped parsley.
- Combine the melted butter and olive oil in a small bowl.
- Drizzle the butter/olive oil mixture over bread cubes.
- Toss until all the cubes are well coated.
- Place coated bread cubes on covered cookie sheet, spreading them out so they aren't touching.
- Bake for 10 minutes. Shake the pan halfway through baking time.
- Serve warm with soup or salad.
- Store completely cooled croutons in an air tight container for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

I’ve made these multiple times & me, my husband, & teenage boys love the texture & flavor!
So these croutons are totally amazing! I made them this morning along with tomato soup. The croutons exceeded my expectations and are so delicious with the soup. I always make my own croutons but these are the best. I sprinkled a bit of freshly grated Parmesan cheese on top before baking. Hawaiian King rolls are not available in Canada so I used rye bread…perfect!
If I am using bread, how much would I need?
I used 4 cups of cubed rye bread….perfect!
Hi Jan, did you use a loaf or slices to make the croutons? Thank you!
Hi Yvonne,
I used a loaf of light rye bread…Swedish style by Dimpilmeier brand 🇨🇦.
Worked very well.
These seem wonderful! I will try them! I LOVE your attitude about ingredients and technique! I live in a wonderful big cabin in the woods – like a permanent vacation – however, I live miles from any of the “gourmet” stores that stock the products most magazine chefs require. Knowing I can fix something delicious for ourselves and others is so nice! Thank you!
Timely post as I am in use it up, zero waste mode since staying home. I made garlic bread tonight with the bread heels. I’m recently eating wheat free & was missing croutons because I didn’t think of making my own with wheat free bread!Thanks