There’s never a bad time for garlic bread, but sometimes you want to make a special, garlicky roll and that’s where these from-scratch garlic butter rolls come in. They’re kind of like sweet rolls, but instead of a sugary filling they have a savory one.
It’s not just a matter of topping these bad boys with tasty ingredients (although they are topped), but the garlic, butter, and parsley filling goes through every tender layer of these yeasted rolls.
You can amp up the garlic flavor by adding some extra or you can stick to the recipe for a very comfortable garlic level. Everyone has their own opinions about on the matter, but if you can’t get enough garlic flavor I’d add a couple cloves into mix – only as long as you know everyone at the table loves garlic as much as you do!
For these photos I used 2 smaller pans, but rest assured that this recipe makes a generous number of rolls. You aren’t spending this time effort only to end up with a few buns. That being said, if you wanted to make a half recipe you absolutely could.
Like sweet rolls you have to let the dough rise, but the end result is well worth the time and effort. There’s nothing quite like homemade rolls and their texture which is somehow both firm and fluffy-soft at the same time.
This effect is enhanced when you add a sprinkle of parmesan cheese on top as it crisps up in the oven as the rolls bake. This gives them a little crust on top and flavors each bite with the umami goodness of cheese.
These are somewhere in between buns and garlic bread – with a flavor and texture that will satisfy everyone. Be careful though, as one is never enough with these tasty rolls.
Garlic Butter Rolls
Diet: Vegetarian
For the dough:
- 1 (7 gram) packet dry active yeast
- 1/2 cup warm (not hot) water
- 1/4 cup granulated sugar, divided
- 4 cups all-purpose flour, divided
- 6 tablespoons butter, melted
- 1 cup milk
- 1 1/2 teaspoons salt
For the filling and topping:
- 8 tablespoons butter, softened
- 2-4 cloves garlic, minced
- 1/3 cup chopped fresh parsley
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
Preparation
- Combine yeast with warm water and 1 tablespoon sugar in small bowl. Let sit until frothy, about 5-10 minutes. Add 1 cup flour to yeast and stir to combine. Set aside.
- In large mixing bowl combine 2 cups flour with remaining sugar, butter, milk, and salt. Fold yeast mixture into flour mixture until shaggy dough forms. If dough is too wet add more of the remaining flour until dough holds together.
- Cover and place in warm area to rise for 60 minutes. On stovetop with oven on lowest setting works well. Or use proofing setting on your oven if you have one.
- In small bowl combine butter, garlic, parsley, salt, and pepper for filling.
- Use remaining flour to dust work surface. Turn out dough and knead for 2 minutes. Roll into 12”x16” rectangle. Spread filling over dough. Cut into strips 1” wide and roll each one up tightly. Place cut-side down in greased baking pan and cover. Let rise for 45 minutes. Sprinkle with parmesan cheese.
- Preheat oven to 375˚F. Bake rolls for 15 to 20 minutes or until beginning to brown on top. Allow to cool for at least 15 minutes before serving.
Recipe adapted from Baked Bree.