These Garlic Herb Butter Rolls are exactly how they sound. Loaded with garlic, butter, herbs, parmesan cheese, and more garlic. Did I mention there's garlic? These garlic herb butter rolls will melt in your mouth and good luck only eating one. These things are addicting!
I love making homemade bread. It is one of those things to me that is definitely worth the time because it tastes so much better. I love adding different herbs and spices to the dough to get the most flavorful bread.
I thought it would be fun to not only season the dough but also add a filling to the rolls and create my take on a savory garlic butter "cinnamon roll" if you will.
If the filling wasn't enough garlic butter, these garlic herb butter rolls are brushed with more garlic butter as they come out of the oven, making them seriously irresistible.
My Favorite Things About Garlic Herb Butter Rolls
I mean what's not to love about garlic, butter, and homemade bread?
- Triple garlic butter (in the dough, in the filling, brushed on top at the end)
- Fluffy interior (you achieve this by baking all of the rolls touching)
- An herbaceous dough
- Cheesy
- Flaky sea salt on top
Tools You Need To Make Garlic Herb Butter Rolls
Not all of these are absolute must haves, but they are highly recommended. As always, you can typically make recipes work with what you already have, but if you have the time to pick up these items below, it will make baking these garlic herb butter rolls much easier!
- Cast Iron Skillet. I recommend cooking these rolls in a well seasoned and greased 10 inch cast iron skillet. This is the skillet I use. Its comes seasoned and is relatively inexpensive. Baking in a cast iron skillet gives the rolls a nice crust on the outside, but keeps the inside tender and fluffy. If you do not have a cast iron skillet, you can cook these rolls in a similar size glass pie dish.
- Thermometer. Using warm milk helps the yeast activate properly and the dough rise. However, if the milk is too hot, it will kill the yeast and have the opposite effect. That is why taking the temperature of the milk while heating it is so important. I highly recommend a meat/food thermometer like this one.
- Scale. Using a scale for baking is an absolute game changer. Not only is it significantly more accurate, but it is easier. No need to dirty a bunch of measuring cups. Just put the bowl on the scale, hit the tare button, and use a spoon to transfer the ingredient you are measuring into the bowl. So easy. Try this scale!
- Stand Mixer. I love my kitchen aid mixer and I use it all the time. If you love to bake, I highly recommend investing in one. You can use a bowl and a spoon to mix the dough and knead it by hand, but it's a bit more difficult.
The Best Proofing Environment
Well, the short answer is a warm one. Here are some options!
If it is warm and sunny outside, put your covered dough on a window sill. This works extremely well if the temperature outside is above 70 degrees and the window gets direct sun. I live in Seattle so this is typically not an option. If you are worried the window option is not warm enough, keep reading.
Thankfully, my oven has a proof setting. All this means is the oven maintains a temperature of 100 degrees. This is the perfect temperature for proofing dough. If you oven will not go this low, keep reading.
Preheat the oven as low as it can go, then turn it off once it has come to temperature. Wait above 5 minutes and then put the dough in the oven with the door cracked. After 20-30 minutes, close the door so that too much heat does not escape. You can repeat this for the second proof as well.
Greasing Is Key
When the recipe says "grease well", do not be shy!
It is very important to grease the bowl and the dough before the first proof. Not only does oil make for a softer dough, but it also helps you handle the dough. If it is greased well, you do not need flour to prevent the dough from sticking to the counter or your hands. This is better because it prevents the dough from absorbing too much flour and becoming dry.
It is also crucial to grease the cast iron skillet. The skillet should already be seasoned, but you will also want to grease the skillet with melted butter or olive oil. Be generous! You do not want the rolls to stick and you also want them to be nice and buttery.
These garlic herb rolls pair perfectly with these recipes:
- Spicy Italian Sausage Pasta With Kale, Onions, & Peppers
- The Best Pizza Dip (Extra Cheesy, Loaded)
- Chicken Cauliflower Gnocchi Soup (Instant Pot)
- Buttermilk Ranch Chicken and Dumplings
Garlic Herb Butter Rolls (Cinnamon Roll Style)
These Garlic Herb Butter Rolls are made just like cinnamon rolls, but swap the cinnamon for extra garlic butter. These are soft, fluffy, buttery, and absolutely irresistible.
12
servings15
minutes30
minutes2
hours2
hours45
minutesIngredients
- Dough
1 cup (240 ml) whole milk, warmed to 110 degrees
1 Tablespoon (21 g) honey
2 ¼ teaspoons active dry instant yeast*
2 Tablespoons (30 g) unsalted butter, melted and cooled
1 egg
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 Tablespoon dried rosemary
1 teaspoon garlic powder
3 - 3 ½ cups (390 - 455 g) bread flour
2 teaspoons salt
- Garlic Butter Filling
4 Tablespoons (60 g) unsalted butter, softened
2 Tablespoons olive oil
½ cup grated parmesan
6-8 cloves garlic, grated
½ teaspoon salt
- Garlic Butter Topping
2 Tablespoons (30 g) unsalted butter, melted
1-2 cloves garlic, grated
1 Tablespoon chopped fresh parsley
optional: sea salt for sprinkling
Directions
- In a stand mixer fitted with the paddle attachment, add the milk, honey, and yeast to the bowl. Whisk until combined. Let stand for 5 minutes. The mixture should be bubbly/frothy. This means the yeast is alive.
- Add the butter, egg, oregano, basil, rosemary, and garlic. Mix on low until combined.
- Add 2 cups (260 g) of flour and the salt. Mix on low for 2 minutes.
- Add another cup (130 g) of flour. Mix on low for another 2 minutes.
- If the dough is all stuck to the paddle and no longer sticking to the side of the bowl, do not add anymore flour. If the dough is wet enough to still stick to the sides of the bowl, add another ½ cup (65 g) flour. The dough should form in a large clump around the paddle. Once this occurs, mix the dough on medium low for another 5 minutes.
- Grease the bowl with spray oil and the top of the dough. Cover and let rise in a warm environment (see this section above) for 45 minutes to 1 hour. The dough should double in size.
- While the dough rises, make the filling. Combine the butter, oil, parmesan, garlic, and salt in a small bowl. Set aside. Grease a 10 inch cast iron skillet or round pie dish.
- Punch the dough down. The dough should be greased enough that it does not stick to your hands. On a clean surface, roll the dough out into a 16 x 12 rectangle. Spread the filling over the entire rectangle. Using a pizza cutter, cut the dough into 12 pieces. Roll the pieces up and place them on their sides into the greased skillet. Cover and let rise for another 45 minutes to 1 hour in a warm environment.
- Preheat the oven to 350°. Mix together the butter, garlic, and parsley to make the topping.
- Bake the rolls for about 25 minutes. The tops should be golden. Brush with the garlic butter immediately and serve warm.
- Store leftover rolls in the refrigerator for 4-5 days.
Notes
- Yeast: Red Star Platinum Superior Baking Yeast is my favorite yeast. I highly recommend this brand.
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