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garlic roll recipeDo you ever get an idea that is so good that you cannot think of anything else?  I posted a cinnamon roll recipe awhile back and one of my brilliant readers gave me the idea to make a savory version of them.  Seriously, why didn’t I think of that?  A hybrid between two of my absolute favorite treats.  Cinnamon rolls and garlic bread.  I thought that I might be on to something when I smelled the garlic smell wafting through my house as they were baking.

I just had no idea.

I had no idea how good they were going to be.  I had no idea that they would be all soft and warm.  And slathered with garlicky butter and flecked with parsley.  Who knew that they would be crusty on the outside and soft on the inside?  I had no idea that my husband and I would stand over the baking dish and inhale the smell of freshly baked bread and drool.  I also did not know that these would be such a cinch to make.  And that I would make chicken soup just so that I could serve these garlic rolls along side it.

garlic roll recipe

For the dough:

2 1/4 teaspoons yeast
1/2 cup warm water
1/3 cup sugar
4 cups bread flour
6 Tablespoons melted butter
1 cup milk
2 teaspoons salt

For the garlic butter:

8 Tablespoons room temperature butter
2 cloves finely minced garlic
salt and pepper
1/3 cup chopped flat leaf parsley

garlic roll recipeMix together the yeast and water.  Measure 1/3 cup of sugar and add 2 Tablespoons from the measured sugar to the bowl.  Whisk these together until the yeast is dissolved.  Let the yeast stand for about 2 to 3 minutes until it is foamy.

garlic roll recipeStir one cup of the flour into the yeast mixture.  Set this aside.

garlic roll recipeIn the bowl of a stand mixer or in the food processor, add 2 cups of flour, the rest of the sugar, melted butter, milk, and salt.

garlic roll recipeProcess until the dough comes together.  Add the rest of the yeast mixture. Add 1/4 cup of flour until the dough comes away from the sides of the bowl.  You may have some flour left over.

garlic roll recipePut the dough in a bowl coated with cooking spray.  Cover the bowl with plastic wrap and let the dough rise and double, about 2 hours.

garlic roll recipeWhile the dough is rising, make the garlic butter.  Mix together the butter, garlic, parsley and season with salt and pepper.

garlic roll recipeRoll the dough out into a rectangle about 16 inches by 10 inches.  Mine is not very pretty, you will take your time won’t you?  Slather the dough with the garlic butter.

garlic roll recipeI used a pizza cutter to cut the dough into strips.

garlic roll recipeRoll the strips up and put them in the pan on their sides.

garlic roll recipeCover the pan with a towel and let rise for about 45 minutes.

garlic roll recipeBake the garlic rolls in a preheated 375 degree oven for 15 to 20 minutes or until golden brown.

garlic roll recipe

If there is someone in your life that you love, make these for them.  They will love you forever.

Garlic Rolls

Ingredients

  • For the dough:
  • 2 1/4 teaspoons yeast
  • 1/2 cup warm water
  • 1/3 cup sugar
  • 4 cups bread flour
  • 6 Tablespoons melted butter
  • 1 cup milk
  • 2 teaspoons salt
  • For the garlic butter:
  • 8 Tablespoons room temperature butter
  • 2 cloves finely minced garlic
  • salt and pepper
  • 1/3 cup chopped flat leaf parsley

Instructions

  1. Mix together the yeast and water. Measure 1/3 cup of sugar and add 2 Tablespoons from the measured sugar to the bowl. Whisk these together until the yeast is dissolved. Let the yeast stand for about 2 to 3 minutes until it is foamy.
  2. Stir one cup of the flour into the yeast mixture. Set this aside.
  3. In the bowl of a stand mixer or in the food processor, add 2 cups of flour, the rest of the sugar, melted butter, milk, and salt.
  4. Process until the dough comes together. Add 1/4 cup of flour until the dough comes away from the sides of the bowl. You may have some flour left over.
  5. Put the dough in a bowl coated with cooking spray. Cover the bowl with plastic wrap and let the dough rise and double, about 2 hours.
  6. While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley and season with salt and pepper.
  7. Roll the dough out into a rectangle about 16 inches by 10 inches. Mine is not very pretty, you will take your time won’t you? Slather the dough with the garlic butter.
  8. I used a pizza cutter to cut the dough into strips.
  9. Roll the strips up and put them in the pan on their sides.
  10. Cover the pan with a towel and let rise for about 45 minutes.
  11. Bake the garlic rolls in a preheated 375 degree oven for 15 to 20 minutes or until golden brown.
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108 Responses to Garlic Rolls

  1. Mmm delicious…so comforting! We heart carbs…and garlic…so these are totally perfect for us!

  2. melissa says:

    These look incredible! I can’t wait to make them!

  3. Abby says:

    These look amazing!! Such a great idea too! Now I want this for dinner (spaghetti or pasta optional) :)

  4. Marissa says:

    These look sooooo good! I would totally have made the soup just to make these too. I have a really yummy cornbread recipe and I’m always trying to think of things (besides chili) to make, so I can have the cornbread too! :)

  5. Stephanie says:

    These made my mouth water! I think I could eat a few of those right now.

  6. Amanda says:

    Can’t wait to try these! Just curious as to what type of yeast you used (I couldn’t quite tell from the picture). I have instant, and I’d like to use that, though I know it’s typically recommended to use a lesser amount if you’re converting from active dry. Thanks in advance!

  7. pepper says:

    An improvement on the already almost-perfect garlic knot. Thanks.

  8. Shailey says:

    Could you use all purpose flour, if you don’t have time to run to the market for bread flour?

  9. dangler says:

    Ummmm…whaaat? These look AMAZING! Omg I can only imagine how good they make the house smell as they rise & bake! These may get made up in Seattle over the weekend!

  10. Hi,

    I don’t know if I have commented here before. But I added your blog to my reader and I follow it for a long time. I really like it. Your pictures are so beautiful and all your recipes seem so tasty and yummy.
    Now I’m craving for these stunning garlic rolls!

  11. I am so making these this weekend. I love working with yeast, it’s something my grandmother taught me to do. And we are such a bread eating family! Can’t wait to try-

  12. Ingrid Burton says:

    Bree, I’m so happy to see this, thank you! I can’t wait to make these also!

  13. Andrea Eickelmann says:

    Oh those look so good, now imagine if put in some mozzarella cheese and baked them off. That would be heaven!

  14. Tami says:

    I.Heart.Bread. with all my heart. These look incredible.

  15. Trisha says:

    Oh yummy! I love garlic. I’m definitely going to try this one out!

  16. Andree says:

    What a great idea! I can just smell the garlic wafting from the oven….hmm!

    I discovered your beautiful blog thru the SITS 31DBBB, and I’ve been following ever since (even though I don’t say a peep!) — love your recipes and stunning photos!

    BTW, I nominated you for a Stylish Blogger award if you decide to accept! ; – )

    http://onlindenway.com/2011/01/30/stylish-sunday/

    Cheers et Bon Appetit!

  17. Aisa says:

    Made these last night…..Just perfect! I used regular flour and it still turned out great. They were so beautiful and perfect that I just had to take a picture:)

  18. Kerri Price says:

    I don’t have a full-sized mixer. Do you think a hand-held mixer could handle this dough?

  19. Becca says:

    These were amazing!!! Hubby and I could have eaten all 12 ourselves…and then gone into a carb induced coma. They were perfect with the chicken noodle soup I made last night. Thank you so much for this recipe!! Unbelievable!

  20. nina says:

    Dear Garlic Rolls,
    I’m so in love with you. You made my house smell like heaven.

  21. kate says:

    i am making these tomorrow! can i prepare the dough tonight and bake them off tomorrow?

  22. Christal says:

    Thank you for this recipe…I just added it to my menu for Valentine’s day! Can’t wait to try it.

    • bakedbree says:

      Just make sure you both have some! I just read that if you drink a glass of milk it takes care of garlic breath.

      • Christal says:

        So I’m in the process of making this and not seeing where you add the “yeast and flour mixture that had been set aside” to the rest of the dough. Does it go in the food processor right away? I’m sure I’m missing something here…and I generally make bread in my bread machine where it’s all done at once and I let it do the work so I’m not familiar with the real way.
        Thanks.

  23. *Drool*

    Your tutorial is so detailed and makes the process seem so easy. The pictures are like from a cookbook. Great job! I can’t wait to make these.

  24. Fiona says:

    I made these last weekend…… (I threw some cheese over the top also)

    My guests like to take a little something away, so I made a spare bowl of these uncooked, but by the time I’d got to them they had escaped the bowl.
    I worked out that during the original rising times, my house wasn’t warm enough to make the dough rise properly, even though I’d used Bree’s timings, and given an extra couple of house in a warmer kitchen, the bread just got away from itself….
    Tasted delish….

  25. […] They’re pretty simple, too. I’ll definitely be making them again. 28 Responses to “Romance is when you BOTH eat too much garlic.” […]

  26. uma says:

    Hello !
    Wonderful website….
    Great rolls…but as i am in india …and bread flour is not available here…could you plz suggest an alternative?
    Thanks
    Uma

  27. uma says:

    Hello and thanks for your reply….will try it with all purpose flour…cheers, Uma

  28. mandy says:

    Hi Bree

    great site and wonderful pictures! lurve it.

    Need some advice.. tried this receipe.. but my dough seems to be so sticky that i was not even able to roll it. any idea where i had went wrong? too little flour?

    would appreciate ur advice.

    novice baker

    • bakedbree says:

      Well, my guess is not enough flour, but for it not to roll seems like there was way too much liquid to start with. I’d try again.

  29. Dani says:

    Oh god, this looks so delicious!

  30. Lynn G. says:

    Have you had any that made it till the next day? How did they hold up? Thanks!

  31. I made these today,great recipe,they were gone within no time..thanks for such a fantastic recipe.I did tweak the recipe a bit though,added fresh parsley and dry oregano,thyme and rosemary to the butter mixture.made rolls into crescent shape and sprinkled parmesan over the butter before rolling them up.They were heavenly! thanks :)

  32. Dayna says:

    Hello!
    I thought these looked amazing and baked some tonight to go with a delicious little soup I made. I loved them, but had a wee bit of trouble. I had to bake them for almost 45 minutes because the rolls were not baking through properly (ie still very doughy even after 20 minutes and golden brown on top). Where did I go wrong? Should I cut my strips a bit thinner? I don’t think I had as many rolls as you did.
    They were still delicious, though!

    • bakedbree says:

      You can make the strips thinner, or I would cover the rolls with tin foil so that it doesn’t brown too much, but continues to cook through.

  33. Brooke says:

    I have been itching to make these since I discovered your website three months ago. My husband bought me a stand mixer for Christmas, so I thought now would be the perfect time to try out both. Neither disappointed. I just pulled these rolls out of the oven, and they are amazing! The textures and flavours are exactly what I’d hoped. Absolutely worth the long wait. Thank you for the recipe and the super-helpful photos!

  34. […] Pint Please, Cheddar-Dill Scones from Authentic Suburban Gourmet, Brie Muffins from bake4me, Garlic Rolls and Loaded Baked Potato Dip from Baked Bree, Eggplant Pie from Bakery Bookery, Simple Delicious […]

  35. Amy says:

    I am curious to know how many this makes. Could someone please let me know? Also, I am thinking that from start to ready to bake, these will take approx. 3 1/2 hours? These sound absolutely delicious and I am planning on making these for a lunch for 25 so I am wondering how many batches I will need to make. Thanks for any info!

  36. Clint says:

    I’m a beginner baker, but I saw my friend Heather post about making these on her facebook and they looked so good I decided to give this recipe a shot. I’m also a huge health nut, so I substituted the liquid I Can’t Believe It’s Not Butter (spray) for butter and Splenda for the sugar (and cilantro for parsley, because I forgot to buy parsley and had tons of cilantro) and almond milk for milk… and they still turned out amazing! In fact, my non-healthy roomies loved them! :D I’m about to try your cinnamon rolls (with my usual substitutions) tonight! :D

  37. Sunny says:

    These rolls were absolutely heavenly! Me and my mom made them for dinner last night and they were gone within minutes! Thanks for sharing this recipe!

  38. Sammy T says:

    I followed the instructions to this garlic roll. however, my dough was a LOT wetter than the picture shown (the pic where its rolled into little rolls). Is this a accurate measurement of the amount of flour?

    • bakedbree says:

      Yes, it is an accurate measurement of flour, but bread making is an exact thing. A lot of factors go into how much flour your dough takes. The weather plays a huge role. Just add more flour until it not too wet.

  39. […] the turkey soup I’d made from the Thanksgiving leftovers.  I found a recipe on the internet for Garlic Rolls.  Yum!  I also made a good old Newfie (and our) favorite chocolate macaroons.  Both were very […]

  40. Storm says:

    Gee Bree, you can’t beat these soft and scrumptious rolls with anything close. Everyone NEEDS to try these amazing butter and garlic soft pillows of love bread! So impressed with your blog site! Love that you add such gorgeous photos as well. You have an amazing body of work here! Thx for sharing.

  41. TERRY says:

    This site just gets better and better

    I am got to adapt your adaption and add a bit if Stilton cheese 9 or maybe just blue chesse.

    I let you know how it goes

  42. I e-mailed you on Christmas Eve to make sure about some of the directions when making these rolls. I just wanted to say these came out PERFECTLY! I believe I ate 5 or 6 of the rolls for Christmas Dinner. There are still some leftovers and the leftovers are just as good as they were when fresh-baked. I know you posted this almost a year ago, but I just wanted to say thank you because these are amazing! :)

  43. Alyss Black says:

    OMG, these are AMAZING. Good enough that they’ve made it into THE BOOK (My giant black hand written and illustrated personal use family heirloom type cook book). Only the BEST recipes make it in there… O.o I added oodles of cheese though. I always add cheese to these kind of goodies! :D

  44. Dave says:

    Maybe these would go well with the Low Country Boil!?

  45. […] you Baked Bree for this delicious […]

  46. Narcisa says:

    I’ll try to bake these on Saturday, but i want to do a vegan dough because here in Romania, before Easter, people don’t eat milk, eggs or meat so i’m wonder if i can replace the milk with water. Anyway, i’ll try my idea, hope to have great results!

  47. […] rețeta asta dar nu am găsit niciunde usturoi verde! Până azi :) Rețeta originală este aici, eu am modificat-o pentru că am vrut-o de […]

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