A hybrid of the two most delicious things on the planet – cinnamon rolls and garlic bread. This savory version of a cinnamon roll is the perfect accompaniment to a bowl of chicken noodle soup, your favorite pasta dish, or perfection all by themselves.
The slightly sweet yeast dough is given a generous slathering of garlic butter, and rolled into beautiful swirls. Nestled tightly together in a pan, bake until golden and brown. Your home will smell heavenly as these garlic rolls bake up.
For the dough:
2 1/4 teaspoons yeast
1/2 cup warm water
1/3 cup sugar, divided
4 cups bread flour, divided
6 tablespoons melted butter
1 cup milk
2 teaspoons salt
For the garlic butter:
8 tablespoons butter, room temperature
2 cloves finely minced garlic
1/3 cup chopped flat leaf parsley
salt and pepper
Mix together the yeast and water. Add 2 tablespoons sugar to the yeast mixture. Whisk these together until the yeast is dissolved. Let the yeast stand for about 2 to 3 minutes until it is foamy.
Stir one cup of the flour into the yeast mixture.
In the bowl of a stand mixer or in the food processor with a dough blade, add the yeast mixture, 2 cups of flour, the remaining sugar, melted butter, milk and salt.
Process until the dough comes together. Add 1/4 cup of flour at a time until the dough comes away from the sides of the bowl. You may have some flour left over.
Put the dough in a buttered bowl. Cover the bowl with plastic wrap and let the dough rise and double, about 2 hours.
While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley and season with salt and pepper.
Roll the dough out into a rectangle about 16 inches by 10 inches. Slather the dough with the garlic butter. Cut dough into 16 strips, each 1-inch wide.
Roll the strips up and put them in the pan on their sides. Cover the pan with a towel and let rise for about 45 minutes. Preheat oven to 375 degrees. Bake the garlic rolls for 15 to 20 minutes or until golden brown.
baking, bread, dinner rolls, garlic
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