I love breadsticks and I love garlic knots but I find both of them unnecessarily time consuming to make. Hello Garlic Butter Rolls! They are the same idea as cinnamon buns but a little smaller and instead of sweet they are oh so savoury.
Roll Dough to 18"x20" Rectangle 
Spread the Garlic Butter 
Roll tightly and cut into 1" thick pieces add to greased 9"x13" pan.
All About Bread Making
If you're intimidated by bread making, please stick with it! I think that where most people fail is making sure that it has been kneaded enough. Kneading the dough works the gluten and without it bread isn't able to create a strong enough structure to hold all those air bubbles and create fluffy bread!! In the recipe card below I talk about the window pane test, this is a really easy way to check and see if you have worked your dough enough. You can read all about this at Here.
If making bread has clicked and you want to try another recipe, something I make at least once a week is my Classic Bread because it is sooooo good! Find that recipe here.
Garlic Butter Rolls
📖Recipe
Garlic Butter Rolls
Fluffy Garlicky Buttery Rolls
Ingredients
Dough
- 1⅓ Cups Water 40°C-50°C
- 1½ teaspoon Yeast
- 2 teaspoon White Granulated Sugar
- 2 tablespoon Canola Oil
- 1 teaspoon Table Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Dried Parsley
- 3-4 Cups All Purpose Flour
Garlic Butter
- ½ Cup Butter or Margarine Room Temperature
- 4 Cloves Garlic Finely Chopped or Minced
- 1 tablespoon Dried Parsley
Topping
- 4 tablespoon Parmesan Cheese
Instructions
- In your bowl add the water, sugar and yeast. Let it sit until the yeast is foamy and ready to join the party (About 5 mins) If it doesn't get foamy your water was too hot or you have bad yeast!
- To the yeast sugar water: add the oil, salt, garlic powder, onion powder, parsley and three cups of flour.
- Turn on your mixer to the lowest setting with the dough hook attachment and let it run until the dough forms a ball and the dough pulls away from the sides of the bowl. if it doesn't form a ball and pull away slowly add more and more flour. letting it work itself in until it does form a ball.
- Once the ball is formed let the mixer knead your dough (or if you're doing this by hand que up your workout playlist on your phone and dust a clean surface with flour) Knead the dough until it reaches the window pane stage. Which is when you grab a piece of the dough and slowly pull it and if its able to be stretched to the point that you can start to see through it without it breaking then the gluten has been worked enough. Yippee.
- Add the bowl to a lightly oiled bowl and cover it with saran wrap or a kitchen towel and let it rise for about 1 hour or until it has doubled in size.
Making the rolls
- Once the dough has risen, remove it from the bowl onto a clean work surface that is dusted with flour. Use a rolling pin to spread the dough out to a large rectangle roughly 18"x 20"
- Mix the butter, garlic and parsley together in a bowl.
- spread the garlic butter all over the dough.
- Roll the dough up into a long log.
- Cut the log into 1" thick pieces
- Place the pieces into a greased 9x13" pan
- Cover and let rise for 1 hour
- Preheat oven to 350°F
- Sprinkle Parmesan all over the top of the risen rolls.
- Bake uncovered for 35 minutes
- Attempt to let them cool for a hot minute before devouring.
Nutrition
Calories: 219kcalCarbohydrates: 26gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 314mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 355IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!
Here are Five Fast Facts about Garlic:
- YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.
When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They also make a wonderful addition to pestos, soups, and butters. - CHINA PRODUCES THE MOST GARLIC. Garlic is native to central Asia and has long popped up in European and African cooking, too. But it's China that currently holds the record for most garlic grown. Per a 2012 study, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.
- AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.
Even with just two pounds, that means eating roughly 302 cloves per person per year, as each clove typically weighs about three grams. - GARLIC'S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL. The best way to release the health-happy power of garlic is to cut it, which then turns garlic’s thio-sulfinite compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol, as it inhibits enzymes from growing in liver cells.
- ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.
Allicin helps nitric oxide release in the blood vessels, relaxing them and thus bringing about a drop in blood pressure. Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system (and it’s tasty).
