These Garlic Dinner Rolls are rolled up like a cinnamon roll and packed with butter, fresh garlic, parmesan cheese, and dried herbs for a rich, savory flavor. Then, they’re baked in a cast iron skillet until golden brown and perfectly tender. Perfect for family gatherings or when you just need some warm, homemade rolls.
Homemade Garlic Yeast Rolls Are the Best
These fluffy dinner rolls look like a classic cinnamon rolls but with a savory twist—there’s no sugar here, just rich garlic and buttery goodness. The dough itself is soft and light, perfect for soaking up the delicious garlic filling that’s rolled into every bite.
The dough comes together with pantry staples like flour, butter, and yeast. Once it’s risen, you roll it out and slather it with a garlicky butter spread mixed with Parmesan cheese and herbs like oregano and basil. Baked in a skillet, these rolls develop a crispy, golden crust while staying pillowy soft on the inside.
These rolls are the best of both worlds, the flavor is incorporated in every bite like a cinnamon roll and you have that light and fluffy dough like a yeast roll.
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These garlic dinner rolls are perfect for Easter, Christmas, Thanksgiving, or any time of the year. I especially like them with homemade pizza. The combination of herbs, garlic, and Parmesan gives them just the right amount of flavor without being overwhelming.
When I was in college, there was this pizza place that served the best homemade garlic rolls, we would go just for the rolls. These rolls are like that, they’re so soft and garlicky.
Whether you’re serving them alongside a slow cooker pot roast with mushroom gravy or having them with a rotisserie chicken, these rolls will make any meal a whole lot better.
Why It’s Worth It To Make Homemade Garlic Rolls
- They’re amazing – They’re so much better than store bough garlic rolls.
- Make-ahead friendly – You can prep the dough ahead of time and freeze for fresh rolls anytime.
- Full of flavor – Loaded with garlic, butter, and Parmesan, these rolls are savory and irresistible.
- Perfect texture – Soft and fluffy with a golden, slightly crispy exterior thanks to the cast iron skillet.
Ingredients You’ll Need
- Bread flour: This gives it a bit more texture but you can use all-purpose flour instead.
- Pantry staples: You’ll need unsalted butter, buttermilk, active dry yeast, water, white sugar, an egg, and olive oil.
- Minced garlic: You can use pre-minced garlic but you will get much more flavor if you mince your own.
- Spices: You’ll need dried basil, dried oregano, black pepper, and salt. You could also use Italian seasoning as a substitute.
- Grated Parmesan cheese: Grating your own will add more flavor.
- Egg yolk and egg white (for egg wash): The egg yolk is for the filling, and the egg white is for brushing over the top of the rolls to give them a nice sheen.
What if I don’t have buttermilk? Learn how to make buttermilk at home with items in your pantry. It’s really easy.
Instant Yeast vs. Active Dry Yeast
Active dry yeast takes a bit longer to rise, which helps develop more flavor in your bread. Instant yeast, on the other hand, can be added directly to your dry ingredients without needing to proof it first, making it quicker to use. You can use both types in this recipe. If using Instant, the rising time will be a little shorter.
How to Make Yeast Rolls with a Garlic Herb Butter Filling
Step One: Activate the Yeast
Add the yeast to the bowl of a stand mixer. Then, activate it with warm water and a pinch of sugar. Let it rest until it activates. This should take around 5 minutes.
Step Two: Make the Dough
Melt the butter in the microwave, then whisk in the buttermilk. Next, add it to the yeast mixture. Then, whisk in the rest of the sugar and add the egg.
Step Three: Add Flour & Knead
Combine the dry ingredients, then add everything together and knead on a lightly-floured surface or use the dough hook attachment at medium speed until it is smooth. Let the dough rise in a warm place until it’s doubled in size.
Step Four: Prepare the Garlic Filling
While the dough rises, cook the garlic in olive oil until softened. Then, mix it with butter, herbs, and cheese to create a savory, flavorful filling.
Step Five: Assemble the Rolls
Roll out the dough, spread the garlic mixture over it, and sprinkle on more cheese.
Roll it up like you would cinnamon rolls, slice it, and arrange it in an iron skillet or baking dish.
Step Six: Let the Rolls Rise Again
Once the rolls are shaped, add them to the skillet and let them rise for a bit longer until they puff up nicely. This will give them that light and fluffy texture.
Step Seven: Bake
Brush the tops with an egg wash, top with remaining parmesan, and bake in the oven until golden brown.
What size cast iron skillet do I need?
I recommend a 10-inch cast iron skillet or another oven-safe skillet for this recipe. If you don’t have a cast iron skillet, you can use a 9×13 baking dish.
Make-Ahead Instructions
Making these garlic dinner rolls ahead of time is a great way to prep for the holidays or free up your oven:
- Prepare the Dough: Start by making the dough as usual. Once you’ve mixed and kneaded it, let it rise until it’s doubled in size.
- Shape the Rolls: After the dough has risen, shape it into rolls. You can place them in a greased baking dish or on a baking sheet.
- Chill the Rolls: Cover the rolls with plastic wrap and pop them in the refrigerator. They can sit there for up to 24 hours. This way, the flavors develop while the dough stays fresh.
- Time to Bake: When you’re ready to bake, take the rolls out of the fridge, place them in the skillet and let them warm up while the oven preheats. Then, bake them according to the recipe.
Storing and Reheating Instructions
Store leftover rolls in an airtight container on the counter for 2-3 days. You can also freeze the baked rolls for up to 3 months.
To reheat, pop them in the oven at 350ºF until warm.
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Garlic Butter Yeast Rolls
Ingredients
Dough:
- 4 tablespoons butter
- ¾ cup buttermilk
- 1 ¼ teaspoon yeast
- 2 tablespoons warm water
- 2 teaspoons sugar
- 1 egg room temp
- 2 ¾ cup bread flour
- 1 ¼ teaspoon salt
Filling:
- 2 tablespoons olive oil
- ⅓ cup minced garlic about 2 heads of garlic
- 1 ½ teaspoon salt divided
- 4 tablespoons butter room temp
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup grated parmesan divided
- 1 egg separated
Instructions
Dough:
- Add yeast to the bowl of a stand mixer and add 2 tablespoons of warm water along with a pinch of sugar. Let sit until the yeast foams, about 3-5 minutes.
- Add 4 tablespoons of butter to a large measuring cup. Microwave on high until just melted, about 1 minute. Whisk in buttermilk and let cool until it is just warm. Once warm, add to yeast mixture. Whisk in sugar and 1 egg.
- In a separate bowl, whisk together the flour and salt and add to the egg mixture. Mix with a rubber spatula until the flour is absorbed, it will be very shaggy.
- Add the dough hook and knead until smooth and does not stick to the sides of the bowl, about 5-6 minutes. It should not be sticky. Add to a buttered bowl and cover with plastic wrap. Let it rise in a warm area until doubled in size, about 1 hour.
While it is rising, prepare the filling:
- Add olive oil to a saucepan over low heat. Add the minced garlic and ½ teaspoon salt and cook until it has softened, being careful not to brown it. Remove from the saucepan to cool. In a separate bowl, combine 4 tablespoons of softened butter with basil, oregano, 1 teaspoon salt, pepper and ½ cup of grated cheese and egg yolk, reserve the egg white for the egg wash. Add the cooled garlic and mix to combine.
- When the dough has risen, place it on a large cutting board and roll it into a 10 x 14 inch rectangle. Spread the garlic mixture over the top of the dough leaving a ½ inch border on all four sides. In a small bowl, beat the egg white with a tablespoon of water and a pinch of salt. Brush the border with the egg white mixture. Roll the dough into a tight log.
- Use a serrated knife and cut the log into 14 pieces about 1 inch slices. Place in a buttered 10 inch iron skillet or oven proof pan. Cover with plastic wrap and let rise until double in a warm place, about 30 minutes.
- Brush the top of the rolls with the egg wash and sprinkle with remaining ½ cup of parmesan. Bake at 350º for 30 minutes, until the top is golden brown.
Barbara’s Tips + Notes
- This recipe is adaptable, you can leave out the cheese, or decrease the garlic per your preference. As written, the garlic flavor is prevalent.
- You can refrigerate the dough once it has been made into rolls for 24 hours. Remove from the refrigerator, place in the skillet and let it warm up while the oven pre-heats.
- You can use Italian seasoning in place of the basil and oregano.
- Do not store the baked rolls in the iron skillet, remove to a wire rack to cool then place in an airtight container.
Nutrition
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