Y’all may not be able to see me right now, but I got one hand in the air while the other holds a honey roll in my hand. The toes are tapping, the hips are swinging, and life just doesn’t get any better than this.

Y’al these Honey Butter Rolls deserve to be at your holiday table. Made with milk, warm cinnamon, sweet honey, and loads of rich butter, these dinner rolls are the closest thing to a taste of heaven!

The Lowdown on These Honey Butter Dinner Rolls

Cuisine Inspiration: Classic Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: It’s all about that honey butter, y’all. Sweet, buttery, with a kiss of cinnamon

Skill Level: Easy peasy! No pro skills required

Soft and Fluffy Goodness

These honey rolls are as soft as a cloud and fluffier than your favorite pillow. They bake up all light and airy, just like a good dinner roll should.

Crazy Easy to Make

No fancy techniques to make this honey butter dinner rolls recipe, boos, just mix, knead, and let these babies rise. And with Fleischmann’s® RapidRise® Instant Yeast, you get that fluff without a long wait!

That Butter Tho

This butter is the WORD ON THE STREET. I mean, we’re talking about warm cinnamon, sticky honey, and creamy butter all in one sweet package! You’re gonna be slatherin’ it on everything.

Ingredients you’ll need to make Honey Butter Dinner Rolls

For the Dough

• All-Purpose Flour: The foundation of our rolls.
• Granulated Sugar: Just a touch of sweetness to get that flavor poppin’.
• Sea Salt: Balances out the flavors and keeps the dough from being bland.
• Fleischmann’s® RapidRise® Instant Yeast: This yeast makes the dough rise quickly, so you can get to eating sooner. No need to proof, simply toss it right in!
• Milk: Gives the rolls a tender crumb.
• Unsalted Butter: Adds richness to the dough. If all you have is salted butter, just reduce the added salt a smidge.
• Eggs: They add that extra fluffiness and richness. No sub here – eggs are key, boo!
• Honey: For a hint of natural sweetness and extra moisture. Maple syrup would be another option if you’re lookin’ to switch it up.

For the Cinnamon Honey Butter

• Unsalted Butter: This is what makes the honey butter so creamy. Salted butter is cool too, just skip the extra salt in the butter mix.
• Honey: Sticky, sweet, and everything nice.
• Ground Cinnamon: You can’t have cinnamon honey butter without cinnamon, duh!
• Sea Salt: A pinch to balance out the sweetness.

How to make Honey Butter Dinner Rolls

Step 1: Mix the Dough, Poof It, and Shape It

1

Mix the dry ingredients until well combined. Next, stir up the milk and egg mixture, making sure to keep the milk between 115-120F to avoid curdling or egg cooking. Combine the wet ingredients with the dry and stir them together until a stiffer, yet tacky dough forms. Harmony loves to play with the dough so we did a little kneading with our hands.

2

Proof the dough until doubled in size, which takes about 40-60 minutes. Be sure to keep the dough covered in a warm room. Once proofed, form the dough into rolls and line them up in a greased pan.

Step 2: Poof the Dough Again and Bake

3

Allow the rolls to rise for a second time, about 30-40 minutes or until doubled in size again.

4

Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.

Step 3: Make the Cinnamon Honey Butter and Butter the Rolls Up!

5

Stir together melted butter, honey, ground cinnamon, and salt in a small bowl until well combined.

6

Top the rolls with the cinnamon honey butter, and serve!

What to serve with homemade dinner rolls

• With a Big Ol’ Pot of Soup: These rolls are perfect for dunkin’ into bowls of brisket chili, creamy potato soup, or some classic chicken noodle.
• Breakfast Spread: Go all out with some crispy bacon, bacon quiche, and breakfast casserole. Or, spread on some homemade apple butter or strawberry preserves to really bring out that honey sweetness!
• Beside a Hearty Weeknight Dinner: Pair these rolls with some fall-apart tender Italian pot roast, buttery mashed potatoes, and green bean casserole.
• At a Holiday Table: These rolls go hand-in-hand with roasted turkey legs, cornbread dressing, and cranberry sauce.

Menu Option: Complete Brunch With Honey Butter Dinner Rolls

This delicious breakfast skillet starts with a flavorful and creamy chorizo, onion and spinach filling that’s topped with fluffy buttery oregano biscuits.

In this French toast pancakes recipe, fluffy buttermilk pancakes are dipped in a deliciously cinnamon spiced french toast custard and fried until golden brown! It’s the best of both worlds.

This brown sugar baked turkey bacon is sure to make your breakfasts better! SO easy to make and SO delicious.

These cauliflower grits will rock your world if you are keto, paleo or Whole 30! Perfectly creamy, rich, buttery and cheesy.

Recipe Substitutions

• Flour: Swap the all-purpose flour with a good gluten-free flour blend that’s designed for baking.
• Honey: You can use maple syrup for a rich, sweet flavor or even agave if you’ve got it on hand. Just keep the quantity the same.
• Butter: Salted butter works just fine if that’s all you’ve got. Just ease up on the added salt in the dough. And if you’re outta butter for the dough, you could sub in margarine.
• Yeast: If you don’t have Fleischmann’s® RapidRise® Instant Yeast (u should, boo!), you can use active dry yeast, but make sure to let it proof in warm milk with a bit of sugar first.

Recipe Variations and Additions

• Spreadable Cinnamon Honey Butter: The same ingredients can be mixed into softened butter for a more solid, yet still spreadable result. I absolutely LOVE prepping a batch of this spread to keep in the fridge for waffles, toast, pancakes, and even sometimes baking!
• Make ‘Em Cheese Rolls: Mix in a handful of shredded cheddar or Parmesan into the dough for cheesy honey yeast rolls. The combo of cheese with that sweet honey butter? Insane.
• Cinnamon Sugar: Sprinkle some cinnamon and sugar on top of the rolls before baking for a sweet, crusty finish.
• Sweeten It Up: Toss in a little brown sugar or vanilla extract into the honey butter for extra sweetness.

Expert Tips and Tricks for making the best honey butter dinner rolls recipe

1. Warm Up Your Milk Right: Get that milk nice and warm, around 110-120°F. If it’s too hot, it can mess with the yeast, but too cool, and the yeast won’t activate right. Think baby-bottle warm.
2. Get That Dough Tacky, Not Sticky: Add flour a little at a time until the dough is soft and just tacky to the touch. Knead it well to get that smooth, elastic texture. For tips on how to improve your kneading technique, definitely check out this article!
3. Give Your Rolls Room to Rise: Make sure they’re spaced just enough to grow a bit in the pan. They’ll double up during the second rise, so don’t crowd ’em!
4. Brush with Butter While Warm: As soon as those honey butter dinner rolls come out of the oven, brush them with extra melted butter. It makes all the difference, boo!

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Frequently asked questions

Y’all ready to get ROLL-IN’? (I had to!). With just a handful of ingredients and a lil’ elbow grease, you’ll be sitting down to freshly baked, butter-smothered honey dinner rolls in no time. They’re perfect for dunkin’, spreadin’, and just plain munchin’. Get into it, boos!

My Favorite Biscuit and Roll Recipes

• Garlic Stuffed Cheese Rolls
• Sour Cream Biscuits
• 7 Up Biscuits
• Cheddar Rosemary Dinner Rolls
•  Hawaiian Sweet Dinner Rolls
• Flaky Biscuits

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Honey Butter Dinner Rolls

Warm, soft, tender and slathered in cinnamon spiced honey buttery goodness, these Honey Dinner Rolls are the baked good of your dreams!

Course Bread

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 rolls

Calories 206kcal

Author Jocelyn Delk Adams

Ingredients

For the Dough

• 5 cups all-purpose flour plus 1/4 cup for shaping
• 2 tbsp granulated sugar
• 1 1/4 tsp sea salt
• 2 1/4 tsp Fleischmann’s® RapidRise® Instant Yeast (1 packet)
• 1 1/2 cups whole milk
• 6 tbsp unsalted butter melted (plus 1 tbsp, softened, for pan)
• 2 large eggs plus 1 yolk beaten
• 3 tbsp honey

For the Cinnamon Honey Butter

• 4 tbsp unsalted butter melted and cooled
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt

Instructions

For the Dough

• In a large mixing bowl, mix 4 cups of flour, sugar, salt and yeast together with a wooden spoon. Make a well in the center of dry ingredients.
• Heat milk in saucepan over medium heat until very warm (110-120F), but not scalding.
• Add milk to the well along with melted butter, eggs and honey. Stir together until evenly mixed. The dough will look like thick muffin batter. Start adding the remaining cup of flour in 1/4 cup increments, watching closely as a tacky dough forms. Use your hands to continue to combine the dough for about 5-8 additional minutes until a stiffer and tacky dough forms (you can also knead for additional time here if you want a softer product in the end). You want to make sure the flour is incorporated and the dough is soft to the touch and only slightly sticky.
• Cover lightly with plastic wrap and a wet towel and place in a warm spot to proof, until doubled in size, about 40 minutes. Transfer the dough to a lightly greased bowl and cover with a wet towel and place in a warm spot to proof until doubled in size, about 40 minutes
• Heat oven to 350 F degrees and place the rack in center position.
• Grease 13×9 inch pan with 1 tablespoon softened butter.
• Lightly flour work surface. Remove dough from bowl and cut into three large, even pieces. Cut thirds into six pieces each. If using a scale, each ball was about 70-75 grams each.
• Place the ball of dough on the work surface, cupping your hands gently over the dough, press slightly and work in a circular motion to shape into a tight round.
• Place rolls in the prepared pan. Cover lightly with plastic wrap and wet towel and return to a warm place until rolls are doubled in size, about 35 minutes.
• Remove the plastic wrap and place in a preheated oven. Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.
• Cool in a pan on a wire rack for 10 minutes.
• Top with cinnamon honey butter (recipe follows). Serve immediately.

For the Cinnamon Honey Butter

• In a small bowl, stir together melted butter, honey, ground cinnamon, and salt until well combined.

Notes

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 197mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Honey Butter Dinner Rolls appeared first on Grandbaby Cakes.

Homemade dinner rolls are necessary in my family. My Big Mama always made the best, and she had yeast rolls down to a science. Since learning her techniques, I knew I had to develop a recipe that would live up to those high standards. I’ve played around with various ingredients to make rolls that have different textures and flavors, and that’s how this potato rolls recipe was born!

I love that you can make it with either leftover mashed potatoes or even canned potatoes in a pinch. It is really flexible. And the herby butter glaze just takes it over the top!

The Lowdown on These Potato Rolls

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking to golden perfection

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: Buttery and savory, with a herby garlic touch

Skill Level: Beginner-friendly! If you can roll dough and set your oven to 375, you’re good to go

Fluffy and Tender

Thanks to the mashed potatoes, these potato rolls come out extra soft and fluffy. They’ve got that perfect balance of tender on the inside, with just a little bit of a golden crust on the outside.

Make-Ahead for the Win

These rolls rise overnight, so you can prep the dough the day before and have one less thing to juggle on a busy day.

Beginner Recipe

You don’t even have to activate yeast separately, which means less time worrying and more time relaxing. Just mix everything together, let it rise, and boom! Easy potato dinner rolls.

Ingredients you’ll need to make Potato Rolls

For the Potato Rolls

• All-Purpose Flour: The base for the rolls, giving them structure and that perfect texture.
• Cane Sugar: Just a lil’ sweetness to balance the buttery goodness.
• Instant Yeast: No need to activate it, just toss it right in with the dry ingredients. This is the secret to fluffy, dreamy potato rolls.
• Kosher Salt: If you’ve only got table salt, use a bit less.
• Mashed Potatoes: Here’s where y’all can get creative! Use leftover mashed potatoes, sweet potatoes, or even canned potatoes if you’re in a pinch. They all work great and add tons of moisture.
• Warm Water: Helps bring the dough together and activates the yeast without any extra steps.
• Eggs: Adds richness to the dough.
• Unsalted Butter: Melted down and mixed into the dough for extra softness.

For the Herb Butter Glaze

• Salted Butter: To brush over the rolls fresh outta the oven. It melts into every crevice and adds even more buttery goodness.
• Rosemary, Oregano, and Thyme: Dried herbs crushed up for maximum flavor.
• Garlic: Freshly minced for that fragrant, garlicky kick.

How to make Potato Rolls

Step 1: Mix the Dough and Bake

1

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed to combine.

2

Stir together the mashed potatoes and melted butter in a separate bowl.

3

Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl. Mix on low speed until a dough forms, about 4 minutes. Turn up the speed to medium, then continue to mix for another 3-4 minutes. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.

4

Transfer the bowl to the refrigerator to rise overnight. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.

5

Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball.

6

Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart.

7

Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. Once the hour passes, remove the towel from the rolls and bake the rolls until golden-brown and cooked through.

Step 2: Butter Them Up!

8

Melt butter in a small saucepan over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant.

9

Remove the rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh!

What to serve with potato dinner rolls

• Soups on Deck: These fluffy potato rolls are perfect for dunkin’ in something warm and cozy like chicken noodle soup, beef stew, or even brisket chili!
• Pasta Night: Carbs on carbs, baby! Serve these rolls with a big ol’ bowl of creamy garlic pasta, baked ziti, or a cheesy baked spaghetti.
• Holiday Leftover Sliders: Got leftover turkey, ham, or prime rib from the holidays? Potato yeast rolls are perfect for making mini sliders!
• Comfort Classics: These rolls pair perfectly with classic Southern dishes like fried chicken, pot roast, or turnip greens.

Menu Option: Complete Meal With Potato Rolls

This chicken fried steak is the best country fried steak on the web! It’s crunchy, crispy, flavorful and tender.

These cream cheese mashed potatoes are so good you’ll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese.

This is the best fried corn recipe, boos! Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar.

This apple cider donut cake is a moist and spiced bundt made with both apple cider and applesauce that’s baked to tender perfection then coated in butter and cinnamon sugar.

Recipe Substitutions

• Flour: Swap out some of the all-purpose flour with bread flour. It’ll give the rolls a chewier, bakery-style vibe.
• Butter: Only have salted butter? Go ahead and use it, just cut back on the salt in the dough.
• Herbs: Switch ’em out for dried parsley, basil, or dill for a different flavor twist on the herb butter.
• Sugar: Cane sugar can be replaced with regular granulated sugar.

Recipe Variations and Additions

• Cheesy Garlic Bread Rolls: Add a layer of shredded mozzarella or cheddar on top before baking, and brush the rolls with some extra garlic butter. Thank me later!
• Sweet Potato Spice Rolls: If you’re using sweet potatoes as the base, sprinkle in some cinnamon, nutmeg, or a pinch of cloves to turn these into a lightly sweet, spiced dinner roll.
• Everything Seasoning: Swap the herb butter for a sprinkle of everything bagel seasoning on top before baking.
• Loaded Rolls: Mix in some cooked, crumbled bacon or chopped ham to the dough.

Expert Tips and Tricks for making the best potato rolls recipe

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

How to store Potato Rolls

Once your rolls have cooled down, pop ’em in an airtight container or wrap them up tightly with plastic wrap. Keep them on the counter if you’re planning to eat them soon, or throw them in the fridge if you want them to last a bit longer.

How long will Potato Rolls last in the fridge?

At room temp, these potato rolls will stay fresh for about 2 days. In the fridge, they can last up to 5 days.

Can I freeze potato yeast rolls?

You can! Wrap them individually and stash them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. You can also freeze the unbaked dough, just shape the rolls, freeze them on a baking sheet, and then store them in a freezer bag. When you’re ready, thaw and bake as usual!

Frequently asked questions

These Potato Rolls are gonna be the MVP of your meal, boos! Soft, buttery, and perfect for soppin’ up all the goodness on your plate. So go on, make ’em once, and I bet you’ll be looking for reasons to whip up mashed potatoes just for these rolls!

More Dinner Roll Recipes

• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)
• Honey Butter Dinner Rolls
• Cheddar and Rosemary Dinner Rolls
• Pizza Rolls Recipe

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Potato Rolls

Potato Rolls are ridic, good, ya'll! It's a dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.

Course Bread, Side Dish

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12 rolls

Calories 536kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Sheet Pans

Ingredients

For the Potato Rolls

• 6 cups all-purpose flour sifted
• 1/2 cup cane sugar
• 2 tbsp instant yeast
• 2 tsp kosher salt
• 15 oz mashed potatoes about 3 medium potatoes (or you can use a can of whole potatoes drained, slightly warmed and mashed)
• 1 cup water warm
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted

For the Herb Butter Glaze

• 1/2 cup salted butter melted
• 2 tsp dried rosemary crushed and finely chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 4 garlic cloves finely minced

Instructions

For the Rolls

• This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.
• In a separate bowl, stir together the mashed potatoes and melted butter.
• Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.
• Mix on low speed until a dough forms, about 4 minutes.
• Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.
• Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
• Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.
• Once ready to bake, remove the dough from the fridge and begin portioning (the dough is a bit more forgiving while its a little colder).
• Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased sheet pan spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.
• Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven.
• Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!

For the Herb Butter

• In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.

Notes

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

Nutrition

Serving: 1 roll | Calories: 536kcal | Carbohydrates: 86g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 4mg

The post Potato Rolls appeared first on Grandbaby Cakes.

I didn’t grow up eating garlic bread from scratch. My mama didn’t have time for that. Between a 9 to 5 (sometimes 9 to 6 or 7) job, a husband, and two demanding kids, she was spread thin. If garlic bread was served, it was served from a frozen box. Then, one day, everything changed. Our local grocery store started selling homemade garlic bread in their bakery section. My mom decided to try it out. She popped it in the oven as she was finishing her famous spaghetti and meatballs, and something magical occurred at dinner. I was totally changed! Frozen garlic bread was kicked to the curb.

I worked on this easy garlic bread recipe until it was perfect. It is legit reminds me of the version we grabbed at our grocery store, but better, of course! Once you try this recipe, you won’t go back to the frozen box again boos!

The Lowdown on This Garlic Bread

Cuisine Inspiration: Italian-American

Primary Cooking Method: Baking

Dietary Info: Vegetarian. Can be made Gluten-Free with an adjustment

Key Flavor: Garlicky, Buttery, and Herbaceous

Skill Level: Easy (No Sweat, Fam!)

Unmatched Freshness

Nothing beats the aroma and taste of garlic bread made from scratch. You control the freshness and know exactly what’s going into your food.

Customizable Garlic Intensity

With both garlic cloves and garlic powder in the mix, you can adjust the garlicky punch to your preference.

Versatile Pairing

This garlic bread goes with everything! Whether it’s Baked Ziti, a Classic Lasagna Recipe, or a Homemade Tomato Basil Soup Recipe, this side is an Italian dish’s BFF.

Ingredients You’ll Need to Make Garlic Bread

• Bread: Make sure you grab a crusty bread from the bakery section of your grocery store. I use baguette, but you can also use French or Italian baked bread. Fresh is key!
• Butter: This creates the rich and delicious base of our spread. I use salted butter since it is already flavorful and cuts down on the ingredients we need. Grab a French-style butter that has more fat because it is creamier and more decadent in taste.
• Garlic: Grab a bulb and mince that baby down. We need ample garlic flavor in this recipe!
• Garlic Powder: I double on the garlic flavor by also added the granulated version. This way, you get a taste of garlic in each bite wherever minced garlic doesn’t reach.
• Parsley: Fresh parsley doesn’t just add color. It gives subtle earthiness that complements the robust garlic flavor.
• Olive Oil adds moisture and richness to the spread, making it easier to spread and giving it a great mouthfeel.
• Parmesan: Optional, but I love the salty, tangy touch it gives to the garlic bread.

How to Make Garlic Bread

Step 1: Prep the Garlic Butter Spread

1

Add butter, minced garlic, garlic powder, parsley, olive oil and parmesan cheese (if using!) to a medium sized bowl.

2

Whisk together until well combined.

Step 2: Spread and Bake!

1

Cut bread roll in half lengthwise.

2

Liberally spread garlic butter mixture on each half of bread.

3

Bake bread for 10-14 minutes or until bread is crisp and top is golden brown.

4

Cut bread into slices and serve.

What to serve with homemade garlic bread

• Quick Appetizer Idea: Keep it easy and serve along with some marinara sauce or pizza sauce on the side.
• Easy Lunch Option: This is great served along with a delish bowl of Italian wedding soup or homemade tomato soup. Dip your homemade garlic bread in to sop up the flavors.
• Classic Italian Meal: Keep it vintage and serve this old school style with some spaghetti and meatballs or lentil meatballs and spaghetti recipe.
• Delish Special Occasion Menu: This is wonderful served along with my Italian pot roast recipe and harvest salad.
• Quick Italian Vibes: I can’t imagine not having this simple garlic bread recipe with chicken piccata recipe and chicken stuffed shells.
• Hearty Sunday Supper: It’s so wonderful with beef stew and garlic mashed potatoes.
• Pizza Night: Remember when old-school pizzerias always served garlic bread before pizza? Serve this as a nice snack before you serve some meat-lovers’ pizza, pepperoni pizza, or Sicilian pizza.

Menu Option: Complete Meal With Garlic Bread

This Southern baked spaghetti contains several indulgent layers of rich and meaty Bolognese, pasta and luscious cheesy creamy filling

This cobb salad is LOADED with juicy shrimp, smoky bacon, and tangy goat cheese.

My balsamic glazed brussels sprouts are beautifully tender and generously seasoned. They will pack a punch of delicious flavor at your next dinner!

These carrot cake bars are perfectly moist, gently spiced, and swirled with cream cheese.

Recipe Substitutions

• Baguette: Feel free to get down on whatever you prefer here. Italian bread, french bread, and ciabatta are all great.
• Butter: You can totally use unsalted butter here. Just add a pinch of salt. If no butter is around, you can just use all olive oil but you will miss that creamy richness.
• Garlic: No garlic cloves? Just use all garlic powder. And vice versa. It will still turn out super yum boos.
• Parsley: You can substitute with other herbs like thyme, basil or oregano.
• Cheese: If you want to use a little cheese (totally optional) in this garlic bread and parm is out of the question, try pecorino romano for a nice sharp and salty contrast. Asiago has a lovely nutty vibe too!

Recipe Variations and Additions

• Make it Cheesy: I’ve added parmesan to this recipe but you can totally sprinkle on an extra layer of cheese. Before baking, layer the top of the garlic spread with a cup or so of shredded mozzarella or your fave cheese. For those golden-brown bubbles, turn the broiler on for the last minute but watch carefully.
• Make it Vegan: All you gotta do is replace the butter with your favorite vegan margarine or butter substitute.
• Make it Gluten-Free: Just use your fave gluten free bread in place of the baguette.
• Spice it Up: Add a light pinch of red pepper flakes to the spread for a bomb kick.
• Bruschetta it Up: After you bake, top with some chopped tomatoes, fresh mozzarella and a little balsamic drizzle ya dig?
• Upgrade: Replace the olive oil with some truffle oil for a sophisticated touch.
• Top It Up: Add some caramelized onions and a bit of fresh thyme and serve it up. That’s good eatin y’all!

Expert Tips and Tricks for making the best easy garlic bread recipe

• No Store-Bought Minced Garlic: Do not, I repeat, do not use the pre-packaged minced garlic in the grocery store. The bottles have additional chemicals and aren’t as fresh. Make sure you grab fresh garlic and mince it yourself. 
• Mince Finely: Nobody wants to bite into big ole chunks of garlic. It can be too overpowering so make sure you mince that garlic as fine as possible.
• Keep that Butter Soft: Get that butter to room temp so you can really mix all of the ingredients together well. We want a nice smooth spread.
• Toast Perfectly: If you want to brown the top even more, turn your broiler on for 1-2 minutes but watch carefully so your bread doesn’t burn!

How to store & reheat Garlic Bread

If you somehow manage to have leftovers (I’m impressed, boo!) simply wrap that garlic bread in foil or put it in an airtight container. If you want to refrigerate it, make sure the bread has cooled completely, then wrap tightly in plastic wrap before popping in the fridge.

To reheat, you can just pop back in the oven at about 350 F for 10-15 minutes or until warmed and crispy again. Or wrap a slice in a damp paper towel and heat it for about 20 seconds.

How long will Garlic Bread last in the fridge?

At room temp, your garlic bread will stay fresh for up to 2 days. After that, it starts to lose that golden magic. If you pop it in the fridge, you can stretch it out for up to 3 days.

Can I freeze homemade garlic bread?

Yes! It’s actually best to freeze your garlic bread BEFORE you bake it. Just assemble with the garlic spread and wrap tightly in plastic wrap and freeze up to 3 months. You can also freeze after baking the same way, and it should last about 2 months. Thaw in the fridge overnight before heating.

Frequently Asked Questions

This Garlic Bread is so good, you might just forget about the main dish. Trust me boos, once you try it, you’ll be finding excuses to make it with everything. I mean, is there such a thing as too much garlic bread? (Spoiler: nope!). Now go ahead and get that bread, y’all!

More Garlic Bread Recipes

• Garlic Cheese Stuffed Rolls
• Garlic Cheese Breadsticks
• No Knead Garlic Bread  

Print

Garlic Bread Recipe

This homemade garlic bread is buttery, garlicky, crunchy and addictive and not to mention super easy to make! The butter spread comes together in minutes!

Course Bread

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 384kcal

Author Jocelyn Delk Adams

Equipment

• Sheet Pans

Ingredients

• baguette
• 1/2 cup salted butter room temperature (1 stick)
• 4 tsp garlic minced
• 1 tsp garlic powder
• 2 tsp parsley chopped
• 1/2 tsp olive oil
• 1/2 cup parmesan optional

Instructions

• Preheat oven to 400 degrees.
• Cut bread roll in half lengthwise.
• In a medium sized bowl, whisk together butter, minced garlic, garlic powder, parsley, olive oil and parmesan cheese if using until well combined.
• Liberally spread garlic butter mixture on each half of bread.
• Bake bread for 10-14 minutes or until bread is crisp and top is golden brown.
• Cut bread into slices and serve.

Video

Notes

How to store & reheat Garlic Bread

If you somehow manage to have leftovers (I’m impressed, boo!) simply wrap that garlic bread in foil or put it in an airtight container. If you want to refrigerate it, make sure the bread has cooled completely then wrap tightly in plastic wrap before popping in the fridge.

To reheat, you can just pop back in the oven at about 350 F for 10-15 minutes or until warmed and crispy again. Or wrap a slice in a damp paper towel and heat it for about 20 seconds.

How long will Garlic Bread last in the fridge?

At room temp, your garlic bread will stay fresh for up to 2 days. After that, it starts to lose that golden magic. If you pop it in the fridge, you can stretch it out for up to 3 days.

Can I freeze homemade garlic bread?

Yes! It’s actually best to freeze your garlic bread BEFORE you bake it. Just assemble with the garlic spread and wrap tightly in plastic wrap and freeze up to 3 months. You can also freeze after baking the same way, and it should last about 2 months. Thaw in the fridge overnight before heating.

Nutrition

Calories: 384kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 586mg | Potassium: 89mg | Fiber: 1g | Vitamin A: 710IU | Vitamin C: 0.9mg | Calcium: 61mg | Iron: 1.9mg

The post Garlic Bread appeared first on Grandbaby Cakes.

I can’t live without yeast dinner rolls, y’all. They’re basically a non-negotiable at my table. My Big Mama made the best yeast rolls ever (I’m talking legendary), and I’ve been chasing that flavor ever since.

This yeast roll recipe right here comes pretty close! Even though this one’s a bit easier than most out there, it’s not exactly for first-timers. But if you’ve got a little kitchen experience and have never tried your hand at yeast dinner rolls before, this is the perfect place to start. Once you get the hang of it, you’ll feel like a bread-baking rockstar!

The Lowdown on These Yeast Rolls

Cuisine Inspiration: Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Buttery and slightly sweet with a tender, melt-in-your-mouth texture

Skill Level: Intermediate

Simple Ingredients, Big Payoff

You don’t need anything fancy for these rolls, just the basics like flour, sugar, butter, yeast and eggs. The kinda stuff you already have in your pantry.

Perfect Rise Every Time

No guesswork here. As long as you follow the steps, these Southern yeast rolls puff up like a cloud.

Versatile Sidekick

These rolls go with just about everything. From holiday dinners to simple weeknight meals, they fit right in. And honestly? They even make a great snack on their own!

Ingredients you’ll need to make Yeast Rolls

• Active Dry Yeast: This is what’s gonna give our rolls that perfect rise. No yeast, no rolls!
• Granulated Sugar: A little sweetness to help the yeast along and give the rolls that slightly sweet flavor.
• Milk: Adds richness and keeps the rolls nice and tender.
• Unsalted Butter: We’re cutting this into the dough for that buttery goodness.
• Eggs: These give structure and richness to the dough. Plus, we’re using that egg wash to make the yeast rolls shiny and beautiful.
• Bread or All-Purpose Flour: Bread flour gives you a chewier texture, but all-purpose works just fine, too. Don’t stress over which one you have, boo!
• Kosher Salt: Balances out all the flavors.
• Melted Butter: This is for brushing on top after baking. Don’t skip it, it’s the finishing touch!

How to make Yeast Rolls

Step 1: Activate the Yeast

1

Combine yeast and sugar in a small, heat resistant bowl.

2

Add milk and butter to a small saucepan.

3

Heat heat until it reaches 110F. Do not boil. (It’s okay if all the butter isn’t completely melted.) Remove from heat.

4

Pour the milk mixture over the yeast and gently whisk together.

5

Let sit until the yeast mixture is foamy, bubbly on top and has doubled in size. (If your yeast doesn’t do this, it is dead. Purchase new yeast and redo steps 1-2.)

Step 2: Mix the Dough

6

Whisk together eggs and egg yolk and sugar in the bowl of your stand mixer fitted with the dough hook.

7

Whisk milk mixture into egg mixture in bowl.

8

Add flour and salt, turn on a stand mixer and mix on low for 30 seconds until a limp dough begins to form.

9

Add the yeast to the soft dough along with an additional flour.

10

Mix on low until most of the flour is absorbed.

11

Mix until the dough has a sheen to it as well as be fairly smooth.

12

Take a small piece of dough and gently stretch it with your fingers. The dough should appear very thin, where you can almost see through it without breaking.

Step 3: Knead the Dough and Let It Rise

13

Flour your hands and gently flour your countertop and move the dough onto the countertop. Gently knead the dough four or five times.

14

Place the dough into a lightly greased bowl.

15

Place a clean kitchen towel over the bowl.

16

Store it in a warm spot for the dough to rise for 1 hour. The dough should double in size.

17

Take the towel off the bowl. Gently pull the dough from the sides of the bowl and fold it into the middle of the dough.

Step 4: Shape the Rolls, Let Them Rise Again and Bake Them Up!

18

Lightly flour your countertop and remove the dough from the bowl. Stretch and roll it into a 24-inch long log. Evenly divide the log into 24 2-ounce pieces (they should each weigh 2 ounces).

19

Take each piece of dough and gather the four corners together at the bottom, creating a smooth ball on top, with the four corners at the bottom and pinch. Remove any excess flour from the countertop, then make a backwards C-shape with your right hand (or proper C with your left), roll the dough with the pinched side down, creating a smooth, taught ball.

20

Place it in the prepared pan and continue with the remaining pieces of dough until you have 24 rolls placed 6 rows by 4 columns.

21

Cover the pan with a clean kitchen towel once all your rolls are placed in the pan, and return to the warm spot.

22

Let rise until doubled in size, about 1 hour 15 minutes.

23

Uncover the rolls and gently brush with reserved egg white.

24

Place in the oven and bake until golden brown and an inserted digital thermometer reads 190F, about 20-24 minutes.

What to serve with homemade yeast rolls

• Cozy with Stews: These rolls are perfect for sopping up something hearty like a beef stew. Try it with a rich beef stew, a creamy oyster stew, or a catfish stew.
• Pot Roast Perfection: Nothing pairs better with tender pot roast than a fresh yeast roll to soak up all those savory juices. Go with a classic pot roast, an Italian pot roast, or a Dutch oven pot roast.
• Casserole Comfort: Yeast rolls are the perfect partner to classic casseroles. Serve them alongside a breakfast casserole, lemon chicken and rice casserole, or a Southwestern chicken casserole.
• Soup’s On: These rolls were made for dunkin’! Pair them with a creamy carrot ginger soup, a hearty white lasagna soup, or a homemade tomato soup.

Menu Option: Complete Meal With Yeast Rolls

Real deal Mississippi pot roast, from ya girl who was born and raised in Mississippi! With 6 ingredients and all the flavor you’ve got to make this!

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

My harvest fall salad tossed in apple cider vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

This shoofly pie is a traditional Amish dessert made with crisp, buttery pie crust, an indulgent molasses filling, and a spiced crumble topping!

Recipe Substitutions

• Milk: Whole milk works best, but you can sub in 2% if that’s what you’ve got. Just avoid anything too watery like skim.
• Flour: Swap out the all-purpose flour for a 1:1 gluten-free baking flour. Be sure it’s one that’s made for yeast-based recipes!
• Butter: If you’re out of unsalted butter, use salted butter but dial back the kosher salt.
• Eggs: Wanna make this easy yeast rolls recipe but can’t have eggs? Flax egg (1 tablespoon ground flax + 3 tablespoons water) can be used in the dough.

Recipe Variations and Additions

• Cheesy Rolls: Mix in a handful of shredded cheddar or parmesan into the dough for cheesy goodness. You can even sprinkle some on top during the last few minutes of baking for a golden!
• Herb-Infused: Add a tablespoon of fresh chopped rosemary or thyme into the dough.
• Sweet Roll Option: Toss in a tablespoon or two of cinnamon and a touch more sugar into the dough. Then, drizzle the finished rolls with a little honey or powdered sugar glaze.
• Whole Wheat Option: If you’re feeling healthy-ish (good for you, boo!), swap half the flour for whole wheat flour.

Expert Tips and Tricks for making the best easy yeast rolls recipe

1. Check Your Yeast: Make sure your yeast hasn’t expired before you start. If it doesn’t foam up when proofed, toss it and grab a fresh packet!
2. Cover the Dough: When you’re rolling out the dough, cover the pieces you haven’t rolled yet with a clean kitchen towel. This keeps them from drying out.
3. Don’t Rush the Rise: Give your dough time to rise, y’all! If the spot where you placed your dough isn’t warm enough, it may need a little extra time to double in size.
4. Keep an Eye on Your Rolls: Every oven’s a lil’ different, so start checking your rolls a couple minutes early. If they start to brown too fast, cover them loosely with foil.

How to store & reheat Yeast Rolls

If you somehow don’t eat ’em all right away (seriously, how?), store your homemade yeast rolls in an airtight container at room temperature. You can also wrap them in foil or plastic wrap and pop them in the fridge.

To reheat them from the fridge, pop your rolls in a 350°F oven for 5-7 minutes, or if you’re in a rush, zap them in the microwave for 20-30 seconds.

How long will Yeast Rolls last?

These rolls will stay fresh for about 2 days at room temp, but you can stretch that to about 5 days if you store them in the fridge.

Can I freeze Southern yeast rolls?

Yes, you can freeze these rolls! Once they’ve cooled completely, wrap them tightly in plastic wrap and store in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months.

Frequently asked questions

Who needs the main course when these Yeast Rolls are on the table? Trust me, boo, if you give them a try, you’ll be known as the “roll” model of baking. So tie on that apron, crank up the oven, and let’s get those rolls rising!

More Dinner Roll Recipes

• Cheddar and Rosemary Dinner Rolls
• Potato Rolls
• Honey Butter Dinner Rolls
• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)

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Southern Yeast Rolls

My yeast rolls are the real deal! Golden on top and fluffy and soft on the inside for a buttery smooth texture and taste!

Course Bread

Cuisine American

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Rest Time 2 hours hours 35 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 24 2 ounce rolls

Calories 164kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Mixing Bowls
• Sheet Pans

Ingredients

• 4 ½ teaspoons active dry yeast 2 packets
• ½ cup granulated sugar + 1 tablespoon
• 1 ¼ cup milk
• ½ cup unsalted butter cut into large pieces (cut a stick of butter into tablespoons, then cut eat tablespoon in half or quarters)
• 2 large eggs
• 1 egg yolk egg white reserved
• 4 ½ cups bread flour or all-purpose flour, up to 5 cups
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter melted, for brushing

Instructions

• In a small, heat-resistant bowl, combine the yeast with 1 tablespoon of sugar. Set aside.
• In a small saucepan, heat the milk and butter over medium-low heat until the mixture reaches 110°F (about 5-6 minutes). Do not let it boil. It’s fine if all the butter doesn’t fully melt. Remove from heat.
• Pour ¼ cup of the warm milk mixture into the yeast mixture and whisk gently. Let it sit for 10 minutes until foamy and doubled in size. If it doesn’t foam, your yeast is inactive—replace it and repeat steps 1-3.
• In the bowl of a stand mixer fitted with the dough hook, whisk together the eggs, egg yolk, and ½ cup of sugar.
• Gradually add the remaining milk mixture (from step 2) to the egg mixture and whisk until smooth and combined.
• Add 3 cups of flour and the salt to the wet mixture. Turn on the mixer to low speed and mix for 30 seconds, or until a soft, limp dough begins to form.
• Add the prepared yeast mixture and 1½ more cups of flour. Mix on low speed until most of the flour is incorporated (about 90 seconds). If the dough feels too sticky, add up to ½ cup additional flour, ¼ cup at a time, until the dough is soft but manageable.
• Increase the mixer speed to medium (speed 6) and knead the dough for 7-8 minutes. The dough should become smooth, slightly shiny, and elastic.
• Perform the “windowpane test” by stretching a small piece of dough. It should stretch thin enough to see through without tearing. If it tears, knead for 1-2 more minutes at low speed.
• Lightly flour your hands and countertop. Transfer the dough to the counter and gently knead it 4-5 times.
• Place the dough in a lightly greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size.
• Spray a 9×13-inch pan with nonstick baking spray, coating the bottom and sides.
• After the first rise, gently deflate the dough by pulling it away from the sides of the bowl and folding it toward the center. Repeat on all sides until the dough forms a loose ball.
• Transfer the dough to a lightly floured surface. Stretch it into a 24-inch-long log and divide it evenly into 24 pieces (each about 2 ounces). Use a kitchen scale for accuracy if needed.
• Take one piece of dough and gather the edges to the center, pinching them together at the bottom to form a smooth top.
• Lightly flour your hands, then roll the dough on the counter with the pinched side down to create a taut, round ball.
• Place the dough ball in the prepared pan. Repeat with the remaining pieces, arranging them in 6 rows of 4. Cover unused dough pieces with a kitchen towel to prevent drying out.
• Cover the pan with a clean kitchen towel and let the rolls rise in a warm spot for about 1 hour to 1 hour 15 minutes, or until doubled in size.
• About 10 minutes before the rolls finish rising, preheat the oven to 375°F. Place the oven rack in the middle position.
• Gently brush the tops of the rolls with the reserved egg white.
• Bake in the preheated oven for 20-24 minutes, or until golden brown and a digital thermometer inserted into the center of a roll reads 190°F. Begin checking at the 20-minute mark to avoid over-browning.
• Remove the rolls from the oven and let them cool in the pan for 10 minutes.
• Brush the tops with melted butter for a soft, glossy finish.
• Serve warm, and enjoy the fluffy, buttery rolls!

Notes

1. Check Your Yeast: Make sure your yeast hasn’t expired before you start. If it doesn’t foam up when proofed, toss it and grab a fresh packet!
2. Cover the Dough: When you’re rolling out the dough, cover the pieces you haven’t rolled yet with a clean kitchen towel. This keeps them from drying out.
3. Don’t Rush the Rise: Give your dough time to rise, y’all! If the spot where you placed your dough isn’t warm enough, it may need a little extra time to double in size.
4. Keep an Eye on Your Rolls: Every oven’s a lil’ different, so start checking your rolls a couple minutes early. If they start to brown too fast, cover them loosely with foil.

Nutrition

Serving: 24 rolls | Calories: 164kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 303mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 0.002mg | Calcium: 24mg | Iron: 0.3mg

The post Southern Yeast Rolls appeared first on Grandbaby Cakes.

This cheese breadsticks recipe is where it’s at! The breadsticks start with my easy pizza dough recipe which is perfectly chewy and flavorful (thanks to a hint of garlic salt) on the inside but crispy on the outside. Once baked, y’all it’s simply heavenly.  Serve with warm pizza sauce on the side if you like or as is.  Either way, these breadsticks are it, boo!

The Heart and Soul of these Cheese Breadsticks

Cuisine Inspiration: Italian-American Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Garlic and Cheese seasoned to perfection with a hint of Italian herbs.
Skill Level: Easy

Ingredients to Make Cheesy Breadsticks

• All-Purpose Flour: Gives them structure and that perfect chew.
• Garlic Salt: A garlicky, salty kick to add pizzazz right into the dough.
• Granulated Sugar: Just a hint to sweeten the dough and help the yeast do its thing.
• Dry Active Yeast: This puffs up these sticks into golden, airy delights.
• Lukewarm Water: This gets the yeast all bubbly and ready for action.
• Olive Oil: A splash for the dough to bring richness and keep everything smooth.
• Salted Butter: Melted over the top for a glossy finish and buttery flavor.
• Garlic Powder: The more garlic, the better.
• Italian Seasoning: A sprinkle of this herb blend transports you straight to an Italian grandma’s kitchen.
• Italian Shredded Cheese Blend: This is where these breadsticks get their gooey melty goodness.
• Parmesan Cheese: This adds a sharp, salty touch.

How to Make Cheesy Garlic Breadsticks

Step 1: Making the Dough

1. Combine the flour, garlic salt, sugar, and yeast in a medium bowl and whisk together to disperse the ingredients evenly.
2. Slowly add the water to the flour mixture.
3. Mix together until a soft dough is created.
4. Knead the dough with your hands for one minute and form a ball.

5. Place the dough in a bowl coated with olive oil. Cover with a paper towel and let it sit for an hour or until the dough has doubled.

Step 2: Making the Butter Topping

1. Add the butter, garlic powder, and Italian seasoning to a small bowl.
2. Microwave until it’s melted and whisk the mixture together.

Step 3: Assembling the Garlic Cheese Bread

1. Roll out the dough on your pizza stone or baking sheet.
2. Brush the garlic butter over the top of the dough. Sprinkle the shredded cheese, the parmesan cheese, and finally the parsley.
3. Bake the bread in the oven for 15-17 minutes or until the dough has browned and the cheese is melted and golden. Cut the bread into sticks and serve with warm pizza sauce if desired.

Tips for Making the Best Cheese Breadsticks

• Grate Your Own Cheese: I know buying pre-shredded cheese seems like a great time saving hack but you will get a smoother melt by grating block cheese. Those additives in the pre-shreds help keep the cheese from sticking together which interferes with how it melts.
• Use Fresh Yeast: Yeast doesn’t last forever y’all. If your yeast isn’t fresh, then your dough might not rise properly. Check the expiration date and store packets of yeast somewhere cool to help it stay fresh.
• Proofing the Dough: It is super important that you let your dough rest for at least an hour to have the light, wonderfully chewy yet crisp texture you will want. If you’re making this recipe in cooler temperatures, I suggest placing it somewhere warm such as on top of a warm oven.
• Oiling the Bowl: Make sure to coat the entire inside of the dough. This prevents the dough from sticking to the sides of the bowl as it rises.
• Plan Properly: You will need to stretch out your dough and then move forward to cook it as soon as it’s ready to avoid over-proofing the dough. If you do need a bit more time before cooking it, shape it to your pan and then cover and refrigerate for 3-4 hours before baking.

Popular Substitutions & Additions

• Whole Wheat Flour: Swap half of the regular flour with whole wheat flour for fiber-rich garlic cheese bread. Whole wheat flour does tend to need a bit more liquid so you may find you need to increase the water a bit.
• Dairy-Free: Replace the butter with olive oil and skip the cheese (or use non-dairy cheese) to make this recipe into garlic breadsticks that are allergy-friendly.
• Fresh Herbs and Garlic: Swap the dried herb seasoning for fresh basil, oregano, thyme, rosemary, and garlic to add flavor. Mix and match or just use one to create your own flavor combo.
• Change Up the Cheese: Feel free to change it up to use any cheese you enjoy. Cheddar, Pepper Jack, or Monterey Jack are a few ideas.
• Adding Toppings: Chopped vegetables, jalapenos, or olives are just a few suggestions for toppings. The sky is the limit here!

What to Serve with Cheesy Breadsticks

• Dipping Sauce: These breadsticks are great for dipping whether as a side dish for meals or as an appetizer. Serve with my marinara sauce, pizza sauce, or my Southern Spaghetti Sauce for a fun twist.
• Main Dish: They make a tasty meal side too — especially with those that are saucy so you can scoop sop up every bite. From Baked Spaghetti to Classic Lasagna and even Chicken Stuffed Shells breadsticks, they are the perfect pair.
• Chili: Enjoy it with a bowl of Fajita Chili, Slow Cooker White Chicken Chili, or Sheet Pan Chili!
• Appetizers: Whether it’s for game days or just for entertaining, these go great with Lemon Pepper Wings, The BEST Buffalo Wings, and Steak Nachos.

How to Store & Reheat Cheesy Garlic Breadsticks

To keep your Cheesy Breadsticks fresh, let them cool down, then store them in an airtight container or wrapped tightly in foil, and pop them in the fridge.

To reheat, add them in the oven at 350°F for about 5-10 minutes, or zap them in the microwave for a quick warm-up. This way, they get that just-baked taste all over again!

How long will cheesy breadsticks last in the fridge?

They will dry out the longer they sit so try to enjoy them within 2-3 days of making them for max flavor.

Can I freeze cheese breadsticks?

Yep! Just package them up and freeze them for up to one month. Reheat them straight from frozen or thaw them out in the fridge overnight.

Frequently Asked Questions

Skip store-bought breadsticks and make a batch of this cheesy garlic bread! The dough cooks up chewy and crisp with just the right amount of buttery, garlicky goodness and gooey cheese. They make a great side dish for meals but also double as an appetizer with your favorite dipping sauce.

More Bread Recipes

• Garlic Cheese Stuffed Rolls
• Pizza Rolls
• Garlic Bread
• Roasted Garlic No-Knead Bread
• Cheddar Biscuits
• Hawaiian Sweet Dinner Rolls

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Cheese Breadsticks

This Cheese Breadsticks Recipe have a wonderfully tender yet crispy dough that's topped with an addictive garlic butter sauce and finished with gooey cheese!  

Course Bread

Cuisine Italian

Prep Time 1 hour hour 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 278kcal

Author Jocelyn Delk Adams

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoon garlic salt
• 1 teaspoon granulated sugar
• 1 ½ teaspoon dry active yeast
• ¾-1 cup lukewarm water
• 1 tablespoon olive oil
• 4 tablespoons salted butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups Italian shredded cheese blend
• ½- 1 tablespoon parmesan cheese
• parsley for garnish
• Optional: warm pizza sauce for serving

US Customary – Metric

Instructions

• In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
• Mix together until dough is created.
• Using your hands knead for one minute and form a ball.
• Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
• Preheat oven to 425 degrees.
• Roll out dough on your pizza stone or baking sheet.
• Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
• Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
• Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
• Cut bread into sticks and serve with warm pizza sauce if desired.

Video

Notes

• Grate Your Own Cheese: I know buying pre-shredded cheese seems like a great way to save time but you will get a smoother melt by grating block cheese. Additives are added to keep the cheese from sticking together that interferes with how it melts.
• Use Fresh Yeast: Yeast doesn’t last forever. If your yeast isn’t fresh then your dough might not rise properly. Check the expiration date and store packets of yeast somewhere cool to help it stay fresh.
• Proofing the Dough: It is super important that you let your dough rest for at least an hour to have the light, wonderfully chewy yet crisp texture you will want. If you’re making this recipe in cooler temperatures I recommend placing it somewhere warm such as on top of a warm oven.
• Oiling the Bowl: Make sure to coat the entire inside of the dough. This prevents the dough from sticking to the sides of the bowl as it rises.
• Plan Properly: You will need to stretch out your dough and then move forward to cook it as soon as its ready to avoid over-proofing the dough. If you do need a bit more time before cooking it, shape it to your pan and then cover and refrigerate for 3-4 hours before baking.

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 679mg | Potassium: 80mg | Fiber: 1g | Vitamin A: 370IU | Calcium: 163mg | Iron: 1.7mg

The post Cheesy Garlic Breadsticks appeared first on Grandbaby Cakes.

When it comes to breadmaking, the process can be lengthy, sometimes requiring days to create the perfect loaf. But today, I’m sharing these cheddar and rosemary dinner rolls made in a pan! They’re my quick and easy answer when my family is in the mood for bread!

Let me tell you, these rolls are tender, rich, and bursting with savory flavors. They’re perfect for pairing with proteins and mopping up leftovers. Serve them at your next family gathering or potluck, and everyone will be dying for the recipe!Why You Will Love ThemThese rolls come from my dear friend John Kanell’s cookbook Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures which is filled with so many incredible recipes.  I seriously had the biggest problem deciding which one of the recipes to make.  But everyone loves bread!  It is so comforting.  Each bite of these pillowy dinner rolls is just perfection.  You must check out his book and grab a copy because it is so wonderful.  

What are dinner rolls?

Dinner rolls are small, individually-baked loaves typically served before or alongside the main course. They’re best kept warm in a cloth-lined basket so the butter melts perfectly as it spreads across the bread. The smell of a freshly opened dinner roll combined with creamy butter is to die for!

While a classic dinner roll is delicious, I always like to put a spin on things! In this recipe, I added fresh rosemary and sharp cheddar cheese for a savory kick. Each bite is soft, subtly sweet, and umami-rich. Pop them in the oven and wait as your house starts smelling like a little piece of heaven, y’all!

Ingredients

• Whole milk: In order to activate the yeast, warm your milk to 110-120 degrees F. You can also use water, but I prefer the rich, creamy, consistency of whole milk.
• Active dry yeast: This is what gives rise to the rolls, making them light and pillowy. Unlike instant yeast, active dry yeast must be activated in warm liquid (water or milk) before adding the dry ingredients.
• Granulated sugar: To feed the yeast and add a touch of sweetness to the rolls, balancing out the savory flavors of rosemary and cheddar.
• Unsalted butter: Results in a rich, tender dinner roll texture that is out-of-this-world delicious. Since we’ll already be adding salt, remember to use unsalted butter for better control over the final flavor.
• Eggs: The eggs act as stabilizers in the rolls, giving them structure and lift. Make sure they are at room temperature before starting the biscuits.
• Bread flour: I use bread flour for these biscuits, but you use all-purpose flour for a softer texture, whole wheat flour for a healthier option, or even a 1:1 gluten-free flour blend.
• Salt: Kosher salt to add flavor to the dough, and flaky sea salt for the perfect finishing touch.
• Cheddar cheese: Provides bursts of savory, umami-rich notes all throughout the rolls. I recommend sharp white cheddar cheese, but any meltable cheese shreds will work here.
• Rosemary: Fresh rosemary adds a perfectly savory, herbaceous pop of flavor and color. No fresh rosemary on hand? Substitute dried rosemary, but reduce the amount added.
• Vegetable oil: To coat the bowl and dough during the rising period. I suggest a neutral vegetable oil like avocado or canola oil.

How to make cheddar and rosemary dinner rolls

Step 1: Activate the yeast

In the bowl of a stand mixer, combine the warm milk, active dry yeast, and ¼ teaspoon of sugar. Leave the mixture until it’s very foamy (bloomed), which takes 5-10 minutes.

Step 2: Mix the dough

Add the melted butter, room-temperature eggs, and the remaining sugar. Mix on low speed with the paddle attachment until just combined. Add a few cups of flour and kosher salt, then keep mixing on low until the texture is smooth.

Step 3: Knead the dough

Swap out the paddle for the dough hook attachment, then gradually add the remaining flour. Knead the mixture until it forms a smooth and elastic ball that pulls away from the sides of the bowl. Add a little flour if the dough is too sticky and not pulling away from the bowl.

Step 4: Add the seasonings

Add the shredded cheese and rosemary, and mix both into the dough until combined, then shut the mixer off and remove the dough ball.

Step 5: Let the dough rise

Grease a large, clean bowl with oil and transfer the dough into it, rubbing some oil on the dough as well. Shape the dough into a ball, cover it, and let it rise in a warm spot until it doubles in size, which may take around 45-60 minutes depending on where you live.

Step 6: Roll the pieces

Once it has doubled in size, turn the dough out onto a lightly floured surface and divide it evenly into 12 pieces. Roll each one into a ball and place it in a greased 9×13-inch baking pan. Cover the rolls, letting them proof for another 30-45 minutes, or until doubled in size.

Step 7: Bake the rolls

Preheat your oven to 350 degrees F, then brush the tops of the rolls with a beaten egg mixture. Bake them for 25 minutes, or until the tops appear golden brown. Remove the rolls from the oven, brush them with melted butter, and sprinkle flaky salt and rosemary on top before serving.

Serving suggestions

Cheddar and rosemary dinner rolls are just the type of company your favorite dinner recipes need! Serve them as a side dish with mains like Chicken Fried Steak, Salisbury Steak Skillet, Brown Sugar Lamb Chops, Beef Short Ribs, Meatloaf Recipe, or Italian Pot Roast.

​​If you have leftovers the next day, prepare mini sliders with sliced ham, turkey, meatloaf, or burgers!

Recipe variations

• Cheese: Any different cheese varieties like Gouda, Pepper Jack, Colby, Swiss, or firm mozzarella.
• Herbs: Instead of rosemary, try chives, basil, thyme, oregano, parsley, or cilantro.
• Gluten-free: Replace the flour with a 1:1 gluten-free blend. Just note, the overall texture will be drier and slightly denser.

Tips and tricks

• Check the yeast: If your dough isn’t rising, it’s likely because the yeast has expired. Double-check the expiration date before starting. Also, if it doesn’t foam in the milk, it’s time to be replaced!
• Ingredient temperature: For the most even mixing and consistent results, make sure your eggs are at room temperature, the butter is melted, and the milk is warm.
• Let it rise: Don’t rush the rise times as they’re essential for soft and pillowy dinner rolls.

What to do with leftovers

If you have leftover cheddar and rosemary dinner rolls, here’s what to do:

• Fridge: Once cooled, store them in the fridge for up to 5-6 days. 
• Freezer: For longer storage times, transfer them to a freezer-safe bag or container and keep them frozen for up to 3 months.
• Thaw: Thaw the rolls at room temperature for 1 hour before eating.

Reheating

For soft and tender dinner rolls again, wrap them in foil. Bake them for 10-15 minutes at 350 degrees F, or until they are heated through. Serve immediately as normal.

Additional bread recipes 

If you’re a fan of dinner rolls, biscuits, and other carb-rich sides, you’re going to love these recipes:

• Cornbread Muffins
• Sweet Dinner Rolls
• Honey Butter Dinner Rolls
• Garlic Cheese Stuffed Rolls
• Potato Rolls
• Hot Water Cornbread
• Yeast Rolls

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Cheddar and Rosemary Dinner Rolls

No meal is complete without soft, pillowy Cheddar and Rosemary Dinner Rolls on the table. The warm, rich, and buttery flavors of traditional rolls are perfectly complimented by sharp cheddar and aromatic herbs.

Course Bread

Cuisine American

Prep Time 1 hour hour 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 12 rolls

Calories 357kcal

Author Jocelyn Delk Adams

Ingredients

• 1 cup whole milk warm 110°F to 120°F
• 2¼ teaspoon active dry yeast
• ¼ cup granulated sugar plus ¼ teaspoon for the yeast
• ½ cup unsalted butter 1 stick, melted, plus more for brushing
• 2 large eggs room temperature
• 4⅜ cups bread flour plus more for dusting
• 1 teaspoon Kosher salt
• 2 cups sharp white cheddar cheese shredded
• 1 tablespoon fresh rosemary minced, plus more for garnish
• 1/2 teaspoon vegetable oil
• 1 large egg beaten, for egg wash
• Flaky sea salt for garnish

Instructions

• In the bowl of a stand mixer, stir together the warm milk, yeast, and ¼ teaspoon of the sugar. Let the mixture stand until it’s very foamy, about 5 minutes.
• Add the melted butter, eggs, and the remaining ¼ cup sugar. Attach the paddle to the mixer and mix on low speed until mostly combined. Add 2 cups of the flour and the salt. Continue mixing on low speed until the mixture is fully combined and smooth, about I minute.
• Switch to the dough hook attachment and add the remaining 2¾ cups of four, ¼ cup at a time, kneading until a smooth dough ball forms and pulls away from the sides of the bowl, about 12 minutes. (The dough may still feel slightly sticky. Add a tablespoon of four as needed if the dough is too sticky and isn’t pulling away from the bowl.) Add the cheese and rosemary and mix just until well combined, about 1 minute.
• Coat a large bowl with the oil and transfer the dough to the bowl, turning to coat. Shape the dough into a ball, cover, and let rise in a warm spot until doubled in size, about 45 minutes.
• Butter a 9×13-inch baking pan and set aside.
• Turn the dough out onto a lightly floured surface. Cut into twelve equal pieces. Shape each piece into a ball and place in the prepared baking pan. Cover and let rise until doubled in size, about 30 to 45 minutes.
• Preheat the oven to 350°F.
• Brush the tops of the rolls with the beaten egg and bake for 25 minutes, until the tops are golden brown. Immediately brush the warm rolls with melted butter. Sprinkle with the flaky salt and rosemary. Let the rolls cool for 10 minutes before removing or serving.

Notes

If you have leftover cheddar and rosemary dinner rolls, here’s what to do:

• Fridge: Once cooled, store them in the fridge for up to 5-6 days. 
• Freezer: For longer storage times, transfer them to a freezer-safe bag or container and keep them frozen for up to 3 months.
• Thaw: Thaw the rolls at room temperature for 1 hour before eating.

Nutrition

Serving: 1roll | Calories: 357kcal | Carbohydrates: 39g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 343mg | Potassium: 115mg | Fiber: 1g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 0.04mg | Calcium: 174mg | Iron: 1mg

The post Cheddar and Rosemary Dinner Rolls appeared first on Grandbaby Cakes.

Hey it’s Leidi again!  In another life, or maybe later in this one, I’d like to be a bread baker. I’d spend my days kneading dough, humming to myself to fill the silence. Pulsing veins will run through my forearms and my hands will learn to crave that subtle ache. The dough will speak to me, communicating via texture and sound. The crusty loaves I sling will sigh as I slice, each cut revealing pillowy bread riddled with air pockets.

The best part of my imaginary craft? Breaking bread with others. I’d invite just about anybody to sit at my table; they’d share stories in exchange for buttered, sandwiched, or grilled slices. You’d be surprised at how something as simple as bread can even the playing field.

But alas, I’m just not there yet, and I’m not sure when I will be. Bread baking isn’t easy; it requires an incredible amount of patience and intuition. There’s a science to the practice that can be taught, but it doesn’t hurt to have a bit of raw talent too. Some folks just have the stuff, you know?

So, until I’m reborn as Nancy Silverton of LaBrea Bakery or Chad Robertson of Tartine, I’ll just have to make due with the stuff I got. Today’s No-Knead Roasted Garlic is a foolproof recipe for those of us who crave fresh bread but don’t want to sacrifice massive amounts of time or energy to make it. Fragrant, sweet, savory, crunchy-on-the-outisde, soft-on-the-inside, and delicious beyond belief, this loaf is one you’ll come back to.

Ingredients

This recipe is simple; there isn’t a long list of ingredients and not much active baking is required. When a recipe is this easy, the quality of your ingredients becomes that much more vital.

Here’s what you need to know about what we’re using today:

• All-Purpose Flour– Bread baking HEAVILY relies on the quality and texture of flour. For this recipe, I chose to use Organic Great River Lily White All-Purpose Flour: a premium bread flour from a blend of carefully selected wheat. I find that a higher quality flour produces a more tender, moist bread. But, I have also made this recipe using everyday AP Flour (like King Arthur or Gold Medal) and still achieved a delicious result.
• Kosher Salt– I keep copious amounts of kosher salt on hand at all times; it’s reliable and inexpensive.
• Active Dry Yeast– If your yeast has been sitting in the pantry (or fridge) for longer than you can remember, it might be time to replace it. Yeast does indeed have an expiration date and, if used beyond that date, it can impart rancid taste or make for a failed rise.

TIP: Proof your yeast to find out if it’s still active by adding 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) to 1/4 cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.

• Warm Water– If the water is too hot, it will kill the yeast but, if the water is too cold, it won’t rise. The water should be between 100-110 degrees. If you don’t have a thermometer, use your wrist to test the water temperature. If it feels very warm on your wrist, it’s perfect for the yeast.
• Garlic– Garlic takes on its best form when roasted. As it cooks, garlic slowly caramelizes and develops a sweetness. The aroma is unbelievable, and it’s flavor is unmatched. After the bread has baked, you’ll find cloves flecked throughout, and biting into one is an experience you won’t forget.

TIP: If you’re not a huge garlic fan, that’s ok! Feel free to cut back on the measurement or omit completely. This ingredient can be replaced with fresh herbs, seeds, or dried fruit.

• Olive Oil– I can drink olive oil by the glass full. Buttery, floral, smooth, and aromatic, there’s little that olive oil can’t make better. Coating the dough in oil helps the outside crisp during baking, making for a gorgeous golden-brown color too.
• Maldon Flaky Sea Salt– If you don’t own flaky salt, it’s time to get some. Sprinkling a bit of crunchy, chunky salt adds texture and enhances flavor. Add as much or as little as you’d like! Fresh cracked pepper is also a great addition.

How to Make No-Knead Bread

There are just 5 simple steps to this recipe! Don’t overthink it, don’t rush it, and don’t forget to have fun making it.

• Roast the Garlic – Before measuring any flour or digging through the cupboards for a spare packet of yeast, you’ve gotta roast the garlic. Be sure to tightly wrap the bulbs in foil and, when they’re done, allow them to completely cool before handling. Use a fork to carefully remove each clove from their papery pockets.
• Make the Dough – As promised, this is a no-knead dough, which means it requires very minimal amount of effort. Just mix the wet and dry ingredients until they form a shaggy dough, then cover and wait.
• Play the Waiting Game – Don’t try to rush the rise! As the dough slowly rises, it develops flavor and texture. This dough needs to rise for at least 6-8 hours in a room temperature spot.
• Second Rise – Once the dough has risen, and you’ve gently folded in the roasted garlic, it’s time for a second rise. I recommend allocating an hour for the second rise, then preheating both the oven and the Dutch oven, together.
• Bake, Cool, + Serve – Quickly and carefully transfer your dough into the Dutch oven, then drizzle with olive oil and sprinkle with salt. Do not disturb the bread as it bakes! You’ll be able to keep a closer eye once the lid is off. Wait to slice until the bread has cooled, otherwise you’ll let out all the moisture.

How Long Does Homemade Bread Keep For?

I’ve made this no-knead bread about half a dozen times or so, and each time it didn’t last longer than 20 minutes. I’m starting to think this might just need to be a double-batch kind of recipe!

In the case that you do have leftover bread (lucky you), wrap it tightly in plastic or beeswax wrap, then store in a room temperature spot for up to 3 days.

Basil Butter Ingredients

Fresh bread is made that much more decadent by being slathered in herby, bright butter. When spread on a slice of warm bread, basil butter melts and mingles to create a complex bite.

• Salted Butter – You’ll come to know that I like things on the saltier side, so salted butter is a must here. Unsalted will work too, just be sure that the butter is at room temperature, and mailable, either way.
• Basil – Fresh basil should be fragrant, sweet, and almost citrusy. Feel free to use as much or as little as you’d like! Rosemary, thyme, and oregano can also be used.
• Salt + Pepper – Go on, taste the butter and season as needed. Relying on your own taste and preferences is important to any recipe.
  Lemon or Orange Zest (optional)- When I’m feeling extra zippy, I like to add a dash of citrus to my butter. The added tangy bite cuts through the fat and lightens everything up.

TIP: Make the butter as the bread bakes, then refrigerate as the bread cools. The texture should be firm but still easily spreadable.

Storage

Herb Butters can be stored in the refrigerator for several days, preferably in a sealed container (the parchment paper roll may be sealed in a plastic zipper top bag).

Favorite Bread Recipes

If you love this, you will also love this Garlic Bread, Banana Bread, Garlic Cheese Rolls and Dinner Rolls recipes.

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Roasted Garlic No Knead Bread with Basil Butter

Stunningly golden-brown and crusty on the outside, while soft and studded with sweet roasted garlic on the inside, this No-Knead Bread is incredibly easy to make and simply delicious! Each fluffy, flavorful slice is smothered with a creamy, bright Homemade Basil Butter!

Course Bread

Cuisine American

Prep Time 2 hours hours 20 minutes minutes

Cook Time 45 minutes minutes

Dough rest time 7 hours hours

Servings 8 servings

Calories 324kcal

Author Jocelyn Delk Adams

Ingredients

For the Yeast Mixture

• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 1/4 cup warm water

For the Roasted Garlic Bread

• 3 cups all purpose flour
• 2 tsp kosher salt
• 1 1/4 cup warm water
• 2 garlic heads
• 3 tbsp olive oil
• 2 tsp flaky sea salt I used Maldon

For the Basil Butter

• 1/2 cup salted butter room temperature
• 1/2 cup fresh basil chopped
• 1/2 tsp lemon or orange zest optional
• kosher salt and fresh cracked black pepper

Instructions

For the Roasted Garlic Bread

• In a small bowl, combine active dry yeast, sugar, and ¼ cup warm water. Stir together until sugar and yeast have dissolved. Let sit until foamy and bubbly, about 5-6 minutes.
• In a large bowl, whisk together flour, salt, yeast mixture and 1 ¼ cup warm water until a shaggy dough forms. Cover the bowl with a dish towel and set in a warm place and allow to rest until doubled in size, about 3 hours.
• While dough rests, roast the garlic. Preheat the oven to 400F. Rub off excess layers of papery skin from each garlic head, and slice off top 1 inch to expose the cloves. Place each head on a small square of foil, then divide and drizzle 1 tablespoon of oil over top of each garlic head. Wrap the garlic tightly in the foil and bake until fragrant and tender, about 45 minutes. Remove from oven and allow to cool completely.
• Once cool, carefully squeeze the bottom of each garlic head to remove each clove from their individual pockets. Place in a small bowl and set aside.
• Flour a clean surface, turn out dough, and gently punch it down. Push each clove into the bread, making sure to space them out. Fold over the dough until the garlic has fully incorporated and the dough is smooth, about 4-6 times. Sprinkle on extra flour as needed. Place the dough onto a sheet of parchment, place a clean bowl, cover with a dish cloth, and allow to rise again for about 1 hour, or until doubled in size again.
• Place a large Dutch oven in the oven (with racks arranged in the middle, then preheat to 450F. Once preheated, remove the pot from the oven and using the parchment paper as a sling, carefully transfer dough into the pot. Quickly drizzle remaining tablespoon of olive oil, sprinkle with flaky sea salt, then replace the lid.
• Place Dutch oven back into oven and bake for 30 minutes, without removing the lid. Uncover and bake for an additional 10-12 minutes, until the top is crusty and golden brown.
• Remove from the oven and transfer bread to a cooling rack. Wait for at least 20 minutes before slicing and serving.

For the Basil Butter

• In a small bowl, combine butter, basil, and zest. Use a fork to mash/combine the ingredients. Season with salt and pepper.
• Use parchment paper to tightly roll the butter in a log or cover the bowl with plastic wrap. Refrigerate until serving with bread.

Notes

TIP: Proof your yeast to find out if it’s still active by adding 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) to 1/4 cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.

In the case that you do have leftover bread (lucky you), wrap it tightly in plastic or beeswax wrap, then store in a room temperature spot for up to 3 days.

Nutrition

Calories: 324kcal | Carbohydrates: 37g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 977mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

The post Roasted Garlic No-Knead Bread appeared first on Grandbaby Cakes.

Disclosure: I partnered with Montchevre Goat Cheese for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

If there is one thing I truly can’t resist, it’s bread. Hand over a basket of warm, freshly baked and soon-to-be-heavily-buttered bread, and I’m one happy mama. During the holidays and on special occasions, I dedicate a bit of extra time to make my Big Mama’s homemade dinner rolls but, y’all, that takes time. When I’m hankering for a fluffy, pillowy bite of baked dough, I don’t always want to spend hours nursing flour, yeast and milk. Sometimes a girl needs something simple.

So today, when I was struck with a craving I couldn’t ignore, I decided to pull together one of my favorite recipes: Garlic Cheese Stuffed Rolls. Made with store-bought crescent roll dough and a creamy cheese filling, these garlicky, sweet rolls couldn’t be easier to make!

Tonight, this Grandbaby is having soft, chewy and plenty-cheesy dinner rolls. Don’t you wanna join me?

Perks and Highlights of the Best Garlic Cheese Stuffed Rolls Recipe

Key Flavor: Cheesy Garlic Goodness Imagine the aromatic allure of garlic mingling with the creamy, savory bliss of mozzarella, parmesan, and goat cheese. It’s a symphony of flavor that’ll have you coming back for more.

Skill Level: Easy Peasy You don’t need to be a gourmet chef to whip up these cheesy masterpieces. If you can operate an oven, you’re in business.

Special Perks:

1. Speedy & Simple: Using store-bought crescent rolls slashes prep time, making this recipe an absolute breeze.
2. Cheese Trio: Mozzarella, parmesan, and goat cheese join forces to deliver a taste sensation unlike any other.
3. Versatile Vittles: Serve ’em up as an appetizer, enjoy as a side dish, or treat yourself to a cheesy snack. These rolls are ready to adapt to any mealtime mood.
4. Crowd-Pleaser: Got a gathering? These stuffed rolls are a guaranteed hit. Just try to save one for yourself!
5. Customizable: Feel free to get creative! Add herbs, switch up the cheeses, or toss in some veggies. Make this recipe your cheesy canvas.

Ingredients

From start to finish, these rolls can be made in less than 30 minutes! No need for sticky dough or resting periods, just buttery rolls filled with simple, sweet cheese. Okay, my mouth is watering.

Here’s what’s going down today:

• Montchevre Honey Goat Cheese– tangy and unique, honey goat cheese adds creamy texture and a subtle sweetness.
• Mozzarella– mild and sweet, mozzarella doesn’t overpower these rolls. They also make for that glorious cheese pull just like in amazing Mozzarella Sticks,
• Parmesan Cheese– what’s garlic bread without salty, nutty parmesan?
• Basil– this pungent herb is fresh, sweet and peppery which cuts through the heavy cheese. It’s just the right *pop* of flavor.
• Garlic Powder & Salt– they go together like peanut butter and jelly y’all! Just a couple pinches and you’re on your way to well-seasoned bread.
• Crescent Rolls– these are an incredible option for saving time while still getting delicious results! If preferred, they can easily be substituted with your favorite homemade dinner roll recipe.
• Salted Butter– I prefer my garlic bread/cheesy rolls to be a bit on the saltier side. Unsalted butter works too.
• Minced Garlic– be sure to mince very finely!
• Mixed Herbs– a great opportunity to use up any leftover herbs you’ve got. Any herb will introduce aroma and brightness to the rolls.

How to Make Cheese Stuffed Rolls

Leftover Storage and Reheating

This garlic cheese stuffed rolls recipe doesn’t need to be refrigerated, doing so will only cause the bread to go soggy or stale (or an odd mixture of both). Instead, just keep any leftover rolls in an air-tight bag or container (at room temperature). Just be sure to keep an eye out for any moldy cheese.

To reheat garlic cheese stuffed rolls:

Preheat the oven to 350 degrees, wrap each leftover roll in a single sheet of aluminum foil and place on a baking sheet. Bake for about 10-15 minutes or until warmed through.

Favorite Roll and Bread Recipes

If you ask me, any type of bready roll is an acceptable dinner. And if you agree with me, you’re gonna wanna try out a few more of Grandbaby Cakes’ BEST rolls:

• Pizza Rolls
• Homemade Cinnamon Rolls
• Sweet Hawaiian Dinner Rolls
• Cheddar Rosemary Dinner Rolls
• No Knead Garlic Bread
• Cheesy Garlic Breadsticks,
• Southern Yeast Rolls
• Garlic Bread.

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Garlic Cheese Stuffed Rolls

It’s impossible to resist these buttery, ooey-gooey Garlic Cheese Stuffed Rolls! Goat Cheese, parmesan and mozzarella are stuffed into fluffy dough and topped with melted garlic butter!

Course Bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 24 rolls

Calories 147kcal

Author Jocelyn Delk Adams

Ingredients

For the Cheese Filling

• 4 oz Montchevre Honey Goat Cheese
• 1/2 tsp fresh basil chopped or 1/4 tsp Italian seasoning
• 2 tbsp Parmesan cheese freshly shredded
• 1/2 tsp kosher salt
• 1/3 tsp garlic powder
• 8 oz Fresh mozzarella cheese

For the Garlic Butter

• 1/2 cup salted butter
• 2 tsp garlic minced, about 4 garlic cloves
• 4 tsp fresh herbs minced basil, thyme, rosemary, parsley, or a combination
• Parmesan cheese for sprinkling

For the Crescent Rolls

• 16 oz refrigerated crescent rolls 2 cans

US Customary - Metric

Instructions

For the Cheese Filling

• Whisk together goat cheese, basil, parmesan cheese, salt and garlic powder until smooth.

For the Garlic Butter

• Heat the butter and garlic together over medium heat.
• Allow the butter and garlic to heat just until the garlic smells fragrant and begins to take on color.
• Remove the pot from the heat and stir in the minced herbs.

For the Rolls

• Preheat your oven to 375 degrees F then grease the bottom of a cast iron skillet.
• Unroll the crescent rolls and separate the triangles.
• Add 1 tsp of previously made goat cheese filling to the center then add a small slice of mozzarella cheese on top.
• To reroll the crescent rolls, roll the dough around the cheese, fold into a ball and place in the cast iron skillet.
• Once all rolls are complete. Brush with some of the garlic herb butter and sprinkle with shredded parmesan cheese.
• Bake for 11-13 minutes, or until golden brown.
• Once the rolls have finished baking, remove them from the oven and if desired, brush with garlic butter again and serve while hot so cheese melts.

Notes

Note: You can also make these as croissant rolls if you wish. Just roll the dough back into crescent shapes and bake on a baking sheet lined with parchment paper instead.

This garlic cheese stuffed rolls recipe doesn’t need to be refrigerated, doing so will only cause the bread to go soggy or stale (or an odd mixture of both). Instead, just keep any leftover rolls in an air-tight bag or container (at room temperature). Just be sure to keep an eye out for any moldy cheese.

To reheat garlic cheese stuffed rolls:

Preheat the oven to 350 degrees, wrap each leftover roll in a single sheet of aluminum foil and place on a baking sheet. Bake for about 10-15 minutes or until warmed through.

Nutrition

Calories: 147kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 331mg | Potassium: 7mg | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

The post Garlic Cheese Stuffed Rolls appeared first on Grandbaby Cakes.

I’ve never been a huge fan of vegetables. I mean, who is? I prefer my fresh sides to be cooked in butter, glazed with honey and seasoned to high-heaven. Although I probably should, I don’t force myself to eat things I don’t enjoy. Life is a little too short for that.

So, I eat the vegetables that bring me joy: smothered greens, glazed carrots, creamed spinach and corn, lots of corn. Corn is versatile and delicious in almost any form. I’ve shared a lot of corn-based recipes with you all but today’s is my absolute favorite.

Corn Spoon bread is a Classic Southern side dish that I grew up enjoying. It’s sweet yet salty, creamy with a bite and most importantly, cheesy. Polish your spoons and let’s get cooking!

The Heart and Soul of the Best Corn Spoonbread Recipe

What is Corn Spoon Bread?

There are just about a million and one ways to use corn. From succotash to creamed corn, cornbread to corn cakes, the recipes seem to pile higher than the Empire State Building.

Corn Spoon bread is a variety of cornbread that is intended to be eaten with a spoon. Fluffy, light and creamy, spoon bread is a mixture between a pudding and a souffle. Its base is made with cornmeal and milk which makes for a silky-smooth texture.

Spoonbread recipes have been recorded since the 16th century but most likely, they go much farther back than that. Each bite is a sweet yet nutty adaptation of European-Native American cuisine. Rich in history and rich in flavor: just how I like it!

Ingredients

From start to finish this recipe is made in under an hour, most of which is spent baking. That means more time to binge watch Tiger King on Netflix (I’m obsessed).

Here’s what makes it all come together:

Sour Cream

Sour Cream adds much needed moisture to this recipe; corn recipes can dry out easily. A couple cups of tangy cream layers in flavor while helping to create a smooth, light texture.

Whole Kernel Corn & Cream Style Corn

I love using a mixture of these two different styles of corn. Whole Kernel Corn is fresh, light and crisp meanwhile, cream style is well, creamier. The two come together to create a textural balance throughout the bread.

Cornbread Muffin Mix

We can all appreciate a quick, easy recipe and this one fits the bill. By using a muffin mix we significantly cut down on preparation time. Jiffy is my go-to brand!

Cheddar Cheese

This one is simple: everything’s better with cheese. Cheddar is sharp, salty and slightly bitter, all things that balance out the sweetness of the corn.

Bonus: Southerners have endless variations of this recipe. Make this recipe your own by adding in chopped vegetables, hot or sweet peppers, or something new and creative!

How to Make Corn Spoonbread

Onions and Cheese, Please!

• Fold in those golden sautéed onions and half of your cheese like they’re long-lost friends coming home.

Into the Oven:

• Pour that glorious mixture into your casserole dish. Sprinkle the rest of the cheese on top because, let’s be honest, there’s no such thing as too much cheese.

• Pop it in the oven for 36-42 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean as a whistle.

How to Serve

There’s no shame in taking a spoon to this dish and gobbling it up for dinner. I mean, it is a spoon-bread isn’t it? But, if you’re looking for a little more variety tonight I’ve got your back.

This recipe can be paired with just about anything: steak, roast chicken, pot roast or roasted vegetables.

Here are few Grandbaby Cakes options that pair perfectly with this recipe:

• Creamed Spinach
• Classic Pot Roast
• Slow Cooker Rosemary Chicken
• Honey Glazed Carrots
• Buttermilk Fried Chicken

BONUS: As much as I love spoonbread fresh and hot, it’s almost better served for breakfast in the morning! After being refrigerated overnight, the spoon bread will be firm enough to slice. Similar to french toast, cook the slices in butter until brown on each side. Drizzle with honey and serve!

How to Store and Reheat

Best Corn Recipes to Try

If you want more cornbread recipes, check out my Scalloped Corn, Creamed Corn, Corn Pone, Southern Cornbread, Honey Brown Butter Cornbread, Corn Pudding and Hot Water Cornbread.

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Corn Spoonbread

Southern Corn Spoonbread is cornbread in its lightest, creamiest form! Made with cornmeal, milk, sour cream and cheese, it is irresistible. You’re gonna need a big spoon! 

Course Bread, Side Dish

Cuisine soul food, south, Southern

Prep Time 15 minutes minutes

Cook Time 36 minutes minutes

Total Time 51 minutes minutes

Servings 12 servings

Calories 313kcal

Author Jocelyn Delk Adams

Ingredients

• 1/2 medium onion finely chopped
• 1/4 cup salted butter
• 2 large eggs beaten
• 2 cups sour cream
• 15.25 oz whole kernel corn can, drained
• 14.75 oz cream style corn
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8.5 oz cornbread muffin mix I use Jiffy
• 1 1/2 cup shredded cheddar cheese

Instructions

• Preheat oven to 375 degrees. Thoroughly grease a large casserole dish and set aside.
• Saute onion in butter in a large skillet under tender.
• Whisk in sour cream, both corns, salt and pepper to eggs.
• Stir in cornbread mix until just combined.
• Finally fold in sauteed onion and half of cheese.
• Pour mixture into casserole dish and sprinkle remaining cheese on top.
• Bake for 36-42 minutes or until a toothpick inserted into the center comes out clean.

Notes

Cooling Down:

• First things first, let your spoonbread cool to room temperature. No lid or plastic wrap just yet; we don’t want any condensation turning your perfect texture into a soggy memory.

Refrigerating:

• Once cool, cover your dish in plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Your spoonbread will happily chill in the fridge for 3 to 4 days.

Freezing for Later:

• For those who want to relive the magic weeks from now, you can freeze it! Portion your spoonbread, wrap it securely in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe ziplock bag. It’ll keep its charm for about 2 to 3 months. Don’t forget to slap a label with the date on it!

Reheating:

• When you’re ready to serve Round 2, reheat it in the oven at 350 degrees F until it’s warmed through (if refrigerated, about 15-20 minutes; if frozen, about 25-30 minutes). Add a sprinkle of cheese on top for an extra layer of joy.

Nutrition

Calories: 313kcal | Carbohydrates: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 533mg | Potassium: 196mg | Fiber: 2g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg

The post Corn Spoonbread appeared first on Grandbaby Cakes.

The Heart and Soul of this Hawaiian Sweet Dinner Rolls Recipe

Cuisine Inspiration: Hawaiian-American Fusion
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and Buttery
Skill Level: Intermediate

Sweet Highlights:

• Butter Love: A generous dose of butter gives these rolls their rich and tender crumb.
• Sweet Twist: A touch of sweetness sets them apart from your average dinner roll.
• Pillow Soft: Expect a super soft, fluffy texture that’s perfect for mopping up sauces or gravy.
• Versatile Vibe: These rolls pair well with everything, from holiday feasts to weeknight dinners.
• Crowd-Pleaser: Watch them disappear fast – they’re a hit with kids and adults alike.

What Are Hawaiian Sweet Rolls?

If you didn’t know by now, I’m a huge nerd for the history of food. Learning about where my food comes from creates a deeper appreciation for things I eat. So here’s a little food history tidbit for you!

Sweetened breads came to Hawaii (y’all know how much I love Hawaii since I was married there) with the Portuguese immigrants who flooded there in the mid-to-late 19th century to work the livestock ranches and sugarcane plantations.

By 1910 the number of Portuguese immigrants in Hawaii was at more than 20,000. Many of these families baked their own bread using recipes brought from home, but when refined sugar was too expensive, they used local ingredients like honey and pineapple juice as sweeteners.

Not too much later, King’s Bakery was born and the signature King’s Hawaiian Sweet Rolls began to take the world by storm. I think you know the rest!

Ingredients 

The major ingredients that truly provide the sweetness, amazing texture and deliciousness are the following:

• Flour
• Instant Yeast
• Whole Milk
• Pineapple Juice
• Butter
• Honey 
• Brown Sugar
• Eggs
• Vanilla

These rolls have a very light pillowy texture which comes from the use of instant yeast here.  For flavor, these rolls contain a large amount of butter, sweeteners (pineapple juice, honey and brown sugar), and eggs.  This makes these much richer in flavor in flavor!

I also love the whole milk and vanilla that rounds out everything.  Eggs are also stabilizers here.

These ingredients truly work together perfectly making the most glorious rolls you have ever had.

How to Make Hawaiian Sweet Rolls

One of the beauties of Jessica’s recipe is it’s easy-to-follow instructions. Her steps are simple, straight-forward and make for the best results each and every time it’s made.

Here are a few tips to share to make your process easier.

Kneading By Hand VS Stand Mixer
You can knead it by hand! Start out by stirring with a spoon until you can’t anymore and then knead it with your hands. Just keep on kneading until all the flour is incorporated and the dough is soft to the touch and only slightly sticky. It’s a workout, but it’s worth it!

What Should Your Dough Feel Like?
The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour the dough will stiffen, which make for stiff rolls.

Weigh Out Your Dough
The trick to even baking and a uniform aesthetic is making sure each of the rolls have the same weight. I use a kitchen scale to measure each of my dough balls. It isn’t much added effort and I end up with rolls that are nearly uniform in size.

What Can I serve Sweet Rolls With?

I would love to give you a specific answer here but let’s be honest, this bread goes with anything. And I truly mean anything. You can use these rolls to sop up sauces and gravy, make slider buns or even create sweet croutons for salads.

Serve along with a full meal of something hearty like Salisbury Steak, Chicken Fried Steak, or Smothered Pork Chops.

I’ve gotten really creative with these rolls and so should you! Use your leftovers to make my peach bread pudding or use them for a special morning treat like french toast. The possibilities are endless but above them all comes this one: eat them warm out of the oven with salted butter.

Sometimes simple is best!

Can These Be Made Ahead of Time?

Hosting a dinner party and need to manage your time wisely? Making these sweet dinner rolls ahead of time is a great option for you!

Simply make this recipe as instructed, properly wrap and store them and put them in the freezer. When ready to eat, remove them from the freezer and allow them to thaw and rise until double in size. This can take anywhere from 1-3 hours so allow yourself enough time.

Then continue to bake according to recipe instructions. Voila!

Other Roll Recipes to Try

Serve them on Thanksgiving along with these Cheddar Rosemary Dinner Rolls and Honey Butter Dinner Rolls.

Finally, I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!

Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

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Hawaiian Sweet Dinner Rolls Recipe

Learn how to make Homemade Hawaiian Sweet Dinner Rolls (Sweet Rolls) right at home that are perfectly sweet, fluffy and oh, so delicious. These little pillows of heaven will become a family favorite you never expected! Inspired by Jessica Gavin

Course Bread

Cuisine American

Prep Time 1 hour hour 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 18 rolls

Calories 363.34kcal

Author Jocelyn Delk Adams

Ingredients

• 5- 5 1/2 cups all-purpose flour divided plus more for dusting
• 4 1/2 tsp instant or rapid rise yeast
• 2 1/2 tsp kosher salt
• 1/2 cup whole milk plus 1 tablespoon, divided
• 1 cup pineapple juice
• 8 tbsp unsalted butter divided
• 1/3 cup honey
• 2 tbsp packed dark brown sugar
• 3 large eggs divided
• 1 tsp apple cider vinegar
• 2 tsp pure vanilla extract

US Customary – Metric

Instructions

• Use a stand mixer fitted with a greased dough hook. Add 5 cups flour, yeast, and salt to a bowl, and whisk to combine.
• In a medium sized microwave safe bowl, add 1/2 cup of milk, pineapple juice, 6 tablespoons of butter and honey and whisk to combine. Microwave the mixture in 20 second increments until it reaches 120 to 130 F, about 90 seconds.
• Set the mixer to low speed and gradually add the warmed milk mixture, brown sugar, 2 eggs, apple cider vinegar and vanilla to the flour mixture. Scrape the sides of the bowl with a spatula as needed to incorporate the flour.
• Knead the dough on low until the dough begins to pull away from the bowl, 2 minutes. Increase the speed to medium low and knead until the dough is elastic and smooth in texture, 7 minutes. The dough should start to clear the sides of the bowl, but will be sticky on the bottom. Add 1/4 cup of additional flour, mixing on low speed, 1 minute. Add another 1/4 cup if needed, until the desired texture is achieved and a slightly sticky bowl is formed. Use as little added flour as possible. Transfer the dough to a lightly floured surface. Cover and allow to rest for 10 minutes.
• Grease a 9×13 inch pan with cooking spray and set aside. Cut the dough into 18 even size pieces. Roll pieces of the dough into balls with smooth tops, lightly flouring the work surface as needed. Place the dough balls into the greased pan. 3 balls per row, 6 rows total. Leave about 1/2 inch around the corners of the pan.

  If you have any problems with rolls not rising, try this! 

  After the dough is made, take it out of the bowl and kneaded it a couple extra times, dusting it with more flour. Transfer the dough to a lightly greased bowl and let it double in size for an hour and a half. 

  Then take the dough out, punch it down, shape the rolls, and let that proof for another hour and a half.
• Loosely cover the pan with plastic wrap or a kitchen towel and place in a warm draft-free place. Allow the dough balls to rise and double in size, 30 to 40 minutes. The buns should be touching each other and nearly filling the pan completely.
• Adjust the oven rack to the lower middle position and preheat the oven to 350 F.
• In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the egg wash on the tops and sides of the buns. Bake the rolls until golden brown and shiny on the surface, 18-20 minutes. Make sure to rotate the pan halfway through baking.
• Cool the rolls on a wire rack for 10 minutes. Remove the rolls from the tray and brush with 2 tablespoons of melted butter. Serve the rolls immediately while warm.

Notes

If you have any problems with rolls not rising, try this! 

After the dough is made, take it out of the bowl and kneaded it a couple extra times, dusting it with more flour. Transfer the dough to a lightly greased bowl and let it double in size for an hour and a half. 

 

Then take the dough out, punch it down, shape the rolls, and let that proof for another hour and a half.

The trick to even baking and a uniform aesthetic is making sure each of the rolls have the same weight. I use a kitchen scale to measure each of my dough balls. It isn’t much added effort and I end up with rolls that are nearly uniform in size.

Nutrition

Calories: 363.34kcal | Carbohydrates: 65.47g | Protein: 9.69g | Fat: 6.69g | Saturated Fat: 3.62g | Cholesterol: 32.24mg | Sodium: 337.45mg | Potassium: 142.67mg | Fiber: 2.8g | Sugar: 8.38g | Vitamin A: 192.87IU | Vitamin C: 1.31mg | Calcium: 26.54mg | Iron: 3.6mg

The post Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!) appeared first on Grandbaby Cakes.