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  • Deby Hogue

Garlic Parsley and Butter Rolls

My taste tester Alejandro said these are so good and I have to agree even two days later they were great with dinner and perfect with breakfast. Oh and smell well you will just have to try them out and see or smell for yourself.

Makes 12 if you squeeze them in

For the dough

3 cups of flour

1 cup of warm water

1 Tablespoon of yeast

2 teaspoons of salt

1 teaspoon of sugar

2 Tablespoons of Olive Oil

a few drops of milk to brush on the rolls For the spread 1 cube of butter unsalted or 1/2 cup softish butter to be able to spread 8-10 cloves of garlic finely minced handful of parsley chopped

Mix all the ingredients for the dough with the warm water and knead for 8 to 10 minutes and then add the olive oil and knead it in. Form into a ball and place in a bowl and let rise for 1 hour or until doubled in size.

While the dough is rising prepare the garlic spread, mix the soft butter and minced garlic and chopped parsley together in a small bowl.

Now prepare the baking pan I used a 9 in. cake pan, spray with cooking spray.

When the dough has doubled in size punch down to get the air out and roll into a rectangle about 1/2 in thick, use flour to prevent sticking. I put flour on my rolling pin also. Take the garlic spread and put all over the dough, save some to put on top of each roll when finished. Now roll up the dough starting with one of the long ends pinch the seam. Now cut into rolls using a serrated knife into 12 rolls. put them in the pan. Take a spoon of the left over garlic spread and put on top of each roll. Brush the sides of the rolls with a little milk. Let the rolls rest for 20 minutes to proof. Make sure you place the rolls close together.

Bake for 20 to 25 minutes at 350 degrees or until golden. You can turn on the broil for a minute or two to make them even browner. But be careful not to burn them.

Adapted from

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