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Garlic Stuffed Dinner Rolls with Parsley and Flaky Sea Salt Recipe

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4.1 from 14 reviews

These Garlic Dinner Rolls are soft, fluffy, and infused with a rich garlic butter filling. Perfectly risen and baked to a golden brown, they are finished with a buttery garlic glaze and a sprinkle of flaky sea salt. Ideal for dinner sides or special gatherings, this recipe uses instant yeast and a simple stand mixer method to create delicious homemade rolls with a tender crumb and irresistible aroma.

Ingredients

Dough:

  • 1 tablespoon unsalted butter (for the baking pan)
  • 4 1/2 cups all-purpose flour (562 g)
  • 5 tablespoons sugar (71 g)
  • 2 envelopes Instant Yeast (about 4 1/2 teaspoons)
  • 2 teaspoons kosher salt
  • 1 1/3 cup whole milk
  • 1/4 cup unsalted butter (cubed)
  • 1 large egg
  • 2 large egg yolks

Garlic Butter Filling:

  • 6 tablespoons unsalted butter (cubed and softened to room temperature)
  • 6 cloves garlic (grated)
  • 1/4 cup fresh Italian parsley (finely chopped)
  • 1 teaspoon kosher salt

Topping and Garnish:

  • 1 large egg (beaten, for egg wash topping)
  • 2 tablespoons unsalted butter (for brushing after baking)
  • Flakey sea salt (for sprinkling)

Instructions

  1. Butter the Pan: Grease a 9×13-inch baking pan with 1 tablespoon of unsalted butter and set aside to prepare your dough.
  2. Combine Dry Ingredients: In the bowl of a stand-up mixer fitted with a hook attachment, add the flour, sugar, instant yeast, and kosher salt. Mix until thoroughly combined.
  3. Warm Milk and Butter: In a small pot over medium-low heat, warm the whole milk and 1/4 cup cubed unsalted butter until the butter melts. Make sure the mixture is lukewarm, not hot, to avoid killing the yeast. Let cool if it overheats.
  4. Add Wet Ingredients and Knead: Pour the warmed liquid into the dry ingredients. In a small bowl, beat together the egg and egg yolks, then add to the mixer bowl. Knead on medium speed for 5-7 minutes until the dough is smooth and elastic. The dough will be wet, which is expected.
  5. First Rise: Lightly oil a medium bowl with about a teaspoon of olive oil, transfer the dough, cover with a clean kitchen towel, and let it rise for 30-40 minutes at room temperature. Alternatively, cover and refrigerate for 12 to 24 hours for a slow rise.
  6. Prepare Garlic Butter Filling: Combine the softened 6 tablespoons of butter, grated garlic, chopped parsley, and 1 teaspoon kosher salt in a small bowl. Mix thoroughly with a fork and set aside.
  7. Roll Out Dough: Turn the risen dough out onto a floured work surface. Roll into a rectangle approximately 13” x 21”.
  8. Spread Filling: Evenly spread the garlic butter mixture over the entire surface of the rolled dough using a silicone or offset spatula.
  9. Fold and Chill: Fold the dough like a letter by folding the left third over the middle, then the right third over the left. Turn the dough so the widest side is horizontal. If the dough feels warm, chill it in the freezer on a baking sheet for 20 minutes until firm.
  10. Cut and Shape Rolls: Once firm, slice the dough into 15 even strips horizontally. Gently stretch each strip lengthwise. Wrap each strand around your thumb and two or three fingers one and a half times, then loop it around the gathered bundle to form the roll. Place each roll in the prepared pan.
  11. Second Rise: Let the shaped rolls rise for 1 to 1 1/2 hours until doubled in size and puffy. If dough was refrigerated overnight, rolls may require a longer rise of about 1.5 hours at this stage.
  12. Preheat Oven and Apply Egg Wash: Preheat your oven to 350°F (175°C). Brush the tops of the rolls gently with the beaten egg to create a shiny, golden crust when baked.
  13. Bake Rolls: Bake in the preheated oven for about 20 minutes or until the rolls are golden brown and cooked through.
  14. Garnish and Serve: Remove the rolls from the oven and immediately brush the tops with 2 tablespoons of melted unsalted butter. Sprinkle with flaky sea salt for added flavor and texture. Allow to cool slightly before serving.

Notes

  • If you don’t have a stand mixer, you can mix the dough by hand with a spatula and knead on a floured surface for about 10 minutes until smooth.
  • The dough will be wet and sticky; this is normal and results in a tender crumb.
  • For a deeper flavor, opt for a cold overnight rise in the refrigerator (12-24 hours), then shape and bake the next day.
  • Chilling the dough before cutting helps it maintain shape and makes handling easier.
  • Use lukewarm milk and butter mixture to ensure yeast activates properly; avoid overheating.
  • The garlic butter filling can be adjusted for more or less garlic based on preference.

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