Soft Garlic Butter Rolls with Parsley

These deliciously soft cheesy garlic butter rolls are spread with Westgold garlic and parsley butter and filled with cheese.

#AD This post has been sponsored by Westgold butter.

These garlic butter rolls are so moreish and easy to make. They make the best dinner rolls, so you can serve them as a side dish or bring them to your next potluck dinner. The dough is tender and enriched, and it's spread generously with Westgold’s garlic and parsley-infused butter, and cheese.

After baking, the rolls are brushed with a little more melted garlic butter and flaky salt.

The hero of these homemade dinner rolls is Westgold's new garlic and parsley-infused butter. It comes in a handy 100g stick, which is exactly what is needed for this recipe. The butter is creamy and rich with a great garlic flavor. It's made with milk from grass-fed cows, farmed on the West Coast of New Zealand’s South Island and uses a traditional churning process.

If you don't want to make your own garlic butter, this brings all the flavor you need to these buns. If you're after something with a little spice, they have a chilli garlic version too which would work great!

For another herbed bread, check out these holiday dinner rolls.

The dough for these garlic bread butter rolls is lightly enriched for a tender texture. It's pretty much the same dough as these small-batch sticky buns, but less sweet. It's easy to work with by hand or in a mixer. Though not quite as enriched as brioche dough, the soft dough still has amazing texture and flavor.

Baker's schedule

These garlic rolls can be made in less than 4 hours. The dough undergoes two rising times - Once in a bowl, and once again once shaped.

Overnight option - For an overnight option, the dough can undergo its first rise in the refrigerator. The rise time will be much slower and not as much when undergoing a cold rise. This is normal. The dough will have a chance to rise much more when it undergoes its second, shaped rise, in a warm spot.

You will need an 8x8inch baking dish or one of a similar size.

A stand mixer with a dough hook attachment. If you don't have one, this can be made by hand too.

Kitchen scale. There are cup sizes provided too but do take note that they are US-sized cups. These are smaller than metric. For best results use scales.

In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this sitting step can be skipped.

Add in the flour, salt, parsley and egg. Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough.

Add in the softened butter, a few cubes at a time, and increase the speed of the mixer to medium. Keep mixing on medium speed for around 8 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl.

Once kneaded, form the dough into a smooth ball. Transfer the dough to a lightly greased medium bowl and cover it with plastic wrap, beeswax wrap, or a dampened dish towel.

Let the dough rise in a warm place until doubled in size, around about 1- 1 ½ hours. The exact rise time will depend on your room temperature.

If making overnight garlic butter dinner rolls, the dough can be covered tightly and refrigerated for up to 16 hours.

Shaping

Pull the risen bread dough from the bowl onto a lightly floured surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff. You can let it warm up to room temperature for 10 minutes first before rolling.

Use a rolling pin to roll the dough out into a large rectangle that measures around 9x12inches (23cmx30cm) - Spread the surface of the dough with 80g of the softened garlic herb butter. Sprinkle over the grated cheese.

Roll it up from the long end to make a 12inch/30cm long log. Cut 9 equal pieces, using unflavored dental floss or a sharp knife.

Place the rolls into a lined 8x8 baking pan.

Second rise

Let the rolls rise in a warm spot until about doubled in size.

Baking

Preheat the oven to 350°F/175°C. 

Bake the buns for around 25 minutes until deep golden brown. If they are browning too fast, you can cover the top of the rolls with aluminum foil.

While the buns are baking, melt the remaining Westgold’s garlic and parsley-infused butter.

When the rolls come from the oven, use a pastry brush to brush the tops with melted butter.  Sprinkle with a little flaky salt.