Garlic Twist Rolls

These Garlic Twist Rolls are garlicky, buttery, and fluffy. Each bite has loads of garlic, parsley, and butter flavor twisted into it. And after they’re baked up to puffy perfection, they are brushed with butter and sprinkled with flakey salt. 

This recipe makes 15 rolls, all of which are best enjoyed fresh, so I’m planning on sharing some of them with my neighbors and friends nearby. You could do the same or even double the recipe and do some drive-by drops to friends who might like some buttery, garlicky rolls. 

FLEISCHMANN’S® RAPIDRISE® YEAST

This post is sponsored by Fleischmann’s® Yeast. I used Fleischmann’s® RapidRise® Instant Yeast in this recipe and what I like about it is that you don’t have to activate the yeast in warm water to use it.  

Using RapidRise® Instant Yeast is so easy that the process is foolproof! So if you’ve ever been intimated by yeast, this is a great recipe to try for your first adventure into the yeasted bread/rolls category.

HOW TO MAKE GARLIC TWIST ROLLS 

1. The first thing you’re going to do is butter your 9×13-inch baking pan. The butter helps to ensure the rolls don’t stick while infusing them with a little more buttery flavor. 
2. Next, you’ll mix the dry ingredients together. In this recipe, we have all-purpose flour, sugar, Fleischmann’s^® RapidRise^® Instant Yeast, and kosher salt. 
3. In a small saucepan or pot, melt the butter with the milk over medium-low heat until the butter is melted. Make a well in the dry ingredients and pour the milk-butter mixture into the center, along with the beaten eggs.
4. Mix it all together and knead it for a few minutes in the bowl. And then add it to a floured surface and knead it a few more times until the dough is smooth and elastic. 
5. Transfer it into a greased bowl. And allow the rolls to rise for about 30 to 40 minutes or until it’s doubled in size. 
6. Make the filling for the rolls by mixing softened butter, garlic, parsley, and kosher salt together in a small bowl with a fork.

How to Shape the Rolls

1. To shape the rolls, you’re first going to roll the dough out to roughly 13-inches by 21-inches on a lightly floured, clean work surface. Then, you’ll evenly spread the filling out, edge to edge. Then, fold the dough like a letter in thirds and cut it into 15 even strips, making sure the widest part of your letter is horizontal. 
2. Gently stretch each strip out before wrapping it one and a half times over your thumb and two fingers and then looping the remainder around the bunch and placing it in your pre-greased pan. 
3. Let them rise for 1 to 1 ½ hours or until they’ve doubled in size and are puffy. 
4. Brush them with an egg wash and bake for about 20 minutes. After they’re out of the oven, brush ‘em with the melted butter and top them with flakey sea salt! 

TIPS AND TRICKS 

• These rolls are best stored in a resealable plastic bag at room temperature. 
• To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter or drizzle them with more melted butter before serving. 
• If you don’t have flakey sea salt, you can top them with a pinch of kosher salt.
• If you don’t have instant yeast, you can use active dry yeast by adding the active dry yeast to the warm milk (don’t add the butter yet). Allow it to bloom and activate and get all foamy, about 10 minutes, then mix in the melted butter. 
• If you’re not using the package of instant yeast and instead have a jar, you’ll be using 14 grams total of instant yeast. (Each envelope weighs 7 grams.) 
• To make these ahead, you can make the dough the night before and let it rise in the fridge overnight. The following morning, divide and assemble the rolls, let them rise, and bake. 
• And be sure to wrap the bowl tightly with plastic wrap if letting it rise in the fridge overnight or else the dough could form a crust. These are best the day of. 

If you make these Garlic Twist Rolls, let me know on Instagram!

Looking for more recipes to make!

• Detroit-Style Pizza
• Butter Pecan Pie
• Dark Chocolate Pecan Pie
• Fall 30-Minute Veggie Pizza
• Everything Parker House Rolls

(This post is sponsored by Fleischmann’s® RapidRise® Yeast. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)

5 from 6 votes

Print Recipe

Garlic Twist Rolls

Author: Adrianna Adarme

These Garlic Twist Rolls are garlicky, buttery, and fluffy. Each bite has loads of garlic, parsley, and butter flavor twisted into it. And after they’re baked up to puffy perfection, they are brushed with butter and sprinkled with flakey salt.

Course: Appetizer, Bread

Cuisine: American

Keyword: garlic bread rolls, garlic rolls, garlic twist rolls

Prep Time: 1 hour hr

Cook Time: 20 minutes mins

Inactive Time (Rise Time): 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 50 minutes mins

Serving Size: 15 rolls

Ingredients

FOR ROLLS

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

FOR FILLING

• 6 tablespoons unsalted butter cubed and softened to room temperature
• 6 cloves garlic grated
• ¼ cup fresh Italian parsley finely chopped
• 1 teaspoon kosher salt

FOR TOPPING

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

Instructions

TO MAKE THE DOUGH:

• Butter a 9×13-inch baking pan or something comparable and set aside.
• *Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!
• In the bowl of a stand-up mixer (with the hook attachment), add the flour, sugar, yeast, and salt.
• Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
• Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with the machine on medium speed for about 5-7 minutes, until smooth and elastic.
• The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow it to rise in the fridge for 12 to 24 hours.

TO MAKE THE FILLING:

• Combine the softened butter, garlic, parsley, and kosher salt in a small bowl and use a fork to thoroughly mix. Set aside.

TO ASSEMBLE THE ROLLS:

• Turn the dough out onto a clean work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough into a roughly 13” x 21” rectangle.
• Spread the filling onto the rolled-out dough with a silicone spatula or offset spatula ensuring that it covers the surface from edge to edge.
• Fold the dough like a letter, folding the left side to the middle and then the right side over the left. Turn the dough so that the wide part is horizontal. If the dough is warm, transfer it to a baking sheet and chill it in the freezer for 20 minutes or until firm.
• When firm, cut the dough into 15 even strips, making sure the widest part is horizontal. Pull each strip longways to gently stretch each piece.
• Starting from the end, wrap one strand around the tips of your thumb and two or three fingers one and a half times then loop the strand around the bunch and place into the pregreased pan. Repeat with all strands.
• Allow them to rise for about 1 to 1 1/2 hours. They should have doubled in size and should be puffy and supple.
• *Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after being assembled!
• Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.

TO FINISH:

• When the buns come out of the oven, immediately brush the tops with the butter mixture and sprinkle with flakey sea salt.

Notes

Tips and Tricks

• You can store these rolls in a sealable plastic bag and store them at room temperature.
• To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter.
• If you don’t have flakey sea salt, feel free to top them with a pinch of kosher salt.
• If you don’t have instant yeast, you can use active dry yeast by adding the active dry yeast to the warm milk and honey mixture (don’t add the butter yet). Allow it to bloom and activate and get all foamy, about 10 minutes, then mix in the melted butter.
• If you’re not using the package of instant yeast and instead have a jar, you’ll be using 14 grams total of instant yeast. (Each envelope weighs 7 grams.)
• To make these ahead, you can make the dough the night before and let it rise in the fridge overnight. The following morning, divide and assemble the rolls, let them rise and bake.
• Rub the surface of the dough with a bit of olive oil or cooking oil so as to avoid a crust from forming on the top of the rolls
• And be sure to wrap the bowl tightly with plastic wrap if letting it rise in the fridge overnight or else the dough could form a crust. These are best the day of.

Nutrition

Calories: 255kcal (13%) | Carbohydrates: 34g (11%) | Protein: 5g (10%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg (9%) | Sodium: 477mg (21%) | Potassium: 82mg (2%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 424IU (8%) | Vitamin C: 2mg (2%) | Calcium: 37mg (4%) | Iron: 2mg (11%)

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