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Garlic-Swirl Rolls

  • Author: Meagan


These are as divine as you’d imagine them to be, which is why I couldn’t resist trying this recipe from the Kitchn.  I made mine early in the morning and put them (covered) in the fridge for the day, leaving enough time to come to room temperature, rise and then bake for dinner.  I’m sure they’d also work out beautifully being refrigerated overnight before the final rising – enjoy!



4 c. flour – you’ll likely need a bit more

2 T. sugar AND 1 1/2 t. kosher salt

1 packet (8 g) active dry yeast

1 c. warm water AND 1/4 c. olive oil

2 eggs AND 1 egg yolk


3/4 c. butter, softened AND 8 cloves of garlic, minced

1/2 c. finely chopped parsley AND 1/2 c. finely grated fresh Parmesan

1/2 t. kosher salt AND 1/4 t. freshly ground black pepper


Measure out the flour, sugar, salt and yeast into the bowl of your electric mixer fitted with the hook attachment and whisk well to combine.  In a separate bowl with a pour spout, whisk together the warm water, olive oil and 2 eggs and extra yolk and whisk to combine. Turn the mixer onto low speed and slowly pour in the wet mix.  If it’s having trouble coming together, stop the mixer and scrape down the sides as needed.  Once a dough is formed, increase the speed to medium-low and knead for 7 to 8 minutes.  If the dough seems too sticky, add flour by the tablespoon until the dough ball is smooth and elastic – you may need up to a half cup more flour.

Gently remove the dough and place it into a lightly greased bowl for rising.  Cover it with plastic wrap and leave in a warm place for about 1 1/2 hours.  Make the filling as the dough is rising.

In a medium bowl, add all of the prepped filling ingredients and thoroughly mash together with a fork, making sure that all is well combined.

When the dough is ready, punch it down and transfer it to a lightly floured surface (or a counter top covered with plastic wrap), and roll it out into a 24 x 10-inch rectangle, about a 1/4-inch thick.  Spread half to three quarters of the filling evenly over all and from one of the long sides, roll the dough up into a tight log and pinch the seam together at the top.

Cut the log into 15 even pieces, like cinnamon rolls (I find using dental floss the easiest!), and then arrange the rolls in a 5 x 3 pattern, cut side up, in a 9 x 13 baking dish or lasagna pan.  Loosely cover with plastic wrap and let rise at room temperature for about a half hour.

**This is the point where you can place the rolls into the fridge, either for a few hours, or overnight – simply take them out about 2 hours prior to baking so that they can come to room temperature and also rise as needed**

Preheat the oven to 350.  When the rolls have completed their final rising, bake, uncovered, for about 30 minutes until the internal temperature is 200 and the tops are a lovely golden brown.  As soon as the rolls come out, immediately spread or blob on the remaining filling and let it melt.  Pure heaven.



From Meagan's Kitchen

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