Move over turkey! Once you set these sweet and savory Garlic Yeast Rolls out on the Thanksgiving table, your family and friends will gobble them up faster than old Mr. Tom Turkey himself.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Every year in the early fall my husband and I go with our best friends to our favorite seafood restaurant.
While the seafood there is amazing, the rolls are the things that keep us coming back year after year.
This recipe was inspired by those rolls.
At first glance, you might think that all the garlic on top of these rolls will be too strong and overpowering.
However, if you're a true garlic lover, you'll appreciate how the cooked garlic is pungent, yet mild.
And, when it's combined with olive oil, dried herbs, and the sweetly soft and pillowy yeast dough, it's a match made in dinner roll heaven.
The instructions for making these rolls are unlike any other yeast dough or rolls I have ever made.
The day I made them I was very worried that my dough wasn't going to rise as I had to keep adding more and more flour because the dough was so sticky and wet.
I honestly thought I'd have to scrap the whole idea and pull myself out of participating in #TwelveLoaves this month.
Thankfully, instead of doing that, I decided I'd let the dough proof for a full two hours (instead of the one I had originally planned on).
I crossed my fingers and kept myself busy doing something other than babysitting the bread bowl.
Two hours later, the dough had beautifully risen and had more than doubled in bulk. Woot!
Let that be a lesson to us all about making bread. Good things come to those who wait...and wait...and wait.
SWEET GARLIC ROLLS {PRINT THIS RECIPE}
Yield: 24 rolls Prep Time: 4½ hours (includes rise time) Bake Time: 40 minutes
For the rolls:
2 cups pineapple juice
3 eggs
¾ cup granulated sugar
½ cup butter softened
½ teaspoon pure vanilla extract
½ teaspoon ground ginger
½ teaspoon coconut extract
7 cups all-purpose flour, plus additional for rolling
2 packages of active dry yeast (4½ teaspoons)
1½ teaspoons salt
coconut oil spray
plastic wrap
9 x 13 baking dish
For the garlic topping:
18-20 cloves of garlic, finely chopped
¼ cup olive oil
¼ cup canola oil
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
pinch black pepper
-In a large bowl, whisk together the pineapple juice, eggs, sugar, butter, vanilla, coconut extract, and ginger.
-If using a stand mixer, switch to the dough hook, or switch to a wooden spoon if mixing manually. Add in the flour, yeast, and salt. Mix and knead thoroughly (if done manually, you may need to switch to mixing with your hands) for at least 7-10 minutes. The dough will be soft and somewhat sticky.
-Turn the dough out onto a lightly floured surface and knead by hand for an additional 2-3 minutes, kneading in more flour if needed to make the dough less sticky. Spray the inside of the bowl with cooking spray or coconut spray and return the dough back to the bowl. Spray the top of the dough with a light coating of oil. Cover the bowl with plastic wrap and place in a warm, draft-free place to rise until doubled, approximately 2 hours.
-When the dough has doubled, turn it out onto a lightly floured surface and divide it into 3 equal portions. Make a rope with each dough portion and divide the dough into equal pieces, approximately in ⅓ cup sections. Roll each section of dough into a ball using a cupped hand while applying pressure and rolling the ball on the counter. Continue with the remaining dough.
-Place each dough ball into a baking dish that has been sprayed with cooking spray. Once all the dough balls are placed into the dish, cover the dish lightly with plastic wrap and allow the rolls to rise in a warm, draft-free place until doubled (approximately 60-90 minutes).
-Preheat the oven to 350 degrees. Bake the rolls for 40 minutes until golden brown and when they sound hollow when tapped. While the rolls are baking, make the garlic topping.
-In a small saucepan, heat the oils, garlic, and seasonings. Simmer for 5 minutes.
-When the rolls come out of the oven brush each roll liberally with the garlic and oil mixture.
Serve immediately and Enjoy!
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Until we eat again, I hope you have a delicious day!!
Kellie Hemmerly - The Suburban Soapbox says
I totally have everything I need to make these with dinner tonight.
Nancy Piran says
I am all about the garlic so I know I would love these!!
Cheap Ethnic Eatz says
I am a garlic lover so it looks like just the right amount for me. I Ah the fear of yeast, glad you waited the dough out. The rolls looks fabulous.
Maryanne @the little epicurean says
Bring on the garlic! I say, the more the merrier! Hope you had a happy birthday! 🙂
Lana@NeverEnoughThyme says
Oh yum!! These remind me a lot of the rolls that come to the table with a bowl of marinara at our favorite Italian restaurant. I cannot wait to give this recipe a try. And....Happy Birthday!
Sheena @ Tea and Biscuits says
Your rolls look so tasty, my boys would love them!
Kathya Rodriguez says
I'm sure the smell while baking was incredible delicious.
Camilla Mann says
You had me at 'garlic.' Then I saw the pillowy goodness. Oh, my! I want those.
Carrie R says
LOVE the garlic on these! We pretty much love all things garlic in my home, so I know we woudl love these rolls! They look delicious! 🙂
Michelle Nahom says
Happy Birthday! We are complete garlic fiends around here...I can tell you right now, these would be a huge hit in my house! I almost never bake, but I might have to make an exception for these! They look SO GOOD!
Kimberly Killebrew says
Come to me now!!! Wow, these rolls are about the best thing ever...LOVE the addition of the pineapple juice! I really can't wait to try these! (And Happy Birthday! 🙂
Renee Goerger says
Thanks Kimberley. I really hope you love them as much as we do.
Karen Kerr says
Happy birthday Renee! That garlic topping sounds amazing. That slow rise time sometimes happens when there's a lot of butter and sweeetener in the dough. Well worth the wait I'm pretty sure.
Kirsten from http://ComfortablyDomestic.com says
I've been dying to get up close and personal with these rolls since I saw all of that gorgeous garlic on top. I didn't realize that they were sweet underneath! What a great combination!
Renee Goerger says
The only way to get really up close and personal is when you have them in your mouth and they're making your head spin. I hope you'll find out what I mean sometime. You'll love them.
Stacey Mebs says
Those rolls look delicious! I think the garlic would be delicious on them!
Renee Goerger says
Truly. Garlic makes everything better!
Julie says
Happy Birthday! What beautiful rolls. The look soft and delicious, and I am a garlic lover! Very intriguing with this sweetness of the pineapple juice.
Renee Goerger says
Thanks Julie. The pineapple is what makes them sweet. Well, that and the sugar. Think, Kings Hawaiian bread.
Lora CakeDuchess says
I have been wanting to get a closer look at these rolls since I saw your FB post and oh, goodness! Just lovely, Renee! I think the garlic would be just wonderful and your step-by-step photos are fantastic!
Renee Goerger says
Thanks so much Lora. We had such a good time eating them 🙂