Sweet Savory Garlic Yeast Rolls for #TwelveLoaves

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.

This month (November 2015), the #TwelveLoaves family of bread bakers is showcasing a variety of recipes featuring Thanksgiving biscuits and rolls, which I encourage you to visit at the end of this post. Since today (November 3rd) is our reveal day, I’m happy to reveal to you that it’s also my 56th birthday! As a birthday present to myself I’m especially excited to share this recipe with you today. I just know you’re going to love these Sweet Garlic Rolls as much as I love bringing it to you! Enjoy!

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
3/4 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 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 doing 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 1/3 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 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!

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.

This month we are baking Biscuits and Rolls that would fit in nicely at any Thanksgiving table. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s inspiring selection of #TwelveLoaves Crackers, Crisps, and Flatbreads!

Barley Malt Pull-Apart Loaves from Cake Duchess
Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
Buttermilk Pan Rolls from All Roads Lead to the Kitchen
Crusty European-Style Hard Rolls from A Shaggy Dough Story
Herb-Topped Sweet Potato Biscuits from Hostess At Heart
Parker House Rolls from Karen’s Kitchen Stories
Pumpkin Buttermilk Biscuits from The Redhead Baker
Simple Homemade Rolls from Basic N Delicious
Sweet Garlic Rolls from Kudos Kitchen by Renee

If you’d like to bake along with us this month, share your Thanksgiving Biscuits and Rolls using hashtag #TwelveLoaves!

Naturally I couldn’t finish off this post without sharing this fun bread bakers tea towel that I recently painted for a customer. It’s one of my favorites to date 🙂

If there is ever anything I can paint for you, from fabrics to glassware, please don’t hesitate to contact me or visit my shop on Etsy. Custom orders are always welcome, and I will happily work from any photo or description you send my way.

Until we eat again, I hope you have a delicious day!