Garlic Herb Savory Rolls
Soft, fluffy savory rolls filled with a garlic and herb butter with mozzarella cheese, baked until golden brown and finished with more melted herb butter.
Ingredients
Rum Dough
- 1 cup warm milk
- 2 ½ teaspoons instant dry yeast
- 2 large eggs
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 4 cups all-purpose flour
Herb Butter Filling
- 3/4 cup salted butter softened
- 6 cloves garlic minced
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme minced
- 1/2 teaspoon rubbed sage
Herb Butter
- 4 tablespoons butter melted
- 1 teaspoon thyme
- 2 teaspoons garlic powder
Instructions
Make Dough
- Warm the milk to 110 degrees fahrenheit.
- Whisk in yeast and let bloom 5 minutes.
- Add butter, eggs, sugar, salt, garlic powder and thyme.
- Mix in flour, knead 5–7 minutes. Let rise in a slightly oiled bowl for 30-45 minutes.
Herb Butter Filling
- Mix softened butter, sage, and minced rosemary, thyme and garlic. Blending together with a fork until combined.
Shape Rolls
- Flour a clean surface and roll out the dough into rectangle.
- Spread the herb butter evenly across the rolls.
- Roll up and slice into 12 rolls or use a pizza cutter to create individual 1 1/2 inch pieces and roll each pastry together separately. This gives a more uniform roll.
- Let rise for 30 more minutes in greased dish.
- Bake at 375°F for 20–22 minutes.
Toppings
- Melt the butter and add the seasonings, mixing together until combined
- Pour over warm rolls and coat them evenly.
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