Soft Garlic Knots

Brace yourself for incoming carbs!! Seriously, I was planning out my posts for the next few weeks and I realized I had 4 (maybe even 5!) bread recipes in the queue. Do I have a problem with carbs? Very good possibility!

This particular bread/roll recipe is one that’s been a regular in my kitchen for probably 3 or 4 years now. I even had it posted on my old blog. The only reason it didn’t make the “Top 30(1)” import cut was because I hated the photo and I make them often enough that I knew I would eventually get a photo I was happier with. The time has finally come and I think you’re going to love these rolls just as much as I do!



Soft Yeast Rolls


These yeast rolls were one of my non-negotiables for my 48-hour Thanksgiving. I love, love, love these rolls. They’re buttery rich with a soft, fluffy texture. Yes, a bag of store bought rolls would have been faster. But it wasn’t something I was willing to budge on, even if it meant a little extra work. Not that I really mind that kind of work. I mean, extra work doing dishes, not my cup of tea. Extra work watching dough rise, punching it down, and shaping it, my idea of a good time.

Let’s say you have more than 48-hours to plan your meal. Perfect! You can make this dough ahead of time! To do that, follow all the steps through the shaping. Once the dough is shaped, freeze them on a cookie sheet until hard, then you can transfer them to a Ziploc bag if you like. The day before you need them take them out of the freezer and let them thaw in the fridge. Bring them to room temperature and then let them rise another 30-45 minutes before baking.

All in one day or frozen for later, you’re going to love these rolls!

Soft Yeast Rolls

4-1/2 tsp (2 packets) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
6 Tbsp unsalted butter, softened
2 eggs
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
3 Tbsp butter
2 tsp honey

In the bowl of a standing mixer fitted with the paddle attachment, dissolve the yeast in the warm water. Let stand for 10 minutes, until it starts get foamy and the water looks milky. Add the milk, butter, eggs, sugar, and salt and turn the mixer on low to combine. Add 3 cups of flour and beat until smooth.

Remove the paddle and replace it with a dough hook. Add 4 more cups of flour and let the mixer knead the dough for 5 minutes. The dough should become smooth and elastic and just slightly tacky to the touch. Add up to 1/2 cup more of flour if the dough is too sticky. Move the dough to an oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.

Towards the end of rising, butter two 9×13 pans. After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Cut the dough into 24 even pieces* and place in the prepared 9×13 pans. Melt 3 tablespoons of butter in a small bowl and stir in the honey. Brush the tops of the rolls. Cover and let rise for 30 minutes, or until doubled in size. In the meantime, preheat the oven to 350 degrees.

Bake rolls for 20-25 minutes or until the tops are golden brown.

*Usually I do 12 rolls per pan (and 1/2 recipe for just one pan) but for Thanksgiving I made smaller rolls. For smaller rolls divide into 40 pieces (20, 4 rows of 5, per pan).

Adapted from Taste of Home

Cinnamon Rolls


I think I have found the last Cinnamon Roll recipe I will ever need to try. I’ve been searching for a long time and I’ve tried several. In fact I posted a recipe on this blog not too long ago. But this recipe is exceptional. The dough was an absolute dream, smooth, sturdy, and elastic. I was worried at first because the dough seemed sticky, but I’m quickly learning that usually when I think a dough is too sticky to start it’s perfect after a good long first rise. A long rise may seem daunting, but think of all things you can do during that time. While waiting for this particular batch to rise I went shopping and had a slice of pizza at my new favorite pizza place, Hoboken (if I’m not going to make my own pizza at home, this is where I want to go!!). See how productive that time can be?

The other upside of this recipe is that it can be made ahead of time. I made these on Wednesday evening and froze them, Saturday night I set them out on the counter to defrost and rise. Makes me want to keep a batch in my freezer at all times, just for the those days when I need a cinnamon roll.

But the best part about these rolls is the final product. The roll itself is as close to perfect as the world will allow you to get. Texture, flavor, sweet to spicy ratio, it all gets a 10 in my book.

Buttermilk Cinnamon Rolls
(Adapted from Mel’s Kitchen Cafe, originally from America’s Test Kitchen Family Baking Handbook)

3/4 cup buttermilk, warm (you can warm this in the microwave at 50% power for 1 minute)
6 Tbsp butter, melted and cooled
3 large eggs
4 1/4 cups flour
1/4 cup sugar
2 1/4 tsp instant yeast
1 1/4 tsp salt

1 stick (8 oz) butter, softened to room temperature
1 1/4 cups brown sugar
2 1/2 tsp cinnamon

Disclaimer – I’ve never followed a strict recipe when it comes to cream cheese frosting. I start with cream cheese and butter and I add sugar and other flavors to match whatever I am making the frosting for. Sometimes I add brown sugar sometimes I don’t. For these rolls this is flavor combination I came up with and I thought it went perfectly with the rolls. I taste along the way and work until I like the flavor and consistency. Please use this ingredient list as a guide and create your own perfect frosting.
1/2 Block (4 oz) cream cheese, softened
1/2 stick (4 oz) unsalted butter, softened
2 Tbsp buttermilk
1-2 cups confectioners sugar (depending on how runny/stiff you like your frosting)
1/4 cup brown sugar
Pinch of salt
1 tsp vanilla

In a large liquid measuring cup, whisk together the warmed buttermilk and butter. In the bowl of a standing mixer (fitted with a dough hook), combine 4 cups of flour, sugar, yeast and salt. With the mixer still running on low speed, add the buttermilk mixture and eggs. Run for 2 minutes until well combined, then increase the speed to medium and allow to knead for 10-15 minutes. If after a few minutes the dough continues to stick to the sides of the bowl add more flour, 1/4 cup at a time, just until it stops sticking. The dough will still feel slightly sticky to the touch.

Remove the dough from the bowl and set aside on a lightly floured surface. Wipe out, then spray the mixing bowl with cooking spray, or rub lightly with oil, return the dough to the bowl and cover with plastic wrap. Allow to rise for 2 to 2 1/2 hours in a draft free warm place (I turn the light on in my oven and keep it in there with the door closed).

When the dough has doubled in size remove from the bowl and place on a clean floured surface. Knead with hands for 2-3 minutes and then allow to rest for 2 minutes (during this short rest combine the brown sugar and cinnamon in a bowl). After the short rest shape the dough into a rectangle then roll out to approximately 16 inches by 12 inches.

Spread the softened butter on the dough leaving 1/2 inch border all around. Sprinkle the brown sugar mixture over the butter and use hands to lightly press the sugar into the butter.

Beginning with the edge closest to you, roll the dough into a tight log. Once rolled, even out the log by pulling gently and patting in the edges.

Cut 1/2-1 inch off of each side of the log to even the ends. Then cut the log in half with a serrated knife. Cut each half into thirds and then each third in half, so you end up with 12 even rolls. (In the illustration below, red, then orange, then green)

Prepare a 9×13 baking dish by placing a sheet of fitted parchment paper in the bottom of dish and spraying with non-stick cooking spray. Place rolls in pan, cover with plastic wrap and allow to rise for 1 hour. This is also the point where you can freeze the rolls. Just be sure to cover tightly with plastic wrap and foil.

Bake at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through but not overly browned.

For the frosting, beat together the cream cheese, butter, and buttermilk. Starting with a slow spead, add the brown sugar, confectioners sugar, and salt, and beat until well combined. Stir in the vanilla.

Add the frosting to the rolls while they are still warm so the gooey goodness starts to absorb into the rolls.