Soft Dinner Rolls infused with Garlic & Herbs and stuffed with Corn & Parmesan Cheese make the perfect dinner!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 8
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Stuffing

  • ¾ cup sweet corn
  • ½ teaspoon garlic salt
  • 1 garlic (minced)
  • ½ teaspoon dried parsley
  • 3 tablespoon grated parmesan cheese

For the dinner rolls

  • 2.25 cups all purpose flour
  • ¾ teaspoon garlic salt [or regular salt]
  • 1 teaspoon dried rosemary
  • 1 tablespoon oil
  • 1 tablespoon granulated white sugar
  • ½ cup milk (warm)
  • 1 egg

To activate the yeast

  • ¼ cup water (warm [temperature around 110 f degrees])
  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar

Topping

  • 3 tablespoon unsalted butter
  • 3 garlic cloves (finely chopped)
  • 3-4 basil leaves (chopped)

Method

Make the stuffing first

  1. In a bowl mix together sweet yellow corn, minced garlic, garlic salt and dried parsley.
  2. Add the grated parmesan cheese.
  3. Mix in everything together till well combined. The stuffing for the rolls is now ready. Set aside while you make the rolls.

Make the dinner rolls

  1. In a bowl whisk together all purpose flour, garlic salt and dried rosemary. Set aside.
  2. In the steel of your stand mixer fitted with paddle attachment or using a whisk, mix together oil, warm milk and sugar.
  3. Now add the egg and mix till well combined. Set aside.
  4. In a small bowl/jar, take 1/4 cup of warm water [temperature around 110 F degrees].
  5. Add 1/2 teaspoon of sugar and stir in the active dry yeast. Mix and let the mixture stand for 10 minutes.
  6. After 10 minutes, the yeast will activate and you will see the mixture become all frothy and bubbly. If you don't see any froth, your yeast is dead. Discard and start all over again.
  7. Now add this yeast mixture to the the bowl with milk-egg mixture. Mix till combined.
  8. Add in the flour mix and use a spatula or your hands to bring in the dough together. It will be sticky.
  9. Knead the dough using the dough hook of your stand mixer till it becomes nice and smooth, around 5 minutes. You can also knead using your hand and that might take 10 minutes or more.
  10. Place the dough in a bowl and coat it with oil from all sides. Cover and let it rise in a warm place for 1 hour or till double in volume.
  11. Once the dough has risen, punch it down to release the air.
  12. Transfer dough to a lightly floured surface. Let the dough rest for 5-10 minutes and then divide it into 8 equal parts.
  13. Take a dough ball and make a dent in the center. Fill it with around 2 tablespoons of the corn stuffing that we had prepared earlier.
  14. Seal the edges and tuck them below to form a smooth roll. Repeat with the remaining 7 dough balls.
  15. Place the rolls into a 13 x 9 inch pan and sprinkle with parmesan cheese [optional].
  16. Cover and let them rise for 30 minutes or so.
  17. In the meanwhile preheat oven to 375 F degrees.
  18. After 30 minutes, the rolls would have risen.
  19. Bake in a preheated oven at 375 degrees for 15-20 minutes or till nice golden brown on top.

Make the topping

  1. While the rolls are baking, heat a saucepan on medium heat and add butter to it.
  2. Once the butter melts, add the chopped garlic and cook for 1-2 minutes till garlic just starts to turn brown.
  3. Take the pan off the flame and add chopped basil leaves. You can use fresh parsley here too, in fact that would taste even better.
  4. Take out the rolls from the oven and pour the topping over them while they are still warm.
  5. Enjoy the corn stuffed garlic and herb dinner rolls with tea or soup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.