One thing I learned very fast when I began dating my now-husband is that his mom’s traditional tomato sauce recipe is no joke. It was a staple in their house growing up and it’s still what they have every Christmas day for dinner. Isn’t it so cool that they have a tradition like that? I love traditions. It gives special days like that another special quality to them. And double-bonus when the tradition is food-related.
Meanwhile, at my home growing up, we ate spaghetti with ketchup. I am so serious. I thought that’s just how people ate spaghetti. I didn’t even try traditional tomato sauce until I ate dinner at my Italian friend’s house in the 5th grade. I didn’t know what I was missing. And look where I am now. I may be all fancy now, with real tomato sauce, but that doesn’t mean I don’t get a craving for spaghetti and ketchup anymore. Never forget your roots, people!
Ok let’s get back on track. Tyson loves to make his mom’s sauce every once in a while. Let’s be real…it’s usually the first thing he offers to make when he’s cooking dinner. But that’s okay with me! This is sauce is that good. Full of flavor and spice. And comforting to the last drop.
When he asked if I wanted spaghetti this week, I got so pumped for a new reason: I had an awesome garlic roll recipe that I wanted to try! These rolls looked amazing. And they only required dried herbs and spices so I didn’t have to
waste money on buy fresh ones. I don’t know about you, but I hate buying tons of fresh herbs because I always feel pressured to use them quickly before they die. And I hate being tied down by ingredients. Let me make what I wanna make!
So these rolls….they are unbelievable! So fluffy and soft that they soak up every drop of leftover sauce. But you don’t even need sauce for these. I definitely ate one (or two or five) without anything at all. Just a fork and a plate. Magical is also a word that comes to mind. And they were so simple to make!
The rolls get brushed with melted butter and garlic salt, but you can substitute the garlic salt for more herbs or coarse sea salt. Or even just use only butter while they bake and then top with Parmesan cheese when they come out of the oven. You can really play around with it and make it your own.
- Do not forget to let the milk cool before adding the yeast. If the milk is too hot, the yeast will die. But at the same time, if its not warm, it won’t activate. So just be careful. It should be warm to the touch.
- You don’t need to use a cast-iron skillet to make these rolls (but if you want to use one, this is the one I used). You can use any rounded pan for these. Or a 9×9 square pan.
- A great place to store the dough as it rises is in your microwave. I’ve been doing that for most of my dough recipes and it works great!
- I made these the night before, since they can take a long time. I didn’t want to wait until 9pm to eat! So I made them ahead of time and just heated them up before dinner for 10-15 minutes in a 300 degree oven. If you want them super fresh, you can let the dough rise once for two hours, punch it down, cover the bowl tightly with plastic wrap and place in the fridge until the next day. And then just continue the recipe from there.
Hope you enjoy the rolls. I know dough can be intimidating so don’t be shy to ask questions in the comments below.
If you don’t have questions, let me know what kind of dishes are special to your family. I love to hear about other traditions that you guys have with your families!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!