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Corn Stuffed Garlic Herb Dinner Rolls

By Manali Singh

Jan 18, 2015, Updated May 07, 2023

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

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How’s your weekend going guys? Doing something special or trying out any new recipes? I am having a rather lazy weekend and I really blame the weather for it. While it doesn’t snow much on this side, it has been so rainy and grey that I just don’t feel like getting out of my bed. It has been raining non-stop and looking outside my window, I sometimes feel that maybe I would take snow over this! Seriously it’s so GREY. Ugh.

But if there’s anything that makes it slightly better, then it has to be these gorgeous corn stuffed garlic & herb dinner rolls. Homemade breads make this world a better place! Don’t you agree?

I love making my own breads, whether I succeed or not is another story. Actually now I succeed but when I started 3 years back, it was a big mess. I would try and try and my struggle with yeast would often result in a hard brick in the name of bread. But slowly I figured out that it’s actually very easy to work with yeast. You only have to use a good quality yeast and give it the right temperature to activate and work. If you do these 2 things correctly, the yeast takes care of everything else. It’s seriously so amazing how you add it to the flour and it transforms it into this beautiful bread. Fascinating stuff!

So the other day I felt like playing with my yeast again and came up with these garlic & herb dinner rolls. I even stuffed them with some corn and cheese to make it like a complete meal in itself. The rolls turned out super soft with a little crunch on the outside. We had them for dinner with some lentil soup on the side.

Like I said before, do use a good quality yeast here. I used Red Star Yeast for these rolls and it always works for me. No, I haven’t been paid to say this, I just want to share my experience with my readers. Also when you add the yeast to activate it, the temperature of the water has to be just correct. If it’s too cold, the yeast will not activate and if the water is too hot, it will kill the yeast. The water needs to be just warm. My advice – use the tap water. If you are still not confident if the temperature is correct or not, use a kitchen thermometer. The correct temperature should be around 110 F degrees. I used to use a thermometer before but now with practice I know when the water is right for the yeast. So don’t be afraid of the yeast, just make sure you these 2 things correctly and rest will be a cake walk!

I have used several dried herbs in this recipe but do use fresh herbs if you can. They would make these dinner rolls taste even better.

And now go make this dinner rolls for your dinner!

Method

Make the stuffing first

In a bowl mix together sweet yellow corn, minced garlic, garlic salt and dried parsley.

Add the grated parmesan cheese.

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

In a bowl whisk together all purpose flour, garlic salt and dried rosemary. Set aside.

In the steel of your stand mixer fitted with paddle attachment or using a whisk mix together oil, warm milk and sugar.

Now add the egg and mix till well combined. Set aside.

In a small bowl/jar, take 1/4 cup of warm water [temperature around 110 F degrees]. Add 1/2 teaspoon of sugar and stir in the active dry yeast. Mix and let the mixture stand for 10 minutes. This is called proofing the yeast.

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.

Now add this yeast mixture to the the bowl with milk-egg mixture. Mix till combined.

Now add in the flour mix and combine.

Use a spatula or your hands to bring in the dough together. It will be sticky.

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.

Now take a bowl and apply some olive oil on the bottom. Place the dough in the bowl and coat it with oil from all sides. Cover and let it rise in a warm place for 1-2 hours or till doubled in size.

After 1 hour, my dough had more than doubled in size because it was pretty warm inside my apartment the day I baked this. If it’s snowing where you are, preheat your oven to 200 F degrees. Switch it off and then place the bowl inside the oven [with the oven being switch off]. The dough will double in an hour.

Punch the air out of the dough and transfer it to a lightly floured surface. Let the dough rest for 5-10 minutes.

Divide the dough into 8 equal parts. I used my kitchen scale to make sure they were all equal in weight.

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.

Seal the edges and tuck them below to form a smooth roll.

The dough ball when done should be totally smooth. Repeat the same with the remaining 7 balls.

Place the rolls in a 13 x9 inch pan. I sprinkled some grated parmesan cheese on 4 rolls, you can cover all of them with cheese or leave them as such – whatever you prefer.

Cover and let them rise for 30 minutes or so. In the meanwhile preheat oven to 375 F degrees. As you can see the rolls almost doubled in size after 30 minutes. After they have risen, put them to bake in a preheated oven at 375 degrees for 15-20 minutes or till nice golden brown on top.

Make the topping

While the rolls are baking, heat a saucepan on medium heat and add butter to it. Once the butter melts, add the chopped garlic and cook for 1-2 minutes till garlic just starts to turn brown.

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.

Take out the rolls from the oven and pour the topping over them while they are still warm.

The garlic herb dinner rolls are ready to dig in. They taste best when fresh out of the oven. I enjoyed them with a cup of hot chai.

* To spice things up a little, add red chili flakes in the corn stuffing.

* You can totally skip the stuffing and make simple dinner rolls. They would still taste great.

* For the topping, you can use fresh parsley in place of basil.

PS: Don’t forget to enter the ongoing Giveaway on the blog. You can win $50 Gift Card from Sur La Table. Open to US residents only! Click on the picture below to enter.

Corn Stuffed Garlic Herb Dinner Rolls

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By Manali Singh

Servings: 8

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

Ingredients 

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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

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Instructions 

Make the stuffing first

• In a bowl mix together sweet yellow corn, minced garlic, garlic salt and dried parsley.
• Add the grated parmesan cheese.
• 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

• In a bowl whisk together all purpose flour, garlic salt and dried rosemary. Set aside.
• In the steel of your stand mixer fitted with paddle attachment or using a whisk, mix together oil, warm milk and sugar.
• Now add the egg and mix till well combined. Set aside.
• In a small bowl/jar, take 1/4 cup of warm water [temperature around 110 F degrees].
• Add 1/2 teaspoon of sugar and stir in the active dry yeast. Mix and let the mixture stand for 10 minutes.
• 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.
• Now add this yeast mixture to the the bowl with milk-egg mixture. Mix till combined.
• Add in the flour mix and use a spatula or your hands to bring in the dough together. It will be sticky.
• 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.
• 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.
• Once the dough has risen, punch it down to release the air.
• Transfer dough to a lightly floured surface. Let the dough rest for 5-10 minutes and then divide it into 8 equal parts.
• 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.
• Seal the edges and tuck them below to form a smooth roll. Repeat with the remaining 7 dough balls.
• Place the rolls into a 13 x 9 inch pan and sprinkle with parmesan cheese [optional].
• Cover and let them rise for 30 minutes or so.
• In the meanwhile preheat oven to 375 F degrees.
• After 30 minutes, the rolls would have risen.
• Bake in a preheated oven at 375 degrees for 15-20 minutes or till nice golden brown on top.

Make the topping

• While the rolls are baking, heat a saucepan on medium heat and add butter to it.
• Once the butter melts, add the chopped garlic and cook for 1-2 minutes till garlic just starts to turn brown.
• 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.
• Take out the rolls from the oven and pour the topping over them while they are still warm.
• Enjoy the corn stuffed garlic and herb dinner rolls with tea or soup.

Nutrition

Calories: 239kcal, Carbohydrates: 34g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 410mg, Potassium: 129mg, Fiber: 2g, Sugar: 3g, Vitamin A: 250IU, Vitamin C: 1.2mg, Calcium: 50mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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 Corn Stuffed Garlic Herb Dinner Rolls