Can I make garlic butter dinner rolls with garlic powder only, no fresh garlic?

Yes, and the toss already uses garlic powder for exactly that reason. Raise it to 3/4 teaspoon in the toss and brush the finished rolls with plain herb butter. The flavor is warmer and less bright, but completely convincing.

My store only has the small 10 count biscuit tube. Will it work?

It works with a small adjustment. Cut each small biscuit in half instead of quarters, expect about 20 pieces, and check the skillet 2 minutes early. The rolls will be smaller, so a serving becomes three pieces instead of two.

What if I do not own a cast iron skillet?

Use a 9 inch round cake pan or a deep pie dish, and skip the preheating step so the pan does not warp. The bottoms will be a shade paler, but the pull-apart structure and the garlic butter finish are unchanged.

Can I assemble the skillet the night before Thanksgiving?

Assemble it in the morning rather than the night before; 8 hours covered in the fridge is the safe window. Overnight, the cut dough drinks the butter and the tops dry out. Bake from cold with 3 to 4 extra minutes.

Why are my rolls golden on top but doughy in the center seams?

The seams finish last, especially in a crowded skillet or a hot oven that browns early. Rotate the pan at 10 minutes, and judge doneness by the center seam: it should look matte and set, and spring back when pressed.

Garlic Butter Dinner Rolls in 30 Minutes, Soft and Golden

Ingredients

Scale

1 can (16.3 oz) refrigerated flaky biscuit dough, 8 large biscuits
6 tablespoons butter, melted, divided
3 garlic cloves, finely grated
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 cup finely grated parmesan, divided
2 tablespoons chopped fresh parsley
Flaky salt, for finishing
1 teaspoon olive oil, for the skillet

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Instructions

Heat the oven to 375°F. Rub a 10 inch cast iron skillet with the olive oil and set it in the oven while it heats, so the bottom of the rolls starts crisping on contact.
Melt the butter in a small saucepan over low heat, take it off the burner, and stir in the grated garlic. Let it sit for 2 minutes; the garlic should smell sweet and warm, never sharp or browned.
Open the biscuit tube and cut each biscuit into quarters. Roll each piece quickly between your palms into a rough ball, about 32 pieces in total, and drop them into a wide mixing bowl.
Pour half the garlic butter over the dough pieces. Add the Italian seasoning, garlic powder, fine salt and half the parmesan, then toss with your hands until every piece is glossy and flecked.
Pull the hot skillet out with a mitt and tip the dough pieces in, nudging them into one snug layer with a little breathing room between neighbors.
Bake for 15 to 17 minutes, until the tops are deep golden, the exposed seams look set and dry, and the center pieces spring back when pressed gently.
Brush the remaining garlic butter over the hot rolls, working it into the seams. Scatter the parsley, the rest of the parmesan and a pinch of flaky salt over the top.
Rest the skillet for 5 minutes on a trivet so the rolls finish steaming in the middle and the pull-apart seams set cleanly.
Serve straight from the skillet at the table, with a small spoon for the garlic butter that pools at the edges.

Notes

The double garlic butter is the recipe: half bakes into the seams for depth, half goes on hot so the fresh garlic stays bright. A cold skillet or a low rack gives pale bottoms; preheat the pan. The skillet can be assembled in the morning, covered and chilled up to 8 hours, then baked from cold with 3 to 4 extra minutes. Nutrition per serving of 2 rolls: about 290 calories, 34 g carbohydrates, 3 g sugar, 15 g fat, 5 g protein, 720 mg sodium.

Author: Chef Hanna Zest
Prep Time: 8 minutes
Cook Time: 16 minutes
Category: Side Dishes
Method: Baking
Cuisine: American