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Cooking with Chef Hermann: Caraway Rolls with Garlic-Parsley Butter

Caraway Rolls with Garlic-Parsley Butter


  • 1 ½ C whole milk, lukewarm (105-110 degrees)
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 4 C Flour
  • 1 TB caraway seeds
  • 2 TB butter, melted


In stand mixer, combine yeast, sugar and milk let stand until foamy.  Add flour gradually, knead until smooth.  Add butter and caraway seeds, knead to combine.  Cover and Let dough rise until doubled in bulk.  Divide dough in half and cut into 8 pieces.  Roll each into ball and roll in the garlic-parsley butter.  Arrange into concentric circle in a cast iron skillet.  Cover with plastic, let rise about 1 hour.  Brush rolls with more butter mix, then bake at 350 for about 30 minutes.  Repeat with second half of dough.

Garlic-Parsley Butter:

Melt together 1 stick of butter with ¼ C chopped garlic and 1 C chopped parsley