For the Garlic Butter
- 1 stick (½ cup) butter, softened to room temperature
- 2 cloves garlic, minced (use 3 for stronger garlic flavor)
- ½ cup finely grated parmesan cheese
- 1 teaspoon Italian seasoning
- Pinch of kosher salt
- Few cracks of black pepper
For the Rolls
- 1 ½ cups warm water
- 1 Tablespoon honey
- 2 Tablespoons olive oil
- 4 teaspoons instant yeast
- 1 ½ teaspoons salt
- 3 ½ – 4 cups all-purpose flour, whole wheat flour, or a mixture of both (see notes)
For the Cream Cheese Topping (Note: this makes more than you need. Leftovers are wonderful on rolls, bagels, etc. Halve the recipe if you don’t want leftovers)
- 8 ounces cream cheese, softened to room temperature
- 2 sticks (1 cup) butter, softened to room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon pepper
- ⅛ teaspoon thyme
- ⅛ teaspoon basil
- ¼ teaspoon dried parsley
- ⅛ teaspoon celery salt (okay to omit if you don’t have this)
- ¼ teaspoon salt
- 3–4 Tablespoons 2% or whole Greek yogurt