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You won't be able to resist these Cajun butter rolls with creamy remoulade sauce! Seasoned with Cajun spices and cooked until perfectly golden brown, these little bites will quickly become your favorite snack!
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What makes this dish special
My inspiration for this dish came during a recent visit to Tatiana, the renowned New York restaurant that specializes in Afro-Caribbean cuisine. I ordered their incredible shrimp dish that came with the most amazing Creole sauce - creamy, with just the right amount of heat. The sauce was so good I found myself using every last piece of bread to soak it up. I knew I had to create something that put that kind of incredible sauce front and center, paired with bread that could hold its own. And that's exactly how this dish was born.
There's something magical about a dish that combines crispy, buttery bread with a sauce so good you want to lick the plate clean. These Cajun butter rolls with creamy remoulade are exactly that kind of dish - the kind that makes you close your eyes on the first bite and wonder why you've been living without them. If you're a fan of garlic bread, I think you'll love this.
Ingredients
- Spices: To infuse the bread rolls with Cajun spices, we're using a combination of paprika, onion powder, cayenne, oregano, and garlic powder. We're also incorporating Cajun seasoning into the remoulade sauce to amplify those same flavors.
- Parmesan: Used in both the sauce and seasoned butter to add savory, umami notes.
- Hawaiian rolls: Add a subtle sweetness that balances the Cajun flavors.
- Dijon mustard: Adds a sharp, tangy bite to the sauce that cuts through the richness of the remoulade.
Substitutions and variations
- Gluten-free: Use gluten-free bread rolls and substitute all-purpose flour with gluten-free all-purpose flour in the sauce.
- Spicy: This recipe yields a mild heat level. To increase the heat, add more cayenne to the seasoned butter and a dash of hot sauce to the creamy remoulade sauce.
Recipe
Cajun Butter Rolls
Ingredients
Creamy remoulade sauce
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 tablespoon all-purpose flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon worcestershire
- ¼ cup grated parmesan
- salt and pepper
Cajun butter rolls
- 12 Hawaiian rolls
- ½ cup unsalted butter melted
- ½ cup grated parmesan
- 3 garlic cloves minced
- 1 teaspoon chopped fresh parsley
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon cayenne
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Make creamy remoulade sauce. Heat oil in a medium sauce pot over medium heat. Add garlic and saute for 30 seconds or until aromatic. Add flour, Cajun seasoning, and paprika, whisking until well combined. Slowly add heavy cream, whisking constantly. Reduce heat to low and simmer for 2 minutes or until thickened.
- Add Worcestershire, Dijon mustard, and grated parmesan, stirring until cheese melts. Season sauce with salt and pepper and set aside.
- Prepare bread rolls. Slice off the edges of the rolls to make even squares.
- In a large bowl combine melted butter, parmesan, garlic, parsley, paprika, onion powder, cayenne, dried oregano, garlic powder, salt, and white pepper. Brush seasoned butter on the rolls, making to cover all the sides.
- Heat a large nonstick saute pan over medium heat. Lay rolls in an even layer and cook until golden brown. Flip and continue to cook until all sides are browned. Remove from heat and serve with creamy remoulade sauce.
Notes
Step-by-step instructions
Step 1: Make sauce
The star of this dish is the creamy remoulade sauce, and getting it right is all about patience and technique. Start by heating your oil over medium heat and sautéing the minced garlic just until fragrant - about 30 seconds is perfect. The key here is not to let it brown, which would add a bitter note to your sauce.
When you whisk in the flour, Cajun seasoning, and paprika, make sure everything is well combined before moving to the next step.
Then, slowly add the heavy cream while whisking constantly. This gradual incorporation prevents the cream from splitting or curdling, which can happen if you add it too quickly or if the heat is too high.
Once you've got a smooth base, reduce the heat to low and let it simmer gently for about 2 minutes until it thickens to a nice coating consistency.
Season the sauce with Worcestershire, Dijon mustard, and parmesan, stirring until the cheese melts. Set aside the sauce while you prepare the bread rolls.
Step 2: Prepare bread
I know I said the sauce is the star, but the rolls are also very delicious, if I do say so myself.
Start by slicing off the edges of your Hawaiian rolls to create even squares - this isn't just for looks. Those uniform edges help the rolls cook evenly and give you better control when you're flipping them in the pan.
When you're mixing up that seasoned butter, make sure your butter is properly melted but not hot, as hot butter can cause the parmesan to clump. I like to let the melted butter cool for just a minute or two before whisking in the remaining ingredients.
Next, brush the seasoned butter onto the rolls. Don't be shy - you want to coat all sides generously. This buttery, cheesy, spicy coating is what's going to create that gorgeous golden crust.
Step 3: Cook
Heat your nonstick pan over medium heat - not medium-high, not low, but right in that sweet spot. If your pan is too hot, the outside will burn before the inside warms through, and if it's too cool, you'll end up with greasy rolls instead of crispy ones.
Lay the rolls in an even layer, giving each one some space to breathe, and resist the urge to move them around. Let them develop that beautiful golden-brown crust on one side before flipping.
Continue cooking and flipping until all sides are gorgeously browned and the rolls feel slightly crispy on the outside but still soft on the inside.
Serve the Cajun bread rolls with the creamy remoulade sauce while they're still warm, and watch as everyone at your table falls in love with each and every bite. I had to force myself to stop eating these rolls; they were just too good!
Make-ahead and storage tips
- Make-ahead: You can make the remoulade sauce the day before and gently reheat it before serving. You can also brush the seasoned butter on the rolls ahead of time.
- Store: Keep leftover rolls in an airtight container for up to 2 days and leftover sauce in the refridgerator for up to 3 days. Reheat the rolls in the oven at 350 degrees for 5 minutes or until warm.
Frequently asked questions
Creating even squares helps the rolls brown evenly and makes them easier to handle when pan-frying.
Yes, but Hawaiian rolls add a slightly sweet flavor to the bread rolls, helping to balance with the spicy Cajun notes.
Some of my favorite entrees to pair with these Cajun butter rolls include Alabama white BBQ shrimp bowl, Calabrian chile honey roasted chicken, and seared scallops with corn rice.
More bread roll recipes
Looking for more bread roll ideas? Try these:
Brooke says
Yum, yum, yum!! These rolls were so unique and amazing!!
Christine Ma says
So glad you enjoyed them!