Garlic Butter Herb Pizza Rolls
User Reviews
5
Garlic Butter Herb Pizza Rolls
Description
Garlic Butter Herb Pizza Rolls combine a yeast-raised dough enriched with honey and olive oil with a mixture of garlic powder, basil, thyme, and rosemary for an herby flavor. After rising until doubled, the dough is divided into small portions and formed into rolls before baking. Once baked, the rolls are brushed with melted butter mixed with fresh garlic, chopped basil and parsley, and Parmesan cheese, adding moistness and an aromatic finish. These rolls have a soft texture inside with a flavorful crust enhanced by the garlic herb butter.
The blend of dried herbs in the dough and the fresh herbs and garlic butter topping give these rolls a layered herbal profile that complements many dishes, from soups to pastas or salads. Their modest size and soft crumb make them easy to serve as an accompaniment or appetizer.
Working the sticky dough with a bit of additional flour helps achieve a smooth, malleable consistency. Even spacing of rolls on the baking sheet ensures even baking and a uniform golden crust.
Ingredients
- 1 cup water
- 1 tablespoon honey
- 1 teaspoon olive oil
- 1 active dry yeast 2 ¼ teaspoons, packet
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon basil dried
- 1 teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ cup butter unsalted
- 4 garlic minced, cloves
- 1 tablespoon basil chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 2 to 3 tablespoons Parmesan Cheese finely grated
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour, salt, garlic powder and dried herbs, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and knead it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- Once the dough has doubled in size, turn it out of the bowl onto a floured workspace. I add a few pinches of flour until it’s no longer sticky and knead it a few times until smooth. Then I use a bench scraper or large knife and divide it in half, then in quarters and so on, until I have 20 or 24 equal-sized pieces.
- Form the pieces into rolls by pinching the bottom together and forming it into a ball. I like to use a 10x15 inch baking sheet for these. Place the rolls on a baking sheet. Cover with a towel and let rise again for 20 to 30 minutes.
- Preheat the oven to 375 degrees F. While the dough rises again, make the garlic butter. Place the garlic, butter and herbs in a saucepan over low heat. Cook until the butter melts then turn off the heat.
- After 30 minutes, brush the garlic butter on the rolls. Save half of it as we will brush it after. Bake the rolls for 20 to 25 minutes, or until golden on top and cooked through. Brush with the remaining garlic butter. Top with parmesan. Serve!
User Reviews
Overall Rating
5
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