Garlic Butter Rolls
User Reviews
5
Garlic Butter Rolls
Description
Garlic Butter Rolls start by infusing butter and olive oil with minced garlic and parsley over low heat to create a fragrant garlic butter mixture. This mixture is partially incorporated into a bread dough made from bread flour, milk, sugar, salt, egg, and instant dry yeast. The dough is mixed and kneaded until it pulls away from the sides of the bowl, then allowed to rise until doubled in size.
The rolls are shaped and baked, resulting in a soft crumb with a golden crust highlighted by the savory garlic butter and fresh herb flavors. The flaky sea salt added before serving accentuates the garlic and adds a slight crunch.
These rolls complement various meals or can be served as a side with soups or salads. Leftover rolls keep for several days when stored properly and the reserved garlic butter can be served alongside for dipping.
Ingredients
- 3 3/4 cups (500g) bread flour
- 1 1/4 cups (300g) milk whole
- 2 tablespoons sugar
- 1 1/2 teaspoons salt fine sea salt
- 1 tablespoon instant dry yeast
- 1 large egg
- 5 cloves garlic minced
- 6 tablespoons (84g) butter
- 1/4 cup parsley minced, flat leaf, Italian
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt for finishing, flaky
Instructions
- Heat a sauce pan to medium-low heat and add the butter, olive oil, and garlic. Cook until the garlic turns fragrant (about 2 minutes) then add the parsley and turn off the heat. Pour the garlic butter into a measuring cup and let cool for 3 minutes.
- Add the salt, flour, sugar, and yeast to a bowl and mix together. Add the milk and egg to the bowl of a stand mixer.
- With the paddle attachment mix at low speed and gradually add the dry ingredients to the milk until combined (about 1 minute). Switch to a dough hook and mix at low ( level 2 on KitchenAid ) speed. Add 1/2 of the garlic butter to the dough and continue to knead for 5 minutes or until the dough starts pulling away from the sides of the bowl. Reserve the remaining garlic butter for later.
- Remove the dough and place it into an oiled bowl and cover with plastic wrap or a clean kitchen towel for 2 hours or until the dough has roughly doubled in size. Keep the dough on top of the oven or in a warm spot to help it rise.
- After the dough has doubled in size, preheat oven to 375f and set the rack to the middle level.
- Place the dough on a floured work surface and divide it into 20 equal-sized portions. Roll each portion of dough into a ball. Place all of the dough balls seam-side down into a large buttered baking dish (10x15 or 9x13 will work) and cover with plastic wrap or a towel for 40 minutes so that they rise.
- Remove the plastic covering and baste with a bit of the warmed garlic butter. Bake for 20-22 minutes or until golden brown. Pour the garlic butter over the baked rolls and sprinkle with flaky sea salt. Enjoy!
Notes
- SAF instant yeast works well and does not require proofing in warm water.
- The dough can be kneaded by hand for about ten minutes if a mixer is unavailable.
- Weigh dough balls for uniform rolls, though exact sizing is not necessary.
- Use any leftover garlic butter as a dipping sauce for the rolls.
- Sprinkle flaky sea salt just before serving to enhance flavor and texture.
- Store leftover rolls in an airtight container and consume within three days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20rolls
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 21.2g | 7% |
| Protein | 3.6g | 7% |
| Fat | 4.7g | 7% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 150mg | 6% |
| Potassium | 63mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 2g | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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