Homemade Garlic Butter Rolls
User Reviews
5
Homemade Garlic Butter Rolls
Description
The foundation of these garlic butter rolls is a yeast dough made by activating yeast in warm water, then integrating it with butter, sugar, eggs, milk, flour, and salt. Mixing and kneading create a soft dough which is then allowed to rise, developing lightness and structure. The garlic butter topping combines softened butter with freshly grated garlic and parsley or Italian seasoning for a herbaceous note.
After proofing the dough, shaping it into rolls allows for individual servings with a tender crumb and a slight buttery crust. The garlic butter spread is applied, infusing the rolls with a garlicky aroma and moist texture enhancing every bite. Baking develops a golden crust while the interior remains soft.
These rolls complement a variety of dishes, such as soups, salads, or pasta, and their rich garlic flavor makes them satisfying on their own. They are best enjoyed warm to experience the full buttery, garlicky softness and aroma.
Ingredients
- 1/4 cup water 110-115 degrees, warm
- 1 teaspoon sugar
- 2 1/4 teaspoons yeast (active dry or instant)
- 1/4 cup butter (softened)
- 2 Tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 1/3 cup milk (preferably warmed)
- 2 1/3 cups flour
- 1 teaspoon salt
Garlic Butter:
- 6 Tablespoons butter (softened)
- 3 garlic grated, cloves
- 1 teaspoon parsley or Italian seasoning, dried
Instructions
- In a bowl, dissolve 1 teaspoon of sugar into 1/4 cup of warm water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. If you don’t have a thermometer, the water should be warm but NOT hot to the touch. Stir in 2 1/4 teaspoons of dry yeast. Yeast should be at room temperature before using.
- Within several minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the yeast mixture should be bubbling and foamy and should have started to rise. If this is true, your yeast is very active. If your yeast is doing absolutely nothing, discard the yeast and buy fresh yeast.
- In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk and mix for 2 more minutes. Add in proofed yeast mixture.
- Pour in flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
- Cover bowl and set aside to rise in a warm place until double in size, about 1-2 hours. If you want to expedite the rising process, heat the oven to 200 degrees, turn off the oven, and place the oven-safe bowl to rise until double in size.
- Once the dough is doubled, roll into small balls, about 7-9 depending on size preference. Place on greased or buttered baking pan or cast-iron skillet, close together to ensure the rolls rise upward and not spread.
- In a small bowl, stir together butter, garlic, and seasonings. Lightly spread 1/4 of butter mixture over the rolls.
- Cover and set aside to rise for 1 hour. Preheat oven to 350 degrees. Bake for 14 - 18 minutes or until golden brown. Brush rolls with remaining garlic butter. Let the rolls soak up the garlic butter and keep repeating until all of the garlic butter is on the rolls. Serve warm or store in an air-tight container.
User Reviews
Overall Rating
5
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