Description
Pillowy soft dinner rolls brushed with garlic butter are the perfect addition to any meal.
Ingredients
Dinner Rolls
- 3.5–4 cups (450–500 grams) bread flour*, spooned and leveled*
- 1/2 tablespoon granulated sugar
- 1/4 ounce (7 grams) instant yeast* (1 packet)
- 1.5 teaspoons kosher salt
- 1 cup (240 ml) whole milk, warm, plus additional for brushing
- 1/4 cup (56 grams) unsalted butter, melted
- 2 large eggs, lightly beaten
Garlic Butter Topping
- 2 tablespoon unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- Pinch of kosher salt
Instructions
- Prepare the dough. In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, salt and instant yeast.
- Add the warm milk, melted butter, and eggs. Mix until the dough comes together, then continue mixing until it is smooth and elastic, about 10 minutes more.
- Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once risen, punch down the dough and divide it into 15 equal pieces. Roll each piece into a ball and arrange them in a greased 9×13-inch (23×33 cm) baking dish. Cover with a kitchen towel and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the rolls with milk and bake for 20–25 minutes, or until golden brown.
- Make the topping. Melt butter and mix it with minced garlic, chopped parsley, and a pinch of salt.
- Spoon the garlic butter topping over the warm rolls as soon as they come out of the oven. Cover the dish with a kitchen towel until ready to serve to allow the flavors to soak in.
Notes
Measuring flour: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Flour: All-purpose flour can be used in place of bread flour with no changes to the recipe. The rolls will be slightly less chewy, but still delicious!
Yeast: To substitute active dry yeast, stir the sugar into the warm milk and sprinkle the yeast over the top. Allow to sit for 5-10 minutes or until frothy. Then add to the dry ingredients with the butter and eggs.
Storage: For the best texture, store the baked rolls plain and brush with garlic butter before serving. They can be kept in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. I recommend storing leftover rolls with garlic butter in an airtight container in the fridge for 2-3 days.
- Prep Time: 40 minutes
- Rise Time: 2 hours
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Global