Garlic Rolls

Author: Veena Azmanov

Prep Time: 20

Cook Time: 20

1 30

Total Time: 2 10

Coooking Temperature: 375°F /190°C / Gas Mark 5

Calories: 12

Adjust Servings Here: 12 rolls

Description

Are you looking to take your dinner rolls from bland to bold? Look no further than garlic dinner rolls! These rolls are loaded with savory flavor and will surely bring a crowd-pleasing kick to any dinner table. Whether you are a seasoned chef or a beginner baker, this recipe will provide everything you need to know about making garlic rolls.

Ingredients

Dough

320 g (1⅓ cups) Warm milk (110F°)warm water
7 g (2¼ tsp) Active dry yeast
30 g (2 tbsp) Sugar
15 g (1 tbsp) Oil
50 g (1 large) Egg
30 g (2 tbsp) Butter or oil
500 g (4 cups) Bread flour or All-purpose flour
9 g (1.5 tsp) Kosher salt

Garlic butter

60 g (2 oz) Butter
30 ml (2 tbsp) Olive oil
2 - 4 tbsp Minced fresh garlic or 6 to 8 tbsp mashed roasted garlic
1 tbsp Italian herbs

Instructions

Herb Garlic butter: Melt butter and oil in a heavy-bottomed saucepan. Add the garlic and Italian seasoning. Simmer on low for a minute. Remove from heat and cool until ready to use.
60 g Butter, 30 ml Olive oil, 2 - 4 tbsp Minced fresh garlic, 1 tbsp Italian herbs
Yeast mixture - In a mixing bowl or measuring cup, combine warm milk (110°F), yeast, oil, egg, and sugar. Stir and set aside.
320 g Warm milk, 7 g Active dry yeast , 30 g Sugar, 15 g Oil, 50 g Egg
Combine - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well on medium-high speed for 2 to 3 minutes, until all the flour is well incorporated.
500 g Bread flour , 9 g Kosher salt
Knead - Continue to knead on medium speed for 4 to 5 minutes. Then, add the butter and continue to knead for 2 to 3 minutes until you have a soft, smooth, and elastic dough.
30 g Butter
When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Divide: When the dough has doubled in volume, transfer it to a well-floured surface. De-gas and reshape it into a ball. Then, roll it into a small log. Using a dough scraper, divide the log into three portions, and then divide each portion into four again. This should give you 12 dinner rolls.
Shape: Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, and then place the ball on a non-flour surface while holding it in your hand. Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Proof: Grease a 9-inch cast-iron skillet or 9 x 9-inch square baking pan with oil. Place the rolls in, seam side down. Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 45 minutes, until the dough has almost doubled in size.
Oven: When the rolls are almost doubled in volume, at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
Eggwash: Brush the rolls with the herbed garlic butter. Bake for about 20 to 22 minutes until lightly golden on top. Brush with more garlic butter when baked.
Rest: Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft
Enjoy!

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you