If you love garlic bread, then you must try these herbed garlic rolls from scratch. My light and fluffy dinner rolls are infused with garlic butter and Italian herbs. A simple and easy recipe that takes 10 minutes to prep the dough, 20 minutes to bake the rolls with some proofing time in between.
In a heavy-bottom saucepan melt butter and oil. Then add the garlic and Italian seasoning. Simmer on low for a minute. Remove from heat and cool until ready to use. Pro tip - this can be kept in the fridge for up to 2 weeks and is perfect to brush on fish or chicken as well as to brush on toast.
In a mixing bowl or measuring cup combine warm milk (110 F), yeast, oil, and sugar. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
KneadBy hand - transfer to a well-dusted worktop and knead for 2 to 3 minutes (video shows kneading by hand) Stand mixer - once all the flour is well incorporated knead on medium for 2 minutes
Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixerPro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky
When the dough is soft, shiny, but still slightly sticky shape 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 double in volume. Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
Divide and shape rolls
When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
Using a dough scraper divide this log into 3 portions and then each of those portions into 4 again. This should give you 12 dinner rolls. Pro-tip - Alternatively, you can divide the dough into 9 and use a 9 x 9-inch square baking pan. Or make 12 mini rolls and use an 8-inch round or quarter sheet pan.
Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-flour surface while still holding it in your hand.
Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth. Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
Grease a 9-inch cast-iron skillet or 9 x 9-inch square baking pan with oil. Place the rolls in seam side down.
Proof and bake
Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
Brush the rolls with the herbed garlic butter. Bake for about 20 to 22 minutes until lightly golden on top. When baked, brush with more garlic butter. Pro-tip - brushing again is optional but adds a nice intense garlic flavor and keeps the top crust soft too.
Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Measure all ingredients ahead of time, so you don't forget anything at the last minute.
For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
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