Garlic Butter Rolls
Soft, golden garlic butter rolls brushed with rich, savory garlic butter are perfectly fluffy, flavorful, they’re a must-have for any meal!
Ingredients
- 1 cup (244 g) Whole milk, (warmed to 105-110 degrees F)
- 2 1/4 tsp (7 g) active dry yeast
- 2 tsp (8 g) sugar
- 4 cups (500 g) all purpose flour
- 2 tsp (6 g) Garlic Powder
- 1 tsp (2 g) Onion Powder
- 3 tbsp (12 g) Fresh Parsley, (chopped)
- 1 1/2 tsp (9 g) Kosher Salt
- 1 large (50 g) Egg
- 2 (36 g) Egg Yolks, (save the egg whites for the egg wash)
- 4 tbsp (56 g) Salted Butter, (room temperature)
Garlic Butter
- 5 tbsps (70 g) unsalted butter, melted
- 4 cloves Fresh Garlic, (diced)
- 2 tsp (0.2 g) Fresh Parsley, (chopped)
- pinch Kosher Salt
Instructions
- Combine milk, active dry yeast, and 1 tsp sugar in a small bowl. Whisk together and allow the yeast to bloom, about 5-10 minutes. Mixture should be bubbly and frothy when ready. Once frothy, add egg and egg yolks and whisk together.
- Add flour, garlic powder, onion powder, parsley, kosher salt, and remaining (1 tsp) of sugar to the bowl of a stand mixer fitter with the dough hook attachment. Pour in the yeast mixture and begin to mix on medium low speed until the dough begins to form. Continue to mix for 2-3 minutes, then begin adding room temperature butter, 1 tbsp at a time, ensuring each tbsp is fully incorporated prior to adding more (the dough may break apart but it will come back together). Once added, continue to mix for 3-5 minutes, until the dough is smooth.
- Place dough into a well oiled boil and cover with plastic wrap. Allow the dough to rise for 1 to 1 1/2 hours, until the dough is doubled in size.
- Punch the dough down and place onto a lightly floured work surface. Cut the dough into 12 equally sized pieces (9 pieces if you prefer bigger rolls). Roll each piece into a ball.
- Spray a 9x13 baking pan with nonstick baking spray. Roll each piece into ball and place into the pan. Cover with a clean kitchen towel and allow the rolls to rise again until puffy, about 25-40 minutes.
- About 20 minutes into the second rise, preheat the oven to 350 degrees F. Once the rolls are puffy, use a pastry brush to brush the tops of the rolls with the remaining egg whites. Bake for 25-30 minutes, until the tops of the rolls are golden brown.
- While the rolls are baking, prepare the garlic butter topping. Melt butter in a skillet over medium heat, then add garlic. Cook the garlic in the butter for 2 minutes, remove from heat and stir in parsley. Pour into a small bowl.
- Brush the tops of the rolls with the garlic butter.
Notes
Tips for Success
- Firstly, make sure your yeast is fresh and active—expired yeast can keep the dough from rising properly. A warm environment for the dough rise is essential, so if your kitchen is chilly, try placing the dough in a slightly warmed oven or near a sunny window.
- Measure ingredients accurately: Weigh your flour or spoon it into your measuring cup, then level it off. Too much flour can make your rolls dense.
- Let it rise fully: Allow the dough to double in size during the first rise and the shaped rolls to puff up during the second rise. Patience pays off!
Nutrition
Calories: 263kcal, Carbohydrates: 35g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 73mg, Sodium: 339mg, Potassium: 110mg, Fiber: 1g, Sugar: 2g, Vitamin A: 447IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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