Description
These Garlic Butter Dinner Rolls are soft, fluffy, and infused with rich garlic and parsley butter, making them the perfect accompaniment to any meal. Made with simple ingredients and an easy kneading process, these rolls rise twice for a light texture and are baked to a golden perfection before being brushed with aromatic garlic butter.
Ingredients
Scale
For the Dough
- 220ml / 1 cup warm milk, whole or skimmed
- 1½ tsp sugar
- 7g / 1 tbsp active dry yeast
- 3 tbsp vegetable oil
- 1 large egg
- ½ tsp salt
- 400g / 3 cups bread flour or all-purpose flour
For the Topping
- 1 egg, beaten (for brushing)
- 1 tbsp butter, melted
- 1 clove garlic, pressed
- 1 tbsp fresh parsley, chopped
Instructions
- Activate Yeast: In a small bowl, combine the warm milk, active dry yeast, and sugar. Let it stand for 5 minutes until the yeast blooms and becomes frothy, indicating it is active.
- Mix Wet Ingredients: Add the vegetable oil, salt, and one large egg to the yeast mixture. Mix well using a fork until combined.
- Form Dough: Pour the wet ingredients into the flour and mix until a rough dough forms. Transfer the dough onto a floured surface and knead by hand for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook: knead on low speed for 1 minute, then medium speed for 4 more minutes.
- First Proof: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap and a towel. Let it rise in a warm place for 1 to 1.5 hours, until the dough triples in size.
- Preheat Oven: Preheat your oven to 180°C (350°F) while the dough is rising.
- Shape Rolls: Once risen, punch down the dough and turn it out onto a floured surface. Divide the dough into 16 equal portions. Shape each into smooth balls and place them evenly spaced (about 1 inch apart) in a well-buttered 9×13 inch baking pan.
- Second Proof: Cover the pan with a tea towel and let the dough balls rise again for 30 minutes until puffy.
- Prepare Garlic Butter: Melt 1 tablespoon of butter and mix in the pressed garlic and chopped fresh parsley. Set aside.
- Egg Wash and Bake: Brush the risen rolls with the beaten egg to give them a golden shine. Bake in the preheated oven for 20-25 minutes or until they turn golden brown on top.
- Brush with Garlic Butter: Remove the rolls from the oven and immediately brush the tops generously with the prepared garlic butter mixture to infuse flavor and soften the crust.
Notes
- Accurate measurement of ingredients is crucial for perfect dough texture and rising.
- A stand mixer with a dough hook makes kneading easier, but hand kneading is straightforward due to the soft dough.
- The dough should be soft and not sticky after kneading; adjust flour slightly if necessary.
- Proofing time depends on ambient temperature; the dough should triple in volume as the main indicator, not just time.
- Bread flour produces the best texture, but all-purpose or whole wheat flour can be used as alternatives.
- Brush the rolls with garlic butter while still hot to enhance flavor and soften the crust.
Nutrition
- Serving Size: 1 roll (about 50g)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
