This is the perfect recipe for a buttery dinner roll. They were perfect, paired with Thanksgiving feast. Buttery, flaky, soft and garlicky! What makes them so amazing is the amount of time given for them to rise. And that they were drowned in some garlic butter before and after baking. What? They're garlic butter rolls! They must live up to the name! You will thank me later.
Here's how I made them!
2 ¼ tsp active dry yeast (1 packet)
2 Tbs sugar
¼ c warm water
1 tsp salt
3 c bread flour
1 c whole milk
1 stick of butter (room temp)
5 cloves of pressed garlic
¼ c butter
1 rosemary sprig
5 garlic cloves smashed
Fresh chopped parsley
In a stand mixer with dough hook attachment, combine yeast, sugar and warm water. Let sit for 10 minutes.
Just before the 10 minutes is up, cut up 1 stick of butter into cubes and combine with pressed garlic and milk. Microwave for 30-45 seconds, until milk is lukewarm and butter melts just slightly. We still want the butter in chunks.
When yeast is ready, add in the salt, 1 c of flour and 1/3 of the milk/butter mixture.
Repeat two more times and mix until well combined. (dough will be slightly sticky)
Cover the bowl with plastic wrap and let rise for 1 hour.
When the hour is up, dump out the dough and score between 8-12 rolls. I like my rolls a big bigger so I made 8 out of this dough.
Form each dough into a ball, pinching at the bottom to make the dough smooth and place in a buttered baking dish (11x7) make sure to leave about an inch between each ball.
Cover with plastic wrap and let rise for 1 ½ hours. The rolls will rise and end up touching each other which is what you want.
When rolls are done rising for the second time, preheat oven to 350 degrees.
As your oven preheats, get your butter glaze ready, sounds delightful doesn’t it?
Put the smashed garlic, ¼ c butter and rosemary in a pan and over medium low heat and let melt. Once melted, turn heat to low, garlic often burns so instead of doing pressed garlic or minced garlic, smashing it releases the oil and flavor to make the butter taste amazing! Without any burn!
Generously coat the rolls with this butter glaze and place into oven, bake for 20 minutes or until lightly golden.
When done, take out of the oven and coat again with the butter glaze, sprinkle with fresh chopped parsley. Serve immediately and enjoy!
Servings: Makes 8-12 rolls
Cook time: 20 minutes
Rise time: 2 1/2 hours