Best Butter Garlic Rolls (Extra Soft)
These garlic rolls are delicious dinner rolls that are fluffy and soft and are brushed with herb and garlic butter.
Ingredients
- 500 g Flour AP, plain, or bread flour
- 1 ½ teaspoon Granulated sugar
- 1 ½ teaspoon Kosher salt
- 1 tablespoon Instant yeast
- 1 ¼ cup Milk
- ⅓ cup Olive oil or vegetable oil or canola oil
- 1 Egg for the egg wash
Garlic herb butter
- 30 g Butter melted, unsalted
- 2 cloves Garlic peeled and minced
- 1 tablespoon Parsley chopped
Instructions
- In a mixing bowl of a stand mixer, add the flour, granulated sugar, kosher salt, and yeast, and mix on low until combined.
- Add the milk, and vegetable oil, and mix until well combined for about 2 minutes over low speed until the dough comes together.
- Mix on medium speed for at least 10 minutes until the dough is elastic and smooth.
- Transfer the dough to an oiled large bowl and cover with plastic wrap until doubled or tripled in size.
- Transfer the dough to a clean floured surface and divide the dough into 12 equal pieces. I weigh the dough balls. Each dough ball weighs about 80 grams.
- Roll each dough piece into a ball and place the balls in a 13 by 9 pan. Cover with plastic wrap and let them rise in a warm place for about an hour or until the rolls double or triple in size.
- Brush the rolls with egg wash, and bake a 180c (350f) for about 20-25 minutes. They should be golden brown on top.
- Make the garlic herb butter. In a small mixing bowl, add the melted butter, chopped herbs, and minced garlic. Add flakey salt or sea salt if desired. Mix with a spoon and brush the warm rolls with the butter.
Notes
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- The dough takes 1 to 1 ½ hours to rise, however, the exact rising time depends on how warm your house is. Your dough should triple in size, so keep an eye on it until its triple in size. Don’t allow it to over rise.
- Use a stand mixer for this recipe. Using a stand mixer will make this process much easier and faster. You can start by mixing the ingredients in a bowl with a wooden spoon, and then transferring it to the stand mixer and mix until the dough is smooth and elastic.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- Make sure that your butter is at room temperature. An hour or two before making this, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
Nutrition
Calories: 199kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 381mgPotassium: 103mgFiber: 1gSugar: 2gVitamin A: 139IUVitamin C: 0.3mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!