Oh, the aroma of freshly baked bread—it’s like a warm hug from the oven, isn’t it? These garlic herb dinner rolls are like little clouds of savory heaven, perfect for soaking up that last bit of gravy. Imagine biting into one:
soft, fluffy, and bursting with garlicky goodness. It’s like a symphony of flavors in your mouth, just waiting to be devoured!
Steps
- Mix warm milk, sugar, and yeast in a small bowl, letting it sit for 5 minutes until it becomes frothy. Add oil, salt, and one egg, then stir with a fork until combined.
- Combine the liquid mixture with flour, mixing until a rough dough forms. Knead on a floured surface until the dough is smooth and elastic, around 8-10 minutes, or use a stand mixer with a dough hook for 5 minutes.
- Lightly oil a bowl, place the dough inside, and cover with plastic wrap and a towel. Let it rise in a warm area for 1 to 1.5 hours until it triples in size.
- Preheat the oven to 180C/350F. Turn the dough onto a floured surface, divide it into 16 equal portions, and shape them into balls.
- Arrange the dough balls in a well-buttered 9×13 inch baking dish, spacing them about 1 inch apart. Cover with a tea towel and let them rise again for 30 minutes.
- Brush the rolls with a beaten egg and bake them for 20-25 minutes until golden brown. While baking, melt butter with pressed garlic and mix in chopped parsley.
- Once the rolls are out of the oven, brush them with the garlic butter mixture to infuse flavor and soften the crust.
Ingredients
- 220ml (1 cup) warm milk (whole or skimmed)
- 1½ teaspoons sugar
- 7g (1 tablespoon) active dry yeast
- 3 tablespoons vegetable oil
- 1 large egg
- ½ teaspoon salt
- 400g (3 cups) bread flour or all-purpose flour
- 1 additional egg for brushing
- 1 tablespoon butter, melted
- 1 clove garlic
- 1 tablespoon fresh parsley, chopped
Nutritional Values
Calories: 1856kcal | Carbohydrates: 304g | Protein: 64g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 432mg | Sodium: 1472mg | Potassium: 960mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1536IU | Vitamin C: 6.4mg | Calcium: 400mg | Iron: 6.4mg
FAQ
- What makes these dinner rolls different from regular bread?
- Dinner rolls are made from enriched dough, which includes ingredients like eggs and fat (such as butter or oil) to make them softer, buttery, and fluffier compared to the plain, crusty bread made with basic dough.
- Can I use all-purpose flour instead of bread flour for this recipe?
- Yes, you can use all-purpose flour if bread flour is not available. The rolls will still turn out well, though bread flour is recommended for the best results. Whole wheat flour can also be used if preferred.
- How should I store leftover garlic butter dinner rolls?
- These rolls can be stored in a sealed container or bag for up to a week. For longer storage, cool them completely, remove from the pan, and freeze in an airtight container for up to 2-3 months.
- What tips can help ensure the dough proofs correctly?
- It’s essential to let the dough rise until it triples in volume rather than strictly following the time suggested. The proofing time can vary depending on the warmth of your home, typically taking between 1 to 1.5 hours.
- What are some serving suggestions for these dinner rolls?
- These rolls are versatile and can be served with holiday meals, used to make sandwiches from leftovers, or paired with soups, stews, and creamy dishes. They are also excellent for soaking up gravy.
Tips
- Use a stand mixer with a dough hook for easy kneading, but remember that mixing by hand is also simple due to the softness of the dough.
- Ensure the dough is soft and not sticky after kneading; this is a key indicator that it’s ready for proofing.
- Allow the dough to triple in volume during proofing, which may take 1 to 1.5 hours depending on the warmth of your environment; focus on the dough’s size rather than the time elapsed.
- For the best flavor, brush the rolls with melted garlic butter immediately after baking to fully infuse the flavors and soften the crust.
Equipment
- Stand mixer with a dough hook attachment
- 9×13 inch baking pan