These garlic dinner rolls are soft, fluffy, golden and so delicious. Topped with parmesan and slathered in garlic butter they're perfect straight from the oven.
2 ½teaspoonsinstant dry yeast(or active dry yeast)
1tablespoonwhite granulated sugar(notes 1)
455gbread flour(3 ½ cups / 1lb)
1teaspoonsalt
2largeeggs
¼cupneutral flavoured oil
2tablespoonsfinely shredded parmesan cheese
FOR THE GARLIC BUTTER
57gunsalted butter(¼ cup / 2oz)
2clovesgarlic, minced
1tablespoonfinely chopped fresh parsley(notes 1)
For best results, always weigh ingredients where a weight is provided
Equipment
Kitchen scales (exremely helpful)
Stand mixer (helpful but optional)
Dough scraper
9x13 inch baking pan
Saucepan
Instructions
MAKING THE DOUGH:In the bowl of a stand mixer (or see notes) combine the milk, sugar and the yeast. Mix and set aside to bloom for 5 minutes.
Add the flour, salt, 1 of the eggs and oil then give it a mix up.
Attach the dough hook attachment to the stand mixer and mix the dough on low speed for 5-6 minutes until mostly smooth and elastic looking. It should be sticking to the bottom of the bowl a little but not stuck to the sides. If it’s too sticky, just add a tablespoon of flour and mix again until it looks right. See notes for kneading by hand.
Remove the dough from the bowl using a dough scraper, then rub a little oil around the bottom and place the dough back in.
Cover with a plastic wrap and let it rest at room temperature (or in a warm place if your home is cold) for 45-60 minutes or until doubled in size. If you have a proving drawer or dough setting on your oven, use that.
ASSEMBLING THE GARLIC BUTTER ROLLS:Grease a deep 9×13 inch baking pan / cake pan well with butter.
Transfer the dough to a clean work surface (you shouldn’t need to add any flour but, sprinkle a little over if it’s sticking).
Divide the dough into 15 small portions - you can weigh them if you want to get them perfect so they all rise equally. Just weigh the whole batch and divide by 15.
One at a time, take a portion of dough into the palm of on hand and with the other hand, pinch the sides into the bottom, over and over until you have a little ball. Place it pinched side down on the bench and cup both hands around it and drag towards you a few times (this second step is optional but makes them nice and round and smooth on top).
THE SECOND RISE:Place the dough balls straight into the prepared pan, cover with a clean kitchen towel and allow them to double again - about 45 minutes.
Preheat the oven to 180C (160C fan forced) / 350F.
Beat the second egg, then brush over the top of your rolls. Sprinkle the parmesan all over the top.
Bake for around 22 minutes until turning golden brown. If you have a digital thermometer, bread is cooked when it reaches 90C / 195F in the centre.
THE TOPPING: While the bread bakes.Place the butter and garlic into a small saucepan and cook over medium heat. Once the butter is melted and it starts to bubble, cook for 1-2 minutes making sure not to let the garlic burn. Remove from heat and stir in the parsley.
As soon as the rolls come out of the oven, brush the melted garlic butter over the top and serve. Feel free to sprinkle over a little flaky sea salt.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
All ovens vary – always check your bakes 2-3 minutes before the recipe suggests.
For best results, you should always weigh ingredients like flour and cocoa. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
Flour: While bread flour gives a better texture, you can use plain flour / all purpose flour in it’s place.
No stand mixer? You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic – about 10-12 minutes.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.