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Garlic Dinner Rolls

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Garlic Dinner Rolls are soft, fluffy homemade yeast rolls finished with warm garlic-herb butter. Their pillowy centers, golden tops, and savory garlic flavor make them perfect alongside pasta, soups, roasts, and holiday meals.

Ingredients

  • 3 1/2 cups all-purpose flour, plus more as needed
  • 2 1/4 teaspoons instant or active dry yeast
  • 1 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, for the garlic butter
  • 4 garlic cloves, finely minced or grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon Italian seasoning, optional
  • 1/4 teaspoon salt, or to taste, for the garlic butter
  • 1/4 cup Parmesan cheese, freshly grated, optional

Instructions

  1. Warm the milk until comfortably warm but not hot. If using active dry yeast, stir the yeast and a small amount of the sugar into the milk and let stand for 5 to 10 minutes, or until foamy.
  2. Combine the flour, remaining sugar, and salt in a large mixing bowl.
  3. Add the warm milk mixture, melted butter, and egg. Mix until the ingredients form a soft, slightly sticky dough.
  4. Knead the dough for 8 to 10 minutes by hand or with a stand mixer fitted with a dough hook, until smooth and elastic.
  5. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until approximately doubled in size.
  6. Gently deflate the risen dough and divide it into 12 equal portions.
  7. Shape each portion into a smooth ball by pulling the edges underneath and gently rolling it against the work surface.
  8. Arrange the rolls in a greased 9-by-13-inch baking dish or similar pan, leaving a little space between them.
  9. Cover the pan and let the rolls rise for 30 to 45 minutes, or until noticeably puffy and beginning to touch.
  10. Preheat the oven to 375°F (190°C).
  11. Bake the rolls for 18 to 22 minutes, or until the tops are golden brown and the centers are baked through.
  12. While the rolls bake, melt 4 tablespoons butter in a small saucepan over low heat. Add the minced garlic and cook gently for about 1 minute, just until fragrant without browning.
  13. Remove the garlic butter from the heat and stir in the parsley, optional Italian seasoning, and salt.
  14. As soon as the rolls come out of the oven, generously brush the warm garlic-herb butter over the tops.
  15. Sprinkle with optional freshly grated Parmesan for additional savory flavor.
  16. Let the rolls cool for 5 to 10 minutes before serving warm.

Notes

  • Keep the dough soft and slightly tacky instead of adding excessive flour, which can produce dense rolls.
  • Make sure the milk is warm rather than hot because excessively hot liquid can damage the yeast.
  • For cheesy garlic rolls, add shredded mozzarella or cheddar to each dough portion before shaping or sprinkle cheese over the rolls near the end of baking.
  • Fresh rosemary, thyme, basil, or chives can be added to the garlic butter for additional herb flavor.
  • Roasted garlic can replace fresh garlic for a sweeter, mellower flavor.
  • Add crushed red pepper flakes to the garlic butter for a spicy variation.
  • The shaped rolls can be covered and refrigerated overnight. Let them become puffy at room temperature before baking.
  • Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Freeze baked and completely cooled rolls for 2 to 3 months. Thaw at room temperature and warm in a 300°F (150°C) oven before serving.

Nutrition

Find it online: https://thefamilycooking.com/garlic-dinner-rolls-2/