Warm Garlic Butter Rolls Recipe
Make Warm Garlic Butter Rolls Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Garlic Butter & Finish
Method
Dough
- 1
Proof yeast
Warm the milk to about 105–115°F (warm to the touch). In a small bowl, combine the warm milk, yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix wet ingredients
In a large mixing bowl, whisk the melted butter and the egg until blended. Pour in the foamy yeast mixture and mix to combine.
- 3
Add dry ingredients and knead
Add 2 cups of the flour and the salt to the wet mixture. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gradually add remaining flour, up to the full 3 cups, kneading 6–8 minutes until a smooth, slightly tacky, elastic dough forms. If using a stand mixer, knead on low with the dough hook 5–7 minutes.
- 4
- 5
Shape rolls
Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 12 equal pieces (about 65–75 g each). Roll each piece between your palms into a smooth ball, tucking seams underneath.
- 6
Second rise
Arrange the dough balls in a 9x13-inch baking pan or two smaller pans so they are lightly touching. Cover loosely with greased plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes.
Garlic Butter & Finish
- 7
Prepare garlic butter
While the rolls are finishing their second rise, combine the softened butter, minced garlic, chopped parsley, and grated Parmesan (if using) in a small bowl. Season with the coarse sea salt and mix until uniform. Reserve about 1 tablespoon of the garlic butter for finishing after baking.
- 8
- 9
Bake
Preheat the oven to 375°F (190°C). Bake the rolls in the preheated oven for 18–22 minutes, until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads 190–200°F (88–93°C). If tops brown too quickly, tent loosely with foil.
- 10
Finish with garlic butter
Remove the rolls from the oven and immediately brush them generously with the reserved warm garlic butter. If the garlic butter has cooled, briefly melt it until spreadable but not hot. Sprinkle with the remaining chopped parsley (and extra Parmesan if desired). Let the rolls cool in the pan for 5–10 minutes before serving so they hold shape.
- 11
Serve
Serve warm. To reheat later, wrap in foil and warm at 300°F (150°C) for 10–12 minutes or microwave individual rolls for 12–20 seconds.
