Garlic herb rolls
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We've done these rolls several times for holiday meals. The dough is a basic enriched dough, but when you brush it with egg and garlic butter you end up with a roll that you and eat without further amendments.

Ingredients

Dough

Garlic herb butter

Steps

  1. Whisk milk, melted butter and 1 egg together in bowl of a stand mixed. Add flour and yeast. Fit mixer with dough hook and mix on medium speed until dough comes together and no dry flour remains, scraping down the dough hook and bowl as needed. Turn off mixer, cover bowl with dish towel or plastic wrap and let dough stand for 15 minutes.
  2. Add sugar and 1 tsp salt and knead dough on medium speed until incorporated, about 30 seconds. Increase speed to medium-high and continue to knead until dough begins to pull away from the the sides and bottom of the bowl, 8 to 12 minutes. Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until doubled in size, about 1 hour.
  3. Grease 13 by 9 inch baking dish with softened butter. Turn out dough onto a clean counter and divide into 12 equal portions (about 1 ¾ ounces each). Form each into a smooth tight ball.
  4. Place dough balls in prepared dish in 3 rows of 4. Cover and let rise at room temperature until doubled in size, about 30 minutes.
  5. Adjust oven rack to the middle position and heat oven 350°F. Beat remaining egg with a pinch of salt. Brush the tops of the rolls with the egg mixture. Bake until rolls are a deep golden brown and register 200 to 205°F, about 20 minutes.
  6. Melt butter in a small saucepan over medium heat. Add garlic and salt and cook until just fragrant, about 1 miunute. Take off heat and stir in parsley.
  7. Remove dish from oven and let rolls cool in dish for 15 minutes. Brush tops and sides of warm rolls with garlic-herb butter (use all of it). Let rolls sit for 5 minutes. Serve warm.

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