Garlic Rolls

5 from 2 votes

Fluffy, buttery Garlic Rolls with minimal steps and delicious, deep garlic flavor. These rolls will be a family tradition.

Prep Time10

Cook Time20

Rise Time2 30

Course: Side Dish

Cuisine: American

Diet: Low Fat

Servings:

Author: Bailey Rhatigan

Equipment

stand mixer or hand mixer
9" cast iron skillet or similar sized baking dish

Ingredients

For the yeast

¼ cup warm water *not too hot!
1 tsp white granulated sugar
2¼ tsp fast acting yeast *see notes

Dough

¼ cup butter room temperature
2 Tbsp white sugar
1 egg
1 egg yolk
⅓ cup warm milk *see notes
1 tsp warm milk in addition to the ⅓ cup
2⅓ cup all purpose flour
1 tsp sea salt

Garlic Butter

5-6 Tbsp butter
4 garlic cloves, grate or pressed
1 tsp Italian seasoning
1 tsp fresh parsley, chopped
1 Tbsp Parmesan for sprinkling over the rolls

Instructions

For The Yeast

Add 1/4 cup of warm water to a bowl (do not use hot water, heat if needed and then let it cool!) dissolve 1 teaspoon of sugar into the ¼ cup of warm water at 110°F-115°F. Stir in 2 ¼ teaspoons of dry active yeast. Within minutes the yeast SHOULD be bubbling, foamy and activating. If it's not doing anything, you will need to toss that packet of yeast and use a new one.

For The Dough

In a stand mixer or with a hand mixer, cream room temperature butter and sugar. Add egg and egg yolk, warm milk (make sure it's not too hot just warmed) and mix for a few minutes. Add in proofed (activated) foamy yeast mixture.
Pour in flour and salt. Mix for 5-7 minutes. The dough will start to form and will no longer stick to the sides of the bowl, Add 1-2 Tablespoon of flour, if needed and the mix is too sticky.
Cover bowl with plastic wrap and set aside to rise in a warm place until double in size, about 1-2 hours. You can also set the oven to 170º (or lowest temp allowed on the oven) and place the dough in there for 45 minutes - 1 hr. Make sure it is still covered so dough doesn't dry out in spots.
Once the dough is doubled in size, cut out about 7 pieces and roll with palm on a clean surface. Fold the corners together to form a smooth ball. Place in a 9" cast-iron skillet or similar style baking dish. They should be close together to ensure the rolls rise upward and form a proper shape.
Once assembled in baking dish or cast iron, cover it again with plastic wrap and let them rise 30 minutes -45 min more while you make the butter. Preheat oven to 350º when they have risen once more.
In a small bowl, melt leftover butter and add minced or pressed garlic to the butter. Add a pinch of salt and about 1/2 tsp Italian seasoning (optional). Brush the rolls lightly with the butter, place in the oven and bake for about 15-18 minutes. Keep a close eye on them, each batch is a little different with browning!
Once the rolls are fragrant and browned on the top, pull them out and brush them with the butter until butter is gone and soaked into the rolls. Sprinkle with fresh parsley, parmesan and enjoy!

Notes

Make sure to have a few instant yeast packets on hand! Sometimes the yeast can be stale and not active if it's older or if it's damaged.

Be sure that the water and milk are just warm and not scolding hot!
Use a stand mixer. Kneading the dough in a stand mixer is much easier than kneading by hand. If you knead it by hand, note that it may take longer to get to a smooth, finished dough ball.
Shape uniform rolls. Aim for every roll to be close to the same size to ensure even baking.
Be sure to keep an eye on them in the oven, you don't want to overcook the rolls.

Nutrition