Garlic Dinner Rolls

5 from 8 votes

These Garlic Dinner Rolls are garlicky, buttery, and fluffy. Each bite has loads of garlic, parsley, and butter flavor twisted into it. And after they’re baked up to puffy perfection, they are brushed with butter and sprinkled with flakey salt.

Prep Time1

Cook Time20

Inactive Time (Rise Time)1 30

Total Time2 50

Course: Appetizer, Bread

Cuisine: American

Diet: Vegetarian

Servings: rolls

Author: Adrianna Adarme

Cost: $8

Equipment

1 (9x13-inch) baking pan

Ingredients

Dough:

1 tablespoon unsalted butter (for the baking pan)
4 1/2 cups all-purpose flour (562 g)
5 tablespoons sugar (71 g)
2 envelopes Instant Yeast
2 teaspoons kosher salt
1 1/3 cup whole milk
1/4 cup unsalted butter cubed
1 large egg
2 large egg yolks

Filling:

6 tablespoons unsalted butter cubed and softened to room temperature
6 cloves garlic grated
¼ cup fresh Italian parsley finely chopped
1 teaspoon kosher salt

Topping:

1 large egg (beaten, for egg wash topping)
2 tablespoons unsalted butter
Flakey sea salt

Instructions

To Make the Dough:

Butter a 9×13-inch baking pan or something comparable and set aside.
*Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!
In the bowl of a stand-up mixer (with the hook attachment), add the flour, sugar, yeast, and salt.
Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with the machine on medium speed for about 5-7 minutes, until smooth and elastic.
The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow it to rise in the fridge for 12 to 24 hours.

To Make the Filling:

Combine the softened butter, garlic, parsley, and kosher salt in a small bowl and use a fork to thoroughly mix. Set aside.

To Assemble the Rolls:

Turn the dough out onto a clean work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough into a roughly 13” x 21” rectangle.
Spread the filling onto the rolled-out dough with a silicone spatula or offset spatula ensuring that it covers the surface from edge to edge.
Fold the dough like a letter, folding the left side to the middle and then the right side over the left. Turn the dough so that the wide part is horizontal. If the dough is warm, transfer it to a baking sheet and chill it in the freezer for 20 minutes or until firm.
When firm, cut the dough into 15 even strips, making sure the widest part is horizontal. Pull each strip longways to gently stretch each piece.
Starting from the end, wrap one strand around the tips of your thumb and two or three fingers one and a half times then loop the strand around the bunch and place into the pregreased pan. Repeat with all strands.
Allow them to rise for about 1 to 1 1/2 hours. They should have doubled in size and should be puffy and supple.
*Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after being assembled!
Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.

To Garnish:

When the buns come out of the oven, immediately brush the tops with the butter mixture and sprinkle with flakey sea salt.

Notes

Tips and Tricks

You can store these rolls in a sealable plastic bag and store them at room temperature.
To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter.
If you don’t have flakey sea salt, feel free to top them with a pinch of kosher salt.
If you don’t have instant yeast, you can use active dry yeast by adding the active dry yeast to the warm milk and honey mixture (don’t add the butter yet). Allow it to bloom and activate and get all foamy, about 10 minutes, then mix in the melted butter.
If you’re not using the package of instant yeast and instead have a jar, you’ll be using 14 grams total of instant yeast. (Each envelope weighs 7 grams.)
To make these ahead, you can make the dough the night before and let it rise in the fridge overnight. The following morning, divide and assemble the rolls, let them rise and bake.
Rub the surface of the dough with a bit of olive oil or cooking oil so as to avoid a crust from forming on the top of the rolls
And be sure to wrap the bowl tightly with plastic wrap if letting it rise in the fridge overnight or else the dough could form a crust. These are best the day of.

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