These home made garlic roll are easy to make and perfect to serve right out of the oven. The rolls themselves are soft and full of flavor. The garlic butter coating adds an extra layer of flavor to these rolls.
Keyword Dinner Rolls, Garlic Bread, Home Made Rolls, Yeast Bread
Prep Time 15minutes
Cook Time 35minutes
Inactive Time 2hours40minutes
Total Time 3hours
2CWhole Wheat FlourNotes
2 ½TspActive Dry Yeast1 Pkt
11/ 4CMilkwhole or skim
1 ½TspFine sea Salt8 g
1TbspAssorted Dried HerbsNotes
Heat 1 C milk to just warm (100° to 110° F). Mix 1 Tbsp sugar with the milk and sprinkle the yeast on top . Set aside for 5 to 10 minutes until the yeast becomes active.
Measure the flour, salt and herbs into a bowl and mix together.
In Stand mixer
Add 1 C flour mix and an egg and the activated yeast mix to the mixer bowl. Fit the mixer with the dough hook and turn the machine on at mix setting. Knead for a minute until all the flour is absorbed into the liquids. Slowly add the remaining flour to the bowl in batches until all the flour is used up . If the mix looks dry add the remaining ¼ C milk in between the additions of flour (about 2 mins of kneading in total).
Turn off the mixer and add the melted butter. Knead at low for 3 to 4 minutes until the dough forms into a smooth ball. When touched it should feel soft and supple. Turn off the machine and form the dough into a smooth ball. Place in a large bowl, cover and let it rise until doubled in a warm place (about 90 minutes).
Mix the flours , salt and herbs together in a large bowl or kneading surface. Make a well in the center and add the activated yeast mix. Beat the egg lightly and add to the mix. Slowly start kneading together by mixing the dry flour into the liquids. If needed add the remaining ¼ C milk . Once all the flour has moistened slowly knead in the melted butter. Keep kneading for about 10 minutes until the dough feels softer and relaxed to touch. Form into a ball place in a large bowl. Cover and set aside in a warm place to rise until doubled in bulk ( about 90 minutes).
Punch down the dough and divide into 16 equal pieces. Shape each into a smooth ball. Arrange then in an lightly greased or parchment covered pan or arrange as a wreath on a cookie sheet as in the picture. Cover and let it rise for 45 minutes or until almost doubled.
Pre heat the oven to 350°F (175°C). Transfer the rolls into the oven and bake for 35 minutes or until the tops begin to brown lightly.
Brush with garlic butter
Melt the butter for garlic butter and mix in the dried herbs and garlic powder. Place the pan with rolls on a cooling rack. Brush the tops of the rolls with the garlic butter. Let the rolls absorb some of the butter. Set aside for 5 to 10 minutes before serving.
Use equal portions of all or some of dried oregano , parsley, thyme, basil or salt free Italian seasoning mix.
Use only garlic powder while kneading the dough. If you don’t have garlic powder leave it out.
When making garlic butter you can use fresh garlic. Add finely grated fresh garlic to the melted butter.
If not medically necessary do not skimp on salt.
Oven temperatures are for regular oven not convection. For convections ovens reduce the temperature by 25°F of check temperature conversion chart.
The calorie information is approximate and is for per roll assuming the recipe makes 16 rolls. The actual values will depend on the ingredients used and the size of the rolls.
For detailed instructions go to https://oventales.com/herbed-garlic-rolls/ .