One Hour Garlic Herb Dinner Rolls Recipes

GARLIC HERB DINNER ROLLS

Steps:

• In the bowl of a stand mixer with a bread hook, combine warmed water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
• Melt 2 tablespoons of the butter and combine it with lukewarm milk (microwave it for 30-60 seconds or let sit out while prepping the yeast). Add the milk mixture to the yeast in the stand mixer, along with the lightly whisked egg, and stir to combine. Add the salt and flour, mixing on medium speed until the dough is formed into a ball. The dough should be slightly sticky to the touch, but if your finger pulls away covered in dough, add an additional 2-4 tablespoons of flour in invervals, until incorporated (being careful to not add too much).
• Lightly grease a large bowl and transfer the dough to it. Cover the bowl with a tea towel and let the dough rise in a warm area for 1 hour.
• Once the dough has risen, dump onto a well-floured surface and knead for 2-3 minutes, moving quickly so the dough doesn't stick.
• Use a kitchen scale to weigh the dough, then divide weight 8 to determine the weight of each individual roll (if you don't have a scale, cut dough into 8 evenly sized sections).
• Take each section and pull down on the sides to create a ball, with the seam at the bottom. Then, seam side down, place the ball on the counter and cup your hand over the top. Move quickly in a circle to form a ball. Transfer the ball to around a cast-iron skillet (or a greased 10-inch circle pan). Cover with the tea towel again and let rise for another hour, until about doubled in size.
• After rolls have risen for 30 minutes, begin preheating the oven to 375°F, while the dough continues to rise for the remainder of the time.
• Remove the tea towel and bake for 20-25 minutes until golden brown on top and the internal temperature of the rolls reaches 200-205°F.
• While the rolls bake, prepare the garlic herb butter by melting the remaining 2 tablespoons of butter in a small saucepan or microwave-safe bowl with the garlic. Stir in the herbs. Set aside to allow the flavors to infuse.
• Once the rolls are done, brush the butter mixture on top of the hot rolls. Sprinkle with flakey sea salt. Let them rest for about 10 minutes, and serve warm.

GARLIC HERB DINNER ROLLS

Steps:

• Pour warm milk (110 to 115 degrees F) into the bowl of stand mixer. See Notes below. Stir in 1 teaspoon granulated sugar and yeast, and let it sit for 10 minutes until frothy. This means that the yeast is good. If it does not get frothy, start over with fresh yeast.
• Set up the dough hook attachment in the stand mixer. With the mixer on medium speed, beat in the remaining 2 tablespoons of sugar, eggs, melted butter, garlic powder, and salt until evenly combined. You may need to break up the eggs with a whisk. Note: If you don't have a stand mixer, you can also follow steps 2 and 3 by hand - I'd recommend using a wooden spoon to mix everything.
• With the mixer on medium-low speed, mix in 3 cups flour, 1 cup at a time, scraping the sides of the bowl with a rubber spatula. Add the remaining flour in 1/4 cup increments as needed. I ended up using about 3 1/2 cups flour. Increase to high speed and mix until a dough forms and pulls away from the sides of the bowl. The dough should be slightly sticky, moist, and manageable. Then, on low speed, add the rosemary, parsley, and oregano until evenly incorporated.
• Transfer dough to a floured surface and knead by hand for about 3-4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead.
• Form dough into a ball and place on a lightly oiled bowl (I used olive oil), making sure to coat the dough with oil as well. Cover tightly with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size. See note below ("how to create a warm environment for dough to rise").
• After the dough has risen, punch it down and transfer to a clean non-floured surface. Cut the dough in half, and then cut each half into 6 equal pieces. Shape into balls, pinching the bottom with your fingers. Arrange in a greased 9x13 baking pan. Cover pan with plastic wrap and let it rise for another hour in a warm environment or until doubled in size.
• Meanwhile, preheat oven to 350 degrees.
• In a small bowl, combine the garlic herb butter ingredients, and brush all over the risen buns. Bake 18-20 minutes until golden brown. Let cool slightly and serve. Enjoy!

GARLIC HERB ROLLS

Steps:

• In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes. , Grease six muffin cups with the butter. Combine the garlic powder, cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes. , Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.