Vorbereitungszeit: 30 mins
Zubereitungszeit: 20 mins
Menge: 12
Zutaten
Rolls
- 1 cup warm whole milk at about 110 degrees F any other milk will work; fattier the better
- 2 1/4 tsp yeast
- 2 tbsp honey or sugar
- 1 tsp salt
- 2 tbsp + 2 tsp unsalted butter , softened
- 1 large egg
- 3 tbsp fresh herbs, minced fine *optional (rosemary, thyme, parsley are favorites); half the qty if using dried herbs
- 2 tsp fresh minced garlic *optional or 1/2 tsp dried garlic
- ~3 cups all purpose flour* see notes for measuring
Herb Garlic Butter (to brush on top)
- 1/4 cup salted butter
- 1-2 tbsp fresh herbs, minced fine
- 1 tsp fresh minced garlic
- + 2-3 tbsp freshly grated parmesan cheese to top *optional
- + flaky sea salt to top *optional
Anweisungen
- Using a stand mixer* with a dough hook, place the warm milk (think baby bath water warm), yeast, and honey/sugar together. If you are using standard dry yeast, wait about 5 minutes to ensure it’s activating (yeast will begin to foam). If you’re using instant, you can proceed to the next step.
- Turn the mixer on and add 2 cups of flour. Mix together. Add salt, softened butter and eggs. Add optional herbs and garlic.*Adding herbs is optional because sometimes I will make this a double batch plain, and then keep half baked plain, but then bake the other half simply brushed with garlic butter on top. So if you don't want the full power of herbs infused in the dough, feel free to keep plain and highlight with just the butter on top.
- Slowly add the additional cups of flour. In pouring your last cup, do so slowly, watching the dough. When you've added enough flour, the dough will be soft and just slightly sticky. It will barely start pulling away from the bowl.
- Leave the mixer on for an additional 8-10 minutes to knead.
- Take your dough hook out, and cover the bowl to let the dough rest and rise for 30-60 minutes, or until doubled in size.
- Grease 9×13 pan or baking sheet. When the dough has doubled, place it on a floured or oiled work surface.
- To form, gently pinch off pieces of dough, about the size of a small tangerine. Place the shaped dough on the baking sheet, and continue to shape the remaining dough, keeping the rolls about an inch apart (they’ll rise and spread).
- When the rolls are shaped, cover and place in a warm, draft free place for about 30 minutes, until dough has grown slightly and is soft. Preheat oven to 350° F.
Bake for 16-20 minutes. If the tops begin to brown too quickly mid-bake, place a piece of aluminum foil over top to slow down the browning. - When it's almost done baking, mix the melted butter, herbs, and garlic in a bowl and set aside.
- The rolls will be done when the tops and bottoms are lightly golden brown. Take out of the oven and brush with butter while warm. Top with flaky sea salt and parmesan if desired.
Notes
*BY HAND: If you don’t have a stand mixer, you can still do this by hand by placing the ingredients in a large bowl, and when the dough gets hard to work with because of how thick it is, put on a floured work surface and knead by hand for about 10 minutes.
*STORING: Store in an airtight bag for a week. Best served warm by covering with foil and reheating in the oven at 325 degrees for about 8 minutes. These also freeze great!
MAKING AHEAD: See my tips above on the recipe page for different methods of making in advance.
DOUBLE & TRIPLE: I often will double this recipe and do half savory garlic herb rolls and half a sweet roll dough. It’s a very versatile dough that can be easily doubled or tripled depending on your need.
**FLOUR NOTE: Flour amounts vary by elevation and brand of flour a lot. For this reason, I keep the instruction “about 3 cups” and help guide you by doing it by eye and touch. Add flour into the dough is starting to become cohesive (not batter like anymore), but still a tad sticky to the touch. Over adding flour will results in tough dry rolls.
