Super soft and fluffy, these Easy Garlic Rolls make a delicious addition to your dinner table. Garlic herb butter wrapped in swirls of golden brown deliciousness makes this one of my most loved bread recipes.
Course Bread
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Resting Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 12Garlic Rolls
Ingredients
FOR THE DOUGH
4 ½cups/ 540g all-purpose / cake flour
3teaspoons/ 10g instant dry yeast
¼cup/ 50g white granulated sugar
1 ¾teaspoonsalt
1cup/ 250ml lukewarm milk
½cup/ 125ml buttermilk SEE NOTE 1
⅓cup/ 75 g buttermelted
FOR THE FILLING AND TOPPING
6Tablespoons/ 85g buttermelted
1tablespoonchopped or crushed garlic
¾teaspoondried mixed herbs or Italian dried herbs
½teaspoonpaprika or cayenne pepper
¼teaspoonground black pepper
Instructions
TO MAKE THE DOUGH
In a large bowl, combine the flour, sugar, salt, and yeast with a whisk (SEE NOTE 2)
Combine the warm milk, buttermilk and melted butter in a bowl.
Pour the warm milk mixture into the flour mixture and stir to combine.
Empty out the dough onto a floured surface and knead for 5 to 8 minutes to form a soft and smooth dough.
Place the dough into a lightly oiled bowl, cover and keep in a warm draft-free area of your kitchen. Let the dough rest for 45 minutes until doubled in size.
MAKING THE FILLING AND TOPPING
Make the filling while the dough is rising.
Melt the butter in a small saucepan. Add in crushed or chopped garlic, dried mixed herbs and cayenne pepper or paprika powder.
Keep on low heat for 2 minutes. Do not allow the butter to boil, otherwise, you risk burning the garlic. Burning the garlic will cause it to have a bitter taste. Remove the saucepan from the heat and keep aside for filling and topping. You are going to use half of this garlic butter for the filling and half for the topping.
ROLLING OUT AND FILLING
After the dough has doubled in size ( 45 minutes), punch it down and turn it out of the bowl onto a floured surface.
Roll it out into a large rectangle, about 15 inches long and 9 inches wide (40cm long and 25 cm wide). It will spring back as you roll it out but just be patient, it gets easier as you roll the dough.
Brush ½ of the garlic butter mixture evenly over the rolled out dough. Roll up the dough tightly lengthwise.
Cut into 12 even pieces and place on a well greased 9 x 13 inch ( 22 x 33 cm ) baking pan. Cover and leave for 15 minutes.
Preheat the oven to 356°F / 180°C.
Bake the rolls for 25 to 30 minutes until baked and golden brown.
Remove from the oven and brush the warm rolls with the remaining half garlic butter and serve warm.
Notes
1. BUTTERMILK SUBSTITUTE Buttermilk is an ingredient used in this recipe. If you do not have buttermilk then just add 2 teaspoons of lemon juice or vinegar to ½ cup (125ml) milk. Allow it to stand for five minutes before using in the dough.2. When measuring out your dry ingredients in the bowl, do not place the sugar and salt directly over the yeast. Doing this will cause the yeast to be deactivated. Place it on opposite sides of the bowl until it is ready to be mixed.