Garlic Butter Herb Rolls
These rolllllllls. I could go on and on about these rolls. They are SO soft and tender, they are rich and buttery, they’re good for days after you make them (though they don’t usually make it that long). These rolls DESERVE a spot on your dinner table. Instant yeast makes it a super quick and easy process with minimal kneading, and they take about two hours start to finish. I cannot encourage you enough to try making these. If you want something even more special, you can sprinkle on 1/4 cup parmesan or shredded mozzarella after you spread the garlic butter over the dough sheets and WOW you will not regret it. Ugh. My mouth is watering writing this. Recipe makes 12 rolls.
Ingredients
Rolls
420g all-purpose flour
2 1/4 teaspoons (one packet) instant yeast
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 cup whole milk, warm, not hot
2 ounces (1/4 cup/4 tablespoons) unsalted butter, softened
1 large egg
Garlic Herb Butter
1 stick (8 tablespoons/4 ounces) unsalted butter, melted
1 1/2 teaspoons salt
3/4 cup finely chopped fresh parsley
2-3 cloves fresh garlic, minced
Directions
In a large bowl, combine your flour, yeast, salt, and sugar. Then add your milk, butter, and egg, stir with a wooden spoon or spatula until the ingredients are incorporated, then switch to kneading with your hands for 2-3 minutes. Cover the bowl with plastic wrap and let it rest for 30 minutes.
In the meantime, make your herb butter. Combine your butter, salt, parsley, and garlic in a small bowl and mix well.
Tip your dough out onto a lightly floured surface and split it in half. Roll out one half of the dough into a rectangle about 1/8” thickness and spread half of your herb butter generously over the top, spreading all the way to the edges.
Using a bench scraper or large knife, cut the rectangle into six long strips (crosswise not lengthwise).
Gently roll up each strip into a firm spiral and transfer it to a greased rectangular baking dish.
Repeat with the other half of your dough (reserving 1-2 tablespoons of the butter for topping later) for a total of twelve rolls.
Cover the rolls with plastic wrap and let them rest for another 30 minutes.
Preheat your oven to 350F and once the rolls have rested, bake them on the middle rack for 20-25 minutes, rotating once halfway through. They should be golden-brown when done.
While they’re still hot, brush them with the remaining herb butter and top each one with a pinch of flaky salt if desired. Best enjoyed hot and fresh out of the oven :)
