🧄 Garlic Yeast Rolls
🛒 Ingredients (Makes 12 rolls)
Dough
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1 cup warm milk (110°F / 43°C)
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2 ¼ tsp active dry yeast (1 packet)
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2 tbsp granulated sugar
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¼ cup unsalted butter, melted
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1 large egg
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3 to 3 ½ cups all-purpose flour
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1 tsp salt
Garlic Butter Topping
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3 tbsp unsalted butter, melted
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2 cloves garlic, minced (or 1 tsp garlic powder)
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1 tbsp fresh parsley, chopped (optional)
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Pinch of salt
👩🍳 Instructions
1️⃣ Activate the Yeast
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In a large bowl, combine warm milk, yeast, and sugar.
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Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
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Stir in melted butter and egg.
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Add salt and gradually mix in flour until a soft dough forms.
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Knead 5–8 minutes (by hand or mixer) until smooth and elastic.
Dough should be slightly tacky but not sticky.
3️⃣ First Rise
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Place dough in a lightly greased bowl.
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Cover and let rise in a warm place for 1–1½ hours, or until doubled.
4️⃣ Shape the Rolls
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Punch down dough and divide into 12 equal pieces.
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Roll into smooth balls and place in a greased 9×13-inch baking dish.
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Cover and let rise again for 30–45 minutes, until puffy.
5️⃣ Bake
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Preheat oven to 375°F (190°C).
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Bake 15–18 minutes, until golden brown on top.
6️⃣ Garlic Butter Finish
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Mix melted butter with garlic, parsley, and salt.
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Brush generously over warm rolls right after baking.
✨ Tips for Extra Soft Rolls
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Don’t over-flour the dough.
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Use room temperature egg for better mixing.
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For ultra-soft rolls, brush tops lightly with milk before baking.
🧊 Make Ahead Option
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Shape rolls, cover tightly, and refrigerate overnight.
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Let sit at room temp 45–60 minutes before baking.
If you’d like, I can also give you:
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🧀 Cheesy garlic yeast rolls
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⚡ A quick 1-hour garlic roll version
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🧈 Texas Roadhouse-style garlic butter rolls
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🌾 Whole wheat garlic rolls