One Hour Rosemary Garlic Dinner Rolls
- Yield 12
- Prep 45 minutes
- Cook 15 minutes
One Hour Rosemary Garlic Dinner Rolls is a sides recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast*
- 3 1/2 to 4 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon fine sea salt*
- 1 teaspoon garlic powder
- optional: flaky sea salt, for serving
- 3 tablespoons butter
- 2 cloves garlic, peeled and thinly sliced
- 1 tablespoon finely chopped fresh parsley
Method
Warm the liquids. Whisk together the water and melted butter in a saucepan, then add in the milk and honey and stir until combined. Warm the mixture over medium a low burner, stirring occasionally, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture in a microwave until it reaches 110°F.)
Tip the liquid mixture into the large bowl of a stand mixer (or see instructions below for how to knead by hand). Scatter the yeast on top and give it a quick stir combine, then let the yeast activate for 5 minutes until it is foamy.
Stir in dry ingredients. Tip in in 3 1/2 cups of flour (not all of the flour), rosemary, fine sea salt and garlic powder. Using the dough-hook, beat the dough on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time (no more than 4 cups total) until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. Continue mixing on low speed for 4-5 minutes until the dough is smooth.
Let the dough rise. Form the dough into a ball with your hands and move it to a greased bowl. Lid the bowl with a damp towel or foil, and let it rise briefly in a warm location for 15 minutes.
Prep your oven and baking dish. Warm the oven to 400°F. Grease a 9 x 13-inch baking dish and keep nearby.
Form the rolls. Gently punch the dough down and divide it into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Lid the dish with a damp towel or foil and let the dough balls rise for an additional 15-20 minutes.
Roast Uncover and bake for 15 to 20 minutes or until the tops of the rolls are browned to your liking, then move the pan to a wire baking rack.
Make the garlic butter. While the rolls are baking, melt the butter in a small saucepan over a low burner. Tip in the sliced garlic and let it bubble gently for 2 minutes, then remove the pan from heat, strain out and discard the garlic slices.* mix in the chopped parsley until combined.
Plate warm. Brush the hot rolls with the garlic butter and sprinkle with a pinch of flaky sea salt. Plate warm and enjoy!
