Garlic Dinner Rolls

Baked garlic dinner rolls in a white baking dish.

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Soft and fluffy garlic dinner rolls, perfect for Thanksgiving dinner or eating with soups and stews.

Prep Time20

Cook Time25

Resting Time2 30

Total Time3 15

Course: Side Dish, Snack

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 244kcal

Author: Ella Gilbert

Equipment

8x10" baking pan you can also use a 9x13 pan

Ingredients

Brioche Dinner Rolls

1 cup whole milk lukewarm
2 ¼ teaspoons instant yeast
2 tablespoons white sugar
4 tablespoons unsalted butter room temperature
1 large egg room temperature
1 large egg yolk room temperature
1 ½ teaspoons fine salt
4 ⅛ cups bread flour
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried parsley
1 ½ teaspoons dried basil
2 teaspoons dried garlic powder

Topping

1 large egg room temperature
2 tablespoons unsalted butter melted
1 teaspoon garlic powder
½ teaspoon Italian seasoning
flakey sea salt

Metric - US Customary

Instructions

In a large jug or bowl, whisk the warm milk, 1 tablespoon of sugar and yeast together. Let sit for 10 minutes until foamy.
1 cup whole milk, 2 ¼ teaspoons instant yeast, 2 tablespoons white sugar
Pour the milk mixture, remaining sugar, egg, egg yolk, butter, salt, garlic powder, herbs and flour into the bowl of a stand mixer fitted with the hook attachment. Beat on low speed until the dough comes together for 2 minutes. Increase the speed to medium and beat for another 2-3 minutes. The dough will be soft and sticky, if it is too sticky then add another tablespoon of flour.
4 tablespoons unsalted butter, 1 large egg, 1 large egg yolk, 1 ½ teaspoons fine salt, 4 ⅛ cups bread flour, 1 ½ teaspoons dried rosemary, 1 ½ teaspoons dried parsley, 1 ½ teaspoons dried basil, 2 teaspoons dried garlic powder
Take the dough out of the bowl, or use another bowl, and grease it with vegetable oil. Place the dough back into the bowl and cover with a clean kitchen towel. Let the dough rise until it is double in size, this should take about an hour to an hour and a half. Note, depending on the temperature of your kitchen it may take longer.
Grease an 8x10 or 9x13 pan with butter.
Gently deflate the dough with your fist, then take it out of the bowl onto a surface. Use a bench scraper or pizza wheel to divide the dough into 12 pieces. I recommend weighing them! They should be 76 grams each.
Bring the edges of each dough ball together onto one side, pinching it. Place the dough ball seam side down, and place your hand on top, slightly cupping it. Roll the dough on an unfloured counter until the seams are sealed. It should be a circle with a tight top! View the video in the recipe card to see what this looks like. Place into the buttered pan.
Cover the pan with a clean kitchen towel or cling film and let them rise for 1 hour. Preheat the oven to 350°Fahrenheit/175°Celsius. In a small bowl, whisk an egg with a tablespoon of water. Take the kitchen towel off the rolls, they should now have risen and be touching each other, and brush each one with egg wash.
1 large egg
Bake for 23-28 minutes. They should turn a dark golden brown. While baking, whisk melted butter with salt, garlic powder and Italian seasoning. Once out of the oven, brush with melted butter mixture and sprinkle over sea salt.
2 tablespoons unsalted butter, 1 teaspoon garlic powder, flakey sea salt, ½ teaspoon Italian seasoning

Video

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Butter: I use European style butter in my recipes. This will make your bread rolls much creamier and richer.

Freezing: Let the rolls cool completely. Place in a freezer bag or container and freeze for up to 3 months. To serve, take them out of the freezer the night before and let them defrost in the fridge. The next morning, heat your oven to 350 and bake for about 10 minutes.

Yeast: you can use instant yeast or dry active yeast. If using active dry yeast, the rising times may be slightly longer.

Pan Size: I've tested these bread rolls in a 9x13 and 8x10 pan. You can use either, but the 8x10 rolls will give you taller rolls which I like the look of!

Make Ahead: You can prepare the recipe ahead of time. Make the bread rolls up until step 6, when you’ve placed them in the dish. Let them rise for just 30 minutes, then place in the fridge overnight. Allow them to come to room temperature the next morning for 1 hour before baking.

Nutrition