Garlic Dinner Rolls
1 teaspoon (3g) instant dry yeast = 21g fresh yeast
2 tablespoons (25g) fine granulated sugar
1/2 cup (125 ml) warm milk
1 large egg, whisked
2 cups (250 grams) all-purpose flour
3 tablespoons (42g) soft unsalted butter (margarine work too)
3/4 teaspoon (4g) salt
1/2 teaspoon (1.5 g) garlic powder (or 1 teaspoon fresh minced garlic)
2 tablespoons chopped scallion/parsley
- In a mixing bowl: yeast, sugar, warm milk, beaten egg, stir briefly.
- Add flour, stir and add softened butter. Continue stirring until just turned moist.
- Add salt, garlic powder, chopped scallions or parsley.
- Stir using a strong spoon or use a mixer until the dough smooth and very soft. About 5 minutes.
- We have the urge to add the flour when finding that the dough is sticky and very soft. But please don’t add flour (or your rolls will be hard).
- Cover the dough for 90 minutes. Transfer to a floured work table. Shape into a ball.
- Divide the dough into 10 pieces for small rolls. Bigger pieces will be less than 10 rolls.
- Roll out each piece into a ribbon, roll-in into oval buns.
- Put into a baking pan with parchment paper, or grease the pan without parchment paper.
- Cover again for 30 minutes. Brush with egg wash.
- Bake at preheated oven at 180°C for 25 minutes, golden brown and very soft.
For a larger batch, this recipe might not exactly the same but the result is almost the same as the original garlic bread above.
2 tsp (7g) instant dry yeast
3-4 tbsp sugar
1 cup (250ml) warm milk. Add little at a time if you really need more.
2 large eggs, beaten
500g (4 cups) all-purpose flour. per cup = 125 grams.
5 tbsp softened butter/margarine
1 1/2 tsp salt
1 tsp garlic powder/ 2 tsp minced garlic
1 egg for egg wash
Note for a double recipe :
Use a bigger bowl to mix the ingredients.
Mix the dough until really smooth and soft, maybe more than 5 minutes.
The second proof after shaping (30 minutes) is important to give the dough expand, relax, and plump.
If your dough is too dry please add milk little at a time until it soft and loosen.
The butter/margarine is softened (room temperature).
We can use a mixer with a dough hook.
This garlic dinner rolls original recipe makes about 10 pieces of small rolls like mine or less if want to make it a bigger size. The texture was incredibly soft, fluffy, and very delicious from the garlic, scallions, and parsley.
It looks plump but when you press it they will collapse and spring back into shape.
Serve for dinner, for breakfast, as a sandwich, as snacks make smaller size as an appetizer.
Baking pan must not be square, just use your favorite baking pan, it can be round, rectangle or baking tray or bundt pan.
The recipe can be double if you want more. But please considerate the amount of salt that you are using.
The dough can be kept in the refrigerator overnight or store in ‘freezer plastic bag’ and keep in the freezer for a few weeks. Thaw in the refrigerator overnight and about an hour at room temperature before baking time.