We unite ourselves The famous dinner roll recipe With our fan-favourites Garlic Parmesan Herb Bread The most heavenly creation to come out of the oven. It's like the tastiest toasted garlic bread and a baby born on the fluffiest, softest dinner roll. Your house is going to smell absolutely incredible as this bakes!
These rolls go great with a bowl Tomato Basil Soup or like pasta Authentic Fettuccine Alfredo.
Why our recipe?
- A soft and fluffy dinner roll filled with garlic, herbs and parmesan cheese.
- A bakery-grade flavor can be achieved by anyone using a stand mixer or mixing by hand.
- Make-ahead instructions included so you can make it for any event.
Making homemade rolls may seem like a daunting task, but trust us—our foolproof method is perfect for all levels of bakers, even beginners. You start by making a simple dough and from there, it's all about patience. After letting the dough rise, you divide it into balls, bake and top with homemade garlic butter. The result? Soft, fresh and delicious rolls that are impossible to resist.
Material notes
- Warm milk: Make sure the milk is between 100°F and 110°F. Heat in oven or microwave. Use a thermometer or test with your finger for accuracy – it should feel warm but not hot. For best results use whole milk, 2% or 1%. Skim and dairy milk substitutes can also work.
- Instant Dry Yeast: Instant yeast does not need to be activated beforehand. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
- Granulated Sugar: Yep, just regular old sugar. Brown sugar can also be used if you want to add that hint of molasses.
- Garlic Mince: Freshly minced garlic is our favorite, but pre-minced garlic from a jar works too. It just has a slightly more bitter flavor.
- Grated Parmesan: Fresh grated Parmesan cheese is best, but pre-packaged grated Parmesan can be used.
- Dry Herbs: Feel free to experiment with any combination of dried herbs you like. This is our favorite tried and true combination.
- Salt: Stick with standard table salt for proper measurements.
- Salted Butter: Make sure you use softened butter so that it mixes with the flour. If you only have unsalted butter, add a pinch of extra salt.
- Eggs: Grade AA will make large eggs.
- All-Purpose Flour: Start with 5 1/2 cups and gradually add more as needed. Bread flour can be used in the same amount for a slightly chewier texture.
Active Dry Yeast vs. Instant Dry Yeast
Instant dry yeast can be added directly to dry ingredients and requires no waiting time or proofing. It also gets up a little early. Active dry yeast is a large grain and usually needs to be dissolved in a liquid before adding it to a recipe. It activates a bit slower so expect an extra 10-15 minutes of rise time
Go by feel
The amount of flour you add to bread can vary greatly so it's important to go by feel. I mean you can feel a soft roll just by touching the dough. The dough should be smooth and slightly firm, but still very soft and pliable. If it sticks to your hands or the sides of the bowl, you need more flour. If you add too much flour and the dough becomes stiff, your rolls will also be slightly stiff so always add extra flour a little at a time.
Don't have a mixer? No problem!
You can knead your dough by hand! Start stirring with a spoon until it becomes very hard to stir. Turn the dough out onto a clean surface and knead the dough with your hands, gradually adding more flour and folding, pressing and working the dough (dough) until you have a soft and smooth ball of dough that is firm, but not sticky enough. not Stick to your hand.
Garlicky golden brown tops
While baking, it is best to keep an eye on these rolls. They are ready when the tops turn light golden brown. Once they reach that perfect golden color, remove from the oven and brush the tops with garlic butter. Let the rolls rest in the baking pan for 15 minutes before transferring to a wire cooling rack to cool completely before finishing cooking.
Make-Ahead Instructions
Need to make your dough before you're busy doing other things? Make your dough as directed and let it rise for the initial 90 minutes. Shape the dough into a roll and place in your 9×13 pan. Instead of letting them rise for an additional 60 minutes, cover the shaped rolls with plastic wrap and place the pan directly in the refrigerator. Although it doesn't stop it completely, the cold temperature of the fridge will slow down your yeast growth. Your rolls will rise slightly when refrigerated and you can keep them for up to 24 hours.
When ready to bake, remove them from the fridge and let the rolls rise at room temperature while your oven preheats for about 30 minutes. Continue baking as directed.
Storage instructions
shop the remainder Up to 5 days in an airtight container or resealable plastic bag over the counter.
Freeze leftovers In a resealable plastic freezer bag for 1 to 2 months. Be sure to remove as much air as possible from the bag to prevent freezer burn.
