Garlic Dinner Rolls

These garlic dinner rolls are wonderfully fluffy and buttery with a golden brown top and light fluffy interior. Garlic flavor is infused throughout.

Preparation Details

Prep Time: 40 mins

Cook Time: 20 mins

Total Time: 2 hrs 45 mins

Servings: 20

Ingredients

• 1 cup whole milk
• 1 tablespoon grated garlic, divided
• 1/4 cup granulated sugar
• 7 tablespoons unsalted butter, divided
• 1 (1/4 ounce) envelope active dry yeast
• 1 1/2 teaspoons kosher salt
• 1 large egg yolk, at room temperature
• 2 large eggs, at room temperature, divided
• 3 3/4 cups all-purpose flour, divided, plus more for work surface
• cooking spray
• 1 tablespoon tap water
• 1 tablespoon chopped fresh flat-leaf parsley

Steps

1. Gather all ingredients.
2. Combine milk and 1 teaspoon of the garlic in a small saucepan and cook over medium, stirring occasionally, until just bubbling around the edges, 4 to 5 minutes. Remove from heat and pour into the bowl of a stand mixer fitted with a dough hook attachment. Stir in sugar and 4 tablespoons of the butter; let cool, stirring occasionally, until mixture is between 110 degrees F and 120 degrees F (43 degrees C to 48 degrees C), 5 to 10 minutes. Stir in yeast; let stand until mixture is foamy, about 10 minutes.
3. Add salt, egg yolk, 1 egg, and 2 cups of the flour; beat on low speed until combined, about 1 minute. With mixer running on low speed, carefully add remaining 1 3/4 cups flour, 1/2 cup at a time, and beat until dough just comes together, about 1 minute. The dough will be very sticky. Increase speed to medium, and beat until dough pulls away from the sides of the bowl and is smooth and elastic, about 10 minutes.
4. Coat a large bowl with cooking spray and transfer dough to the prepared bowl; turn to coat. Cover with plastic wrap and let rise in a warm place until about doubled in size, about 1 hour.
5. Meanwhile, heat the remaining 3 tablespoons butter and 2 teaspoons garlic in a small saucepan over medium-low, stirring occasionally, untilbutter is melted and garlic is fragrant, about 3 minutes. Transfer 1 1/2 tablespoons of the butter-garlic mixture to a small bowl; set aside. Reserve remaining butter-garlic mixture in saucepan.
6. Lightly coat a 9- x 13-inch baking pan with cooking spray. With a clean hand, punch down dough and turn out onto a lightly floured worksurface. Using a sharp knife or bench scraper, divide dough into 20 (1.4 ounces) pieces. Gently form each dough piece into a ball, pinch to close, and dip into butter-garlic mixture in saucepan to coat all sides. Place in prepared baking dish, seam-side down, arranging dough balls in 4 rows of 5. Cover with plastic wrap and let rise at room temperature until about doubled in size and dough springs back slowly when poked, 30 to 45 minutes.
7. Preheat the oven to 350 degrees F (175 degrees C.)
8. Whisk together remaining 1 egg and water in a small bowl until combined. Brush tops of rolls with egg mixture.
9. Bake in preheated oven until golden brown, 18 to 20 minutes.
10. Stir parsley into reserved butter-garlic mixture in bowl. Immediately brush rolls with butter-garlic mixture. Serve warm.