Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
- In a large bowl or the bowl of a stand mixer, combine the flour and salt. Pour in the yeast mixture, melted butter, and beaten egg. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 6-8 minutes).
- Place dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the dough. Divide into 12 equal pieces and roll each into a smooth ball. Place them in a greased 9x13 inch baking pan.
- Cover the pan and let the rolls rise for another 30-45 minutes until puffy. Preheat your oven to 375°F (190°C).
- In a small bowl, mix together all ingredients for the garlic butter topping. Brush half of the topping over the risen rolls. Bake for 20-25 minutes until golden brown.
- As soon as the rolls come out of the oven, brush the remaining garlic butter over the hot rolls. Serve warm.
Nutrition
Notes
Tip 1: Don't overheat your milk! A temperature between 105-115°F (40-46°C) is the sweet spot for activating yeast without harming it.
Tip 2: For extra rich rolls, you can brush them with an egg wash (1 egg beaten with 1 tbsp of water) before applying the first layer of garlic butter.
Tip 3: Store leftover rolls in an airtight container at room temperature for up to 3 days. They are best when fresh!
Tip 2: For extra rich rolls, you can brush them with an egg wash (1 egg beaten with 1 tbsp of water) before applying the first layer of garlic butter.
Tip 3: Store leftover rolls in an airtight container at room temperature for up to 3 days. They are best when fresh!