Description
This garlic rolls recipe offers warm, fluffy, buttery rolls that are surprisingly easy to make and perfect for family-friendly meals. It’s designed to bring a special, comforting touch to any dinner with minimal fuss.
Ingredients
- 4 cups all-purpose flour, plus more for dusting (500 g)
- 2.25 teaspoons active dry yeast (7 g)
- 1 tablespoon granulated sugar (15 g)
- 1 teaspoon fine sea salt (5 g)
- 1 cup warm water (240 ml), (105-115°F / 40-46°C)
- 0.25 cup olive oil (60 ml), plus extra for greasing
- 0.5 cup unsalted butter, melted (113 g, or plant-based alternative)
- 6 cloves fresh garlic, minced very finely
- 2 teaspoons smoked paprika (10 ml)
- 1 medium lime, zested and juiced (about 1 tablespoon juice)
- 0.5 cup fresh cilantro, finely chopped (30 g)
- 0.5 teaspoon flaky sea salt (2 g)
- freshly ground black pepper, to taste
Instructions
- Activate Yeast: In a large bowl, combine 1 cup (240 ml) warm water, 2.25 teaspoons (7 g) active dry yeast, and 1 tablespoon (15 g) granulated sugar. Let this mixture stand for 5-7 minutes until it becomes frothy on top.
- Mix Dough: To the frothy yeast, add 0.25 cup (60 ml) olive oil, 1 teaspoon (5 g) fine sea salt, and half of the 4 cups (500 g) all-purpose flour. Mix with a wooden spoon until just combined, then gradually add the remaining flour, stirring until a shaggy dough forms.
- Knead And Rise: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough feels smooth and elastic and springs back slowly when poked. Lightly grease a clean bowl with olive oil, place the dough inside, turning once to coat. Cover and let rise in a warm place for 1-1.5 hours, or until visibly doubled in size.
- Shape Rolls: Gently punch down the risen dough. Divide it into 12-16 equal pieces (about 50-65g each), and roll each into a smooth ball. Arrange these dough balls snugly in a lightly greased 9×13 inch baking pan, leaving a small space between each for expansion.
- Second Rise: Loosely cover the baking pan with plastic wrap or a kitchen towel. Let the rolls rise again in a warm place for 30-45 minutes, or until they look noticeably puffy and are almost touching each other.
- Bake Rolls: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until their tops are beautifully golden brown and they sound hollow when tapped.
- Prepare Garlic Butter: While the rolls are baking, prepare the smoked paprika and lime butter. In a small saucepan, combine 0.5 cup (113 g) melted unsalted butter, 6 cloves minced garlic, 2 teaspoons (10 ml) smoked paprika, 1 medium lime zested and juiced, and a pinch of black pepper. Heat gently for 2-3 minutes until fragrant and warm, but do not let it boil.
- Brush And Serve: As soon as the rolls come out of the oven, generously brush the warm smoked paprika and lime butter over the tops. Garnish with fresh cilantro and flaky sea salt before serving them hot from the pan.
Notes
For a dairy-free option, use a plant-based butter alternative. You can substitute up to 50% of the all-purpose flour with whole wheat flour for added fiber. If fresh cilantro is unavailable, fresh parsley or oregano are good alternatives.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (70 g)
- Calories: 200 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 18 mg