So, I must admit that I’m a little bit jealous that all my American friends will be celebrating Thanksgiving this week. I think that missing Thanksgiving this year while on vacation left a serious void for me. I really love Thanksgiving! So much so, that I’m even considering having a mini thanksgiving on Thursday 🙂
I know that turkey is supposed to be the main attraction, but I must admit that I really look forward to all the carbs. The potatoes, corn, sweet potatoes, and obviously bread. I could take or leave the turkey, the carbs are really the star of the show for me! And what Thanksgiving meal would be complete without soft, warm, homemade bread? There really is no other alternative! These rolls were fairly quick and painless to whip up, and to make them a little more interesting I infused some garlic into the butter that is brushed on the inside and outside of the rolls. They can be made up to 6 hours ahead of time and then refrigerated until it’s time to bake. Then, serve them warm and be prepared to eat more than one 🙂
A warm, soft, and buttery roll lightly infused with garlic.
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/4 cup warm water (110-115 degrees)
- 1 cup whole milk
- 1/4 cup unsalted butter, at room temperature
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 large egg, room temperature
- 3 3/4 to 4 cups all-purpose flour (I needed 4)
- 1/4 cup butter
- 1 clove of garlic
- Flakey sea salt for sprinkling
- In a small bowl, mix together the warm water and yeast. Let stand for 5 to 10 minutes until foamy.
- Heat the milk in a small saucepan over medium heat until it is just warm.
- In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter, sugar, salt, and warm milk. Mix on low speed until combined, the butter may not melt completely, that's okay. Add the egg and yeast mixture and mix to combine.
- Add in 3 1/2 cups of flour and mix to combine. Once combined, switch to the dough hook attachment. Begin on low speed. I found my dough too wet at this point and added more flour. If your dough is too wet, add more flour 1 tablespoon at a time until your dough clears the sides of the bowl. I needed an additional 8 tablespoons (total of 4 cups of flour) to get my dough to the proper consistency. You want your dough to be moist and tacky. It should should feel moist but not stick to your fingers when you touch it. If it does, continue to add flour. Knead the dough on medium-low speed until it smooth and elastic, about 5 minutes.
- Scoop out the dough and shape into a ball. Place it in an lightly greased bowl, turning to coat on both sides. Lightly cover and let rise until doubled in size about 1 1/2 hours.
- In a small saucepan, melt 1/4 cup butter and the garlic clove (cut in half), until melted. Lightly brush a 13x9-inch baking dish with the butter.
- Punch down the dough and divide it into 4 equal pieces. Using 1 piece of dough at a time, roll it out on a lightly floured surface into a 12x6 -inch rectangle. Cut lengthwise into three 2-inch wide strips. Then cut each strip into three (4x2-inch rectangles). You will end up with nine 4x2-inch rectangles. I found that a pizza cutter worked best for cutting the dough.
- Brush half of each rectangle with the melted butter, fold the unbuttered side over, allowing a 1/4-inch overhang. Place the unfolded side of the roll down in the corner of the baking dish. Repeat with all the strips, shingling to form 1 long row. Repeat with the remaining dough. You will end up with 4 rows with 9 rolls. Brush the dough with the melted butter, and loosely cover with plastic wrap and chill for 30 minutes or up to 6 hours.
- Preheat oven to 350 degrees F. Bake rolls rolls until puffed and golden brown, about 25 to 35 minutes. Brush with melted butter, and sprinkle with flakey sea salt. Serve warm.
These rolls are best served warm. If you don't like garlic, you can simply leave it out.
- I found these rolls best when warm.
- If you don’t like garlic, feel free to omit.
- I used all unsalted butter for these, however, next time I would use salted butter for the melted butter that gets brushed onto the rolls inside and outside.
Loosely adapted from Bon Appetit Magazine, November 2012