super soft and springy dinner rolls that are baked and topped with garlic butter.
Yeast Mixture
In the bowl of a stand mixer with a dough hook attachment, combine yeast and water. Set aside to bloom while you prepare the remaining ingredients.
Tangzhong Mixture
In a medium saucepan over medium-low heat, add milk, water, and flour. Whisk together well, stirring constantly (but not vigorously). Once it starts to thicken, remove from heat and continue to stir until a thick paste forms. The mixture can take a while to thicken, but when it does, it happens quickly (about 2 minutes). Pour the mixture into a small bowl and set it aside to cool slightly.
Dough
To the yeast mixture, add flour, milk, sugar, salt, 1 egg, and the tangzhong mixture. Mix on low speed until the dough starts to come together (about 5 minutes). If the dough is too wet, add flour (1 tablespoon at a time). If it is too dry, add a little extra milk.
With the mixer still on low, add a tablespoon of butter. Mix until fully incorporated. Repeat with the remaining butter (1 tablespoon at a time).
Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise in a warm location for 1 hour (or until doubled). The dough will still be slightly sticky.
Spray a 9-inch springform pan with nonstick cooking spray.
When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 8 equal-sized pieces (about 3 ounces each).
Working one at a time, push down slightly (but firmly and evenly) on the dough sections and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
Add the rolls to the prepared pan, spaced apart.
Cover and allow to rise again until doubled (about 30-45 minutes).
Preheat oven to 350°F
In a small bowl, add remaining egg and water and whisk vigorously until combined and smooth.
Use a pastry brush to brush the tops of the rolls with the egg wash.
Bake 20-25 minutes, or until the tops are golden brown. (The internal temperature of the baked rolls will be 190°F.)
In the last few minutes of baking the rolls, prepare the garlic butter.
Garlic Butter
In a medium bowl combine butter, garlic, salt, and parsley. Stir until well combined.
Remove rolls from pan and allow to cool slightly.
Brush garlic butter over warm rolls. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (399g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1125 | ||
Calories from Fat: 916 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.8g | 136 % | |
Saturated Fat 57.5g | 288 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 1060.5mg | 326 % | |
Sodium 2640.9mg | 91 % | |
Potassium 728.9mg | 19 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 18.9g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1125
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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