Garlic and Dill Dinner Rolls
Ingredients
Dough
-
2
Tbsp.
bread flour
-
3
cups
bread flour
-
4
Tbsp.
unsalted butter
-
2
large
eggs
-
½
cup
whole milk
-
¼
cup
sugar
-
¼
cup
nonfat dry milk powder
-
¼
cup
finely chopped dill
-
1
Tbsp.
dried dill
-
2½
tsp.
Diamond Crystal kosher salt
-
2¼
tsp.
instant yeast
-
1
tsp.
garlic powder
-
to taste
vegetable oil
Garlic Butter and Assembly
-
1
large
egg
-
½
tsp.
Diamond Crystal kosher salt
-
to taste
flaky sea salt
-
3
cloves
garlic
-
2
Tbsp.
unsalted butter
-
½
tsp.
garlic powder
-
3
Tbsp.
coarsely chopped dill
Instructions
- Prepare tangzhong by whisking 2 Tbsp. bread flour with ½ cup water in a skillet over medium heat until thickened.
- Add 4 Tbsp. unsalted butter to the tangzhong and stir until melted, then transfer to a stand mixer bowl.
- Mix in eggs, milk, sugar, dry milk powder, fresh and dried dill, salt, yeast, and garlic powder until combined.
- Add 3 cups of bread flour and mix on low speed until the dough is smooth and soft.
- Shape the dough into a ball and let it rest in a greased bowl until nearly doubled in size, about 2 hours.
- Cut the dough into 12 portions and shape into tight balls.
- Arrange the dough balls in a greased metal pan and let rise until puffy, about 2 hours.
- Preheat the oven to 350°F and brush the tops of the rolls with a mixture of egg and salt.
- Bake the rolls until golden brown and an instant-read thermometer reads 190°F, about 25–35 minutes.
- Prepare garlic butter by heating garlic, butter, garlic powder, and salt in a skillet, then brush over the hot rolls.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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