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Posted by / Sunday, October 26, 2014

Garlic French Bread Dinner Rolls

The perfect rolls with soup or for the holidays. Garlic French Bread Dinner Rolls can easily be made into any desired shape. Cloverleafs and knots happen to be two of our favorites because of the extra nooks and crannies for the garlic butter to absorb into.

Garlic French Bread Dinner Rolls              Sorry this post has been long over due.
 I'm keeping it simple and to the point after along and difficult week.
We've been living on these rolls lately with lots of soup since the cold wet weather has arrived.
It's hard not to love a chewy roll covered in garlic butter.
These are fairly easy to make and a great twist on my favorite French Bread Dinner Rolls.
It's like Garlic French Bread in a perfectly compact roll perfect for mopping up gravy or dipping into soup.
These are those rolls perfect for Thanksgiving or Christmas.
They're always a hit! 

Garlic-French-Bread-Dinner-Rolls-Water-Yeast-Honey.jpg
In a large mixing bowl fitted with a dough hook combine 1 cup Warm Water Under 110 degrees, 1 teaspoon Active Dry Yeast and 1/2 teaspoon Honey.
Stir until yeast is dissolved and allow to rest for 5-8 minutes until mixture becomes frothy.
Garlic-French-Bread-Dinner-Rolls-Flour-Salt.jpg
Knead in 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour and 1 teaspoon Sea Salt.
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Knead until dough pulls away from the side of bowl about 8-10 minutes on medium speed.
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Place kneaded dough into a well buttered bowl and cover to rise until doubled in size.
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Divide dough into 10 equal sized pieces and form into desired shape using additional flour to prevent sticking.
I sometimes will roll the dough into a long rope and tie a knot but this time I decided to divide each piece of dough into 3 equal pieces and roll each piece of dough into a ball.
The dough is fairly soft so flour your hands well.
I tucked 3 little balls of dough into a buttered standard sized muffin tin and cover. 
Rolls can be stored in refrigerator until ready to bake for up to 2 days at this point.
Allow rolls to rise until doubled in sized.
Mist rolls with water or use fingers to flick water over rolls.
 Bake rolls in a 500 degree oven for 10 minutes and then reduce temperature to 400 degrees and bake for an additional 10-15 minutes until rolls are lightly brown and sound hallow when tops are tapped.
Garlic-French-Bread-Dinner-Rolls-Butter-Parsley.jpg
In a small pan melt 1/4 cup Butter and add 4 cloves Minced Garlic and 1/2 teaspoon Italian Seasoning. Stir until garlic is softened and fragrant. 
Add 3 tablespoons Minced Parsley and stir until combined.
Remove from heat.
Garlic Butter French Bread Dinner Rolls
Brush warm rolls with garlic butter mixture.
Easy to make Garlic French Bread Dinner rolls
These are so good I promise you'll love em! 
Garlic French Bread Dinner Rolls are a holiday favorite.
In case your looking for my favorite soup recipes you can find them here: Serena Bakes Simply From Scratch Soups.
I promise you'll love these rolls as much as we do! As long as you don't mind garlic breath but at least you know you'll keep the vampires away.
This recipe can easily be doubled if needed.


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Garlic French Bread Dinner Rolls

Recipe by Serena Bakes Simply From Scratch
Garlic French Bread Dinner Rolls
The perfect rolls with soup or for the holidays. Garlic French Bread Dinner Rolls can easily be made into any desired shape. Cloverleafs and knots happen to be two of our favorites because of the extra nooks and crannies for the garlic butter to absorb into.
Prep time: PT1H30M
Cook time: PT25M
Total time: PT2H0M
Yield: 10 Rolls
Ingredients
  • 1 cup Warm Water Under 110 Degrees
  • 1 teaspoon Active Dry Yeast
  • 1/2 teaspoon Honey
  • 2 1/4 cups All-Purpose Flour Or Whole Wheat Pastry Flour Plus Additional For Shaping
  • 1 teaspoon Sea Salt
  • 1/4 cup Butter Plus Additional For Greasing
  • 4 cloves Garlic, Minced
  • 1/2 teaspoon Italian Seasoning
  • 3 tablespoons Minced Parsley
Cooking Directions
  1. Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes until yeast becomes foamy.
  2. Add all of the flour and sea salt. Knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and becomes smooth.
  3. Place dough into a well greased bowl, cover and allow to rise until doubled in size.
  4. On a lightly floured work surface divide dough in half. Divide each half into 5. For a total of 10 rolls.
  5. Shape rolls into desired shape for cloverleaf rolls divide each roll into 3 ping pong sized balls and place 3 of the balls into a buttered standard sized muffin tin to form a cloverleaf. Repeat with remaining dough.
  6. Rolls can be refrigerated at this point until ready to bake for up to 2 days or allowed to rise until doubled in size.
  7. If rolls are refrigerated remove and allow to double in size before baking.
  8. Preheat oven to 500 degrees.
  9. Right before placing rolls in the oven mist with water.
  10. Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degrees and bake for 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
  11. In a small saucepan melt butter. Add minced garlic and Italian Seasoning. Stir until garlic is softened and fragrant.
  12. Stir in parsley and cook for an additional 30 seconds.
  13. Evenly brush garlic butter mixture over warm rolls and serve.

11 comments:

  1. They sound very yummy. Have a good week Diane

    ReplyDelete
  2. These look wonderful! It doesn't get much better than fresh baked bread!

    ReplyDelete
  3. I am addicted the fresh bread. Thanks for the recipe.

    ReplyDelete
  4. Hi, these look delish!!!
    Small suggestion here..... Why not put the recipe first before the images? That way readers know the ingredients before scrolling down to the method.

    ReplyDelete
  5. Tried the recipe and things didn't work out.
    Is something missing from the recipe? I notice your clover leaf rolls are very similar and include butter and egg in the recipe as well as sugar.

    ReplyDelete
    Replies
    1. It's actually based off my french bread dinner rolls. The cloverleaf rolls are a bit of a sweeter roll then these. When you say it didn't work out can you tell me a bit more? Did the bread not rise, were they dense? I'll see if I can help you. The dough for these are softer then some of my other rolls but that is what gives them the crusty french bread texture. Thanks, Serena

      Delete
  6. Thanks for responding. I like to bake but can't seem to get any dinner roll recipe to result in something that is not too dense.
    The dough did rise. was very sticky. I divided the dough into the muffin tin, covered and refrigerated. let rise the next day and baked.
    very tough, didn't brown. I'll keep trying. I liked using the kneading hook because i thought it would eliminate the possibility that i was overworking the dough. I will try the cloverleaf and see what happens.

    ReplyDelete
    Replies
    1. It's a really soft dough but should be very sticky, I would add a little extra flour a tablespoon at a time if it's sticky next time while kneading if it won't pull away from the sides of the bowl while kneading. It could be the density of the flour. It's strange it didn't brown, you might want to check your oven temperature to make sure it's not off. When my oven element was failing I started to have things not baking right since the oven wasn't becoming hot enough. I'm guessing it's not the yeast since the first rise went well..

      Delete
    2. thanks for the advice. I will keep trying. There are warm, delicious rolls in my future. I will not be denied!

      Delete
    3. Your welcome! Once you concur the bread it will be easy but yeast dough does take a little getting use to. My potato dinner are rolls are also really, really fluffy and forgiving.

      Delete

Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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