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.
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!
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.
Knead in 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour and 1 teaspoon Sea Salt.
Knead until dough pulls away from the side of bowl about 8-10 minutes on medium speed.
Place kneaded dough into a well buttered bowl and cover to rise until doubled in size.
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.
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.
Brush warm rolls with garlic butter mixture.
These are so good I promise you'll love em!
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.
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
- 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
- Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes until yeast becomes foamy.
- 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.
- Place dough into a well greased bowl, cover and allow to rise until doubled in size.
- On a lightly floured work surface divide dough in half. Divide each half into 5. For a total of 10 rolls.
- 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.
- Rolls can be refrigerated at this point until ready to bake for up to 2 days or allowed to rise until doubled in size.
- If rolls are refrigerated remove and allow to double in size before baking.
- Preheat oven to 500 degrees.
- Right before placing rolls in the oven mist with water.
- 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.
- In a small saucepan melt butter. Add minced garlic and Italian Seasoning. Stir until garlic is softened and fragrant.
- Stir in parsley and cook for an additional 30 seconds.
- Evenly brush garlic butter mixture over warm rolls and serve.