Garlic Butter Dinner Rolls Vikalinka
Make your dough. Add the flour, yeast, and salt to the bowl of a stand mixer fitted with the dough hook. Add the buttermilk mixture, followed by 2 eggs. Mix on medium speed for about 5-7 minutes, or until the dough is smooth, elastic, and comes free from the sides of the bowl.
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Cover the rolls in the dish with a kitchen towel or plastic wrap and let rise for 20 minutes. Bake the rolls, uncovered, for 19-23 minutes, until the tops are golden brown and the center rolls are baked through. Remove rolls from the oven. Brush the 1 tablespoon of melted butter on the tops of the warm rolls.
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For dough: In the bowl of an electric mixer fitted with the dough hook, combine the 4½ cups (579g) flour, salt, instant yeast, and dry milk. In a separate bowl, whisk together warm milk, eggs, and cooled tangzhong paste. Add liquid ingredients to dry ingredients in the mixer. Mix on medium speed until combined.
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Line an extra-large baking sheet pan with parchment paper. You need a very large sheet to make a round wreath shape. On the extra-large parchment-lined baking tray, arrange the frozen dough roll pieces about 1" apart on the pan into a wreath shape. Let the dough rise for about 3 hours, in a warm place in your kitchen.
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Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Brush rolls with lightly beaten egg.
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Combine the warm milk and yeast in the bowl of your stand mixer. Stir in 1 tablespoon of honey. Cover with plastic wrap and let it sit for 5-10 minutes, it's ready when you see foam on the top. Stir in the remaining honey, cornstarch, salt, egg, butter, and 1/3 of the flour. Mix on low speed with the paddle attachment.
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Place the rolls on a baking sheet lined with parchment or wax paper. Cover the pan with plastic wrap and place the pan in the freezer. Leave them in the freezer until the freeze solid and are rock hard. Take the baking sheet out, place them in a freezer bag and back in the freezer they go.
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Let the rounds rise. Just before baking, use a greased pair of clean scissors to snip a cross 1" deep into the top of the roll; the top will open up as the roll bakes. Simple wedges. Don't portion the dough, but roll the entire batch into a log about 22" long, flattening it slightly. Dust the top of the log with flour or brush with egg wash.
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Roll the dough into 12 balls and place into 8×8 inch baking pan, covering with a dry, clean kitchen towel in a warm place for 30 minutes (you want the rolls to double in size). Preheat the oven to 375 degrees, brush the rolls with melted butter and bake for 20 minutes.
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Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
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Remove the dough from the oven and preheat it to 350 degrees. In the meantime shape your dough to your desired size and thickness, and cover it back with plastic wrap for another 30 minutes while the oven is preheating. Brush the tops of the rolls with the butter mixture.
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Turn dough onto a lightly floured surface and divide into four pieces. Divide each piece into 12 and roll into balls. Place ½ inch apart in greased baking pans. Cover and let rise until doubled, about 25 min. Brush with egg wash (a extra egg and 1 tablespoon water whisked together) and sprinkle with seed mixture.
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Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
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Instructions. Add the milk and yeast to a stand mixer and stir to combine. Let sit for 5 minutes. Add the honey, egg, butter, salt and 1 cup of the flour. Beat until combined then scrape the sides of the bowl. Add the remaining flour and beat for 2-3 minutes or until the dough is combined and forms a ball.
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Add in minced garlic and a handful of finely chopped fresh herbs, such as parsley, thyme, and rosemary. Let the mixture simmer for a few minutes to allow the flavors to meld together. Once the butter is infused with the garlic and herb goodness, remove it from the heat and let it cool slightly.
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OVEN: Wrap dinner rolls in foil and place them on a baking sheet. Bake at 350 degrees F until warmed through, about 10 to 15 minutes. (The foil is necessary so they don't dry out.) MICROWAVE: Wrap dinner rolls in moistened paper towels and place on a microwave-safe plate. Warm on low power for 10-20 seconds.