Soft, fluffy, garlicky, buttery… need we say more?! These rolls are so easy to make and are an absolute crowd pleaser! Bake in your Le Creuset Stoneware Rectangle Dish, and then slather the pillowy golden baked buns in a decadent garlic butter (using your Le Creuset Basting Brush!) when they’re fresh out of the oven. They make the perfect accompaniment to any meal or dinner party!
Garlic Butter Rolls
- ¼ cup milk
- ¼ cup water
- 2 Tbsp flour
- 2 Tbsp milk
- 1 tsp active dry yeast
- ½ cup sour cream
- 1 Tbsp sugar
- 2 tsp salt
- 1 egg
- 80 g butter softened
- 335 g plain flour
- 1 egg whisked
- 50 g butter melted
- 1 clove garlic
- 2 Tbsp parsley finely chopped
- Prepare the doughMake Tangzhong: Whisk milk, water and first measure of flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Transfer to bowl of a stand mixer fitted with the dough hook.Activate yeast: Heat 2 Tbsp milk in a small bowl in the microwave, until lukewarm (about 10 seconds). Add yeast and whisk until dissolved. Let sit until mixture is foamy, about 5minutes.Combine dough: Add sour cream, sugar, salt, egg, butter, and remaining flour to mixing bowl. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the table spoonful if sticky, until dough is smooth and supple, 8–10 minutes.
- Proof doughScrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours. Tip: If your kitchen is cold, let the dough sit in the microwave or oven with a glass of hot water.
- Prep bunsMeanwhile, coat your Le Creuset dish with some softened butter. Uncover dough and punch down lightly to expel some of the gas. Turn dough out onto a lightly floured surface and cut in half, then cut each half into 4, to make 8 buns.
- Shape bunsWorking with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough. Cover pan with plastic wrap and let sit in a warm spot until rolls are nearly doubled in size, 45–60 minutes.
- Preheat oven to 180°C.
- Bake bunsWhisk remaining egg in a small bowl then gently brush top of rolls with egg. Bake rolls until tops are deep golden brown, 25–30 minutes.
- Make garlic butterMelt butter and stir through crushed garlic and finely chopped parsley.
- Finish bunsRemove pan from oven and immediately brush with garlic butter using a basting brush. Let cool in pan for 5 minutes. Slide a spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Place on a board for serving and pull apart. Best served warm.