Sizing & Baking the Rolls

For this recipe, you can divide the dough into 6 or 9 individual rolls. If you’re making 6 rolls, they will be very large so keep that in mind (this is my preferred way as they fit perfectly in a loaf pan).

If you’re making 9 rolls, they will be smaller and will not take as long to bake in the oven. I highly recommend using a thermometer to check that the internal temperature of your rolls has reached 190°F as it is easy to under bake the center.

Italian Sausage Lasagna

If you’re here from the video, you might be looking for the Italian Sausage Lasagna that I made to go alongside these rolls! I love using Sylvias amazing recipe from Feasting at Home because it comes together so quickly and always turns out perfect.

That being said, you can always buy a pre-made lasagna if you’re in a time crunch!

bankobake

Garlic Butter Basil Dinner Rolls

We all know that one of the best sides at any dinner party is a perfectly warm buttered roll. This dough can be divided into 6 or 9 individual rolls. Add that delicious garlic butter on top with some fresh basil and you have the best side to any and every meal.

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Prep Time 40 minutes mins

Cook Time 22 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 32 minutes mins

Servings: 6 large rolls

Course: Appetizer, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Dough

• 3 ¼ cup bread flour 450g
• 2 tsp fine salt 15g
• 1 cup warm whole milk 245mL
• 2 ¼ tsp active dry yeast 7g
• 3 tbsp granulated sugar 45g
• 2 large room temperature eggs
• 3 tbsp cold cubed unsalted butter 42g

For the Egg Wash

• 1 room temperature egg white
• 1 tbsp water 15mL

For the Garlic Butter

• 2 tbsp melted unsalted butter 29mL
• 2 minced garlic cloves
• freshly chopped basil to taste

Method

 

For the Dough

1. In the bowl of your stand mixer, whisk together the bread flour and salt. Set aside.
2. In a small microwave-safe bowl, warm the milk to about 104℉ (no warmer than 108℉ and no cooler than 90℉). Add the granulated sugar and active dry yeast, give it a gentle mix, and set the bowl aside for 5-10 minutes while the yeast blooms. You'll know the yeast is ready when its foamy/bubbly at the top of the milk.
3. In a separate small bowl, beat the two room temperature eggs.
4. Next, add the dough hook attachment to the stand mixer, pour the yeast/milk mixture as well as the beaten eggs into the flour mixture and mix on low speed for ~3 minutes until the dough starts to form. You will need to scrape the bowl down with a rubber spatula halfway through this first mix!
5. Add the cold cubed butter and mix on low speed again until the butter is fully incorporated (this is why you want small butter pieces. If you slice the cubes too large, they will take a long time to mix into the dough and you don't want to overwork the dough!). If the dough is sticking to the side of the bowl too much, add bread flour 1 tsp at a time until it's not too sticky.
6. Lightly flour a clean counter with bread flour and place the dough on top of the counter. Punch the dough down a few times to flatten it out a bit and then roll it up into a tight ball.
7. Add the dough ball to a well-oil bowl, cover the bowl with plastic wrap and a warm kitchen towel, and set aside for 1 – 1.5 hours for the first rise (The dough should double in size and the rising time depends on the temperature of your kitchen as well if you let the yeast bloom enough. The rising time in a warmer environment will not take as long as it will in a colder environment.)
8. While your dough rises, grease a 9"x5" loaf pan and set aside.
9. After the first rise, clean and flour the counter again and place the dough ball back on the counter. Divide the dough into 6 or 9 equal balls (use a kitchen scale for this step so that you know they're all equal and will bake evenly!).

   If you're making 9 rolls, you can use an 8" round pan as they will not fit in a loaf pan. The dough balls will seem very small if you're dividing it into 9 rolls but trust me, they will rise more!
10. In a small bowl, combine the egg white and water for the egg wash. Place your dough balls in the greased loaf pan and brush the egg wash over the top of the rolls (you won't use all of the egg wash! Just brush it over the rolls until they're all covered)
11. Cover the pan with plastic wrap and a warm kitchen towel, and allow the rolls to complete their second and final rise for 30 minutes. If you let this rise go too long, they may rise out of the pan.
12. Preheat your oven to 400℉
13. After the second rise is complete, bake the rolls for 22-25 minutes or until the internal temperature at the center of the rolls reaches 190℉. This baking time is for 6 rolls so, if you're making 9 rolls, the baking time will be shorter. As always, the baking time will vary depending on your oven so be sure to keep an eye on them.

For the Garlic Butter

1. In a small skillet over medium heat on your stove, melt the unsalted butter.
2. Add the minced garlic cloves and stir on medium heat until the garlic is golden brown.
3. Lastly, add the chopped fresh basil and stir to combine.
4. Generously brush the garlic butter on top of the rolls, serve warm (with extra butter if you would like), and enjoy!

Notes

• LASAGNA RECIPE – If you’re here from the video, you might be looking for the lasagna recipe to go alongside the rolls. I love using Sylvias recipe from Feasting at Home and it is always perfect! Click here for the link