butter rolls

There's nothing better than freshly baked Cheesy Garlic Butter Rolls from Delish.com.

Cheesy Garlic Butter Rolls

c. all-purpose flour, divided, plus more as needed

(1 1/4-oz.) packet Fleischmann's RapidRise Yeast

sugar

kosher salt,

garlic powder

eggs,

c. milk, very warm (120°-130°, microwaved about 40 seconds)

c. shredded mozzarella, divided

Cooking spray

garlic,

parsley

red pepper flakes

tbsp. Parmesan

These were amazing! I had my husband work on these for Christmas dinner while I made other things and he griped at the number of dishes this requires but the end product was great! He cut into 16 rolls instead of 15 because that's much easier to make them even sized rolls, just keep halving your dough.

I've made these twice now in a weeks span and I'm about to make my third batch tonight because my kids keep eating through them like candy. I usually love changing up a recipe to really satisfy some specific craving someone in the house has but these are perfect as is in our book! They are easy enough to make for a weeknight dinner but taste delicious enough to compliment a fancy feast. These might have to be my new go to.

I tried this tonight with dinner. It didnt turn out soft and fluffy and was more like a biscuit then a bun. Would try it with a bread flour maybe instead of all purpose.

<blockquote>thay where the best thing i have ever tasted <strong> p.s never tried them</strong></blockquote>

the recipe is easy to follow and make. these buns are really yummy😋😋

I made these tonight and they were GREAT. I followed the recipe exactly, except I ended up microwaving my milk for an additional 20 seconds after using a thermometer to check the temp after the first round of 40 seconds. I also covered the rolls with tinfoil at 20 minutes to keep the tops from getting too dark while they finished baking. The only thing I would change next time is maybe putting a little bit more cheese in the dough, and maybe some chopped garlic as well. Overall an amazing recipe and very easy to follow for inexperienced-bread bakers like myself!

https://streaming.hearstdigitalstudios.com/4037c097-7919-45f9-89e4-f4e7640e6803/video_rover_16x9_1080p_hd_1539899214_2032.mp4

These cheesy garlic butter rolls are the perfect side for your holiday meal!

Cheesy Garlic Rolls Will Be The Star Of Your Holiday Table

Old Fashioned Butter Rolls

flour

shortening

water

unsalted butter, very soft

nutmeg (or cinnamon)

milk

vanilla extract

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.

Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.

Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.

Combine the milk and sugar in a small pot over medium high heat. Stir until the milk just begins to bubble. Remove from the heat and stir in the vanilla. Pour the mixture over the rolls.

Bake uncovered for 35 to 45 minutes or until the rolls are brown on the tops. Serve warm.

Make the sauce:

These crescent shaped butter rolls are soft and fluffy, with a balance of saltiness from the sea salt flakes and sweetness from the honey. Savour these rolls fresh out of the oven with a cuppa coffee, or tea if you may.

Sea Salt Butter Rolls

g high protein bread flour

g milk

g whipping cream

g castor sugar

g honey

tsp yeast

sea salt

milk powder

280 g high protein bread flour

unsalted butter (room temp)

egg (beaten)

sea salt flakes ((I use Maldon sea salt))

butter

To make tangzhong, place 20g high protein flour and 100g water in mixing bowl, cook for 3min/75°C/spd 2 and let stand for 10-15 minutes until temperature lowers down to 40°C.

Once temperature hits 40°C, add milk, cream, sugar, honey, egg and yeast, then mix 30 sec/spd 2.

Add remaining high protein flour, milk powder, salt and butter then mix 30secs/spd 6. Then proceed to knead 4 min.

Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

[THERMOMIX] Tangzhong &amp; Dough Kneading

Prepare tangzhong by mixing flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.

The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool.

After tangzhong has cooled down, approx 15-20 mins later, add all ingredients into breadmaker; first the wet ingredients (tangzhong, milk, cream, egg, honey), then the dry ingredients (in order of sugar, salt, milk powder, flour, yeast).

Select &quot;dough&quot; mode and let knead until all ingredients come together, usually I let it knead for approximately 10 minutes.

Then add in the butter, continue kneading until the dough is smooth and elastic. My breadmaker&#39;s dough kneading cycle is 23 minutes.

[CONVENTIONAL] Tangzhong &amp; Dough Kneading

Punch down dough to deflate. Divide dough into 9 equal portions and pre-shape into round balls (detailed video tutorial on how to shape dough into round balls here from 5:16 onwards). Let rest for 15 minutes.

Roll out each round ball into a flat, oval shape. Aiming to form a triangle, fold ⅓ from right edge to the middle, creating a slightly bigger portion on the bottom end closer to you, then repeat with similar steps with ⅓ from left edge.

Turn it over on the other side, and further elongate dough but rolling with your palms. Then use a rolling pin, to flatten and roll out dough into a big teardrop shape that is even on both sides.

Starting from the fatter end of the teardrop, roll the dough towards the skinny end. Pinch the end to ensure it is secured. Watch above video for visual guidance.

Place the shaped rolls seam side down, diagonally onto the baking pan lined with parchment paper. All rolls should face the same direction.

Proof for 40 minutes, until doubled in size. Dough should be poofy and touching each other. Towards the last 15 minutes, preheat your oven to 180℃. (TIP: Setting your timer to go off after 25 minutes to preheat oven, then a further 15 minutes works best for me!)

After dough has doubled in size, brush egg wash on surface, sprinkle some sea salt flakes and bake at 180°C for 18-20 minutes until golden brown.

Remove from oven, and let cool for 5 minutes. Remove bread from pan and transfer onto a wire rack to let cool. Brush with some melted butter for a shiny finish - this is optional but recommended.

Shaping &amp; Proofing

Elevate your next dinner with these divinely soft, fluffy, and lightweight sweet honey butter dinner rolls! They're easy to make, and everyone is bound to enjoy them! Once you try them, you'll make them over and over again! To make honey butter dinner rolls, you will need all-purpose flour, Monk fruit sweetener or sugar (I used Monk fruit), yeast, eggs, warm whole milk, warm water, butter (softened/room temperature), etc. And once you finish baking the rolls, brush the honey butter sauce on them to take the tastiness up a notch! These buttery-sweet rolls are perfect for Sunday dinner, special occasions, and the holidays! 

Honey Butter Dinner Rolls (No Mixer Needed)!

tipping cups of all-purpose flour,

Tablespoons monk fruit or sugar

active dry yeast (about 2 + 1/4 teaspoons)

monk fruit

+ 1/3 cup warm whole milk

butter, softened (room temperature)

egg,

salt

Tablespoons honey

Tablespoons butter, softened/room temperature

Tablespoons Monk fruit powdered sugar sugar

Gather and Prep. All recipes are easier to follow when you gather and prep what you need. In this case, proof your yeast in the prep step by adding warm water to a bowl and adding the yeast packet. Add 2 teaspoons &#8211; 1 tablespoon of monk fruit sweetener, stir it together, and let it proof for about 5 minutes.

Make the Dough. After proofing your yeast, add it to a big bowl, then add the warm milk, beaten egg, softened butter, and monk fruit. Use a whisk to combine. The mixture doesn&#8217;t have to be smooth; you can still see small lumps of butter. Then, add the flour and salt, and use your clean hands to combine until it forms a ball! This dough may be slightly sticky.

Rise. Oil a separate big bowl and place your dough in it, covering it with cling film/plastic wrap. Set it in a warm, unbothered area to rise. This should take at least 45 minutes to an hour to double in size.

Make the Honey Butter. While the dough rises, make your honey butter mixture by combining the honey, butter, and icing sugar with a spatula. Once prepared, set aside.

Knead. Once your dough has risen, deflate it with your knuckles. Flour your pastry board and set the dough there; continue kneading with your hands until it is soft and smooth. 

Roll the Dough. Split the dough into two balls, setting one aside. Place one on your pastry board or mat. Then, roll it out with a rolling pin to look like square pizza dough. You can then cut it with your pastry cutter, cutting down the middle in a straight line and then across to form small rectangles. The result will be about 16 rectangles (or more). Grease a big rectangle baking dish (9&#215;13 or bigger or 2 medium baking dishes).

Brush and Rise. Take the honey butter mixture and lightly brush it onto each of those rectangles. Roll each one up and put it on your greased baking dish. Once complete, do this with the other dough ball you set aside. Cover it all with plastic wrap and set in a warm area, allowing the dough to double in size for about 45 minutes to an hour.

Bake and Enjoy. Preheat your oven to 375F. Remove the plastic covering from your dough and bake for 15 to 20 minutes. It should be a bit golden on top. Brush leftover honey butter sauce on top while the dinner rolls are hot! Serve hot or warm alongside your dinner! These rolls are so addictive!!! The photo below shows the rolls before brushing with the butter sauce.

These dinner rolls are so light and fluffy. And, I adore that slight touch of sweet indulgence from the honey butter. I'll be making these dinner rolls on repeat! Thank you so much for sharing, Kechi!

Honey butter is one of my favorites and to combine it with delicious rolls was a winning combo! Thank you for this awesome recipe!

Oh wow, these honey butter dinner rolls were nothing short of INCREDIBLE!!! They're soft and pillowy rolls with a delicious honey butter that will have you wanting to skip the main course and just focus on the bread.

My only concern is that no matter how many I make of these, it won't be enough... This recipe is just too good!

The honey butter sauce is absolutely divine!

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The most viewed butter rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine