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

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Cheesy Garlic Butter Rolls

Old Fashioned Butter Rolls

The most viewed butter rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine