Garlic Chive Dinner Rolls
Garlic Chive Dinner Rolls
Ingredients
For the Tangzhong
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/4 cup water
For the Dough
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup whole milk, warmed to 105-115°F
- 1/4 cup unsalted butter, softened
For the Garlic Chive Butter Topping
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon salt
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together the 3 tablespoons all-purpose flour, 1/2 cup whole milk, and 1/4 cup water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 150°F). It should leave trails when stirred. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature (this can be done in advance and refrigerated).
⏱️ 10 min
- 2
Activate the Yeast: In a large mixing bowl (or stand mixer bowl), combine the 1/4 cup warm whole milk and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 3
Combine Dough Ingredients: To the yeast mixture, add the cooled tangzhong, 1 large lightly beaten egg, 1/4 cup granulated sugar, and 1 teaspoon salt. Mix well. Gradually add 2 1/2 cups all-purpose flour, mixing until a shaggy dough forms. Add the 1/4 cup softened unsalted butter and mix until incorporated.
⏱️ 5 min
- 4
Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through without tearing). If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
⏱️ 15 min
- 5
First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Shape the Rolls: Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 60-70g each). Shape each piece into a smooth, round ball by pulling the edges underneath and rolling it against the counter with your palm. Arrange the shaped rolls in a lightly greased 8x8 inch baking pan, leaving a small space between each.
⏱️ 15 min
- 7
Second Rise: Cover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and nearly doubled in size.
⏱️ 45 min
- 8
Preheat Oven and Prepare Topping: While the rolls are on their second rise, preheat your oven to 375°F. In a small bowl, combine the 1/4 cup melted unsalted butter, 2 cloves minced garlic, 2 tablespoons chopped fresh chives, and 1/4 teaspoon salt for the topping.
⏱️ 10 min•🌡️ 375
- 9
Bake the Rolls: Once risen, remove the cover from the rolls. Bake in the preheated oven for 18-22 minutes, or until golden brown on top and cooked through. An instant-read thermometer inserted into the center of a roll should read 190-200°F.
⏱️ 20 min•🌡️ 375
- 10
Apply Topping and Serve: As soon as the rolls come out of the oven, brush generously with the prepared garlic chive butter topping. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chive Dinner Rolls
Ingredients
For the Tangzhong
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/4 cup water
For the Dough
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup whole milk, warmed to 105-115°F
- 1/4 cup unsalted butter, softened
For the Garlic Chive Butter Topping
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon salt
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together the 3 tablespoons all-purpose flour, 1/2 cup whole milk, and 1/4 cup water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 150°F). It should leave trails when stirred. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature (this can be done in advance and refrigerated).
⏱️ 10 min - 2
Activate the Yeast: In a large mixing bowl (or stand mixer bowl), combine the 1/4 cup warm whole milk and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 3
Combine Dough Ingredients: To the yeast mixture, add the cooled tangzhong, 1 large lightly beaten egg, 1/4 cup granulated sugar, and 1 teaspoon salt. Mix well. Gradually add 2 1/2 cups all-purpose flour, mixing until a shaggy dough forms. Add the 1/4 cup softened unsalted butter and mix until incorporated.
⏱️ 5 min - 4
Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through without tearing). If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
⏱️ 15 min - 5
First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Shape the Rolls: Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 60-70g each). Shape each piece into a smooth, round ball by pulling the edges underneath and rolling it against the counter with your palm. Arrange the shaped rolls in a lightly greased 8x8 inch baking pan, leaving a small space between each.
⏱️ 15 min - 7
Second Rise: Cover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and nearly doubled in size.
⏱️ 45 min - 8
Preheat Oven and Prepare Topping: While the rolls are on their second rise, preheat your oven to 375°F. In a small bowl, combine the 1/4 cup melted unsalted butter, 2 cloves minced garlic, 2 tablespoons chopped fresh chives, and 1/4 teaspoon salt for the topping.
⏱️ 10 min•🌡️ 375 - 9
Bake the Rolls: Once risen, remove the cover from the rolls. Bake in the preheated oven for 18-22 minutes, or until golden brown on top and cooked through. An instant-read thermometer inserted into the center of a roll should read 190-200°F.
⏱️ 20 min•🌡️ 375 - 10
Apply Topping and Serve: As soon as the rolls come out of the oven, brush generously with the prepared garlic chive butter topping. Serve warm and enjoy!
⏱️ 5 min