Honey Garlic Butter Rolls Recipe

Homemade Garlic Butter Rolls – Modern Honey

WEBFeb 17, 2020 · Lightly spread 1/4 of butter mixture over the rolls. Cover and set aside to rise for 1 hour. Preheat oven to 350 degrees. Bake for 14 - 18 minutes or until golden …

Rating: 5/5(29)
1. In a bowl, dissolve 1 teaspoon of sugar into 1/4 cup of warm water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. If you don’t have a thermometer, the water should be warm but NOT hot to the touch. Stir in 2 1/4 teaspoons of dry yeast. Yeast should be at room temperature before using.
2. Within several minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the yeast mixture should be bubbling and foamy and should have started to rise. If this is true, your yeast is very active. If your yeast is doing absolutely nothing, discard the yeast and buy fresh yeast.
3. In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk and mix for 2 more minutes. Add in proofed yeast mixture.
4. Pour in flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.

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Soft Honey Butter Rolls Cooking For My Soul

WEBNov 29, 2022 · Step 2 Make the dough and let it rise. I use a stand mixer to knead the dough. Set up the dough hook attachment. To the yeast mixture, add the eggs, ¼ cup …

Rating: 5/5(13)
1. Pour warm milk (110-115 degrees F) into the bowl of stand mixer. Add sugar and yeast. Stir, and let it stand for about 10 minutes until frothy.
2. Set up the dough hook attachment in the stand mixer. With the mixer on low speed, mix the eggs, 1/4 cup melted and cooled unsalted butter, honey, and salt. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time. Add the remaining flour in 1/4 cup increments as needed, until a dough has formed. If it’s sticking to the bowl too much, continue adding flour in ¼ cup increments. I ended up using 3 1/2 cups. The dough should be slightly sticky, moist, and manageable.
3. Transfer to a floured surface and knead by hand about 4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead or the bread will be tough.
4. Form into a ball and place on a lightly oiled bowl (olive oil is fine), making sure to coat the dough with some of the oil. Cover with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size.

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