3 hr 30 min
3 hr 30 min
5 from 1 reviews
Making your own dinner rolls always pays off. Sure, it’s easier to grab them at the supermarket, but here’s the thing—making them at home is simple, straightforward, and lets you control the quality of every ingredient. Plus, the best part? You can customize them with any flavor you like, making them truly special. This time, I used some garlic confit I made earlier (just cover garlic cloves with oil in a pan and cook over the lowest heat on your stove for about an hour until soft). I added a couple of cloves to melted butter mixed with freshly chopped rosemary. The result? Super flavorful, fragrant buns that are delicious on their own or perfect for creating beautiful mini pull-apart sandwiches!
First, prepare the garlic confit-rosemary butter. Melt the butter in a pan over low heat, then add the chopped rosemary and garlic confit. Mash the garlic cloves into the butter until well incorporated. Stir thoroughly, remove from heat, and let the mixture cool to room temperature.
In a stand mixer’s bowl add water, yeast, sugar, egg, flour, garlic confit-rosemary butter, and salt, in that order (don’t mix together, just add in that sequence). Set the mixer on lowest speed and start mixing for 12-14 min.
Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.
After the dough has doubled in size, divide it into equal pieces, each weighing 50-60 grams. Shape each piece into a smooth, sealed ball. Arrange the balls in a 9-inch cake pan lined with parchment paper. Cover with plastic wrap and let them proof for 20-30 minutes.
In the meantime, preheat the oven to 380°F or 190°C.
Brush the buns with egg yolk mixed with a sip of water and bake for 14-15 minutes.
Remove the buns from the oven and let them cool in the pan for 5 minutes. Then, transfer them out of the pan and serve!
YASSS!
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