Servings: 25 rolls
Calories: 130kcal
Cost: $10
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or hand mixer
- Towel
- Baking pan or mold
Ingredients
- 400 g all-purpose flour
- 50 g sugar
- 5 g salt
- 7 g dry yeast
- 250 ml lukewarm milk
- 1 large egg
- 55 g butter, softened
- 8 g minced garlic
- 1 g dried parsley
- 55 g salted butter, melted
Instructions
- In a large bowl, combine the flour, sugar, salt, and instant yeast.
- Pour the lukewarm milk and add the egg to the dry mixture.
- Knead the dough with a mixer for about 5 minutes until it becomes elastic, then cover and let it rest for 20 minutes.
- Add the softened butter and minced garlic to the dough and knead until smooth and elastic.
- Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the dough into a square, divide it into 25 equal pieces, and roll each piece into a ball. Let them rest for 15 minutes.
- Degas the dough and place the balls in a greased mold, cover, and let them rise for another 30 minutes.
- Mix minced garlic, dried parsley, and melted butter in a small bowl and brush the tops of the risen rolls with it. Preheat the oven to 180°C (350°F).
- Bake the rolls in the preheated oven for 15-17 minutes until golden brown, brushing with more garlic butter while warm before serving.
Notes
Use fresh, high-quality garlic for the best flavor. Let the dough rise in a warm, draft-free spot. If you want to enhance the flavor, try adding a pinch of rosemary or thyme to the garlic butter. Store the buns in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. You can also freeze them for up to 3 months.
Nutrition
Calories: 130kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4.5g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Calcium: 2mg | Iron: 4mg
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