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 Proofed Yeast |
 Prepped to Knead |
 First Rise |
 Oven Ready After Second Rise |
 Ready to Serve |
 Soft Yeasty Garlic Rolls |
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Wonderful recipe for dinner rolls slathered with garlic parsley butter before serving.
Make them any shape you want, such as knots, crescents, or pan rolls, etc. Visit YouTube Shaping Rolls.
Ingredientes
- 1/4 cup water (105-115 F.)
- 1 package or 1 tbs. yeast
- 1/4 tsp. sugar
- 1 cup buttermilk, room temp
- 1/2 cup butter, melted
- 1 1/2 tsp. salt
- 1 1/2 tsp. garlic powder
- 1 beaten egg
- 3 cups flour + more, if needed
- (Note: add 1/4 cup of whole wheat flour to replace 1/4 cup all-purpose.)
- Toppings: 2 tbs. melted butter
- 1 tsp. minced parsley
- 1 tsp. garlic powder
Direcciones
- Add most of the melted butter to buttermilk in a plastic mixing bowl.
- Heat water to correct temp, add it to a small bowl with sugar and yeast.
- Let proof 10 minutes.
- Add egg, buttermilk mix, garlic, yeast mix and salt to the mixing bowl, stir.
- Add 3 cups flour, combine well.
- Remove and knead 8 minutes. Dough should be silky smooth. If tacky, add a bit more flour.
- Put remaining butter in the plastic bowl, add kneaded bread and roll it in the butter.
- Cover and let rise 1 hour, or until doubled.
- Punch down and shape rolls as desired, or form them into 12 balls, and place in pan, not touching.
- Cover, let rise 30 minutes.
- Heat oven to 400 F.
- Bake 18 - 20 minutes, or until tops are golden brown.
- Brush tops with butter mix, and serve.
- This recipe assumes 2 rolls per person, but it easily doubles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 145 | 77% |
| Total Fat 16.5g | 21% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 748mg | 31% |
| Potassium 116mg | 3% |
| Total Carbs 8.15g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.95g | 3% |
| Protein 3.09g | 5% |
