 | Mmmmm...warm, soft rolls topped with butter and garlic salt, there really isn't anything better. I adapted this recipe from Carlsbad Cravings. The original called for 28 rolls, which would have been lovely to have, but I am positive I would have eaten every last one. Seeing how I have been indulging more than usual for the holidays, 28 rolls lurking in my house wasn't a good idea for anyone. Miss F and C both loved these rolls, they are sweet and the salty topping is perfect. I may try them again with sea salt on top instead of the garlic salt, I bet that would be amazing. I have some pink sea salt that could be a really fun topping. |
½ cup milk
3 tablespoons salted butter, cut into pieces
3 tablespoons sugar
¾ teaspoon yeast
3 tablespoons warm water
1 large egg, lightly beaten
½ teaspoons salt
2 ½ cups flour
1 tablespoon butter, melted
2 teaspoons garlic salt
Add the milk to a microwave safe two cup measure. Heat the milk in the microwave for one minute, swirl in the butter until melted and add the sugar. Put the two cup measure into the refrigerator. In the bowl of the stand mixer, add the water and yeast, let stand 5 minutes, until foamy. Add the milk mixture, egg and 2 cups of the flour, mix until well combined. With the mixer on low, add the remaining ½ cup of flour a little at a time. Knead on medium-low speed for 5 minutes, until dough is smooth and elastic. Shape the dough into a ball, coat with olive oil, return to the bowl and cover with plastic wrap. Allow to rise for 1 hour in a warm place. Punch down the dough and divide into 8 equal pieces, shape each into a ball. Place the balls in a greased 8 or 9 inch cake pan. Cover with a towel and let rise one hour more. Preheat the oven to 350 degrees. Brush the rolls with half of the melted butter. Bake for 20 minutes, until golden brown. Brush with the remaining butter and sprinkle with the garlic salt.
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1 comment:
I can see why your family loved these rolls. El Supremo dinner rolls in my book.
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