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Fluffy Milk Bread Dinner Rolls with Roasted Garlic and Herb Butter
Bakery

Fluffy Milk Bread Dinner Rolls with Roasted Garlic and Herb Butter

2 h 30 minServes 8Nutri-Score C€€
from @tinekeyounger40 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • water (for the tangzhong starter)Other45 ml
  • whole milk (45 ml for the starter, 120 ml for the dough)Dairy165 ml
  • bread flour (16 g for the starter, 330 g for the dough)Grains345 g
  • dry milk powderDairy15 g
  • garlic powderSpices3 g
  • saltSpices6 g
  • granulated sugarPantry50 g
  • yeastPantry9 g
  • egg (for the dough)Dairy1 piece
  • butter (85 g melted for the dough, 113 g softened for the garlic butter)Dairy170 g
  • garlic (whole bulb, top sliced off)Produce1 piece
  • oil (for drizzling the garlic)Pantry10 ml
  • black pepper (freshly ground)Spices1 g
  • thyme (few sprigs, finely chopped)Produce5 g
  • chives (finely chopped)Produce10 g
  • black truffle saltSpices3 g
  • egg yolk (beaten, for the egg wash)Dairy1 piece

per serving

Nutrition

367kcal

Carbs
38 g
Proteins
8 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×2
  • Stand mixer
  • Baking dish
  • Oven
  • Pastry brush

step by step

Method

  1. Make the tangzhong starter

    • In a saucepan, combine the water and part of the whole milk and heat over medium for about 20 seconds.
    • Add the bread flour and whisk until it forms a smooth paste, like mashed potatoes.
    • Transfer to another container and set aside to cool.
    Step 1

  2. Mix the dough

    • In a mixing bowl, combine the remaining bread flour, milk powder, garlic powder, salt, sugar and yeast.
    • Add the egg, melted butter, the cooled starter and the remaining whole milk.
    • Mix with a dough hook on low-medium speed, or by hand, until a smooth dough forms.
    Step 2

  3. First proof

    • Place the dough in a bowl and cover with plastic wrap or a warm towel.
    • Let it rise in the warmest part of your house until doubled in size.
    Step 3

  4. Roast the garlic

    • Slice the top off the garlic bulb and place it on foil.
    • Drizzle with oil and season with salt and pepper, then wrap tightly.
    • Roast in the oven at 200 °C for about 40 minutes.
    Step 4

  5. Make the roasted garlic and herb butter

    • Chop the thyme and chives finely.
    • Squeeze the roasted garlic into a bowl and add the chopped herbs, softened butter and truffle salt.
    • Mix everything together until well combined.
    Step 5

  6. Shape the buns

    • Divide the dough into 8 equal pieces on a flat surface.
    • Fold each piece in on itself while pushing up, then cup it with your hand and roll on the counter until a smooth ball forms.
    • Place the buns snugly in a baking dish, cover and proof again.
    Step 6

  7. Egg wash and bake

    • Brush the proofed buns all over with the beaten egg yolk.
    • Bake in the oven at 175 °C for about 25 minutes until golden brown.
    Step 7

  8. Finish with garlic butter

    • Brush the warm buns with the roasted garlic and herb butter so it melts into the tops.
    • Serve warm.
    Step 8
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