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Jun 07, 2023

Garlic and Dill Dinner Rolls Recipe

By Shilpa Uskokovic 3.7 (3) Total Time 50 minutes (not including rising and

By Shilpa Uskokovic

3.7

(3)

Total Time

50 minutes (not including rising and resting)

These rolls, ostensibly a side, are front-and-center-of-the-table fare. Golden and glossy, gleaming with a brush of garlicky butter and dappled with dill, they simply won't be ignored. Doubling down on the flavor agents with both fresh and dried versions of the garlic and dill proves that too much of a good thing is sometimes for the best, and these rich, eggy rolls handle it beautifully. Their soft and squishy nature is thanks in part to the inclusion of milk powder but mostly due to the use of tangzhong, a small portion of a cooked paste of sorts that keeps the rolls relentlessly springy and tender. For the loftiest rolls and most consistent results, use instant yeast and a digital scale to weigh your ingredients.

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Pastry Brush

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Wire Cooling Rack

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Makes 12

2

4

2

½

¼

¼

¼

1

2½

2¼

1

1

½

3

2

½

3

Whisk 2 Tbsp. bread flour and ½ cup water in small skillet, preferably nonstick, to combine. Place over medium heat and cook, stirring constantly with a heatproof rubber spatula, until thickened to the texture of mayonnaise, about 2 minutes; remove from heat. Add 4 Tbsp. unsalted butter, cut into small pieces, and stir until melted. Transfer tangzhong to the bowl of a stand mixer.

Add 2 large eggs, ½ cup whole milk, ¼ cup (50 g) sugar, ¼ cup (40 g) nonfat dry milk powder, ¼ cup (loosely packed) finely chopped dill, 1 Tbsp. dried dill, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 2¼ tsp. instant yeast, and 1 tsp. garlic powder and stir vigorously with spatula until incorporated. Add 3 cups (375 g) bread flour, attach bowl to stand mixer fitted with dough hook, and mix on low speed until dough is smooth and soft (it may stick to the bottom of the bowl but will mostly clear the sides), 20–25 minutes.

Transfer dough to a surface (no need to flour) and shape into a ball. Lightly grease stand mixer bowl with vegetable oil. Return dough to bowl, cover tightly with a plate or plastic wrap, and let rest in a warm, draft-free spot until nearly doubled in size, about 2 hours. (For optimal flavor, let dough rest at room temperature 30 minutes, then cover tightly or transfer to an airtight container and chill at least 8 hours and up to 2 days to proof slowly.)

Transfer dough to a surface (no need to bring to room temperature before shaping, if chilling). Using a bench scraper or paring knife, cut dough into 12 portions (about 70 g each). Working one at a time, cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball (cold dough is easier to work with; rolling into balls on an unfloured, ungreased counter creates friction and helps the shaping process).

Lightly oil a 13x9" metal pan. Arrange dough balls in pan 3 across and 4 down; cover with plastic wrap and let rise in a warm, draft-free spot until puffy and nearly doubled in size, about 2 hours.

Place a rack in middle of oven; preheat to 350°. Vigorously whisk 1 large egg and a large pinch of kosher salt in small bowl to combine. Gently brush tops of rolls with egg. Sprinkle flaky sea salt over. Bake rolls until deep golden brown on top and an instant-read thermometer inserted into the center of a roll registers 190°, 25–35 minutes. Transfer pan to a wire rack.

Heat 3 garlic cloves, finely grated, 2 Tbsp. unsalted butter, ½ tsp. garlic powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small skillet over medium until butter is melted. Remove from heat and stir in 3 Tbsp. coarsely chopped dill. Brush over hot rolls and sprinkle lightly with more sea salt. Let cool at least 15 minutes before serving.

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Too sweet!

Somebody somewhere

5/31/2023