- Prep time 3 hours 15 minutes
- Cook time 27 minutes
- makes 12 rolls
This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
3 2/3 cups
(440 grams) all-purpose flour
(21 grams) dry milk
(24 grams) granulated sugar
(9 grams) garlic powder
(9 grams) instant dry yeast
1 1/2 teaspoons
(6 grams) fine sea salt
(173 grams) whole milk, heated to about 100°F/38°C
(113 grams) unsalted butter, room temperature
(60 grams) sour cream, room temperature
large egg (56 grams), room temperature
(42 grams) honey
Neutral oil, for greasing
- Garlicky Butter and Assembly
(85 grams) salted butter
garlic cloves (20 grams), finely grated
(6 grams) garlic powder
(3 grams) dried Italian herb seasoning
All-purpose flour, for rolling
- In the large bowl of a stand mixer fitted with the dough hook, mix the flour, dry milk, sugar, garlic powder, yeast, and salt to combine, for 15 to 30 seconds
- Add the whole milk, butter, sour cream, egg, and honey. Mix on low speed for about 3 minutes, until the mixture starts to come together. Increase the speed to medium and mix for about 3 minutes more, until the dough is fairly smooth.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let rise for 60 to 90 minutes, until nearly doubled in size.
- Garlicky Butter and Assembly
- Toward the end of the rise time, in a small pot, melt the butter. Add the garlic and cook, stirring, for about 1 minute, until fragrant. Remove from the heat. Stir in the garlic powder and Italian herb seasoning.
- Turn out the dough onto a lightly floured surface and divide into 3 even pieces. Working with one piece of dough at a time and keeping the remaining dough loosely covered, roll to a rectangle about 12x10 inches/30x13 centimeters and ¼ inch/6 millimeters thick. Using a bench scraper or pastry wheel, cut the dough into 4 (12x2½-inch/30x5-centimeter) strips.
- Brush the surface of the dough with the garlic butter (you’ll use a little more than half of the butter in this process), then carefully make 2 stacks of dough, each using 6 buttered strips.
- Grease a standard 12-cup muffin pan with cooking spray. Cut each of the stacks into 12 even pieces (about 2 inches/5 centimeters wide). Place the stacked squares in the prepared muffin pan (it may look a bit piddly in the pan at this point, but don’t worry, it will expand as it rises and bakes to fill the pan’s cavities).
- Cover the pan with greased plastic wrap. Let the rolls rise for 60 to 90 minutes, until nearly doubled in size (the rolls should expand to fill the pan more evenly).
- Toward the end of the rise time, heat the oven to 350°F/175°C. Brush the surface of the rolls with the remaining garlic butter. Bake the rolls for 20 to 25 minutes, until golden brown. If there’s any remaining garlic butter, brush over the surface of the rolls. Serve warm.