Soft and fluffy dinner rolls baked till golden and brushed with garlic and oregano-infused butter is a delicious, easy side dish recipe.
You guys, I have never been happier to see the beginning of the weekend. In. My. Life. This week has been beyond crazy. I have cooked, styled and photographed 23 recipes in the last 7 days. Most of which formed part of an el massivo Christmas shoot for a magazine. In fact, there are so many Christmas decorations in my house at the moment, I’m thinking of just leaving them there for the next two months. That’s acceptable, right?!
Anyway, so yesterday when I finished editing and sending the last of the many, MANY images I took, I experienced a wave of relief like never before. And then I realised that I had neglected this little blog of mine terribly over the last two weeks and I simply had to pay it some attention. But listen, after a week of non-stop cooking and shooting, the last thing I feel like doing is do more of that. So I knew whatever I made for dinner last night would have to be done in a flash, be super tasty and be easy-peasy.
I made a very simple tomato pasta and started the prep for Friday night Pizza night (totes a thing in our house). I decided that while I was busy making dough, I might as well make a batch of my ridiculously easy dinner rolls. Seriously you guys, this recipe could not be simpler. I make the dough in my stand mixer but even by hand this will only take you a few minutes and I can not over-hype these enough!
They are so soft and fluffy on the inside and the flavour is just perfection. Brushed with garlicky butter (I added a little dried oregano too), they are so moreish. I challenge you to only have one. These are the perfect side dish to pretty much anything. A big bowl of warming chili, soups, stews and (as we did) tomato pasta with enough sauce to mop up with the pillowy bread. Even just as is, standing by the kitchen counter. Yum!
- 5 cups (750g) flour (I used cake flour which gives a more delicate texture to the bread)
- 1½ teaspoons salt
- 2 cups (500ml) lukewarm water
- 1 x 10g sachet instant yeast
- 1 tablespoon sugar
- 3 tablespoons olive oil
- ½ cup butter
- 3 garlic cloves, crushed
- 1 teaspoon dried oregano
- Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment.
- In a jug, combine the lukewarm water, yeast and sugar and mix well.
- Pour the yeast mixture into the flour and mix on a low speed until the dough starts to come together. Add the oil and continue mixing until the dough has come away from the sides of the bowl. Continue mixing for another 2 minutes.
- If doing this by hand, follow the same directions but once the dough comes together in the bowl, turn out onto a floured surface and knead for 5 minutes.
- If needed, add a little more water. The dough needs to be soft and smooth and a little sticky.
- Once the dough has been kneaded, place in a greased bowl and cover with cling film. Allow to rise for 1 hour.
- After an hour, knock back the dough and form rolls (mine were just slightly smaller than a tennis ball).
- Place the rolls in a baking dish of your choice lined with parchment paper.
- Pre-heat the oven to 180°c.
- Place the rolls in the oven and bake for 20-25 minutes until golden brown. Tap the top of the rolls, if they sound hollow they are done.
- In the meantime, combine all the ingredients for the garlic butter in a small saucepan and melt together.
- When the rolls come out of the oven, brush them generously with the garlic butter and serve.