These dinner rolls are shockingly easy and delicious! After you taste one, you’d never guess they’d only risen for 15 short minutes. This recipe is perfect if you need rolls at the last minute, or if you just don’t feel like waiting hours for your dough to rise. Thanks to the natural dough improvers in the Platinum Yeast from Red Star, these rolls have the flavor and texture of a fancy brioche in a fraction of the time.
I love the addition of garlic compound butter in the middle because it’s a truly delicious element of surprise, but these rolls are still exceptional if you want to leave it out. At less than an hour from start to finish, these will become your new go-to rolls from everything from a weeknight dinner to a fancy holiday spread.
Garlic Butter Stuffed Dinner Rolls
WHAT YOU’LL NEED
- For the Compound Butter:
- 1 stick ½ cup butter, room temperature
- 6 garlic cloves finely chopped
- 2 tablespoons finely chopped parsley
- Kosher salt and freshly ground black pepper
- For the Quick Rise Rolls:
- ⅓ cup neutral oil
- 2 tablespoons sugar
- 1 package Platinum Yeast From Red Star
- ½ teaspoon salt
- 1 egg beaten
- 1 tablespoon softened butter
- 4 cups all-purpose flour
- 2 tablespoons milk
Instructions
- First, make the compound butter. Mix all ingredients together in a medium bowl and put in the fridge to resolidify.
- In the bowl of a stand mixer, combine 1 cup warm water, oil, sugar and yeast. Let sit until the yeast is foaming and bubbly, about 5 minutes. Then using a paddle attachment, beat in egg, softened butter and salt.
- Add flour, one cup at a time until you have a soft dough that pulls away from the bowl and is not too sticky. Remove from the bowl onto a clean work surface and knead by hand for 5 minutes, or until the surface of the dough is smooth and elastic. Divide the dough into 9 even pieces and form into rough balls and cover lightly with plastic wrap.
- Remove the compound butter from the fridge and form 9 balls of compound butter, roughly 2 teaspoons each. Set aside leftover butter.
- Working with one dough ball at a time, lightly flatten the dough to form a thick circle. Add a butter ball to the circle and then seal the dough by firmly pinching the edges closed, reforming the dough ball. Place it in one hand or on the counter and tighten the ball by swirling the dough in a circular motion, tightening the seal.
- Place in a greased 10 inch cast iron skillet and cover tightly with plastic wrap. Let rise 15 minutes in a warm place.
- Preheat the oven to 400°F. Lightly brush with milk, sprinkle with flaky salt and bake for 20 minutes, or until lightly browned. While the rolls are baking, microwave the reserved compound butter for 30 seconds, or until melted fully.
- Remove the lightly browned buns from the oven and brush with reserved melted butter. Bake for an additional 3-4 minutes, or until golden brown. Allow to cool to room temperature and enjoy.
