Garlic Herb Cowboy Butter Rolls
Soft garlic herb cowboy butter rolls with a golden crust and melted herb butter in every bite. Make-ahead friendly for holidays or weeknights!
Ingredients
Dough
- 4 cups (500 g) all-purpose flour, divided, plus more if needed
- 2 envelopes (about 4 ½ teaspoons) rapid-rise yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 1 ½ cups (366 g) 2% milk, warmed to 110°F to 115°F
- 1 large egg, room temperature, beaten
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh chives, minced
Egg Wash
- 1 large egg, room temperature, beaten
- 1 tablespoon water
Cowboy Butter Topping
- 1 recipe cowboy butter, melted
Instructions
Make the Dough
- Add 3 cups of the flour, the yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook. Mix to combine.
- Pour in the warm milk and beaten egg. Knead on medium speed for 2 minutes.
- Add ½ cup flour and knead on medium speed for 2 minutes more.
- Add the remaining ½ cup flour, garlic, and chives. Knead until the dough pulls away from the sides of the bowl. If it stays sticky, add flour ¼ cup at a time. If it feels dry, add water ¼ cup at a time.
- Transfer the dough to a lightly greased bowl. Cover and let rise for 45 minutes, or until doubled.
Shape and Rise
- Grease a 9×13-inch baking dish.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange in the pan.
- Cover and let rise for 30 minutes, or until doubled.
Bake and Finish
- Heat the oven to 375°F.
- Whisk the remaining egg with the water. Brush the wash gently over the risen rolls.
- Bake for 18 to 22 minutes, until the tops are deep golden brown.
- Brush the hot rolls generously with melted cowboy butter. Cool for a few minutes, then serve warm.