Quick and Easy KitchenAid Garlic Rolls Recipe!
Fluffy garlic rolls made easy in your KitchenAid mixer! Perfect for weeknight dinners, frugal, flavorful, and family-approved!
Servings: 12 rolls
Cost: $3.00
Equipment
- Stand mixer with bowl and dough hook
- Measuring cups and spoons
- Measuring jug
- Large bowl
- Plastic Wrap
- Bench scraper
- 9 × 13 inch glass dish
- pastry brush
- Parchment paper
Ingredients
- 1 & ¾ cups warm water
- 1 & ½ tsp white sugar
- 2 & ¼ tsp quick yeast I use bread machine yeast and it works great!
- 2 top olive oil
- 1 tsp garlic powder
- ½ tsp dried parsley
- ½ tsp dried parmesan
- 4 cups bread flour
- 1 & ½ tsp salt
- 4 tbsp Garlic Butter for brushing the tops of the rolls with after they have baked. optional for brushing the rolls after they are baked and still warm! Check out my easy garlic butter recipe!
Instructions
- Add the warm (not hot) water, sugar, and yeast to the bowl of your stand mixer. Stir gently, then cover with plastic wrap.Set aside for 5 to 10 minutes until the mixture turns frothy and bubbly on top – that’s how you’ll know if your yeast is alive and active.If there’s no bubbling after 10 minutes, your yeast may be inactive and you’ll need to start over with a fresh batch.
- Once proofed, add olive oil, garlic powder, dried parsley, and dried parmesan into the yeast mixture. Stir gently to combine.
- Add the bread flour and *salt. You can add the flour all at once or gradually, whichever works best for your mixer. * When adding the salt I like to use my finger to make a hole or 'well' in the flour and put the salt in that, then cover it up with some of the surrounding flour. That way it stops the salt getting in to contact with the yeast too early on in the kneading process and potentially affecting the rise quality of the dough.
- Using the dough hook on your stand mixer, knead on low speed for 5 minutes. The dough should mostly pull away from the sides of the bowl and not be overly sticky.
- Remove the dough and place it into a lightly oiled large bowl. Cover with plastic wrap and set aside in a warm spot for 30 minutes or until doubled in size.
- Gently remove the dough from the bowl, being careful not to punch it down. Divide into 12 equal pieces and shape into rolls, knots, or any shape you prefer.I use a bench scraper to help with keeping the dough puffy whilst still dividing it, but you can certainly do this step without.
- Place the shaped rolls on a parchment-lined 9×13 baking dish, cover with plastic wrap or a damp kitchen towel and let rise for at least another 10 minutes (up to 30 minutes).Preheat your oven to 400°F whilst they rise.
- Brush lightly with olive oil and bake at 400°F for 15 minutes, until golden brown.
- Best enjoyed while still warm, and an optional step (but highly recommended!) is to brush with my garlic butter recipe.
Notes
- You can make this dough ahead of time and refrigerate overnight for extra flavor.
- Great base for pizza dough or breadsticks too!
Storage
- Store cooled rolls in an airtight container for up to 3 days at room temperature.
- To reheat, warm in the oven at 325°F for 5 minutes or in the microwave for 15 seconds.