Garlic Butter Dinner Rolls Pressure Cooker Recipe
These tender garlic butter dinner rolls are made quickly using a pressure cooker or regular oven. Serve them warm with soup, stews, or enjoy as a snack. Golden crust, fluffy soft middle, and brushed with buttery garlic herb topping — they're irresistibly delicious and a perfect addition to any meal.
Equipment
- 1 Mixing bowl large
- 1 Pastry brush
- 1 Baking tray greased
Ingredients
Main ingredients
- 220 ml warm milk whole or skimmed
- 1½ teaspoon sugar to feed the yeast
- 7 g active dry yeast
- 3 tablespoon vegetable oil
- 1 egg large
- ½ teaspoon salt
- 400 g bread flour or all-purpose flour
- 1 egg for brushing
- 1 tablespoon butter melted
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Stir in vegetable oil, 1 egg, and salt. Mix until well blended.
- Gradually add flour, mixing until a sticky dough forms. Knead for 8-10 minutes until smooth and elastic.
- Place dough in an oiled bowl. Cover and let rise in a warm place for 60-90 minutes until tripled in volume.
- Punch down dough and divide into 16 equal parts. Roll each into a ball and place on a greased baking tray.
- Cover the rolls with a towel and let rise again for 30 minutes.
- Preheat oven to 180°C (350°F).
- Brush rolls with beaten egg for a golden finish.
- Bake rolls for 20-25 minutes or until golden brown.
- While baking, melt butter with garlic in a pan. Stir in chopped parsley.
- Once baked, brush hot rolls with garlic butter. Let cool slightly before serving.
Notes
Let dough rise fully to triple in volume. Use bread flour for best texture, but all purpose works too. Brush with garlic butter right after baking for max flavor infusion. Store in airtight container or freeze for longer freshness.