- Place all of the dough ingredients into the bowl of a stand mixer and stir until the ingredients are moistened. Knead the dough with the dough hook until you get a soft dough, about seven minutes. Alternatively, you can knead by hand or by bread machine.
- Put the dough into an oiled bowl and cover with plastic bag – I use a shower cap. Set aside to rise until doubled in size, approximately 60 to 90 minutes. Remove the dough from the bowl and knock back.
- Divide the dough into 16 equal pieces and roll them into balls by cupping the dough under your hand and rolling it around.
- Butter or spray two 20cm (8 inch) round sandwich cake tins, evenly place 8 rolls in each tin, and cover the tins with with a clean tea towel.
- Preheat the oven to 180C/350F and let the rolls rise until they are puffy and are touching each other. This should take 60 to 90 minutes.
- Brush some melted butter over the top and sprinkle with dried garlic granules. Bake the rolls for 20 to 25 minutes, or until golden brown and well risen.
- Remove the tins from the oven and brush the rolls generously with more melted butter. Let them sit for two minutes and then remove them from the tin and place them on a cooling rack.
- These can be baked the night before and then reheated. Just wrap them well and store at room temperature.
- (You can also make and form the rolls, let them rise about half way, and freeze the partially risen dough in advance. The night before you plan to bake them, move them to the refrigerator. When it’s time to bake, remove the shaped rolls from the refrigerator, preheat the oven, and bake – possibly a little bit longer than the original recipe)
Get the full recipe here : https://www.lavenderandlovage.com/2016/02/pull-apart-buttery-garlic-dinner-rolls.html