I do n’t think of myself as a bread baker. however, since pizza boodle has all the lapp ingredients as boodle dough, it ‘s superintendent slowly to make the passage. ( now if only I could get the hang of gorgeous boules like these. .. )
The method acting for pizza dough dinner rolls could n’t be easier : Make a batch of pizza boodle ( or buy two balls of dough at the grocery store ), pull and roll the boodle to form a retentive rope, cut the r-2 into 2-inch pieces, and shape the boodle pieces into balls.
then, arrange the miniskirt boodle balls in a proto-indo european pan or early baking smasher, slather with garlic-herb butter, and bake until the dinner rolls are deep golden brown on top, about 35 minutes .
A few tips to get you started
- The longer you let the 1-Hour Pizza Dough rise, the fluffier your rolls will be. If you can, give it about 2 hours at room temperature before you roll it out and cut it into pieces.
- I like using a glass pie pan* for these dinner rolls so I can check on the bottoms as they bake.
- Mix up the fresh herbs! You could use all parsley, all basil, or a mix of parsley and chives, basil and mint. .. you get the idea.
- These are pizza dough dinner rolls, after all, so serve them with a ramekin of easy marinara sauce for dipping!
Looking for more bready pizza dough recipes ? Give one of these a try, excessively :
Print Recipe
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Easy Pizza Dough Dinner Rolls with Garlic-Herb Butter
These pizza dough dinner rolls are fluffy, chewy, buttery, and super easy to make. Just divide a batch of 1-Hour Pizza Dough into 12 pieces, ball them up in a pie plate, spread garlic-herb butter over top, and bake until golden.
Prep Time
1
hr
45
mins
Cook Time
35
mins
Total Time
2
hrs
20
mins
Makes:
12
Read more: Who Invented Pizza?
rolls
Cost:
$7
Equipment
- large bowl with eyelid
- Sturdy wooden spoon or dough whisk
- Bench scraper
- 9-inch pie plate ( preferably glass )
- pastry brush
Ingredients
- 1 recipe 1-Hour Pizza Dough, fermented at room temperature for 1 hour but not balled up
- 4 tablespoons unsalted butter, melted, plus more for greasing the pan
- ½ to 1 cup finely chopped fresh herbs, such as parsley, chives, and basil
- 1 or 2 garlic cloves, pressed or minced
- ¾ teaspoon kosher salt
Instructions
- Prepare the 1-Hour Pizza Dough through footstep 4. ( In other words, blend and knead the boodle, transfer it to an oiled bowl, then cover the bowling ball and let the dough upgrade for 45 minutes to 2 hours. ) Do not divide the boodle in half .
-
Preheat the oven to 400°F. Grease a 9-inch round pie pan (preferably glass) with butter.
-
Form the dough into a long rope, about 2 inches thick and at least 24 inches long. Use a bench scraper or sharp knife to cut the rope into 2-inch-long pieces. Shape each piece of dough into a ball, pulling the sides down and underneath, then pinching them together in your fist. Place the dough balls in the pan, smooth-side up.
-
In a small bowl, mix together the melted butter, finely chopped herbs, and minced garlic cloves. Pour this mixture over the formed dough balls in the pan, then use a pastry brush to spread it evenly, making sure the top of each dough ball is coated in butter. Sprinkle with the salt.
-
Cover the pan with a clean kitchen towel. Let the dough balls proof for 30 minutes.
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Remove the kitchen towel. Bake the rolls for 35 minutes or until they are golden on the bottom and deep golden brown on top.
-
Remove the rolls from the oven. Let them cool for 10 minutes before serving.
Notes
Recipe adapted from Hearth & Vine ‘s Herb Dinner Rolls *As an Amazon Associate, I earn from qualifying purchases .