Garlic and Dill Dinner Rolls

By Shilpa Uskokovic · bonappetit.com

2 hrs 30 min + 8 hrs chill (optional)Makes 12

Soft, pillowy dinner rolls infused with fresh and dried dill, topped with a garlicky herb butter.

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prepPreheat oven to 350°F / 175°C
2 Tbsp bread flour	Cook tangzhong until thickened, 2 min			Brush over rolls, salt, cool 15 min
4 Tbsp unsalted butter, cut into small pieces
2 large eggs	Mix dough on low speed, 20–25 min	Shape into ball, cover & rest 2 hrs	Divide into 12 balls, shape tight
120 ml whole milk
50 g sugar
40 g nonfat dry milk powder
¼ cup finely chopped fresh dill
1 Tbsp dried dill
2½ tsp Diamond Crystal kosher salt (or 1½ tsp Morton)
2¼ tsp instant yeast
1 tsp garlic powder
375 g bread flour
Vegetable oil (for bowl and pan)	Arrange in pan, cover & rise 2 hrs	Brush with egg wash & sea salt	Bake 350°F / 175°C, 25–35 min
1 large egg
½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton), plus more
Flaky sea salt	Heat garlic, butter & seasonings	Stir in dill for garlic butter
3 garlic cloves, finely grated
2 Tbsp unsalted butter
½ tsp garlic powder
3 Tbsp coarsely chopped fresh dill

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