Description
These Garlic Bread Rolls are soft, fluffy, and loaded with rich garlic butter flavor. Perfect as a side for dinner or as a delicious appetizer, these homemade rolls combine the warmth of fresh herbs and a golden, buttery crust. Made with simple pantry staples, they are sure to elevate any meal.
Ingredients
Scale
Dough
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 1 tablespoon all-purpose flour
- 3 tablespoons chopped fresh parsley
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 cup whole or 2% milk, warmed to 110°F
- 1 large egg, room temperature
- 1 beaten egg, for brushing the tops
Garlic Butter Topping
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt for finishing
Instructions
- Prepare the pan: Lightly butter the bottom and sides of a 9×13 baking pan and set it aside for later use.
- Make garlic butter for the dough: In a small pot, melt the 4 1/2 tablespoons butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and allow to cool slightly.
- Combine dry ingredients: In a stand mixer bowl, mix together the 3 1/2 cups + 1 tablespoon flour, chopped parsley, sugar, instant yeast, and salt.
- Add wet ingredients and garlic butter: Pour in the warmed milk, room temperature egg, and cooled garlic butter mixture into the dry ingredients.
- Knead the dough: Using the dough hook attachment, knead on low speed for about 10-12 minutes until the dough is smooth, soft, and tacky. If too sticky, add flour one tablespoon at a time until workable.
- Shape the rolls: Divide the dough into 12 equal parts (about 67 grams each). Shape each portion into a smooth ball, pinching the seam at the bottom to keep it tight. Place the dough balls evenly spaced in the prepared baking pan.
- First rise: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm spot until doubled in size, about 1-2 hours.
- Preheat oven: Set the oven temperature to 350°F (180°C).
- Brush with egg wash: Lightly brush the risen rolls with the beaten egg to give them a golden sheen when baked.
- Bake: Bake the rolls for 20-30 minutes until the tops are golden brown and cooked through.
- Prepare garlic butter topping: While baking, melt 2 tablespoons unsalted butter in a small pot. Add 1 tablespoon minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in the chopped parsley.
- Finish and serve: When rolls come out of the oven, immediately brush them generously with the prepared garlic butter. Sprinkle flaky sea salt over the tops if desired and serve warm.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale for best results.
- If using active dry yeast instead of instant yeast, activate it in warm milk with sugar for 5 minutes until foamy before mixing.
- Store baked rolls in an airtight container at room temperature for 2-3 days.
- For longer storage, freeze cooled rolls in an airtight container for up to one month.
- You can make ahead by refrigerating shaped rolls overnight covered with plastic wrap, then allow to rise at room temperature before baking.
- To reheat, cover rolls with foil and warm in a 350°F oven until heated through or microwave briefly for 20-30 seconds.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
