Description
These Garlic Bread Rolls are soft, fluffy, and infused with rich garlic butter flavor, making them a perfect appetizer or side dish. Made with a tender yeast dough and finished with a fragrant garlic parsley butter, these rolls are ideal for serving warm alongside soups, salads, or your favorite main courses.
Ingredients
Dough
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 1 tablespoon all-purpose flour (434 g)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon granulated sugar (15 g)
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 cup whole or 2% milk, warmed to 110°F (225 g)
- 1 large egg, room temperature (55 g)
- 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 pan and garlic butter: Lightly butter the bottom and sides of a 9×13 baking pan and set aside. In a small pot, melt 4 1/2 tablespoons unsalted butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let cool while preparing the dough.
- Make the dough: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt. Add the warmed milk (110°F), 1 large egg, and the cooled garlic butter mixture. Knead on low speed with a dough hook for 10-12 minutes until the dough is smooth, soft, and slightly tacky. Add flour 1 tablespoon at a time if dough is too sticky.
- Shape rolls and first rise: Divide dough into 12 equal portions (about 67 grams each). Shape each piece into a smooth ball, pinching the seams tightly on the bottom. Place all rolls into the prepared pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, approximately 1-2 hours.
- Preheat oven and prepare rolls: Preheat oven to 350°F (180°C). Brush the tops of the risen rolls with the beaten egg wash to give them a shiny, golden finish during baking.
- Bake the rolls: Bake the rolls for 20-30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Make garlic butter topping: While rolls are baking, melt 2 tablespoons unsalted butter in a pot, add 1 tablespoon minced garlic, and cook for 1-2 minutes until fragrant. Remove from heat and stir in 1 tablespoon chopped fresh parsley.
- Finish and serve: Remove rolls from the oven and immediately brush with the prepared garlic butter. Sprinkle with flaky sea salt if desired. Serve the rolls warm for best flavor and texture.
Notes
- Use a kitchen scale to measure dough portions for uniform rolls (about 67 grams each).
- If the dough is too sticky during kneading, add flour 1 tablespoon at a time to avoid dry dough.
- You can substitute whole milk with 2% milk for a slightly lighter texture.
- Allowing the rolls to fully rise until doubled ensures a soft, fluffy texture.
- Brush the rolls with egg wash just before baking for a beautiful golden color.
- The garlic butter topping is key to achieving a classic garlic bread flavor – don’t skip it.
- Store leftovers in an airtight container; reheat with a brush of butter to restore freshness.
