Description
These Garlic Bread Rolls are soft, fluffy, and packed with flavorful garlic butter and fresh parsley. Perfectly golden and brushed with a savory garlic butter glaze, they make a delicious side or snack to complement 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
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt, for finishing
Instructions
- Prepare Baking Pan: Lightly butter the bottom and sides of a 9×13 inch pan and set it aside to prevent sticking.
- Make Garlic Butter for Dough: In a small pot, melt 4 1/2 tablespoons of unsalted butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let it cool while measuring other ingredients.
- Mix Dough Ingredients: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon of flour, 3 tablespoons chopped fresh parsley, 1 tablespoon granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add the warmed milk, 1 large egg, and garlic butter mixture. Knead on low speed with a dough hook for 10-12 minutes until the dough is smooth and tacky. Add flour 1 tablespoon at a time if dough is too sticky.
- Shape the Rolls: Divide the dough into 12 equal portions (about 67 grams each). Shape each piece into a smooth ball by pinching the bottom seam tightly. Place the shaped rolls in 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 Egg Wash: Preheat the oven to 350°F (180°C). Brush the tops of the risen rolls with the beaten egg for a golden finish.
- Bake the Rolls: Bake the rolls for 25 minutes or until the tops are golden brown and cooked through.
- Make Garlic Butter for Brushing: While baking, melt 2 tablespoons butter in a pot, add 1 tablespoon minced garlic and cook for 1-2 minutes until fragrant. Remove from heat, stir in 1 tablespoon chopped parsley.
- Finish the Rolls: When the rolls are done, immediately brush them generously with the prepared garlic butter. Sprinkle flaky sea salt on top if desired. Serve warm for best flavor.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for best baking results.
- If using active dry yeast instead of instant yeast, activate it first by stirring into warm milk with sugar and letting it foam for 5 minutes before mixing dough.
- For storage, keep rolls in an airtight container or ziplock bag at room temperature for 2-3 days.
- Freeze baked rolls after cooling in an airtight container for up to one month.
- To make ahead, shape rolls in pan, cover tightly, and refrigerate overnight. Let rise at room temperature before baking.
- Reheat rolls by covering with foil and baking at 350°F until warm or microwaving for 20-30 seconds.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
