Description
These Garlic Bread Rolls are soft, fluffy, and infused with rich garlic butter, making them the perfect savory side or appetizer. Lightly crisp on the outside with a tender interior, they’re brushed with a flavorful garlic parsley butter after baking for an irresistible finish.
Ingredients
Scale
Dough Ingredients
- 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)
Final Garlic Butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt (for finishing, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly butter the bottom and sides of a 9×13 baking pan and set it aside for later use.
- Prepare the Garlic Butter for the Dough: In a small pot, melt 4 1/2 tablespoons of butter and add 2 tablespoons of minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant. Remove from heat and allow it to cool slightly before using.
- Make the Dough: In a stand mixer bowl, combine the all-purpose flour, chopped parsley, granulated sugar, instant yeast, and fine sea salt. Add the warmed milk, one large room temperature egg, and the cooled garlic butter mixture. Using the dough hook attachment, knead on low speed for 10-12 minutes until the dough is smooth, soft, and tacky. If the dough is too sticky, add extra flour one tablespoon at a time until desired consistency is achieved.
- Shape the Rolls: Divide the kneaded dough into 12 equal portions, roughly 67 grams each. Shape each piece into a smooth ball by pinching the bottom to keep it tight. Place these dough balls evenly into the prepared baking pan. Cover with plastic wrap or a kitchen towel and let them rise in a warm spot until doubled in size, approximately 1-2 hours.
- Bake the Rolls: Once risen, brush the tops of the rolls with the beaten egg wash to encourage browning. Bake in the preheated oven for 20-30 minutes, or until the tops turn golden brown and the rolls are cooked through.
- Prepare the Final Garlic Butter: While the rolls are baking, melt 2 tablespoons of 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 fresh parsley.
- Finish and Serve: After removing the rolls from the oven, immediately brush them generously with the prepared garlic butter. Sprinkle flaky sea salt on top if desired. Serve warm to enjoy the best flavor and texture.
Notes
- Make sure the milk is warmed to approximately 110°F to properly activate the yeast without killing it.
- Allow the dough to rise in a warm, draft-free spot to ensure it doubles in size effectively.
- If you prefer spicier garlic bread rolls, add a pinch of red pepper flakes to the garlic butter.
- These rolls are best served fresh but can be stored in an airtight container for up to 2 days and gently reheated.
- Use unsalted butter to control the salt level; adjust salt to taste accordingly.
