Description
These garlic bread rolls are soft, fluffy, and packed with rich garlic butter flavor. Perfect for serving alongside any meal, they are made from scratch with fresh parsley and a buttery garlic mixture, baked until golden brown and brushed with additional garlic butter for an irresistible aroma and taste.
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
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 it aside. In a small pot, melt the 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 cool while measuring other ingredients.
- Make the Dough: In a stand mixer bowl, combine the all-purpose flour, chopped parsley, sugar, instant yeast, and sea salt. Add the warmed milk, one large egg, and the cooled garlic butter mixture. Using the dough hook, knead on low speed for 10-12 minutes until the dough is smooth and soft but tacky. If too sticky, gradually add flour 1 tablespoon at a time until workable.
- Shape Rolls: Divide the dough into 12 equal portions (about 67 grams each). Shape each portion into a smooth ball, pinching the seam at the bottom tightly. Place the dough balls evenly into the prepared pan. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, approximately 1 to 2 hours.
- Preheat Oven: When the rolls have risen, preheat your oven to 350°F (180°C).
- Apply Egg Wash and Bake: Brush the tops of the risen rolls with the beaten egg to give them a golden finish. Bake in the preheated oven for 30 minutes or until golden brown on top.
- 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 1 tablespoon chopped fresh parsley.
- Finish and Serve: Once the rolls come out of the oven, immediately brush them generously with the prepared garlic butter. Sprinkle with flaky sea salt to taste and serve warm for best flavor.
Notes
- Measure dry ingredients properly by fluffing the flour and spooning it into measuring cups instead of scooping to avoid excess flour; a kitchen scale is ideal.
- If using active dry yeast instead of instant yeast, activate it by dissolving in warm milk with a sprinkle of sugar for 5 minutes until foamy. Let dough rise longer accordingly.
- Store leftover rolls in an airtight container for 2-3 days at room temperature or freeze after cooling for up to one month.
- To make ahead, shape the rolls and refrigerate overnight covered tightly; allow to come to room temperature and rise before baking.
- Reheat rolls wrapped in foil at 350°F until warmed through or microwave for 20-30 seconds to serve warm.
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: 35 mg
