Description
These Garlic Bread Rolls are soft, fluffy, and infused with rich garlic butter flavor. Perfect as a side for dinner or as a warm snack, they are made from scratch using simple ingredients like flour, yeast, butter, and fresh parsley. Brushed with a garlic butter glaze right after baking, these rolls are deliciously aromatic and golden brown.
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 the Pan: Lightly butter the bottom and sides of a 9×13 inch baking pan and set it aside to prevent sticking.
- Make Garlic Butter for Dough: In a small pot, melt 4 1/2 tablespoons unsalted butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until the garlic is fragrant, then remove from heat and let cool while gathering other ingredients.
- Mix Dough Ingredients: In a stand mixer bowl, combine 3 1/2 cups + 1 tablespoon all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add warmed milk (1 cup), 1 large room temperature egg, and the cooled garlic butter mixture.
- Knead Dough: Using the dough hook attachment on low speed, knead the mixture until the dough is smooth, soft, and slightly tacky, about 10-12 minutes. Add flour one tablespoon at a time if dough is too sticky until workable.
- Shape Rolls: Divide the dough into 12 equal portions (about 67 grams each). Shape each into a smooth ball, pinching the bottom seam tight to hold shape. Place rolls into the prepared baking pan.
- First Rise: Cover the pan with plastic wrap or a clean kitchen towel. Set in a warm place and let the dough rise until doubled in size, about 1 to 2 hours.
- Preheat Oven and Egg Wash: Preheat oven to 350°F (180°C). Brush the tops of the risen rolls with one beaten egg for a glossy finish.
- Bake Rolls: Bake the rolls for 20-30 minutes until the tops are golden brown and cooked through.
- Prepare Garlic Butter Topping: While the rolls bake, 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.
- Brush Rolls and Serve: Immediately after baking, brush the hot rolls generously with the garlic butter mixture. Sprinkle flaky sea salt on top if desired and serve warm.
Notes
- Measure flour properly using the spoon-level method or a kitchen scale for best results to avoid dense rolls.
- If using active dry yeast instead of instant yeast, activate it by stirring into warm milk with a bit of sugar, let sit for 5 minutes until foamy before adding to dough.
- Dinner rolls are best eaten the day they are made but keep well in an airtight container for 2-3 days at room temperature.
- For longer storage, cool rolls completely then freeze in airtight containers for up to one month.
- To make ahead, shape rolls and refrigerate in the pan covered overnight. Let rise at room temperature until doubled before baking.
- Reheat rolls by covering with foil and baking at 350°F until warmed through or microwave for 20-30 seconds.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
