Description
These Garlic Bread Rolls are soft, fluffy, and loaded with flavorful garlic butter and fresh parsley. Perfectly golden and brushed with an aromatic garlic butter glaze after baking, they make an irresistible side for any meal or a delicious snack on their own. Made from scratch with simple ingredients, these rolls take about an hour and 50 minutes from start to finish, including rising and baking time.
Ingredients
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 tops)
Garlic Butter Topping
- 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 baking pan to prevent the rolls from sticking, then set it aside for later use.
- Make Garlic Butter Mixture: In a small pot, melt 4 1/2 tablespoons of unsalted butter and add 2 tablespoons of minced garlic. Cook for 1-2 minutes until the garlic releases its fragrance, then remove from heat to cool while measuring the other ingredients.
- Mix and Knead Dough: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon of 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 warm milk at 110°F, one large room temperature egg, and the cooled garlic butter mixture. Using a dough hook on low speed, knead until smooth, soft, and tacky, about 10-12 minutes. If dough is too sticky, add flour one tablespoon at a time until manageable.
- Shape Dough Balls: Divide the dough into 12 equal portions (approximately 67 grams each for accuracy). Shape each into a smooth ball by pinching the seams at the bottom. Place the balls evenly into the prepared baking pan.
- First Rise: Cover the pan with plastic wrap or a clean kitchen towel and set it in a warm spot. Let the dough rise until doubled in size, about 1 to 2 hours.
- Preheat Oven: Preheat your oven to 350°F (180°C) once the dough is near the end of rising.
- Apply Egg Wash and Bake: Brush the tops of the risen rolls with the beaten egg to give them a shiny, golden finish. Bake uncovered in the preheated oven for 20-30 minutes or until the tops turn golden brown.
- Prepare Garlic Butter Topping: While the rolls bake, melt 2 tablespoons of 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 removing the rolls from the oven, brush them generously with the prepared garlic butter mixture. Sprinkle with flaky sea salt if desired. Serve warm for the best flavor and texture.
Notes
- Measure flour accurately by spooning into the measuring cup and leveling it off rather than scooping directly to avoid dense dough.
- Use a kitchen scale to portion the dough evenly for consistent roll sizes and baking.
- You can use whole or 2% milk as preferred; warming the milk to 110°F is important for yeast activation without killing it.
- Allow the dough to rise in a draft-free, warm spot to ensure proper fermentation and rise.
- For extra flavor, consider adding grated Parmesan or herbs to the dough or topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
