Description
These Garlic Bread Rolls are soft, fluffy, and bursting with rich garlic butter flavor, perfect as an appetizer or side dish. Made with a tender yeast dough enriched with parsley and garlic, then brushed with a savory garlic butter glaze and flaky sea salt, these rolls are a delicious addition to any meal.
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 for Brushing
- 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 the rolls from sticking during baking.
- Make Garlic Butter for Dough: In a small pot, melt 4 1/2 tablespoons of unsalted butter and stir in 2 tablespoons of minced garlic. Cook this mixture over low heat for 1 to 2 minutes until the garlic becomes fragrant, then remove from the heat and let it cool while you assemble the rest of the dough ingredients.
- Mix and Knead the 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 the warmed milk at 110°F, 1 large room temperature egg, and the cooled garlic butter mixture. Knead the dough with a dough hook on low speed for about 10 to 12 minutes until it looks smooth and feels soft and slightly tacky. If the dough is too sticky, gradually add flour one tablespoon at a time until manageable.
- Shape the Rolls: Divide the dough into 12 equal portions, approximately 67 grams each for uniform size. Shape each portion into a smooth ball by pinching the seam at the bottom tightly to seal it. Place the dough balls into the prepared baking pan, arranging them evenly with some space to rise.
- Let the Dough Rise: Cover the pan with plastic wrap or a clean kitchen towel and place it in a warm spot to allow the dough to double in size. This will take about 1 to 2 hours depending on the room temperature.
- Preheat the Oven: When the dough has risen, preheat your oven to 350°F (180°C) to prepare for baking.
- Apply Egg Wash and Bake: Brush the tops of the risen rolls gently with the beaten egg to give them a golden, glossy finish. Bake the rolls in the preheated oven for 20 to 30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Prepare Garlic Butter for Finishing: While the rolls bake, melt 2 tablespoons unsalted butter in a pot and add 1 tablespoon minced garlic. Cook for 1 to 2 minutes until fragrant. Remove from heat and stir in 1 tablespoon chopped fresh parsley.
- Brush and Serve: Immediately after removing the rolls from the oven, brush them generously with the garlic butter mixture. Sprinkle flaky sea salt on top if desired to enhance the flavor. Serve the rolls warm for the best taste experience.
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid dense dough.
- If using active dry yeast instead of instant yeast, activate it by dissolving in warm milk with a pinch of sugar and waiting for 5 minutes until foamy.
- Store baked rolls at room temperature in an airtight container for up to 2-3 days.
- Freeze cooled rolls in an airtight container for up to one month.
- For make-ahead convenience, shape and place the rolls in the pan, cover tightly, refrigerate overnight, then allow to rise at room temperature before baking.
- Reheat rolls wrapped in foil at 350°F until warmed through, or microwave for 20-30 seconds.
Nutrition
- Serving Size: 1 roll (about 67g)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
