Description
These soft, buttery garlic bread rolls are perfect for dinner or a party. Made with a tender dough infused with fresh garlic and parsley, then baked until golden and topped with a fragrant garlic butter glaze, they bring warmth and flavor to any meal. The recipe includes easy steps for kneading, rising, and baking the rolls to create a delicious homemade bread experience.
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)
Topping Ingredients
- 1 beaten egg (for brushing the tops)
- 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 and set it aside to prepare for the dough.
- Make garlic butter for dough: In a small pot, melt 4 1/2 tablespoons of unsalted butter and add 2 tablespoons minced garlic. Cook for 1 to 2 minutes until the garlic is fragrant, then remove from heat and let it cool while measuring other ingredients.
- Combine dry and wet ingredients: In a stand mixer bowl, whisk together 3 1/2 cups plus 1 tablespoon all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add the warmed milk (110°F), 1 large room temperature egg, and the cooled garlic butter mixture to the bowl.
- Knead the dough: Using the dough hook attachment, knead on low speed for 10 to 12 minutes until the dough is smooth, soft, and tacky. If the dough feels too sticky, add flour one tablespoon at a time until workable.
- Shape rolls: Divide the dough into 12 equal portions (approximately 67 grams each). Shape each piece into a tight, smooth ball by pinching the seam on the bottom to seal. Place the dough balls evenly into the prepared baking pan.
- Rise the dough: Cover the pan with plastic wrap or a clean kitchen towel and leave the rolls to rise in a warm place until doubled in size, about 1 to 2 hours.
- Preheat oven: Set the oven to 350°F (180°C) to preheat while the rolls finish rising.
- Egg wash and bake: Brush the tops of the risen rolls with beaten egg for a shiny, golden finish. Bake the rolls for 20 to 30 minutes or until the tops are golden brown and cooked through.
- Prepare garlic butter topping: While the rolls are baking, 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.
- Finish and serve: As soon as the rolls come out of the oven, brush them generously with the warm garlic butter mixture. Sprinkle with flaky sea salt if desired and serve warm for best flavor.
Notes
- For accurate dough portions, use a kitchen scale to divide dough into 67 gram pieces.
- If the dough is too sticky during kneading, gradually add flour one tablespoon at a time until manageable but avoid making the dough too dry.
- Use whole or 2% milk warmed to 110°F to activate the yeast without killing it.
- Allowing the rolls to rise in a warm, draft-free spot ensures they double properly in size.
- Brush the rolls with egg wash before baking for a beautiful golden color and shiny crust.
- Garlic butter brushing after baking adds extra flavor and moisture for a rich finish.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
