Description
These Garlic Bread Rolls are soft, fluffy, and bursting with rich garlic butter flavor. Perfect as a savory side or a comforting snack, they combine tender bread dough enriched with fragrant garlic butter and fresh parsley. Baked to golden perfection and finished with a buttery garlic glaze, these rolls are irresistible for garlic lovers looking for a homemade treat.
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)
Finishing Garlic Butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt (for finishing, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly butter the bottom and sides of a 9×13 baking pan and set it aside.
- Prepare the Garlic Butter for the Dough: In a small pot, melt 4 1/2 tablespoons butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Remove from heat and let it cool slightly.
- Make the Dough: In a stand mixer bowl, combine the flour, chopped parsley, granulated sugar, instant yeast, and sea salt. Add the warmed milk, room temperature egg, and the garlic butter mixture. Knead on low speed with the dough hook attachment for 10-12 minutes until the dough is smooth, soft, and tacky. Add extra flour, one tablespoon at a time, if the dough is too sticky.
- Shape the Rolls: Cut the kneaded dough into 12 equal portions (about 67 grams each). Shape each piece into a smooth ball, pinching the bottom to keep it tight. Place each dough ball into the prepared baking pan. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, about 1-2 hours.
- Bake the Rolls: Once risen, brush the tops of the rolls with the beaten egg wash. Bake for 20-30 minutes, or until the tops are golden brown and cooked through.
- Prepare the Final Garlic Butter: While the rolls are baking, melt 2 tablespoons butter in a small pot. Add 1 tablespoon minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and stir in chopped parsley.
- Finish and Serve: When the rolls come out of the oven, immediately brush them with the garlic butter mixture. If desired, sprinkle flaky sea salt on top for added texture and flavor. Serve the rolls warm and enjoy!
Notes
- Make sure your milk is warmed to about 110°F to activate the yeast without killing it.
- If the dough feels too sticky, add flour gradually to achieve a tacky but manageable dough.
- Allowing the rolls to rise fully ensures a fluffy, soft texture.
- The garlic butter can be made ahead and warmed when ready to use.
- Flaky sea salt is optional but adds a nice finishing crunch and flavor contrast.
