Description
These Garlic Bread Rolls are soft, fluffy, and infused with fragrant garlic butter. Perfect as a side dish to any meal or as a warm snack, they combine fresh parsley, garlic, and a tender dough to create irresistible homemade rolls. Easy to prepare and bake in your oven, they make a delightful addition to dinners or gatherings.
Ingredients
Scale
Dough
- 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 pan and set it aside.
- 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 fragrant, then remove from heat and let cool.
- Mix Dough Ingredients: In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, large egg, and the garlic butter mixture. Knead on low speed with a dough hook for 10-12 minutes until dough is smooth and tacky. Add flour by tablespoon if dough is too sticky.
- Shape Dough Balls: Divide dough into 12 equal pieces (about 67 grams each). Shape each into a smooth ball, pinching the seam bottom to keep tight. Place dough balls in the prepared pan.
- First Rise: Cover the pan with plastic wrap or kitchen towel. Let the dough rise in a warm place until doubled, about 1-2 hours.
- Preheat Oven: Heat oven to 350°F (180°C).
- Brush with Egg Wash: Brush the tops of the risen rolls with beaten egg for a golden crust.
- Bake: Bake rolls for 30 minutes or until tops are golden brown.
- Prepare Garlic Butter Topping: While baking, melt 2 tablespoons butter in a pot, add 1 tablespoon minced garlic, and cook 1-2 minutes until fragrant. Remove from heat and stir in chopped parsley.
- Brush and Finish: When rolls come out of the oven, immediately brush tops with garlic butter and sprinkle flaky sea salt if desired. Serve warm.
Notes
- Measure dry ingredients by spooning flour into measuring cups and leveling off, or preferably use a kitchen scale for accuracy.
- If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it foam for 5 minutes before mixing.
- Dinner rolls are best eaten fresh but can be stored in an airtight container at room temperature for 2-3 days.
- Freeze cooled rolls in airtight containers for up to one month.
- For make-ahead, shape rolls and refrigerate covered overnight, then allow to rise at room temperature before baking.
- To reheat, cover rolls with foil and warm in a 350°F oven or microwave for 20-30 seconds.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 180 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: 35 mg
