Description
Garlic bread rolls are soft, fluffy, and loaded with fresh garlic flavor. Perfectly golden and brushed with garlic herb butter, these rolls are a must-have side for any meal.
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
For the Garlic Butter:
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
Flaky sea salt, for finishing
Instructions
1. Lightly butter the bottom and sides of a 9×13 pan and set it aside.
2. In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Remove from heat and let cool.
3. In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Add the warmed milk, egg, and the garlic butter mixture. Knead on low speed with the dough hook until the dough is smooth and tacky, about 10-12 minutes.
4. Divide the dough into 12 equal portions (about 67g each). Shape each into a smooth ball, pinch the seam, and place in the prepared pan. Cover and let rise in a warm spot until doubled in size, about 1-2 hours.
5. Preheat oven to 350°F (180°C).
6. Brush the tops of the rolls with beaten egg wash and bake for 20-30 minutes, or until golden brown.
7. While rolls are baking, melt the garlic butter: combine butter and garlic in a pot, cook until fragrant, remove from heat, and stir in parsley.
8. Immediately brush hot rolls with garlic butter and sprinkle with flaky sea salt. Serve warm.
Notes
Measure dry ingredients using the spoon and level method, or for best accuracy, use a kitchen scale.
If using active dry yeast instead of instant yeast, activate it in warm milk with a pinch of sugar and let it foam before using.
Rolls are best enjoyed the day they’re made but can be stored in an airtight container for 2-3 days at room temperature.
To freeze: cool baked rolls completely, then store in an airtight container for up to one month.
To make ahead: shape rolls and place in pan, then refrigerate overnight. Let rise to double before baking.
Reheat by covering with foil and baking at 350°F until warm or microwave for 20-30 seconds.