Description
These Garlic Bread Rolls are soft, fluffy, and infused with rich garlic butter flavor throughout. Perfectly baked golden brown, these rolls are coated with a fragrant garlic parsley butter and finished with flaky sea salt for a deliciously savory treat that pairs wonderfully with any meal.
Ingredients
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 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 9x13 inch baking pan and set aside to prevent sticking during baking.
- Melt Butter and Garlic: In a small pot, melt 4 1/2 tablespoons of butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let cool while you gather the remaining ingredients.
- Mix and Knead Dough: In a stand mixing bowl, combine 3 1/2 cups plus 1 tablespoon of all-purpose flour, chopped fresh parsley, sugar, instant yeast, and sea salt. Add the warmed milk, one large room-temperature egg, and the cooled garlic butter mixture. Using a dough hook on low speed, knead the dough for 10-12 minutes until smooth and soft but tacky. If the dough is too sticky, add flour one tablespoon at a time until the dough is workable.
- Shape Rolls: Divide the dough into 12 equal portions (approximately 67 grams each) using a scale for accuracy. Shape each piece into a smooth ball by pinching the seam at the bottom to keep it tight. Place the shaped dough balls evenly into the prepared baking pan.
- First Rise: Cover the pan with plastic wrap or a clean kitchen towel. Set it in a warm place and allow the rolls to rise until doubled in size, about 1 to 2 hours.
- Preheat Oven: Preheat your oven to 350°F (180°C) while the dough is rising or just before baking.
- Egg Wash and Bake: Brush the tops of the risen rolls with the beaten egg. Bake in the preheated oven for 20-30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Make Garlic Butter for Finishing: While the rolls bake, melt 2 tablespoons unsalted butter in a pot. Add 1 tablespoon minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in 1 tablespoon chopped fresh parsley.
- Brush and Serve: When the rolls are done baking, immediately brush them generously with the prepared garlic parsley butter. Sprinkle flaky sea salt on top if desired, and serve warm for the best flavor and texture experience.
Notes
- Measure flour by spooning it into the measuring cup and leveling it off with a knife for accuracy.
- If dough is sticky after kneading, add flour one tablespoon at a time until manageable.
- Use a kitchen scale to divide dough evenly for uniform roll sizes.
- Full rising time can vary depending on room temperature; warmer environments speed up fermentation.
- Use fresh minced garlic for the best flavor in both dough and butter.
- Flaky sea salt adds a nice finishing touch but is optional.