Garlic Bread Rolls
Soft and buttery garlic bread rolls infused with garlic and fresh parsley, perfect for family dinners or as a snack.
Ingredients
Dough Ingredients
- 4.5 tablespoons unsalted butter For the dough
- 2 tablespoons minced garlic For the dough
- 3.5 cups all-purpose flour Plus 1 tablespoon for adjusting consistency
- 3 tablespoons chopped fresh parsley For the dough
- 1 tablespoon granulated sugar To activate the yeast
- 2.25 teaspoons instant yeast For leavening
- 1 teaspoon fine sea salt To enhance flavor
- 1 cup whole or 2% milk Warmed to 110°F
- 1 large egg At room temperature
- 1 beaten egg For brushing
Garlic Butter Ingredients
- 2 tablespoons unsalted butter For garlic butter
- 1 tablespoon minced garlic For garlic butter
- 1 tablespoon chopped fresh parsley For garlic butter
- to taste Flaky sea salt For finishing
Instructions
Preparation
- Lightly butter the bottom and sides of a 9x13 inch pan and set it aside.
- In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let cool.
- In a mixing bowl, combine the flour, parsley, sugar, yeast, and salt.
- Add in the warmed milk, egg, and cooled garlic butter. Knead on low speed with a dough hook for about 10-12 minutes until the dough is smooth and slightly tacky.
- Divide the kneaded dough into 12 equal pieces and shape into smooth balls.
Rising
- Place dough balls in the prepared pan. Cover with plastic wrap or a clean kitchen towel and let them rise in a warm spot until doubled in size (1-2 hours).
Baking
- Preheat the oven to 350°F (180°C).
- Brush the tops of the rolls with the beaten egg wash. Bake for 20-30 minutes until golden brown.
- Meanwhile, prepare the garlic butter by melting the butter with minced garlic in a pot for 1-2 minutes. Remove from heat and mix in parsley.
- Generously brush the baked rolls with garlic butter and sprinkle with flaky sea salt before serving warm.
Notes
Store leftover rolls in an airtight container at room temperature for a couple of days, or refrigerate for about a week. For freezing, store in an airtight container and reheat in the oven or microwave.