Garlic Bread Rolls Recipe
Soft and fluffy dinner rolls infused with garlic and topped with garlic herb butter. Perfect for any meal or special occasion!
Ingredients
For the Dough:
- - 4 1/2 tbsp unsalted butter
- - 2 tbsp minced garlic
- - 3 1/2 cups + 1 tbsp all-purpose flour
- - 3 tbsp chopped fresh parsley
- - 1 tbsp granulated sugar
- - 2 1/4 tsp instant yeast
- - 1 tsp fine sea salt
- - 1 cup whole or 2% milk warmed to 110°F
- - 1 large egg room temperature
- - 1 beaten egg for brushing tops
For the Garlic Butter:
- - 2 tbsp unsalted butter
- - 1 tbsp minced garlic
- - 1 tbsp chopped fresh parsley
- - Flaky sea salt optional, for finishing
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9x13 pan and set it aside.
- Melt the butter in a small pot and add the minced garlic. Cook for 1-2 minutes, until fragrant. Remove from heat and cool.
- In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add the warmed milk, egg, and garlic butter. Knead with a dough hook on low speed until the dough is smooth, soft, and tacky (10-12 minutes). Add flour 1 tbsp at a time if dough is too sticky.
- Divide dough into 12 equal portions (approximately 67 grams each). Shape each into a smooth ball, pinching the bottom to seal. Place rolls in the prepared pan.
- Cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size (1-2 hours).
- Brush the tops of the rolls with beaten egg. Bake for 20-30 minutes, or until golden brown.
- While baking: Prepare garlic butter by melting butter in a pot, adding minced garlic, and cooking for 1-2 minutes. Stir in parsley and set aside.
- After baking, brush rolls with garlic butter and sprinkle with flaky sea salt if desired. Serve warm!
Notes
- Measuring Tip: Use the spoon-level method for flour, or for best results, measure using a kitchen scale.
- Yeast Substitution: If using active dry yeast, activate it first by stirring into warm milk with a pinch of sugar. Let sit 5 minutes until foamy.
- Storage: Store rolls in an airtight container for 2-3 days at room temperature or freeze for up to 1 month.
- Make Ahead: Shape rolls and refrigerate overnight. Allow to rise at room temperature before baking.
- Reheating: Warm rolls in the oven at 350°F covered with foil, or microwave for 20-30 seconds.