Description
Soft and fluffy Garlic Butter Bread Rolls made with fresh garlic and parsley in the dough, then brushed with warm garlic herb butter after baking. These homemade rolls make a flavorful appetizer or side dish for family dinners, pasta, soup, and holiday meals.
Ingredients
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups plus 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, at room temperature
- 1 beaten egg, for brushing the tops
- 2 tablespoons unsalted butter, for the garlic butter
- 1 tablespoon minced garlic, for the garlic butter
- 1 tablespoon chopped fresh parsley, for the garlic butter
- Flaky sea salt, for finishing
Instructions
- Lightly butter the bottom and sides of a 9×13-inch baking pan and set it aside.
- Melt 4 1/2 tablespoons of butter in a small saucepan. Add 2 tablespoons of minced garlic and cook for 1 to 2 minutes, until fragrant. Remove the pan from the heat and let the mixture cool slightly.
- Combine the flour, 3 tablespoons of parsley, sugar, instant yeast, and fine sea salt in the bowl of a stand mixer.
- Add the warmed milk, room-temperature egg, and cooled garlic butter mixture.
- Knead the dough with the dough hook on low speed for 10 to 12 minutes, until smooth, soft, and slightly tacky. If the dough feels too sticky to handle, add flour 1 tablespoon at a time.
- Divide the dough into 12 equal portions, about 67 grams each.
- Shape each portion into a smooth ball and pinch the seam closed underneath.
- Arrange the dough balls evenly in the prepared baking pan.
- Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 1 to 2 hours, until doubled in size.
- Preheat the oven to 350°F.
- Brush the tops of the risen rolls with the beaten egg.
- Bake for 20 to 30 minutes, until the rolls are golden brown.
- While the rolls bake, melt 2 tablespoons of butter in a small saucepan. Add 1 tablespoon of minced garlic and cook for 1 to 2 minutes, until fragrant.
- Remove the garlic butter from the heat and stir in 1 tablespoon of chopped parsley.
- Immediately brush the hot rolls with the garlic parsley butter.
- Sprinkle with flaky sea salt, if desired, and serve warm.
Notes
- Measure the flour carefully for soft, fluffy rolls. Spoon it into the measuring cup and level the top instead of packing it down.
- Keep the milk near 110°F. Hotter milk may damage the yeast, while cooler milk can slow the rise.
- The dough should feel soft and slightly tacky, not wet or difficult to handle.
- Rising time may vary with room temperature, so watch the dough rather than relying only on the clock.
- Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze baked and cooled rolls for up to 2 months. Thaw at room temperature and warm them in a 300°F oven before serving.
- Nutrition values are estimated per roll.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 2
- Sodium: 230
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 51