Description
Deliciously soft and buttery garlic bread rolls infused with fresh parsley and garlic. These homemade rolls are perfect as a side for dinner or a tasty snack, featuring a golden crust brushed with garlic butter and flaky sea salt.
Ingredients
Scale
Dough 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
Topping Ingredients
- 1 beaten egg (for brushing the tops)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt (for finishing, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly butter the bottom and sides of a 9×13 baking pan and set it aside.
- Prepare the Garlic Butter for the Dough: In a small pot, melt 4 1/2 tablespoons butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Remove from heat and let it cool slightly.
- Make the Dough: In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, egg, and the garlic butter mixture. Knead on low speed with the dough hook attachment for 10-12 minutes, until the dough is smooth, soft, and tacky. Add extra flour, one tablespoon at a time, if the dough is too sticky.
- Shape the Rolls: Cut the kneaded dough into 12 equal portions (about 67 grams each). Shape each piece into a smooth ball, pinching the bottom to keep it tight. Place each dough ball into the prepared baking pan. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, about 1-2 hours.
- Bake the Rolls: Once risen, brush the tops of the rolls with the beaten egg wash. Bake for 20-30 minutes, or until the tops are golden brown.
- Prepare the Final Garlic Butter: While the rolls are baking, melt 2 tablespoons butter in a small pot. Add 1 tablespoon minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and stir in parsley.
- Finish and Serve: When the rolls come out of the oven, immediately brush them with the garlic butter and sprinkle with flaky sea salt if desired. Serve warm and enjoy!
Notes
- You can substitute the fresh parsley with dried parsley if fresh is not available, but reduce the amount by half as dried herbs are more concentrated.
- For a richer flavor, use whole milk, but 2% milk works perfectly well too.
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- Cover the dough during the rising process to prevent it from drying out.
- The garlic butter used inside the dough and on top adds layers of garlicky flavor, but adjust garlic amount if preferred milder.
- Rolls are best enjoyed warm on the day of baking but can be reheated in an oven or toaster oven.
