Print

Garlic Bread Rolls

Garlic Bread Rolls - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fluffy homemade rolls infused with garlic and topped with a savory garlic butter and fresh parsley.

Ingredients

Scale
  • 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
  • For the Garlic Butter:
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • flaky sea salt for finishing

Instructions

  1. Lightly butter the bottom and sides of a 9×13 inch pan.
  2. Set the prepared pan aside.
  3. In a small pot, melt 4 1/2 tablespoons of unsalted butter.
  4. Add 2 tablespoons of minced garlic to the melted butter.
  5. Cook for 1-2 minutes until the garlic is fragrant.
  6. Remove the pot from the heat and allow the garlic butter to cool.
  7. In a stand mixing bowl, combine 3 1/2 cups of all-purpose flour, 3 tablespoons of chopped fresh parsley, 1 tablespoon of granulated sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of fine sea salt.
  8. Add 1 cup of warmed whole or 2% milk (110°F) to the dry ingredients.
  9. Add 1 large room temperature egg to the mixture.
  10. Add the cooled garlic butter from the small pot to the mixture.
  11. Attach the dough hook to your stand mixer.
  12. Knead on low speed for 10-12 minutes until the dough looks smooth and feels soft and tacky.
  13. If the dough is too sticky, add 1 tablespoon of all-purpose flour at a time until the dough is workable.
  14. Cut the kneaded dough into 12 equal portions (approximately 67 grams each).
  15. Shape each piece of dough into a smooth ball with your hand.
  16. Pinch the bottom of each roll where the seam comes together to keep it tight.
  17. Place the shaped dough balls into the prepared baking pan.
  18. Cover the top of the pan with plastic wrap or a clean kitchen towel.
  19. Set the pan in a warm place to rise until the rolls have doubled in size, about 1-2 hours.
  20. Preheat the oven to 350°F (180°C).
  21. Brush the tops of the risen rolls with the beaten egg.
  22. Bake the rolls for 20-30 minutes, or until the tops are golden brown.
  23. While the rolls are baking, make the garlic butter topping.
  24. Melt 2 tablespoons of unsalted butter in a pot.
  25. Add 1 tablespoon of minced garlic to the melted butter.
  26. Cook for 1-2 minutes until the garlic is fragrant.
  27. Remove the pot from the heat.
  28. Stir in 1 tablespoon of chopped fresh parsley.
  29. When the rolls come out of the oven, immediately brush them generously with the prepared garlic butter topping.
  30. Sprinkle with flaky sea salt, if desired.
  31. Serve warm.

Notes

Ensure your milk is exactly 110°F (43°C) for optimal yeast activation.
Measure your flour correctly by spooning it into the measuring cup and leveling it off.
Use a kitchen scale to divide the dough evenly for consistent roll sizes.
Don’t skip the egg wash; it gives the rolls a beautiful golden-brown crust.

Find it online: https://timelesscrumb.com/garlic-bread-rolls/