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Garlic Bread Rolls

Garlic Bread Rolls

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Garlic Bread Rolls are the perfect blend of soft, fluffy texture and rich, garlicky flavor that can elevate any meal. These delightful rolls are incredibly easy to make, making them an ideal choice for busy weeknights or family gatherings. With just a few basic ingredients and simple steps, you can create warm, buttery rolls that will have everyone coming back for seconds. The addition of fresh garlic and herb-infused butter not only enhances the taste but also fills your kitchen with an irresistible aroma. Whether served alongside soups, salads, or pasta dishes, these Garlic Bread Rolls are a comforting and versatile side that everyone will love.

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)
  • 2 tablespoons unsalted butter (for topping)
  • 1 tablespoon minced garlic (for topping)
  • 1 tablespoon chopped fresh parsley (for topping)
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 350°F (180°C) and grease a 9×13 baking pan.
  2. Melt unsalted butter in a small pot over low heat; add minced garlic and cook for 1-2 minutes until fragrant. Let cool.
  3. In a mixing bowl, combine flour, parsley, sugar, yeast, and salt.
  4. Add warmed milk, egg, and cooled garlic butter to the dry ingredients. Knead on low speed until smooth (10-12 minutes).
  5. Divide dough into 12 equal pieces; shape each into a ball and place in the prepared pan.
  6. Cover with plastic wrap; let rise in a warm area until doubled in size (1-2 hours).
  7. Brush risen rolls with beaten egg wash; bake for 20-30 minutes until golden brown.
  8. Brush with additional melted garlic butter while hot; sprinkle with flaky sea salt if desired.

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