Description
Learn how to make incredibly soft and buttery homemade garlic bread rolls from scratch. This easy recipe is perfect for filling your kitchen with a delicious aroma and impressing your family and friends.
Ingredients
Scale
- For the Dough:
- 1 cup whole or 2% milk, warmed
- 1 tbsp granulated sugar
- 2.25 tsp instant yeast
- 1 large egg
- 2 tbsp unsalted butter, melted
- 3.56 cups all-purpose flour
- 1 tsp fine sea salt
- For the Garlic Butter Finish:
- 4.5 tbsp unsalted butter, melted
- 3 tbsp fresh garlic, minced
- 4 tbsp fresh parsley, chopped
- Flaky sea salt, for finishing (optional)
- For the Egg Wash:
- 1 egg
- 1 tbsp water or milk
Instructions
- In a large mixing bowl, warm the milk to 105-115°F (40-46°C). Stir in the granulated sugar and instant yeast.
- Add the egg and 2 tablespoons of melted butter to the milk mixture. Whisk briefly.
- In a separate bowl, combine the flour and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead the dough for 6-8 minutes by hand or 5-7 minutes in a stand mixer until smooth and elastic.
- Lightly grease a clean bowl. Place the dough in the bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- While the dough rises, melt the remaining butter. Stir in the minced garlic and chopped parsley. Set aside.
- Punch down the risen dough. Divide it into 12-16 equal portions and shape each into a smooth ball. Arrange the rolls in a greased 9×13 inch pan or on a parchment-lined baking sheet.
- Cover the rolls loosely and let them rise again in a warm spot for 30-45 minutes, until puffy.
- Preheat your oven to 375°F (190°C). Whisk the egg for the egg wash with water or milk. Brush the tops of the rolls with the egg wash.
- Bake for 18-25 minutes, or until golden brown.
- Immediately brush the hot rolls with the garlic-parsley butter mixture. Sprinkle with flaky sea salt, if desired. Let cool for a few minutes before serving.
Notes
- For best results, use fresh garlic and parsley.
- Ensure your yeast is active for proper rising.
- Avoid adding too much flour, as this can make the rolls tough.
- A warm environment is crucial for dough rising.
- Do not over-proof the dough; rolls should be puffy, not excessively large.
- Dough can be prepared the day before; refrigerate after shaping and proof before baking.
- Store cooled rolls in an airtight container at room temperature for 2-3 days.
- Reheat in a foil-wrapped oven or briefly in the microwave.
- Rolls freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approximately 150-200 kcal (estimated)
- Sugar: Approximately 3-5g (estimated)
- Sodium: Approximately 150-250mg (estimated)
- Fat: Approximately 7-10g (estimated)
- Saturated Fat: Approximately 4-6g (estimated)
- Unsaturated Fat: Approximately 3-4g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 4-5g (estimated)
- Cholesterol: Approximately 20-30mg (estimated)