Homemade Garlic Bread Rolls (Recipe for Printing)
Soft, fluffy dinner rolls infused with fresh garlic and brushed with herb butter for an irresistible addition to any meal.
# What You’ll Need:
→ Dough Base
01 -
3 1/2 cups + 1 tablespoon (450g) all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
2 1/4 teaspoons instant yeast
04 -
1 teaspoon fine sea salt
05 -
1 cup whole or 2% milk, warmed to 110°F (43°C)
06 -
1 large egg, room temperature
07 -
4 1/2 tablespoons unsalted butter
08 -
2 tablespoons minced garlic
09 -
3 tablespoons chopped fresh parsley
→ Finishing
10 -
1 large egg, beaten (for brushing)
11 -
2 tablespoons unsalted butter
12 -
1 tablespoon minced garlic
13 -
1 tablespoon chopped fresh parsley
14 -
Flaky sea salt (optional)
# Steps to Prepare:
01 -
Lightly butter the bottom and sides of a 9x13 inch baking pan and set aside.
02 -
In a small pot, melt 4 1/2 tablespoons of butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Remove from heat and allow to cool while measuring other ingredients.
03 -
In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add the warmed milk, egg, and cooled garlic butter. Knead on low speed with the dough hook until the dough is smooth, soft and slightly tacky, approximately 10-12 minutes. Add one tablespoon of flour at a time if dough is too sticky.
04 -
Divide the kneaded dough into 12 equal portions (approximately 67 grams each for accuracy). Shape each piece into a smooth ball, pinching the bottom seam to maintain tension. Place the shaped dough balls in the prepared baking pan.
05 -
Cover the pan with plastic wrap or a clean kitchen towel and place in a warm location until rolls have doubled in size, approximately 1-2 hours.
06 -
Preheat oven to 350°F (180°C). Brush the tops of the risen rolls with beaten egg wash.
07 -
Bake the rolls for 20-30 minutes, or until tops are golden brown.
08 -
While rolls are baking, prepare the finishing butter. Melt 2 tablespoons butter in a small pot and add 1 tablespoon minced garlic. Cook for 1-2 minutes until fragrant. Remove from heat and stir in 1 tablespoon chopped parsley.
09 -
When rolls come out of the oven, immediately brush with the prepared garlic herb butter. Sprinkle with flaky sea salt if desired. Serve warm.
# Helpful Advice:
01 -
For optimal results, measure flour using the spoon-level method (fluff flour, spoon into measuring cup, level off) or preferably use a kitchen scale.
02 -
If substituting active dry yeast for instant, activate it first by stirring into warm milk with a pinch of sugar and letting it sit for 5 minutes until foamy. Then allow the kneaded dough to rise until doubled before shaping (30-60 minutes).
03 -
Rolls are best served the day they're made but can be stored in an airtight container at room temperature for 2-3 days.
04 -
For make-ahead preparation, shape the rolls, place in baking pan, cover tightly with plastic wrap and refrigerate overnight. Allow to double in size at room temperature before baking (may take several hours).
05 -
To reheat, cover rolls with foil and warm in a 350°F oven until heated through, or microwave individual rolls for 20-30 seconds.