Description
These Garlic Bread Rolls are soft, fluffy, and packed with rich garlic butter flavor. Perfect as a side to elevate any dinner, they feature a tender crumb thanks to instant yeast and warm milk, enhanced with fresh parsley for a bright finish.
Ingredients
Scale
Dough
- 3.5 cups All-Purpose Flour
- 1 tablespoon Granulated Sugar
- 2.25 teaspoons Instant Yeast
- 1 teaspoon Fine Sea Salt
- 1 cup Whole or 2% Milk, warmed to 110°F
- 1 Large Egg
- 4.5 tablespoons Unsalted Butter, melted and slightly cooled
- 2 tablespoons Minced Garlic (divided: 1.5 tablespoons for dough and butter)
- 3 tablespoons Chopped Fresh Parsley (divided: 2 tablespoons for dough, 1 tablespoon for butter)
Topping
- Beaten Egg (for brushing)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Minced Garlic
- 1 tablespoon Chopped Fresh Parsley
- Flaky Sea Salt (for finishing)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, instant yeast, and fine sea salt until well combined.
- Prepare garlic butter: In a small saucepan, melt 4.5 tablespoons of unsalted butter over low heat. Stir in 1.5 tablespoons of minced garlic and cook briefly to release flavors, then remove from heat and let cool slightly.
- Combine wet and dry: Pour the warmed milk (110°F), large egg, and the garlic butter mixture into the dry ingredients. Stir thoroughly until a shaggy dough forms.
- Knead dough: Transfer the dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic, incorporating 2 tablespoons of chopped fresh parsley during this process for flavor and color.
- First rise: Lightly grease a large bowl, place the dough inside, and cover with a clean cloth. Let it rise in a warm, draft-free spot for about 1 hour or until doubled in size.
- Shape rolls: Gently punch down the risen dough to release air. Shape into individual rolls and arrange them in a greased baking pan, evenly spaced.
- Second rise: Cover the shaped rolls again and let them rise for 30-45 minutes until puffy.
- Preheat oven: Set the oven to 375°F (190°C) to prepare for baking.
- Brush rolls: Lightly brush the tops of the rolls with beaten egg to achieve a shiny, golden crust during baking.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown on top and cooked through.
- Make garlic topping: While rolls bake, melt the remaining 2 tablespoons of butter and stir in 1 tablespoon minced garlic and 1 tablespoon chopped fresh parsley.
- Brush garlic butter: As soon as the rolls come out of the oven, brush the garlic parsley butter generously over them.
- Finish and serve: Sprinkle flaky sea salt on top for extra texture and flavor. Serve warm to enjoy the full richness.
Notes
- Warming the milk to 110°F is crucial for activating the yeast and achieving a soft dough.
- Kneading thoroughly develops gluten, ensuring a fluffy and elastic texture in the rolls.
- Using fresh parsley adds brightness and freshness; feel free to customize with other herbs like rosemary or thyme.
- For a dairy-free version, substitute the milk and butter with plant-based alternatives.
- Ensure the rolls cool slightly before storing to maintain softness if not consumed immediately.
