Garlic Bread Rolls
Garlic bread rolls are a delightful twist on the classic side dish that brings warmth and heartiness to any meal. Imagine fluffy rolls that are infused with the rich essence of garlic and butter, topped with fresh parsley and flaky sea salt – each bite is a comforting hug for the taste buds. Perfect for family gatherings, holiday dinners, or simply as a side to your favorite pasta, these rolls transform an ordinary meal into an extraordinary experience. Whether enjoyed fresh out of the oven or warmed next day, they become a favorite that everyone will talk about.
What makes these rolls truly special is their versatility; they pair beautifully with soups, salads, and main courses alike. They are easy to whip up, making them a staple in any home baker’s repertoire. Get ready to impress your family and guests with these irresistible garlic bread rolls!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 1 tablespoon all-purpose flour (See notes below for measuring)
- 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
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt (for finishing)
Gather your ingredients to prepare these delicious rolls.
Directions
- Lightly butter the bottom and sides of a 9×13 pan and set it aside.
- In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.
- In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Then add the warmed milk, egg, and the cooled garlic butter mixture. Knead on low speed with the dough hook until the dough looks smooth and feels soft and tacky, about 10-12 minutes. If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough.
- Cut the kneaded dough into 12 equal portions (use a scale for accuracy; aim for about 67 grams each). Shape each piece of dough into a smooth ball with your hand, pinching the bottom where the seam comes together to keep it tight. Place the shaped dough balls into the prepared baking pan.
- Cover the top with plastic wrap or a clean kitchen towel and set them in a warm place to rise until doubled in size, about 1-2 hours. Watch the video below for visual aid!
- Preheat the oven to 350°F (180°C).
- Brush the tops of the rolls with the beaten egg wash. Bake the dinner rolls for 20-30 minutes, or until the tops are golden brown.
- While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Remove it from the heat and stir in the parsley.
- When the rolls come out of the oven, immediately brush them with the garlic butter. Sprinkle with flaky sea salt if desired, and serve warm!
Tips & Variations
- Ingredient Substitutions: You can replace the all-purpose flour with bread flour for a chewier texture. If you want to make it dairy-free, replace the butter and milk with plant-based alternatives.
- Optional Variations: Try adding grated parmesan cheese to the dough for a cheesy flavor or sprinkle with Italian seasoning for an herbal twist.
- Storage and Reheating: Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. Reheat in the oven at 350°F for about 10 minutes for best results.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Servings: 12 rolls
- Difficulty Level: Medium
Generic image description or alt-text if needed.
Garlic Bread Rolls
200kcal
Ingredients
Roll Ingredients
- 4.5 tablespoons unsalted butter Melted and divided
- 2 tablespoons minced garlic For the dough and garlic butter
- 3.5 cups all-purpose flour Plus 1 tablespoon for adjusting dough consistency
- 3 tablespoons chopped fresh parsley For the dough and topping
- 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 Room temperature
- 1 beaten egg For brushing the tops
- 2 tablespoons unsalted butter For garlic butter
- 1 tablespoon minced garlic For garlic butter
- 1 tablespoon chopped fresh parsley For garlic butter
- Flaky sea salt For finishing
Method
Preparation
- Lightly butter the bottom and sides of a 9×13 pan and set it aside.
- In a small pot, melt 2.5 tablespoons of butter and add the minced garlic. Cook for 1-2 minutes or until fragrant, then cool.
- In a stand mixing bowl, combine flour, parsley, sugar, yeast, and salt.
- Add warmed milk, egg, and cooled garlic butter mixture. Knead on low speed with the dough hook until soft and tacky, about 10-12 minutes.
- If dough is too sticky, add flour one tablespoon at a time until workable.
Shaping
- Cut the kneaded dough into 12 equal portions and shape each into a smooth ball.
- Place the shaped dough balls into the prepared baking pan.
- Cover and let rise in a warm place until doubled, about 1-2 hours.
Baking
- Preheat the oven to 350°F (180°C).
- Brush tops with beaten egg wash and bake for 20-30 minutes or until golden brown.
- In the meantime, make the garlic butter by melting remaining butter with minced garlic and cooking until fragrant. Stir in parsley.
- Brush the hot rolls with garlic butter and sprinkle with flaky sea salt, then serve warm.
Nutrition
Serving1gCalories200kcalCarbohydrates30gProtein4gFat8gSaturated Fat4gSodium180mgFiber1gSugar1g
Notes
You can replace all-purpose flour with bread flour for a chewier texture. To make dairy-free, use plant-based alternatives for butter and milk. Store leftovers in an airtight container for up to 2 days or freeze for a month. Reheat in oven at 350°F for about 10 minutes.