why make this recipe
Garlic Bread Rolls are a perfect addition to any meal or a tasty snack on their own. They have a soft and fluffy texture, combined with the rich flavor of garlic and butter. These rolls are easy to make, and the aroma filling your kitchen is simply irresistible. Plus, they’re a great side for soups, salads, or pasta dishes. Making them yourself allows you to enjoy fresh, warm rolls right out of the oven.
how to make Garlic Bread Rolls
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)
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. Remove from heat and let it 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, the egg, and the garlic butter. Knead on low speed with the dough hook until the dough is smooth and soft, 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 (67 grams each). Shape each piece into a smooth ball, pinching the seam at the bottom to keep it tight. Place the dough balls in the prepared baking pan. Cover with plastic wrap or a clean kitchen towel and let them rise in a warm place 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 rolls for 20-30 minutes, or until golden brown.
- While the rolls bake, make the garlic butter. Melt the butter in a pot, add the minced garlic, and cook for 1-2 minutes until fragrant. Stir in the parsley. When the rolls are done, brush them with the garlic butter and sprinkle with flaky sea salt if desired. Serve warm!
how to serve Garlic Bread Rolls
Garlic Bread Rolls are best served warm, straight from the oven. Pair them with marinara sauce, butter, or your favorite dipping sauce. They can also be served alongside pasta, stews, or salads for an extra flavorful touch.
how to store Garlic Bread Rolls
Store any leftover Garlic Bread Rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can freeze them. Wrap each roll in plastic wrap and place them in a freezer-safe bag. They will stay good for up to 3 months in the freezer. When you’re ready to eat them, just thaw at room temperature and warm them in the oven.
tips to make Garlic Bread Rolls
- Measure your flour accurately. Fluff it up first, then spoon it into your measuring cup for more precise results.
- If the dough seems too dry or too sticky, adjust with small amounts of flour or liquid until it’s just right.
- For extra flavor, let the garlic butter cool slightly before brushing it on the rolls.
variation
You can add different herbs like rosemary or thyme for a unique twist on the flavor. If you like cheese, consider mixing some shredded mozzarella or Parmesan into the dough or topping.
FAQs
Can I use garlic powder instead of fresh garlic?
Yes, you can use garlic powder, but fresh garlic provides a richer flavor. Use about 1 teaspoon of garlic powder as a substitute for 1 tablespoon of fresh garlic.
Can I make the dough in advance?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just shape the rolls and let them rise again before baking.
What if my rolls don’t rise?
Make sure your yeast is fresh and active. If the dough is too cold, try placing it in a warm area for better rising.