Description
Soft, fluffy garlic bread rolls infused with fresh garlic and parsley, then brushed with rich garlic-herb butter for incredible flavor. Perfect alongside soups, pasta, roasted meats, or enjoyed warm on their own.
Ingredients
4 1/2 tablespoons unsalted butter (for the rolls)
2 tablespoons minced garlic (for the rolls)
3 1/2 cups plus 1 tablespoon all-purpose flour
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
1 large egg
1 beaten egg, for brushing tops
2 tablespoons unsalted butter (for the garlic butter)
1 tablespoon minced garlic (for the garlic butter)
1 tablespoon chopped fresh parsley (for the garlic butter)
Flaky sea salt, for finishing
Instructions
- Lightly butter a 9×13-inch baking pan and set aside.
- Melt 4 1/2 tablespoons butter in a small saucepan, add 2 tablespoons minced garlic, cook for 1–2 minutes until fragrant, then cool slightly.
- In the bowl of a stand mixer, combine the flour, parsley, sugar, yeast, and salt.
- Add the warm milk, egg, and cooled garlic butter mixture to the dry ingredients.
- Knead with a dough hook on low speed for 10–12 minutes until the dough is smooth, soft, and slightly tacky.
- Divide the dough into 12 equal portions and shape each into a smooth ball.
- Arrange the dough balls in the prepared pan, cover, and let rise in a warm place for 1–2 hours until doubled in size.
- Preheat the oven to 350°F (180°C).
- Brush the tops of the rolls with the beaten egg.
- Bake for 20–30 minutes until golden brown.
- While the rolls bake, melt the remaining 2 tablespoons butter, cook 1 tablespoon minced garlic for 1–2 minutes, then stir in 1 tablespoon chopped parsley.
- Brush the hot rolls generously with the garlic butter and finish with flaky sea salt if desired. Serve warm.
Notes
Add grated Parmesan to the dough or sprinkle over the rolls before baking for a cheesy variation.
Mix in rosemary, thyme, or chives for extra herb flavor.
Stir crushed red pepper flakes into the garlic butter for a spicy kick.
Top with shredded mozzarella during the last few minutes of baking for cheesy garlic rolls.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze cooled rolls for up to 3 months and reheat in a 325°F (165°C) oven for 8–10 minutes.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 87 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 24 mg
