Description
Soft and flavorful garlic bread rolls made with a rich garlic butter spread, fresh parsley, and a tender yeast dough. These rolls are perfect as a side or snack, boasting a golden crust brushed with egg wash and topped with flaky sea salt for an irresistible finish.
Ingredients
Scale
Dough Ingredients
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 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 to 110°F
- 1 large egg, room temperature
- 1 beaten egg, for brushing the tops
Garlic Butter Topping
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt, for finishing
Instructions
- Prepare the dough: In a large mixing bowl, combine the warmed milk, sugar, and instant yeast. Let it sit for about 5 minutes until the yeast activates and becomes foamy.
- Add wet ingredients and mix: Add the softened unsalted butter, minced garlic, chopped parsley, and the room temperature egg to the yeast mixture. Mix to combine thoroughly.
- Incorporate dry ingredients: Gradually add the all-purpose flour and fine sea salt into the wet mixture, stirring until a rough dough forms. Adjust flour as needed to achieve a soft, slightly sticky dough.
- Knead the dough: On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes.
- First proof: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Shape the rolls: Punch down the dough gently to release air. Divide the dough into equal portions (usually 10-12 pieces). Shape each portion into a smooth round ball.
- Second proof: Arrange the dough balls on a baking sheet lined with parchment paper, spaced slightly apart. Cover with a clean towel and let them rise again for 45 minutes to an hour until puffed.
- Prepare garlic butter: Melt 2 tablespoons unsalted butter in a small saucepan or microwave. Stir in 1 tablespoon minced garlic and 1 tablespoon chopped parsley. Set aside.
- Brush and season rolls: Preheat the oven to 375°F (190°C). Brush the tops of the risen rolls gently with the beaten egg for a glossy finish. Then, brush some of the prepared garlic butter over the rolls and sprinkle flaky sea salt on top.
- Bake the rolls: Bake in the preheated oven for 15-18 minutes or until golden brown on top and cooked through.
- Final touch: Immediately after removing from the oven, brush the rolls again with the remaining garlic butter to enhance flavor and shine. Serve warm for the best taste.
Notes
- Use the spoon and level method to measure flour accurately: spoon flour into measuring cup then level off with a knife.
- Warming the milk to 110°F helps to activate yeast without killing it.
- For softer rolls, avoid adding too much extra flour; dough should be slightly sticky.
- You can substitute fresh parsley with dried parsley, but reduce the amount by half.
- Rolls are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat in the oven or toaster oven to restore softness.
Keywords: garlic bread rolls, homemade garlic rolls, soft garlic bread, yeast rolls, garlic butter bread