Garlic Bread Rolls
These fluffy homemade garlic bread rolls are enriched with buttery garlic, fresh herbs, and soft milk dough for the ultimate pull-apart side dish. Perfectly golden, tender, and aromatic, they make an irresistible addition to any dinner table.
Ingredients
Enriched Dough
- 4 1/2 tbsp unsalted butter softened
- 2 tbsp minced garlic
- 3 1/2 cups all-purpose flour + 1 tbsp
- 3 tbsp fresh parsley finely chopped
- 1 tbsp granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp fine sea salt
- 1 cup milk whole or 2%, warmed to 110°F
- 1 large egg room temperature
- 1 beaten egg for egg wash
Signature Garlic Glaze
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp fresh parsley chopped
- flaky sea salt for garnish
Instructions
- Lightly butter the bottom and sides of a 9×13 inch pan and set aside.
- Melt 4 1/2 tbsp butter in a pot, add 2 tbsp minced garlic, and sauté for 1–2 minutes. Cool slightly.
- In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add warm milk, egg, and garlic butter.
- Knead using a dough hook for 10–12 minutes until smooth and tacky. Perform the windowpane test to confirm gluten development.
- Divide dough into 12 portions (about 67g each). Shape into smooth balls and place in prepared pan.
- Cover and let rise 1–2 hours until doubled in size.
- Preheat oven to 350°F (180°C). Brush rolls with beaten egg wash and bake 20–30 minutes until golden brown.
- Melt remaining butter, garlic, and parsley. Brush onto hot rolls and finish with flaky sea salt.
Notes
For best results, measure flour by weight to avoid dense rolls. Store leftovers in an airtight container for up to 2 days or freeze for 1 month.
(Per serving, based on 12 servings)
- Calories: 87 kcal
- Carbohydrates: 4 g
- Protein: 2 g
- Fat: 7 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0.3 g
- Cholesterol: 32 mg
- Sodium: 210 mg
- Potassium: 73 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 355 IU
- Vitamin C: 2 mg
- Calcium: 34 mg
- Iron: 0.2 mg