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Garlic Bread Rolls Recipe

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4.2 from 2 reviews

These garlic bread rolls are irresistibly soft and fluffy dinner rolls infused with fresh garlic flavor both inside the dough and brushed on top after baking. Perfectly golden on the outside with a tender crumb, they make a fragrant and delicious accompaniment to any meal.

Ingredients

Dough

  • 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

  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • Flaky sea salt, for finishing

Instructions

  1. Prepare the pan: Lightly butter the bottom and sides of a 9×13 baking pan and set it aside to be ready for the shaped dough.
  2. Make the garlic butter for dough: In a small pot, melt 4 1/2 tablespoons of unsalted butter and add 2 tablespoons minced garlic. Cook gently for 1-2 minutes until the garlic is fragrant. Remove from heat and let it cool slightly while preparing other ingredients.
  3. Mix and knead the dough: In a stand mixer bowl, combine 3 1/2 cups + 1 tablespoon flour, 3 tablespoons chopped fresh parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add the warmed milk (110°F), one large room temperature egg, and the cooled garlic butter mixture. Using the dough hook on low speed, knead the dough for 10-12 minutes until it becomes smooth, soft, and slightly tacky. If too sticky, add flour one tablespoon at a time until workable.
  4. Divide and shape rolls: Weigh the dough and cut it into 12 equal pieces (about 67 grams each). Shape each portion into a smooth ball, pinching the seam tightly at the bottom to keep the shape, then arrange the dough balls evenly in the prepared baking pan.
  5. First rise: Cover the pan with plastic wrap or a clean kitchen towel and place it in a warm spot. Let the rolls rise until doubled in size, about 1-2 hours. They should be noticeably puffy.
  6. Preheat the oven: Set your oven to 350°F (180°C) to be ready for baking.
  7. Apply egg wash: Brush the tops of the risen rolls gently with the beaten egg to achieve a glossy, golden finish.
  8. Bake the rolls: Bake in the preheated oven for 20-30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
  9. Prepare garlic butter topping: While baking, melt 2 tablespoons unsalted butter in a small pot, add 1 tablespoon minced garlic, and cook for 1-2 minutes until fragrant. Remove from heat and stir in 1 tablespoon chopped fresh parsley.
  10. Brush rolls with garlic butter: As soon as the rolls come out of the oven, generously brush them with the prepared garlic butter mixture. Optionally sprinkle flaky sea salt on top for extra flavor. Serve warm for best taste.

Notes

  • Measure dry ingredients properly using a kitchen scale or spoon-level method for best baking results and to avoid dense rolls.
  • If using active dry yeast instead of instant yeast, dissolve it in warm milk with a pinch of sugar and let it foam for 5 minutes before adding to other ingredients.
  • After shaping, the dough can be refrigerated overnight covered tightly, then allowed to come to room temperature and rise before baking.
  • Store baked rolls airtight at room temperature for 2-3 days, or freeze cooled rolls for up to one month.
  • Reheat rolls covered in foil at 350°F until warmed through or microwave for 20-30 seconds for best texture.

Find it online: https://lauracooks.com/garlic-bread-rolls-recipe/