Garlic Bread Rolls
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Soft, fluffy dinner rolls infused with fresh garlic and topped with garlic butter—perfect as a side for any meal.
- Author: laura
- Prep Time: 1 hour 30 minutes
- Cook Time: 20–30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 4 tbsp unsalted butter (for dough)
- 3–4 cloves garlic, minced (for dough)
- 3 1/2 cups all-purpose flour
- 2 tbsp chopped fresh parsley (plus more for topping)
- 2 tbsp granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp fine sea salt
- 1 cup whole or 2% milk, warmed
- 1 large egg
- 1 beaten egg (for brushing tops)
- 2 tbsp unsalted butter (for finishing)
- 2 cloves garlic, minced (for finishing)
- Flaky sea salt (for topping)
- Melt 4 tbsp butter with minced garlic until fragrant; let cool slightly.
- In a mixer bowl, whisk flour, sugar, yeast, salt, and parsley.
- Add warm milk, egg, and cooled garlic butter to the dry ingredients.
- Knead with a dough hook on low until smooth, soft, and tacky (10–12 minutes).
- Divide dough into 12 equal balls (about 67 g each), and place in a buttered 9×13 pan.
- Cover and let rise in a warm spot until doubled in size (1–2 hours).
- Preheat oven to 350 °F (180 °C).
- Brush tops with beaten egg.
- Bake for 20–30 minutes until golden brown.
- While baking, melt 2 tbsp butter with garlic, then stir in parsley.
- Brush rolls with garlic butter immediately after baking and sprinkle with flaky salt. Serve warm.
Notes
- Use a kitchen scale to divide dough evenly for uniform rolls.
- Ensure yeast is fresh for best rise.
- Over-kneading can make rolls tough; stop when dough is smooth and elastic.
- Refrigerate shaped dough overnight for make-ahead convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg