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These pillowy, aromatic garlic bread rolls combine the heartwarming goodness of homemade dough with a tangy garlic butter that makes every mouthful tempting. If you're drawn to that wonderful smell of baked bread mixed with melted butter and garlic, you'll want to make this over and over. Whether enjoyed with a big pasta dish or as the highlight at a family meal, these rolls have amazed everyone I've ever baked them for.
When I first whipped these up as a simple dinner addition, they quickly turned into the family's most asked-for side for everyday suppers and holiday feasts alike.
Round Up Your Ingredients
- All purpose flour: Builds the foundation and gives these rolls their satisfying bite - grab unbleached for better results
- Unsalted butter: Helps you manage saltiness and adds wonderful richness - try a fancy American butter if you can
- Minced garlic: Soaks into every bit of dough and topping with bold flavor - smash and chop fresh bulbs instead of using the jarred stuff
- Chopped fresh parsley: Adds freshness and pretty green flecks - look for bunches with bright leaves and firm stalks
- Instant yeast: Makes dough puff up fast and consistently - double-check it hasn't expired for maximum rise Granulated sugar: Subtly activates yeast and cuts garlic's sharpness - use completely dry measuring tools to keep yeast happy
- Fine sea salt: Makes all other flavors pop - stick with pure sea salt for clean taste
- Whole or two percent milk: Creates softness and depth - warm it just right so your yeast gets bubbly
- Large eggs: Hold everything together and add golden color - set them out early so they mix in smoothly
- Egg wash: Gives you shiny brown tops - apply it softly with a gentle brush
- Flaky sea salt for finishing: Adds texture and pretty sparkle - scatter it right after adding the garlic butter
How to Make It
- Prepare the Pan:
- Brush butter across the bottom and sides of a nine by thirteen baking dish so nothing sticks and the rolls get nice crisp edges
- Make the Garlic Butter:
- Melt butter in a little saucepan over medium low heat then drop in minced garlic and cook for a minute or two till it smells good but doesn't turn brown remove from heat and mix in chopped parsley let it sit to cool down a bit
- Mix the Dough:
- In your stand mixer bowl put flour parsley sugar yeast and salt give it a quick stir with the dough hook to blend Pour in your warmed milk a cracked egg and half the garlic butter mix Knead slowly for ten to twelve minutes until it feels soft smooth and just a little sticky If it's too wet add more flour one spoonful at a time till it feels right
- First Rise:
- Plop dough into a greased bowl flip it once to get oil all over Cover with a damp cloth or plastic and let it grow in a warm spot for about ninety minutes till it's twice as big
- Shape the Rolls:
- Dump dough onto a lightly floured counter Cut into twelve same size pieces Form each into a smooth ball by tucking edges under Place them in your buttered pan with small gaps between for that pull apart style
- Second Rise:
- Cover the pan with a towel and let rolls puff up again till nearly twice their size taking forty five minutes to an hour
- Brush and Bake:
- Heat oven to three hundred eighty degrees Brush tops with beaten egg for extra shine Bake twenty to thirty minutes till rolls turn deep golden all over and sound hollow when you tap them
- Finish with Garlic Butter:
- Take rolls from oven and right away brush them all with leftover garlic butter Sprinkle some flaky salt on top Eat them while they're still warm for the best taste
I truly can't get enough of that smell when parsley hits the hot butter I always stop and take a big whiff when that happens My children call this the green speck bread and it's the only time they'll happily eat parsley without complaining
Tasty Upgrades
During spring throw in some chopped green onions to your dough. In summer try adding diced fresh tomatoes and basil right after baking. During colder months serve alongside thick soups or chili for a meal that warms you up from inside.
Serving Suggestions
These go perfectly with a hot mug of tomato soup or next to a big plate of Italian appetizers. They work great for making tiny sandwiches too. Try stuffing them with your favorite cheese for something different.
Creative Twists
You can switch the milk for something non-dairy like oat milk if you don't want dairy. You might try using olive oil instead of butter in your dough for more of that Italian vibe. Fresh chives or basil can replace parsley if you want to change up the flavor profile.
Hot garlic rolls straight from the oven never fail to please at our dinner table They're bound to become your go-to bread companion too
Common Questions About This Recipe
- → How do you achieve soft, fluffy rolls?
Working the dough thoroughly and making sure it rises fully makes all the difference. Get some warm milk going and give the yeast plenty of time to do its magic for super light rolls.
- → Can I use dried parsley instead of fresh?
Fresh parsley gives you the tastiest results and looks prettier, but you can swap in dried parsley if you need to—just use less of it.
- → What is the best way to serve garlic bread rolls?
Give them to folks while they're still warm, with lots of garlic butter brushed on right after they come out of the oven. They go great with pasta dishes, hot soups, or anything roasted.
- → How long can the rolls be stored?
Keep them in a sealed container on your counter for up to 2 days. Warm them up a bit before eating to get back that fresh-baked feel.
- → Can I make the dough ahead of time?
For sure, you can mix up the dough and let it slowly rise in your fridge overnight. Just make sure to pull it out and let it warm up before you shape and bake your rolls.