Description

These soft and fluffy garlic bread rolls are packed with real garlic and herbs, then brushed with garlic butter for the ultimate homemade dinner roll experience.

Ingredients

ROLLS:

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

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Instructions

Prep the pan: Lightly butter a 9×13-inch baking dish and set aside.

Infuse butter: Melt 4 1/2 tbsp butter in a small pot, add 2 tbsp minced garlic, cook until fragrant (1–2 mins), and set aside to cool.

Mix dry ingredients: In the bowl of a stand mixer, combine flour, parsley, sugar, yeast, and salt.

Add wet ingredients: Add warm milk, egg, and garlic butter. Knead with dough hook for 10–12 minutes until soft and tacky. Add flour 1 tbsp at a time if too sticky.

Portion the dough: Divide dough into 12 equal portions (~67g each). Roll into smooth balls and pinch the bottoms to seal.

Let rise: Place rolls in prepared pan. Cover and let rise in a warm place until doubled in size, 1–2 hours.

Bake: Preheat oven to 350°F (180°C). Brush tops with beaten egg and bake for 20–30 minutes until golden brown.

Make garlic butter: While rolls bake, melt 2 tbsp butter, add 1 tbsp garlic, cook 1–2 mins, remove from heat, stir in parsley.

Finish rolls: Immediately brush hot rolls with garlic butter and sprinkle with flaky sea salt. Serve warm!

Notes

Flour measuring tip: Use the spoon-and-level method or a kitchen scale for accuracy.

Using active dry yeast? Activate it in warm milk with a pinch of sugar first.

Storage: Best eaten the day of, but can be stored in an airtight container for 2–3 days at room temperature.

Freezer-friendly: Cool completely, then freeze up to 1 month.

Make ahead: Shape rolls, refrigerate overnight, then let rise and bake the next day.

Reheat: Cover with foil and warm in a 350°F oven, or microwave for 20–30 seconds.

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Category: Appetizer, Side Dish
Method: Baking
Cuisine: American