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Garlic Bread Rolls

Garlic Bread Rolls
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Soft, fluffy homemade rolls brushed with savory garlic-herb butter. Perfect side for pasta, soup, or salad.

Ingredients

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  • For the Dough:
  • 1 cup warm milk (110°F/43°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Garlic Butter:
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine warm milk, yeast, and sugar. Let sit 5-10 minutes until foamy.
  2. Add melted butter, egg, and 2 cups flour to yeast mixture. Mix for 2 minutes until combined.
  3. Add remaining flour and salt. Knead with dough hook or by hand 5-7 minutes until smooth and elastic.
  4. Place dough in greased bowl, cover, and let rise in warm place 1-1.5 hours until doubled in size.
  5. Preheat oven to 375°F (190°C) and line baking sheet with parchment paper.
  6. Punch down dough and divide into 12 equal pieces. Roll each into a smooth ball and place on prepared baking sheet 2 inches apart.
  7. Cover rolls and let rise 20-30 minutes until puffy.
  8. Mix softened butter, minced garlic, parsley, salt, and pepper in a small bowl until smooth.
  9. Bake rolls 12-15 minutes until golden brown on top and hollow-sounding when tapped on bottom.
  10. Remove from oven and immediately brush hot rolls generously with garlic butter. Serve warm.

Notes

  • Milk temperature is crucial. Too hot kills yeast, too cold prevents activation. Use 110°F for best results.
  • Dough can be made ahead. After first rise, punch down, wrap tightly, and refrigerate up to 24 hours. Bring to room temperature before shaping.
  • For extra flavor, add grated Parmesan cheese to the garlic butter before brushing.
  • Don’t overbake or rolls will become dry. They’re done when lightly golden brown.

Nutrition

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