Garlic Bread Rolls with Fresh Garlic and Parsley Butter
By Emma Collins
Prep
90 min
Cook
20 min
Total
110 min
Servings
12
Select firm‚ fresh garlic that has tight papery skins in order to achieve the clearest flavor for these soft‚ fluffy garlic bread rolls․ Butter-cooked garlic thoroughly mixes into the dough‚ while a second garlic-parsley butter is evenly applied over the warm tops‚ providing each roll with a savory‚ buttery garlic-bread finish․
The dough incorporates all-purpose flour‚ parsley‚ sugar‚ instant yeast‚ sea salt‚ and warm whole or 2% milk into the mix․ It also adds an egg․ Cooking the first portion of minced garlic in butter improves its raw edge․ This occurs before the garlic reaches inside the mixer․ The recipe additionally allows for up to 1/4 cup of shredded Parmesan to be included in the dough‚ with extra being sprinkled on top of it before baking․ Instant yeast is incorporated straight away into the mixture of dry ingredients‚ without any prior activation․
After low-speed kneading‚ check for a smooth dough that is soft but tacky rather than wet․ Add flour precisely one tablespoon at a time if it is required․ Shape twelve equal‚ roughly 67-gram balls‚ then wait for them to double in size with regard to their puffy appearance․ Excess flour is a frequent problem‚ so aerate with a spoon and level the flour instead of scooping it․
Serve the rolls warm․ This should happen immediately after the garlic-herb butter‚ along with optional flaky salt‚ are carefully applied to the dish․ The items are at their best on the day they are baked; however‚ they can‚ in fact‚ be kept at room temperature within an airtight container or bag․ Bake‚ while covered with foil‚ at a temperature of 350°F in order to warm them again․ Alternatively‚ microwave briefly․
Why you'll love this recipe
- Fresh garlic shows up twice‚ first in the dough and again in the finishing butter‚ so the rolls sustain garlic flavor throughout the crumb as well as on the tops․
- Butter swiftly and efficiently cooks the minced garlic․ This method softens its sharp raw edge‚ while it keeps the dough strongly savory․
- Whole milk or 2% milk‚ along with an egg‚ contributes to a soft and tender dough․ This specific combination grants the baked rolls their fluffy interior rather than a crusty bread texture․
- Fresh parsley is carefully folded into both the dough as well as the finishing butter‚ effectively spreading herb flavor throughout the ingredients that are otherwise simple pantry baking staples․
- Dividing twelve roughly 67-gram pieces allows every roll to proof and bake at a similar pace․ This particular method effectively avoids using a pan with uneven sizes for cooking․
- An optional small amount of Parmesan cheese can be added to the base dough mixture without changing it considerably․
- This approach allows cheese lovers to use a bit of extra ingredient thoughtfully with care․
Ingredients
- •4 ½ tablespoons unsalted butter
- •2 tablespoons minced garlic
- •3 ½ cups all-purpose flour (+ 1 tablespoon; see notes for measuring)
- •3 tablespoons chopped fresh parsley
- •1 tablespoon granulated sugar
- •2 ¼ teaspoons instant yeast
- •1 teaspoon fine sea salt
- •1 cup whole or 2% milk (warmed to 110°F)
- •1 large egg (room temperature)
- •¼ cup shredded Parmesan cheese (up to; optional)
- •1 beaten egg (for brushing the tops)
- •2 tablespoons unsalted butter (for the garlic butter)
- •1 tablespoon minced garlic (for the garlic butter)
- •1 tablespoon chopped fresh parsley (for the garlic butter)
- •flaky sea salt (optional, for finishing)
Instructions
- 1
Lightly butter the bottom and sides of a 9×13-inch baking pan and set it aside.
- 2
Melt 4 1/2 tablespoons unsalted butter in a small pot.
- 3
Add 2 tablespoons minced garlic and cook for 1 to 2 minutes, until fragrant.
- 4
Remove the garlic butter from the heat and let it cool while measuring the remaining ingredients.
- 5
Combine the flour, parsley, sugar, instant yeast, and fine sea salt in a stand mixer bowl.
- 6
Add the warmed milk, egg, and cooled garlic butter.
- 7
Knead on low speed with the dough hook for 10 to 12 minutes, until the dough looks smooth and feels soft and tacky.
- 8
If the dough is too sticky, add flour one tablespoon at a time until it is workable.
- 9
Cut the dough into 12 equal portions, about 67 grams each.
- 10
Shape each portion into a smooth ball, pinching the bottom seam closed to keep it tight.
- 11
Place the shaped dough balls in the prepared baking pan.
- 12
Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place until doubled in size, about 1 to 2 hours.
- 13
Preheat the oven to 350°F.
- 14
Brush the tops of the risen rolls with the beaten egg wash.
- 15
Bake for 20 to 30 minutes, until the tops are golden brown.
- 16
While the rolls bake, melt 2 tablespoons unsalted butter in a pot.
- 17
Add 1 tablespoon minced garlic and cook for 1 to 2 minutes, until fragrant.
- 18
Remove the garlic butter from the heat and stir in 1 tablespoon chopped fresh parsley.
- 19
Immediately brush the baked rolls with the garlic butter.
- 20
Sprinkle with flaky sea salt if desired and serve warm.
FAQ
Nutrition (per serving)
Calories
87
Protein
2g
Fat
7g
Carbs
4g
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