Garlic Bread Rolls (Print version)
Soft fluffy rolls filled with aromatic garlic butter, golden and perfect for sharing.
# What you'll need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 cup warm milk
04 - 2 tbsp sugar
05 - 1 tsp salt
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Garlic Butter Filling
08 - 1/2 cup unsalted butter, softened
09 - 4 cloves garlic, minced
10 - 2 tbsp fresh parsley, finely chopped
11 - 1/2 tsp salt
12 - 1/4 cup grated Parmesan cheese
→ Topping
13 - 2 tbsp melted butter
14 - 1 tbsp parsley, chopped
15 - 1 tbsp Parmesan cheese (optional)
# Method:
01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast on top, stir gently, and let stand 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, egg, and yeast mixture. Mix until dough forms.
03 - Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
04 - Mix softened butter, minced garlic, parsley, salt, and Parmesan until thoroughly combined.
05 - Punch down dough and divide into 12 equal pieces. Flatten each into a small rectangle, spread with 1–2 tsp garlic butter, roll tightly, and pinch to seal.
06 - Arrange rolls seam-side down in a greased 9x13-inch baking pan. Cover and let rise 20–30 minutes until puffy.
07 - Preheat oven to 350°F. Brush rolls with melted butter and sprinkle with parsley and Parmesan if desired.
08 - Bake for 20–25 minutes until golden brown. Serve warm.
# Expert advice:
01 -
- The dough comes together faster than you would expect, especially if you let your stand mixer do the heavy lifting
- That moment when you brush the melted butter over the risen rolls and the garlic scent hits you is pure kitchen magic
02 -
- Warm milk should feel like bath temperature, roughly 110°F, any hotter and you will kill the yeast
- The garlic butter can be made ahead and stored in the fridge, just let it soften before spreading
03 -
- Weighing your flour instead of using cup measures gives more consistent results
- Do not skimp on the kneading time, that gluten development is what makes the texture restaurant quality