Description
These Garlic Bread Rolls are a perfect addition to your Thanksgiving dinner, featuring soft, fluffy dough enriched with fragrant garlic butter and fresh parsley. They bake to golden perfection and are finished with a savory garlic butter glaze and flaky sea salt for an irresistible flavor.
Ingredients
Scale
Dough Ingredients
- 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
Instructions
- Prepare the Baking Pan: Lightly butter the bottom and sides of a 9×13-inch pan and set it aside to prevent sticking during baking.
- Make Garlic Butter for Dough: In a small pot, melt 4 1/2 tablespoons unsalted butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let it cool while you prepare the dough ingredients.
- Mix and Knead Dough: In a stand mixing bowl, combine 3 1/2 cups + 1 tablespoon all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add warmed milk (110°F), 1 large room-temperature egg, and the cooled garlic butter mixture. Knead on low speed with a dough hook for 10-12 minutes until smooth, soft, and tacky, adding a tablespoon of flour at a time if needed to reach a workable consistency.
- Shape the Rolls: Divide the dough into 12 equal portions (about 67 grams each). Shape each portion into a smooth ball by pinching the seam tightly at the bottom. Arrange the dough balls in the prepared baking pan.
- Let Dough Rise: Cover the pan with plastic wrap or a clean towel and place in a warm spot to rise until doubled in size, about 1-2 hours.
- Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (180°C). Brush the tops of the risen rolls with the beaten egg to help them develop a beautiful golden crust.
- Bake the Rolls: Bake the rolls for 20-30 minutes or until the tops turn golden brown and the rolls sound hollow when tapped.
- Prepare Garlic Butter Topping: While the rolls bake, melt 2 tablespoons unsalted butter in a small pot. Add 1 tablespoon minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in 1 tablespoon chopped fresh parsley.
- Brush Rolls and Serve: Immediately after removing the rolls from the oven, brush them generously with the prepared garlic butter and sprinkle with flaky sea salt if desired. Serve warm for the best taste and texture.
Notes
- Use a kitchen scale for precise dough portioning to ensure uniform roll sizes and even baking.
- If the dough is too sticky during kneading, add flour one tablespoon at a time to avoid making the dough too dry.
- Make sure the milk is warmed to about 110°F to activate the yeast properly without killing it.
- For a richer flavor, use whole milk; 2% milk is an acceptable substitute.
- These rolls can be prepared a day ahead—once baked and cooled, store in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 roll (approx. 67g)
- Calories: 180
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
