Description
These Garlic Bread Rolls are a perfect addition to your Thanksgiving dinner, offering soft, fluffy rolls infused with fragrant garlic and fresh parsley. Made from scratch with a tender yeast dough and topped with a savory garlic butter glaze, they bring comforting flavors and pleasing aroma to your holiday table. Easy to prepare and bake, these rolls are ideal for serving warm and fresh, ensuring a delightful bread experience for your guests.
Ingredients
Scale
For the Dough
- 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
For the Garlic Butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt, for finishing
Instructions
- Prepare Pan and Garlic Butter: Lightly butter the bottom and sides of a 9×13-inch baking pan and set aside. In a small pot, melt 4 1/2 tablespoons of unsalted butter and add 2 tablespoons of minced garlic. Cook over low heat for 1-2 minutes until the garlic is fragrant. Remove from heat and let it cool while preparing the dough.
- Mix Dough Ingredients: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon all-purpose flour, 3 tablespoons chopped parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon sea salt. Add the warmed milk (110°F), 1 large room temperature egg, and the cooled garlic butter mixture. Mix using the dough hook attachment on low speed.
- Knead the Dough: Knead the mixture for about 10-12 minutes, or until the dough is smooth, soft, and slightly tacky. If the dough feels too sticky, gradually add flour a tablespoon at a time until manageable but still moist.
- Shape Rolls: Divide the dough into 12 equal portions of approximately 67 grams each. Shape each portion into a smooth ball by pinching the seam at the bottom tightly. Arrange the dough balls in the prepared baking pan evenly spaced.
- First Rise: Cover the pan tightly with plastic wrap or a clean kitchen towel and place it in a warm area. Allow the rolls to rise until doubled in size, about 1 to 2 hours.
- Preheat Oven and Egg Wash: Preheat your oven to 350°F (180°C). Lightly brush the tops of the risen rolls with the beaten egg to help achieve a glossy, golden crust.
- Bake the Rolls: Bake in the preheated oven for 20-30 minutes until the rolls are golden brown on top and sound hollow when tapped.
- Prepare Garlic Butter Topping: While baking, melt 2 tablespoons unsalted butter in a small pot. Stir in 1 tablespoon minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and mix in 1 tablespoon chopped fresh parsley.
- Finish and Serve: Remove rolls from the oven and immediately brush them generously with the freshly prepared garlic butter. Sprinkle flaky sea salt over the tops as desired and serve warm for the best flavor and texture.
Notes
- Measuring flour correctly is important: spoon flour into your measuring cup and level with a knife for best results.
- Use instant yeast for a reliable and fast rise.
- Letting dough rise in a consistently warm spot ensures the best texture.
- For softer rolls, avoid adding too much extra flour during kneading.
- Brush rolls with egg wash right before baking for a shiny crust.
- Fresh minced garlic for both dough and butter gives the best fragrance, but roasted garlic can be substituted for a sweeter, milder flavor.
- Flaky sea salt on top adds a nice crunch and finishing touch but can be omitted if preferred.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
