Garlic Bread Rolls
Twelve soft milk rolls with garlic and parsley in the dough, an egg wash, and a separately measured garlic butter finish.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour spooned and leveled; extra flour only by the tablespoon if dough is unworkably sticky
- 1 cup whole or 2% milk (warmed to 110°F)
- 1 large egg (room temperature)
- 2 1/4 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 4 1/2 tablespoons unsalted butter Melted
- 2 tablespoons chopped fresh parsley
Topping Ingredients
- 1 tablespoon minced garlic
- 1 egg beaten, for brushing the tops; separate from dough egg
- flaky sea salt (for finishing)
Garlic Butter Finish
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- cooking spray as needed for the pan
Instructions
- Grease a 9×13-inch dish. Heat the 4½ tablespoons dough butter with 1 tablespoon garlic just until aromatic, around 1–2 minutes, and cool slightly.
- Combine flour, sugar, instant yeast, salt, and 2 tablespoons parsley. Add warm milk, the dough egg, and cooled garlic butter. Knead about 10–12 minutes to form an elastic, lightly tacky dough.
- Round 12 equal portions and arrange in the dish. Cover without compressing the tops and allow to double in a warm room, approximately 1–2 hours.
- Preheat to 350°F. Apply the separate beaten egg wash and bake 20–30 minutes, until golden and cooked through in the center.
- Warm 2 tablespoons finishing butter with its tablespoon of garlic for 1–2 minutes. Take off the heat, stir in 1 tablespoon parsley, and brush onto the hot rolls. Finish with flaky salt if wanted; rest 10 minutes before serving.
Notes
Twelve rolls. Rising and cooling allowance: 120 minutes plus 10 minutes. Keep the dough and finishing garlic butter measures separate. Refrigerate bread topped with fresh garlic butter promptly.