I remember the first time I decided to make garlic bread rolls for my family. It was a chilly Sunday afternoon, and we’d had one of those lazy brunches that blend seamlessly into dinner because, well, why not? I wanted something warm and inviting to accompany our meal. More so, I hoped to impress my kids and husband, hoping these rolls would become a staple in our household. Fast forward to today, and they are a beloved favorite that bring about smiles and requests for second servings.
What makes these rolls special isn’t just the garlic or the butter, although they do have a starring role. It’s the ease of preparation. Initially, I was hesitant about making bread from scratch. The thought of perfecting dough and waiting for it to rise seemed daunting. Surprisingly, these rolls are quite forgiving. If you’re new to baking, you’ll appreciate their simplicity—and if you’re seasoned, then they’ll be a breeze.
The secret lies in the ingredients. Each one plays its part flawlessly to achieve that soft, fluffy texture that’s simply irresistible. The dough is easy to work with, and when combined with the aromatic garlic butter and fresh parsley, it turns into something magical. Plus, the flaky sea salt on top gives it that perfect finish, turning an ordinary bread roll into an extraordinary culinary delight.
Weekends at my house often mean a kitchen filled with delicious smells and more than enough garlic bread rolls to go around. It’s comforting to know that with just a few simple ingredients, some of which you might already have at home, you can create something that brings people together, spurs on laughter, and makes everyone feel right at home. So, roll up your sleeves, let’s bring that slice of warmth and heartiness into your kitchen—just like it does in mine. I promise, it will be worth your while.
How to Make Garlic Bread Rolls
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Ingredients
- 1 cup whole or 2% milk, heated to 110°F
- 2 tablespoons minced garlic
- 1 tablespoon granulated sugar
- 4 1/2 tablespoons unsalted butter
- 1 large egg, at room temperature
- 3 1/2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon fine sea salt
- 2 1/4 teaspoons instant yeast
- 3 tablespoons fresh parsley, chopped
- Flaky sea salt for finishing
- 1 beaten egg, for brushing
Directions
Begin by preheating your oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.
Melt the butter in a small saucepan. Stir in the minced garlic and sauté until aromatic, roughly 1-2 minutes. Remove from heat to cool while you gather the remaining ingredients.
In a stand mixer bowl, combine the warm milk, granulated sugar, flour, sea salt, and yeast. Add the cooled garlic-butter mixture, egg, and fresh parsley. Knead using the dough hook on low speed for 10 to 12 minutes until the dough becomes smooth and only slightly sticky to the touch. Add flour in small amounts if it’s too sticky.
Divide the dough into 12 equal pieces, approximately 67 grams each. Shape each piece into a ball, ensuring the seams are sealed underneath. Arrange the balls in the prepared pan, leaving a small space between each. Cover with plastic wrap or a kitchen towel, and let rise in a warm location until doubled in size, which will take about 1 to 2 hours.
Brush the tops of the dough balls with the beaten egg, then bake in the preheated oven for 20 to 30 minutes, or until they’re golden brown and fragrant.
While the rolls are baking, prepare a new batch of garlic butter by melting additional butter and sautéing minced garlic for 1-2 minutes. Once off the heat, mix in the parsley. As soon as the bread rolls are done, brush them with the garlic-parsley butter and sprinkle with flaky sea salt for extra flavor. Serve and enjoy the taste of homemade warmth!
Storing Suggestions
Store any leftover garlic bread rolls in an airtight container at room temperature for up to three days. To keep them fresher longer, consider refrigerating them, which will extend their life to about a week. For longer storage, you can freeze the rolls for up to two months. Just thaw and reheat them before serving.
Cooking Tips
Use whole milk for richer flavor, though 2% milk works just as well. Feel free to experiment with different herbs like rosemary or thyme for variety. Adding a pinch of red pepper flakes can give your rolls a spicy kick. Ensure your milk is warm and not hot, as high temperatures can kill yeast and hinder the rising process.
Serving Suggestions
These rolls pair beautifully with pasta dishes, soups, or salads. They make for an excellent accompaniment to a hearty stew or roast. For a delightful presentation, consider garnishing with extra parsley or a sprinkle of parmesan cheese before serving. A light wine or a cold brew is a great pairing option.
Ingredient Substitutions
If you’re out of instant yeast, active dry yeast is an alternative—just make sure you activate it in warm milk first. You can substitute fresh parsley with dried parsley if needed. Use whole wheat flour in part for a healthier twist, but be sure to adjust the liquid content to get the right dough consistency.
Seasonal Variations
In spring, add fresh herbs like chives for a refreshing touch. Summer invites the use of roasted garlic for deeper flavor. In fall, experiment with sage and thyme for a savory profile. Winter is ideal for indulgent additions, such as grated cheddar or diced jalapeños for those who enjoy a bit of heat.
Allergen Information
This recipe contains common allergens such as dairy and eggs. For dairy intolerances, substitute milk and butter with plant-based alternatives like almond milk and margarine. To make it vegan, swap out the egg for flaxseed meal mixed with water. Always check individual ingredients for any specific allergies.
Frequently Asked Questions
Can I use a bread machine to knead the dough?
Yes, you can! A bread machine is a convenient option for kneading dough. Simply combine all ingredients in the machine, select the dough cycle, and let it do the work. It’s a great way to save time and effort without compromising on the results.
What if I don’t have a stand mixer?
You can mix the ingredients by hand in a large bowl. Use a wooden spoon at first and finish kneading on a lightly floured surface. It might take a little more elbow grease, but the end result will be just as satisfying.
Can the rolls be made gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend. However, be prepared for variations in texture, as gluten-free flours can alter the end result. Adding a teaspoon of xanthan gum might help stabilize the dough.
How can I make these rolls more cheesy?
For cheese lovers, incorporate shredded mozzarella or parmesan into the dough before baking. Alternatively, sprinkle extra cheese on top after brushing with garlic butter to create a cheesy crust that complements the garlic flavor.
Can I prepare the dough in advance?
Definitely! Prepare the dough, let it rise, then cover and refrigerate overnight. The slow fermentation process in the fridge will intensify flavors. Proceed with rolling and baking the next day for freshly baked rolls with minimal fuss.
Why are my rolls not rising properly?
If your rolls aren’t rising as expected, ensure that your yeast is fresh and hasn’t expired. Check that the milk temperature isn’t too hot, which can kill the yeast. Make sure the environment is warm enough for rising, as cooler temperatures can slow the process.
Garlic Bread Rolls
Ingredients
- 1 cup whole or 2% milk warmed to 110°F
- 2 tablespoons minced garlic
- 1 tablespoon granulated sugar
- 4 1/2 tablespoons unsalted butter
- 1 large egg room temperature
- 3 1/2 + 1 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 1/4 teaspoons instant yeast
- 3 tablespoons chopped fresh parsley
- flaky sea salt for finishing
- 1 beaten egg for brushing
Instructions
- Preheat your oven to 350°F and lightly grease the base and sides of a 9x13 pan. Set it aside.
- In a small saucepan, melt the butter, then mix in the minced garlic. Sauté for 1-2 minutes until aromatic, then take it off the heat and let it cool.
- In the bowl of a stand mixer, combine the flour, sugar, parsley, yeast, and salt. Add in the warmed milk, egg, and garlic butter mixture. Knead on low speed using the dough hook until soft, smooth, and slightly tacky (about 10-12 minutes).
- Divide the dough into 12 equal pieces (about 67 grams each). Roll each into a tight ball, ensuring the seam is pinched on the bottom. Place rolls in the prepared pan, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Once risen, brush the tops with beaten egg. Bake for 20-30 minutes until golden brown.
- While the rolls bake, prepare garlic butter by melting butter, adding minced garlic, and cooking for 1-2 minutes. Stir in parsley off the heat. Brush the baked rolls with garlic butter and sprinkle with flaky sea salt.
