Description

These Garlic Bread Rolls are soft, fluffy, and infused with rich garlic butter, making them a perfect addition to your Thanksgiving dinner. The rolls are enriched with fresh parsley and baked to a golden brown, then brushed with an aromatic garlic butter and sprinkled with flaky sea salt. This recipe results in 12 perfectly portioned rolls that are ideal for sharing around the holiday table.

Ingredients

Scale

Dough Ingredients

4 1/2 tablespoons (60 g) unsalted butter
2 tablespoons minced garlic
3 1/2 cups + 1 tablespoon (434 g) all-purpose flour
3 tablespoons chopped fresh parsley
1 tablespoon (15 g) granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
1 cup (225 g) whole or 2% milk, warmed to 110°F
1 large (55 g) egg, room temperature
1 beaten egg, for brushing the tops

Garlic Butter Topping

2 tablespoons (28 g) unsalted butter
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
Flaky sea salt, for finishing

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Instructions

Prepare Pan and Garlic Butter for Dough: Lightly butter the bottom and sides of a 9×13 inch pan and set it aside. In a small pot, melt 4 1/2 tablespoons of unsalted butter, add 2 tablespoons minced garlic, and cook for 1-2 minutes until fragrant. Remove from heat and cool while measuring other ingredients.
Mix and Knead Dough: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon sea salt. Add the warmed milk (110°F), 1 large egg, and the cooled garlic butter. Knead with dough hook on low speed for 10-12 minutes until the dough is smooth and tacky. Add flour 1 tablespoon at a time if too sticky.
Shape the Rolls: Divide the kneaded dough into 12 equal portions, about 67 grams each, using a scale for accuracy. Shape each into a smooth ball by hand, pinching the bottom seam tightly. Place the dough balls evenly in the prepared pan. Cover with plastic wrap or kitchen towel and let rise in a warm place until doubled in size, about 1 to 2 hours.
Preheat Oven and Egg Wash: Preheat your oven to 350°F (180°C). Brush the risen rolls with the beaten egg to give them a beautiful golden color when baked.
Bake the Rolls: Bake the rolls for 20-30 minutes until the tops are golden brown and the rolls are cooked through.
Prepare Garlic Butter Topping: While the rolls bake, melt 2 tablespoons unsalted butter in a 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 and Serve: Once the rolls come out of the oven, immediately brush them generously with the prepared garlic butter. Sprinkle with flaky sea salt if desired and serve warm for the best flavor and texture.

Notes

For best results, measure flour by spooning it into your measuring cup and leveling it off rather than scooping directly from the bag, which can lead to packed flour.
If the dough feels too sticky during kneading, add flour in small increments until manageable but avoid adding too much to keep the rolls soft.
Use whole milk for richer rolls, or 2% for a slightly lighter option.
Ensure milk is warmed to approximately 110°F to activate the yeast properly without killing it.
Allow the dough to rise in a draft-free, warm area to ensure proper fermentation and softness.
Brush egg wash carefully on top of rolls to achieve an even golden color.
Garlic butter topping should be brushed on warm rolls to soak in nicely, enhancing the flavor.
Flaky sea salt adds a nice finishing crunch and bursts of saltiness to complement the garlic butter.

Nutrition

Serving Size: 1 roll (approx. 85g)
Calories: 190
Sugar: 2.5g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg