Garlic Bread Rolls

These soft, fluffy Garlic Bread Rolls are a must-try for any meal! Made with simple ingredients like butter, fresh garlic, and parsley, they bake up golden brown and are brushed with a delicious garlic butter for the perfect savory finish. Easy to make and packed with flavor, these rolls pair perfectly with pasta, soups, or any dinner. Follow this simple recipe to bring warm, buttery, homemade rolls to your table and enjoy restaurant-quality bread right from your oven. Perfect for any occasion!

Tips for Making Dinner Rolls

1. Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag to prevent adding too much flour, which can make the rolls dense.
2. Warm the Milk: Ensure the milk is warmed to about 110°F. Too hot can kill the yeast, while too cold can slow down the rising process.
3. Knead Properly: Knead the dough until smooth and slightly tacky. If it’s too sticky, add a bit of flour, but avoid over-flouring to keep the rolls soft.
4. Let the Dough Rise: Allow the dough to double in size. If your kitchen is cool, place the dough in a warm spot, like an oven with the light on.
5. Brush with Egg Wash: Brushing with egg wash before baking gives the rolls a beautiful golden color and shine.
6. Use Fresh Garlic: Fresh minced garlic provides the best flavor for the garlic butter. Avoid garlic powder as a substitute.

Ingredient Notes and Substitutions

• Flour: Use all-purpose flour for the best texture. Bread flour can also work if you prefer chewier rolls.
• Milk: Whole or 2% milk is recommended, but you can use almond or oat milk for a dairy-free version.
• Butter: Unsalted butter is best. If using salted butter, reduce the salt in the dough slightly.
• Yeast: Instant yeast makes the process quicker, but active dry yeast can be used. If using active dry yeast, proof it in warm milk before adding to the flour.
• Parsley: Fresh parsley adds a burst of flavor, but you can use dried parsley in a pinch.

Recipe Instructions

1. Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch pan and set aside.
2. Prepare Garlic Butter: Melt butter, add garlic, cook until fragrant, and cool.
3. Mix Dough: In a mixer, combine flour, parsley, sugar, yeast, and salt. Add cooled garlic butter, milk, and egg. Knead until smooth.
4. Shape Rolls: Divide dough into 12 pieces, shape into balls, and place in the pan. Let rise until doubled.
5. Bake: Brush rolls with egg wash and bake for 20-30 minutes until golden brown.
6. Finish: Brush with garlic butter and sprinkle with flaky sea salt.

Storage, Freezing, Make Ahead, and Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze baked rolls by letting them cool completely, then placing them in a freezer-safe bag. They’ll keep for up to 3 months.
• Make Ahead: Prepare the dough and let it rise in the fridge overnight. Bring to room temperature before shaping and baking.
• Reheating: Reheat rolls in a 300°F oven for 10 minutes or until warm. Avoid microwaving, as it can make them tough.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can use active dry yeast. Just proof it in warm milk with a pinch of sugar for 5-10 minutes before adding it to the dry ingredients.

Q: How do I make these rolls dairy-free?
A: Substitute the milk with almond, oat, or soy milk and use a dairy-free butter alternative.

Q: Why didn’t my rolls rise?
A: Make sure your yeast is fresh and your milk is not too hot, as it can kill the yeast. Let the dough rise in a warm place for best results.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before baking.

Q: How do I keep the rolls soft?
A: Brush them with butter right after baking and store in an airtight container. Reheat gently in the oven to retain softness.