Description
These Garlic Butter Bread Rolls are soft, fluffy, and packed with rich garlic and butter flavor. Perfect as a side for any meal or as a savory snack, these homemade rolls are easy to make with a simple yeast dough, generously brushed with a delightful garlic butter blend before and after baking to maximize flavor and aroma.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup warm milk (about 110°F)
- 1/4 cup water at room temperature
- 1 egg
Garlic Butter
- 1/2 cup unsalted butter, melted
- 4 cloves of garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
Instructions
- Activate Yeast: In a large mixing bowl, dissolve the sugar in warm milk. Sprinkle the yeast over the milk and let it rest until frothy, about 5-10 minutes. This step ensures the yeast is active and ready to leaven the dough.
- Mix Wet Ingredients: Add melted butter, salt, and the egg to the yeast mixture, whisking until combined. This creates a smooth, rich liquid base for the dough.
- Add Flour: Gradually add the flour, one cup at a time, stirring with a wooden spoon until the dough begins to form. This helps develop the dough’s structure without lumps.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Proper kneading develops gluten for a fluffy texture.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1 hour. This fermentation improves flavor and volume.
- Prepare Garlic Butter: While the dough is rising, combine melted butter, minced garlic, chopped parsley, and salt in a small bowl. This mixture will add flavor to the rolls.
- Punch and Divide Dough: Once the dough has risen, punch it down to release air and knead lightly for a minute on a floured surface. Divide the dough into 16 equal pieces for even rolls.
- Shape Rolls: Shape each piece into a small roll and place them onto a baking sheet lined with parchment paper, placing the rolls close together to promote soft sides.
- Second Rise: Cover the rolls with a damp cloth and let them rise again in a warm place for 30 minutes until they double in size. This final proofing ensures lightness.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Brush with Garlic Butter: Generously brush the rolls with half of the garlic butter mixture to infuse flavor and promote a golden crust.
- Bake Rolls: Bake the rolls in the preheated oven for 15-20 minutes or until golden brown. Baking cooks the dough and develops a flavorful crust.
- Brush with Remaining Butter: Remove the rolls from the oven and immediately brush them with the remaining garlic butter to keep them moist and flavorful.
- Cool Slightly: Allow the rolls to cool slightly before serving to enhance texture and prevent burning your mouth.
Notes
- Ensure the milk is warm but not hot when activating yeast, ideally around 110°F, to avoid killing the yeast.
- You can substitute all-purpose flour with bread flour for chewier rolls.
- For a richer flavor, consider adding a tablespoon of grated Parmesan to the garlic butter.
- These rolls freeze well; store cooled rolls in an airtight container or freezer bag for up to 3 months.
- Reheat frozen rolls wrapped in foil at 350°F for 10-15 minutes for a fresh-baked taste.
