Description
Soft, fluffy garlic butter rolls, perfect as a side or snack.
Ingredients
Scale
- 1 package (0.25 ounce) active dry yeast
- 1/4 cup warm water (105–115 degrees F)
- 1 cup warm milk (105–115 degrees F)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/4 – 3 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Pinch of red pepper flakes (optional)
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t foam, it’s likely dead, and you’ll need to start with a fresh package.
- Combine Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, sugar, salt, and melted butter. Stir until the sugar and salt are dissolved.
- Add Yeast Mixture: Pour the activated yeast mixture into the milk mixture and stir gently to combine.
- Gradually Add Flour: Gradually add the flour, one cup at a time, to the wet ingredients. If using a stand mixer, use the dough hook attachment. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in a slightly warmed oven (turned off!) to create a cozy environment.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces. I find it easiest to use a kitchen scale to ensure even rolls, but you can also eyeball it.
- Shape the Rolls: Roll each piece of dough into a smooth ball. You can do this by cupping your hand over the dough and rolling it in a circular motion on the counter.
- Arrange on Baking Sheet: Place the shaped rolls on a baking sheet lined with parchment paper or a silicone baking mat. Leave about 1-2 inches of space between each roll to allow for expansion during the second rise.
- Second Rise: Cover the baking sheet with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-45 minutes, or until they have nearly doubled in size. This second rise is crucial for achieving light and fluffy rolls.
- Combine Ingredients (Garlic Butter): While the rolls are rising for the second time, prepare the garlic butter topping. In a small bowl, combine the softened butter, minced garlic, chopped parsley, garlic powder, salt, and red pepper flakes (if using). Mix well until all ingredients are evenly distributed. Make sure your butter is truly softened, not melted, for the best consistency.
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).
- Brush with Garlic Butter: Once the rolls have finished their second rise, gently brush the tops of each roll with the garlic butter topping. Be generous!
- Bake: Bake the rolls for 15-20 minutes, or until they are golden brown on top. Keep a close eye on them, as baking times can vary depending on your oven.
- Cool Slightly: Remove the rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve Warm: These garlic bread rolls are best served warm. They are delicious on their own or as a side dish to pasta, soup, or salad.
- Optional: For an extra touch, you can brush the rolls with a little more melted garlic butter after they come out of the oven. You can also sprinkle them with grated Parmesan cheese.
Notes
- Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.
- Freezing: Baked rolls can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature before reheating.
- Herb Variations: Experiment with different herbs in the garlic butter topping. Rosemary, thyme, or oregano would all be delicious additions.
- Cheese: Add shredded cheese (such as mozzarella, Parmesan, or cheddar) to the garlic butter topping or sprinkle it on top of the rolls before baking.
- Spicy: Increase the amount of red pepper flakes in the garlic butter topping for a spicier kick.
- Garlic Lovers: If you’re a garlic fanatic, don’t be afraid to add even more minced garlic to the topping. Roasted garlic would also be a fantastic addition.
- Sweet Rolls: For a sweeter version, reduce the salt in the dough to 1/2 teaspoon and add 1/4 cup of honey or maple syrup. Omit the garlic butter topping and brush the rolls with melted butter and sprinkle with cinnamon sugar after baking.
- Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a slightly nutty flavor and added fiber.
- Egg Wash: For a shinier crust, brush the rolls with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
- Dough Not Rising: If your dough isn’t rising, make sure your yeast is fresh and that the water and milk are at the correct temperature (105-115 degrees F). Also, ensure that the room is warm enough.
- Rolls Too Dense: If your rolls are too dense, it could be due to over-kneading or not allowing them to rise long enough. Be sure to follow the instructions carefully and give the dough ample time to rise.
- Rolls Too Brown: If your rolls are browning too quickly, tent them with foil during the last few minutes of baking.
- Garlic Burning: To prevent the garlic from burning, you can add it to the butter after the rolls have been baking for about 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes