Garlic Butter Bread Rolls (2024)

STEP THREE: Portion and shape the rolls. Cut the dough into 12 equal pieces. This is best done with a kitchen scale for accuracy! Each dough ball should weigh 67 grams.

Then cup your hand over each ball of dough and roll it clockwise until it forms a smooth ball. Pinch the bottom together to seal it, then place the dough balls in the prepared baking dish.

STEP FOUR: Let the dough rise. When all of the rolls are in the baking dish, cover the top with plastic wrap or a clean kitchen towel and set it aside to rise for about 20-30 minutes. Meanwhile, preheat the oven to 350 F/180 C.

STEP FIVE: Bake! Lightly brush the tops of the rolls with egg wash. Then bake for 23-25 minutes, or until the tops are golden brown.

STEP SIX: Brush with garlic butter. Straight out of the oven, brush the tops of the baked rolls with the garlic herb butter. Let the rolls cool for 10 minutes, then serve!

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For the Dough

• ▢ 4 ½ tablespoon unsalted butter
• ▢ 1 ½ tablespoon minced garlic
• ▢ 1 cup whole or 2% milk warmed to 110 F
• ▢ 1 tablespoon granulated sugar
• ▢ 2 ¼ teaspoon instant yeast
• ▢ 3 ½ cups + 1 tbsp all-purpose flour
• ▢ 1 large egg room temperature
• ▢ 3 tablespoon fresh parsley finely chopped
• ▢ 1 teaspoon fine sea salt

For the Garlic Butter

• ▢ 2 tablespoon unsalted butter
• ▢ 2 teaspoon minced garlic
• ▢ 1 tablespoon fresh parsley finely chopped
• ▢ flaky sea salt for finishing (optional)

• Preheat the oven to 350 F/180 C. Lightly butter the bottom and sides of a 9x13 pan and set it aside. *If using a metal pan, line the bottom with parchment paper and just butter the sides of the dish.

• In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool for 5 minutes.

  4 ½ tablespoon unsalted butter, 1 ½ tablespoon minced garlic

• In a stand mixing bowl, combine the warm milk, sugar, and yeast. Then add the melted garlic butter, egg, flour, salt, and parsley.

  1 cup whole or 2% milk, 1 tablespoon granulated sugar, 2 ¼ teaspoon instant yeast, 3 ½ cups + 1 tablespoon all-purpose flour, 1 large egg, 3 tablespoon fresh parsley, 1 teaspoon fine sea salt

• Knead with the dough hook on low speed for 8 minutes. The dough should clean the sides of the bowl, look smooth, and feel super soft and tacky. If the dough is too sticky, add 1 tablespoon of flour at a time until you have a workable dough. *See the post photos or video below for a visual.

• Portion the dough into 12 pieces, each weighing 67 grams.

• Shape each piece into a smooth ball with your hand. Pinch the bottom of the roll to keep it tight. You can see how this is done in the video below!

• Arrange the rolls in your prepared baking pan. Cover the top with a clean kitchen towel or plastic wrap and set it aside to rise for 30 minutes.

• Lightly beat an egg. Brush the tops of the rolls with the egg wash.

• Bake for 23-25 minutes or until the tops are a nice golden brown.

• While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Then remove it from the heat and stir in the parsley.

  2 tablespoon unsalted butter, 1 tablespoon fresh parsley, 2 teaspoon minced garlic

• When the rolls come out of the oven, brush them with the garlic butter, sprinkle with sea salt, and enjoy!

  flaky sea salt

Step-by-step process photos are provided above, in the body of this post.

recipe notes

• Use a stand mixer. Kneading the dough in a stand mixer is much easier than kneading by hand, but it can be done! Mix the dough in a large bowl with a wooden spoon, then transfer it to a clean surface and knead until smooth dough ball forms.
• Follow the recipe. Read the recipe once before you start and ensure you have everything on hand. Following the recipe as instructed will ensure a successful bake!
• For best results, measure carefully. Baking with a kitchen scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you don't own a scale, fluff the flour first then spoon it into your measuring cup.

storage & freezing

• Room temperature: Store any leftovers in an airtight container on the counter for 1-2 days. You can reheat it in the oven or microwave until they are warm and softened through.
• Freezer: You can freeze them after baking! Remove them from the pan and wait until they are completely cool. Then transfer them to an airtight container for 2-3 months.

Serving: 1serving | Calories: 87kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.