Fluffy Garlic Rolls
These Fluffy Garlic Rolls are soft, buttery, and packed with savory garlic and parsley flavor. Baked to golden perfection and brushed with rich garlic butter, they are the ultimate side dish for pasta night, soups, or your holiday feast.
Equipment
- Stand mixer with dough hook optional; can knead by hand
- 9×13 inch baking pan for rolls
- Small saucepan to make garlic butter
- Pastry Brush for butter and egg wash
Ingredients
- 4 ½ tbsp unsalted butter
- 2 tbsp minced garlic
- 3 ½ cups + 1 tbsp all-purpose flour
- 3 tbsp fresh parsley, chopped
- 1 tbsp granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- 1 tsp fine sea salt
- 1 cup milk (whole or 2%), warmed to 110°F
- 1 large egg, at room temperature
- 1 beaten egg (for egg wash)
- 2 tbsp unsalted butter (for topping)
- 1 tbsp minced garlic (for topping)
- 1 tbsp fresh parsley, chopped (for topping)
- Flaky sea salt, for finishing
Instructions
- Melt 4 ½ tbsp butter in a small pot over low heat. Stir in 2 tbsp minced garlic, cook 1–2 minutes until fragrant, then remove from heat to cool.
- In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, egg, and cooled garlic butter. Knead on low speed 10–12 minutes until smooth and elastic.
- Divide dough into 12 equal pieces (~67 g each). Shape into smooth balls and place in a greased 9x13-inch pan.
- Cover and let rise 1–2 hours in a warm spot until doubled in size.
- Preheat oven to 350°F (180°C). Brush risen rolls with beaten egg wash. Bake 20–30 minutes until golden brown (internal temp 190–200°F).
- Meanwhile, melt 2 tbsp butter in a small pot. Add 1 tbsp garlic and cook 1–2 minutes. Stir in parsley. Brush rolls immediately with garlic butter after baking and sprinkle with flaky sea salt.
Notes
You can prepare the dough ahead of time and let it rise overnight in the refrigerator for a stress-free bake on the day of serving.