Garlic Butter Bread Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
1 packet (2 ¼ tsp) instant yeast
03 -
1 teaspoon salt
04 -
1 tablespoon sugar
05 -
1 ½ cups warm water (110°F)
→ Garlic Butter
06 -
¼ cup unsalted butter, melted
07 -
3 cloves garlic, minced
08 -
2 tablespoons fresh parsley, chopped
09 -
½ teaspoon garlic powder
10 -
½ teaspoon salt
→ Topping
11 -
¼ cup grated Parmesan cheese (optional)
# Instructions:
01 -
In a large mixing bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5-7 minutes until it becomes frothy.
02 -
Add flour and salt into the yeast mixture. Stir until a dough forms. If you have a mixer with a dough hook, use it for 5-7 minutes until the dough is smooth and elastic.
03 -
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1-1.5 hours.
04 -
In a small saucepan, melt the butter over low heat. Add minced garlic, garlic powder, and salt. Let it simmer for about 2-3 minutes. Then, remove it from heat and stir in chopped parsley.
05 -
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Shape each piece into a ball and place them in a greased 9x13 inch baking dish.
06 -
Cover the rolls with a cloth and let them rise again for about 30-45 minutes until they have puffed up.
07 -
Preheat your oven to 375°F (190°C).
08 -
Before baking, brush the tops of the rolls with half of the garlic butter mixture. Bake in the preheated oven for 20-25 minutes or until golden brown.
09 -
Once out of the oven, immediately brush the rolls with the remaining garlic butter mixture. If desired, sprinkle with grated Parmesan cheese.
10 -
Allow the rolls to cool slightly before serving warm.
# Notes:
01 -
These rolls can be prepared ahead and frozen before the second rise. When ready to bake, thaw at room temperature until doubled in size.
02 -
For a softer crust, cover the rolls with a clean kitchen towel as they cool.