Soft Buttery Garlic Bread Rolls

Course: Baked Buns

Cuisine: American

Prep Time: 20

Cook Time: 30

Proof the dough twice:: 2

Total Time: 2 50

Servings: rolls

Calories: 246kcal

Author: Marvellina

Each bite of this buttery garlic bread roll is loaded with garlicky goodness and aromatic herbs. With the flexibility to prep ahead and customize the filling, this recipe is a reliable crowd-pleaser you’ll keep coming back to.

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US Customary - Metric

Equipment

Ingredients

Dough

350 g bread flour (12.7% protein content)
180 g whole milk adjust as needed for dough consistency
5 g instant yeast about 1½ tsp
50 g egg approximately 1 large egg
15 g sugar about 1 tbsp
1¼ tsp fine sea salt
60 g unsalted butter melted and cooled to lukewarm

Garlic Herb Butter Filling

2 tbsp neutral oil e.g., avocado or light olive oil
8 cloves garlic minced or grated
¼ tsp fine sea salt
60 g unsalted butter softened
½ tsp dried basil
½ tsp dried oregano
¼ tsp freshly ground black pepper
50 g grated Parmesan cheese plus more for topping
1 tsp lemon juice
1 egg yolk

Egg Wash

1 egg white
1 tbsp water
Pinch of salt

Instructions

Make the Dough:

Melt the butter and let it cool to lukewarm. In a stand mixer bowl, combine flour, yeast, sugar, and salt. Add milk (start with 180g), egg, and the melted butter. Mix with the dough hook on medium speed until the dough clears the sides of the bowl but remains slightly sticky and clings to the bottom. Add more milk only if the dough feels dry.
Knead until soft and elastic, about 8–10 minutes over medium speed (speed 4 on KA). If you gently stretch a small amount of the dough thinly, it won't break easily
Round it up into a dough ball. You can prepare the dough ahead up to this point if you don't plan to bake on the same day. Proceed to cold rise or to bake on the same day

If doing cold rise in the fridge:

Cover tightly and refrigerate for up to 12 hours. Let it come to room temp for 30 minutes before shaping.

If baking on the same day:

Cover and let it rise in a warm spot until doubled, about 1 hour. If you poke the dough with your finger, it won't collapse

Prepare Garlic Butter Filling:

In a small pan over medium-low heat, sauté minced garlic with oil and a pinch of salt for about 5 minutes until fragrant but not browned. Cool to room temperature. Combine the garlic mixture with softened butter, herbs, black pepper, Parmesan, lemon juice, and egg yolk. Mix until smooth and spreadable.

Shape the Rolls:

Lightly flour your work surface. Turn the dough out and press into a rectangle. Roll into a 10×14 inch sheet with the long side near to you. Spread the garlic butter filling evenly, leaving a ½-inch border on all sides.
Roll the dough away from you, tightly into a log,
Pinch the seam to seal
Use a serrated knife and slice into 12 pieces
Arrange in a 9×9 inch parchment-lined baking pan. Cover and let rise until puffy, about 45–60 minutes at a warm temperature.

Bake

Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
In a bowl, whisk the egg white with water and salt until foamy. Brush over the rolls and sprinkle with extra grated Parmesan cheese
Bake for 30 minutes, or until golden brown and the internal temperature reaches 190 F (88 C). Let cool in the pan for 10 minutes. Serve warm.

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