6 Garlic Rolls Recipe

Activate yeast

In a small bowl combine warm water (3 tablespoons), sugar (1 tsp) and instant yeast (1 tsp). Stir gently and let sit 5–8 minutes until foamy. If mixture does not foam, yeast may be inactive—use fresh yeast.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour and 1 tsp fine salt.

Combine wet and dry

Make a well in the flour. Pour in the foamy yeast mixture, 1 cup warm milk and 2 tablespoons melted butter. Stir with a wooden spoon or silicone spatula until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on medium-low for 4–5 minutes). Add a teaspoon of flour at a time only if dough is too sticky.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare garlic butter

In a small bowl combine 4 tablespoons softened butter, minced garlic (3 cloves), 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan, 1 teaspoon fine salt and 1 teaspoon freshly ground black pepper. Mix until evenly combined. Taste and adjust salt or garlic as desired.

Deflate and roll out

After dough has doubled, punch it down gently to release air. Turn it out onto a lightly floured surface and roll into a rectangle approximately 10 x 12 inches and about 1/4-inch thick.

Spread filling

Using a spatula or the back of a spoon, evenly spread about 3 tablespoons of the garlic butter mixture over the dough, leaving a 1/2-inch border along one long edge. Reserve the remaining butter for brushing and topping.

Roll and cut

Starting with the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unfloured dental floss, cut the log into 6 equal pieces (each roll about 2 inches wide).

Second rise in pan

Arrange the 6 rolls in a lightly greased 8- or 9-inch round or square baking pan, placing them cut-side up and slightly spaced so they touch after rising. Cover loosely and let rise 25–35 minutes until puffy.

Preheat

Preheat oven to 375°F (190°C) during the last 10–15 minutes of the second rise.

Egg wash and extra butter

If using, whisk 1 egg with 1 teaspoon water to make an egg wash and brush lightly over the tops of the risen rolls. Dot or brush the tops with the remaining garlic butter mixture (about 1 tablespoon) to ensure a garlicky finish. Sprinkle additional Parmesan (optional) if desired.

Bake

Bake in preheated oven for 18–22 minutes, until rolls are golden brown on top and sound hollow when tapped. Rotate pan halfway through baking for even color.

Cool and garnish

Remove from oven and brush again with any melted butter in the pan. Let cool in pan 5–10 minutes, then transfer to a wire rack or serve straight from the pan. Sprinkle with extra chopped parsley and a little grated Parmesan if using.