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Ingredients
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Garlic Butter
Bread
Method
Garlic Butter
- 1
Soften butter
Leave 1/2 cup unsalted butter at room temperature for 20–30 minutes until soft but not melted. If short on time, microwave in 5–7 second bursts until spreadable.
- 2
Mince garlic and parsley
Peel and finely mince 3 tablespoons fresh garlic and finely chop 2 tablespoons fresh parsley so flavors disperse evenly through the butter.
- 3
Combine ingredients
In a medium bowl, mash the softened butter with a fork. Stir in minced garlic, chopped parsley, 2 tablespoons grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon lemon juice, and 1/4 teaspoon red pepper flakes if using. Mix until uniform. Taste and adjust salt or lemon juice as needed.
- 4
Assemble & Bake
- 5
Preheat oven
Preheat your oven to 400°F (200°C). Position rack in the middle of the oven.
- 6
Prepare rolls
Slice each French roll in half lengthwise. If desired, lightly brush the cut sides with 1 tablespoon olive oil for extra crispness. Place cut sides up on a baking sheet lined with foil or parchment for easy cleanup.
- 7
- 8
Bake
Bake in the preheated oven for 8–12 minutes, until the edges are toasted and the butter is melted. For a more golden, crisp top, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.
- 9
Finish and serve
Remove from oven, let cool 1–2 minutes, then slice into serving pieces if whole rolls were used. Serve warm. Leftover garlic butter can be refrigerated in an airtight container for up to 5 days.