Description
Creamy garlic bread rolls showcase Italian-inspired comfort with a golden, crispy exterior. Melted butter and herbs infuse each bite, promising a delightful side dish you’ll crave alongside pasta or as a standalone snack.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 1 packet (7 g or 2 ¼ tsps) active dry yeast
- 250 ml (1 cup) warm milk
- 60 ml (¼ cup) warm water
- 120 g (8 tbsps) unsalted butter, softened and melted
- 1 egg, lightly beaten
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp sugar
- 1 tsp salt
- ¼ cup Parmesan cheese (optional, for sprinkling)
Instructions
- Yeast Activation: Combine warm water, sugar, and yeast in a small bowl, allowing the mixture to foam and activate for 5-10 minutes until bubbly and fragrant.
- Dough Preparation: In a large mixing bowl, blend flour and salt, then integrate the activated yeast, milk, softened butter, and egg. Mix until a unified, smooth dough forms, ensuring all ingredients are thoroughly incorporated.
- Kneading and First Rise: Transfer the dough to a floured surface and knead vigorously for 8-10 minutes, developing a elastic and smooth consistency. Alternatively, use a stand mixer with a dough hook. Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free location until doubled in size (approximately 1-1.5 hours).
- Shaping and Garlic Infusion: Punch down the risen dough and roll out into a rectangular shape. Spread minced garlic, herbs, and butter evenly across the surface. Roll the dough tightly, creating a log, then slice into individual rolls.
- Second Rise and Baking: Arrange the rolls on a prepared baking sheet, allowing space for expansion. Cover and let rise for an additional 30-45 minutes. Preheat the oven to 375°F (190°C). Brush the rolls with an egg wash and sprinkle with additional herbs. Bake for 15-20 minutes until golden brown and fragrant.
- Finishing Touch: Remove from the oven and brush with melted garlic butter immediately. Allow to cool slightly before serving warm.
Notes
- Yeast Activation Precision: Ensure water temperature is between 100-110°F (37-43°C) for optimal yeast blooming; too hot kills yeast, too cold prevents activation.
- Kneading Technique Master: Develop gluten by kneading until dough becomes smooth and elastic, with a windowpane test showing thin, translucent membrane when stretched.
- Proofing Environment Control: Select a consistently warm, draft-free spot around 80-85°F (26-29°C) for ideal dough rising, using oven with light on or warm kitchen counter.
- Moisture Management: Cover dough with damp cloth during rising to prevent surface from drying out, maintaining soft and supple texture for final bread rolls.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg