Description
Soft and fluffy Korean garlic salt bread filled with rich garlic butter and fresh parsley, baked until golden brown with a lightly crisp crust and a tender, buttery center.
Ingredients
Scale
- 3 ½ cups (440 g) all purpose flour
- 1 cup (240 ml) warm milk
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast
- 4 tablespoons (60 g) unsalted butter, melted
- 1 teaspoon salt (for dough)
- ½ teaspoon salt (for topping)
- 5 garlic cloves, finely minced
- ½ cup (115 g) unsalted butter, softened (for filling)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 to 10 minutes until foamy.
- Add flour, melted butter, and 1 teaspoon salt. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Divide dough into 8 equal rolls and place on prepared tray. Let rest for 20 minutes.
- Mix softened butter, minced garlic, parsley, and ½ teaspoon salt.
- Cut deep slits into each roll and generously fill with garlic butter mixture.
- Bake for 18 to 22 minutes until golden brown.
- Brush with extra melted butter if desired and serve warm.
Notes
- Ensure milk is warm, not hot, to properly activate the yeast.
- Allow full proofing time for a light and fluffy texture.
- Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: korean garlic salt bread, garlic butter bread, korean bakery bread, fluffy garlic bread rolls, savory korean bread