Garlic Bread Worth Making
Split long rolls, garlic butter under the broiler, crisp edges and a soft middle. Ten minutes, and it goes with every pasta recipe on this site.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Serves
- 4
Ingredients
Four long roll halves, cut into about twelve pieces.
- ThinSlim 2 ThinSlim Foods Soft n' Fluffy ZERO Net Carb Long Rolls, split lengthwise
- 6 tbsp unsalted butter, softened
- 3 garlic cloves, grated
- 2 tbsp chopped flat leaf parsley
- 1/2 cup finely grated Parmesan
- 1/4 tsp kosher salt
- Pinch of red pepper flakes, optional
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Soft n' Fluffy ZERO Net Carb Long Rolls
$7.99
- Per
- 1 roll (57g)
- Calories
- 110
- Net carbs
- 0g
- Protein
- 14g
- Fiber
- 14g
Swap it
- Sandwich Rolls $9.49
Method
- Heat the oven to 400F and set a rack in the upper third.
- Mash the softened butter with the grated garlic, half the parsley, the salt and the pepper flakes until it is evenly streaked with green and no lumps of butter remain.
- Split the rolls lengthwise and set them cut side up on a sheet pan.
- Spread the garlic butter all the way to the edges of each cut face. The edges are where the browning happens, so a bare rim stays pale.
- Bake 6 to 7 minutes, until the butter has fully melted into the surface and the edges are just starting to color.
- Scatter the Parmesan over the tops and switch the oven to broil.
- Broil 60 to 90 seconds, watching it the whole time, until the cheese melts and browns in patches and the edges go deep golden. It turns from right to burnt in about fifteen seconds.
- Scatter the rest of the parsley over the top and cut each half into three thick diagonal pieces. Serve hot.
Tips
Two stages, and it matters. Bake first so the butter soaks in and the inside warms through, then broil so the surface crisps. Going straight to the broiler gives you a browned top over a cold, greasy middle.
These rolls brown faster than wheat rolls and they do not have much sugar to caramelize, so the color comes from the butter and the Parmesan rather than the bread itself. That is why the cheese goes on for the broil rather than at the start, where it would just dry out.
Softened butter, not melted. Melted butter runs off the cut face and pools on the pan, and you lose most of the garlic with it.
Make the garlic butter up to a week ahead and keep it in the fridge. Let it come back to room temperature before spreading.
These rolls brown faster than wheat rolls and they do not have much sugar to caramelize, so the color comes from the butter and the Parmesan rather than the bread itself. That is why the cheese goes on for the broil rather than at the start, where it would just dry out.
Softened butter, not melted. Melted butter runs off the cut face and pools on the pan, and you lose most of the garlic with it.
Make the garlic butter up to a week ahead and keep it in the fridge. Let it come back to room temperature before spreading.