This easy garlic bread will quickly become a favorite on your family dinner table. It is the perfect way to use up any leftover french bread, hamburger buns or sandwich rolls.
Easy Homemade Garlic Bread Ingredients
- French Bread, hamburger buns or sandwich rolls.
- Parmesan Cheese Powder
- Garlic Powder
- Dried Parsley or other herb
Tips from Leigh Anne
- I use the above ingredients in various combinations. Sometimes I just use butter and Parmesan cheese, sometimes I add in garlic powder and herbs, it just depends on my mood!
- This recipe is the perfect way to use up any leftover hamburger, hot dog or hoagie rolls you may have accumulating in your cupboard!
How to Make Easy Garlic Bread
- Place bread or buns cut side up on a baking sheet. Cover with a layer of butter, covering the entire surface.
- Sprinkle with powdered Parmesan cheese, garlic powder and dried parsley or herb of your choice.
- Place under the broiler for a few minutes. Watch it closely so it doesn’t burn. Remove it from the oven when it gets bubbly and begins to brown around the edges.
- Slice the bread into serving size pieces and you are ready to enjoy. It is so easy and the perfect side to add to any meal. Use whatever bread you happen to have on hand.
Frequently Asked Questions
You can freeze it before baking it or after. Wrap it airtight in plastic wrap and then in foil. Thaw at room temperature or in the refrigerator and then place under broiler if you froze prior to baking. If the bread is already baked, wrap it in foil and rewarm in a 250 degree F oven for 5-10 minutes or until heated through.
Check out more of the delicious bread side dishes we love:
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Easy Garlic Bread
- 1 lb. French Bread or leftover buns or rolls.
- 1/2 cup Butter softened
- 1/4 cup Parmesan Cheese Powder
- 1 tsp Garlic Powder
- 1 tsp parsley or other dried herb
- Spread a layer of butter on each roll or bun.
- Sprinkle with Parmesan Cheese
- Sprinkle with other toppings of choice.
- Place under broiler until cheese melts and begins to turn brown. Watch closely
Originally posted February 16, 2012