I love making these garlic bread rolls because they are incredibly soft, fluffy, and packed with rich garlic flavor. I make them completely from scratch with fresh garlic in the dough, then finish them with a generous brushing of garlic herb butter right after baking. They remind me of classic garlic bread, but in pillowy roll form, which makes them perfect for both everyday dinners and special holiday meals.
Why You’ll Love This Recipe
I like this recipe because it combines the comfort of homemade dinner rolls with the bold flavor of garlic bread. I enjoy how simple the dough is to prepare, especially when using a stand mixer, and the results always feel bakery-worthy. I also appreciate how versatile these rolls are, since I can serve them with weeknight meals or bring them out for holidays like Thanksgiving, Christmas, or Easter.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 1/2 tablespoons unsalted butter
2 tablespoons minced garlic
3 1/2 cups plus 1 tablespoon all-purpose flour
3 tablespoons chopped fresh parsley
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
1 cup whole or 2% milk, warmed
1 large egg, room temperature
1 beaten egg, for brushing the tops
For the garlic butter topping:
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
Flaky sea salt, for finishing
Directions
I start by lightly buttering a 9×13 baking pan and setting it aside. In a small saucepan, I melt the butter and gently cook the minced garlic until it smells fragrant, then I remove it from the heat to cool slightly.
In the bowl of my stand mixer, I combine the flour, parsley, sugar, yeast, and salt. I add the warm milk, egg, and the melted garlic butter, then knead everything with a dough hook on low speed until the dough becomes smooth, soft, and slightly tacky. If it feels too sticky, I add flour one tablespoon at a time.
Once the dough is ready, I divide it into 12 equal pieces and shape each one into a smooth ball. I place the dough balls into the prepared pan, cover them, and let them rise in a warm spot until doubled in size.
After the rolls have risen, I brush the tops with beaten egg and bake them in a preheated oven at 350°F until golden brown. While they bake, I prepare the garlic butter topping by melting butter with garlic and stirring in parsley. As soon as the rolls come out of the oven, I brush them generously with the garlic butter and finish with flaky sea salt.
Servings And Timing
I usually make 12 rolls from this recipe. The prep time takes about 1 hour and 30 minutes, including rising, and the baking time is around 20 minutes. From start to finish, I plan for roughly 1 hour and 50 minutes.
Variations
I sometimes add grated parmesan cheese to the dough for a cheesier flavor. When I want a different herb profile, I swap the parsley for fresh thyme or oregano. For smaller portions, I divide the dough into 24 mini rolls and reduce the baking time slightly.
Storage/Reheating
I think these rolls are best enjoyed the same day, but I store leftovers in an airtight container at room temperature for up to three days. For longer storage, I freeze the baked and cooled rolls for up to one month. When reheating, I cover them with foil and warm them in a 350°F oven, or I microwave individual rolls for a few seconds until soft and warm.
FAQs
Can I Make These Rolls Ahead Of Time?
I like shaping the rolls and refrigerating them overnight. The next day, I let them come to room temperature and rise before baking.
Can I Use Active Dry Yeast Instead Of Instant Yeast?
I can use active dry yeast, but I always activate it first in warm milk with a bit of sugar until foamy.
Why Is My Dough Sticky?
I’ve noticed that humidity affects dough a lot. I usually add flour gradually until the dough feels tacky but manageable.
Can I Shape These Into Breadsticks?
I haven’t had issues shaping the dough into breadsticks. I just check them earlier in the oven since they bake faster.
What Should I Serve With Garlic Bread Rolls?
I love serving them with soups, pasta dishes, or holiday meals with roasted meats and vegetables.
Conclusion
I keep coming back to these garlic bread rolls because they are reliable, flavorful, and always a crowd-pleaser. I enjoy how they fill the kitchen with the smell of garlic and butter, and I love serving them warm straight from the oven. They are a simple way to make any meal feel extra special.
Garlic Bread Rolls are soft, fluffy homemade dinner rolls infused with fresh garlic and herbs, then brushed with rich garlic butter right out of the oven. They’re the perfect savory addition to any dinner table or holiday spread.
Ingredients
4 1/2 tablespoons unsalted butter
2 tablespoons minced garlic
3 1/2 cups plus 1 tablespoon all-purpose flour
3 tablespoons chopped fresh parsley
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
1 cup whole or 2% milk, warmed
1 large egg, room temperature
1 beaten egg (for brushing tops)
Garlic Butter Topping:
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
Flaky sea salt, for finishing
Instructions
Butter a 9×13-inch baking pan and set aside.
In a small saucepan, melt 4 1/2 tablespoons butter and gently cook 2 tablespoons minced garlic until fragrant. Let cool slightly.
In the bowl of a stand mixer, combine flour, parsley, sugar, yeast, and salt. Add warm milk, egg, and garlic butter mixture. Mix with a dough hook on low until soft and slightly tacky, adding more flour if needed.
Divide dough into 12 equal pieces and shape into balls. Place in the prepared pan, cover, and let rise until doubled.
Preheat oven to 350°F (175°C). Brush risen rolls with beaten egg and bake for 20 minutes, or until golden brown.
While baking, melt 2 tablespoons butter with 1 tablespoon garlic. Stir in 1 tablespoon parsley.
Brush hot rolls with garlic butter and sprinkle with flaky sea salt. Serve warm.
Notes
Add grated parmesan to the dough for extra cheesiness.
Swap parsley for other herbs like thyme or oregano.
Make mini rolls by dividing into 24 portions and reducing bake time.
Reheat in the oven or microwave until warm and soft.
Freeze cooled rolls in an airtight bag for up to 1 month.
