Garlic Bread Rolls

Soft, buttery, and perfumed with warm garlic, these Garlic Bread Rolls are the kind of side that quietly steals the show. Each roll bakes up pillowy inside with a tender golden top, then gets brushed in glossy garlic butter that melts into every swirl. One bite and you'll see why these disappear first.

I've tested this dough many times to get the perfect texture: light, slightly chewy, and easy to shape. If you're new to baking bread, you're in the right kitchen. We'll work step by step, and you'll pull a tray of bakery-style rolls from your oven with confidence. Ready to bake? Let's get cooking.

this RECIPE

Why You'll Love This Recipe

• Cozy garlic-butter flavor in every bite
• Beginner friendly with simple, pantry staples
• Soft, fluffy crumb that stays tender for days
• Make ahead options for busy holiday cooking
• Family-friendly and perfect for weeknights or special dinners

GARLIC BREAD ROLLS

Yield: 12 large rolls
Prep Time: 25 minutes (plus 1 to 2 hours rise)
Bake Time: 20 to 30 minutes
Total Time: about 2 hours 15 minutes
Skill Level: Easy

Ingredients

Ingredient Notes & Substitutions

• Flour: Use unbleached all-purpose flour for a soft crumb. If you measure by volume, lightly fluff, spoon into the cup, and level. A heavy hand can make dense rolls.
• Yeast: Instant yeast mixes directly with dry ingredients, no proofing needed. If using active dry yeast, dissolve it in the warmed milk with the sugar and let it sit 5 to 10 minutes until foamy before mixing.
• Milk: Whole milk gives the most tender crumb, but 2% works well. Warm to 110°F; too hot liquid can slow or stop yeast activity.
• Butter: Unsalted lets you control the salt. If using salted butter, reduce the added salt slightly.
• Parsley: Fresh adds color and a clean herbal note. Dried parsley can work in a pinch; use 1 tablespoon.
• Garlic: Freshly minced gives vivid aroma. Jarred garlic is fine, but taste may be milder.

For a deeper dive on working with yeast, see the helpful guide from King Arthur Baking on yeast types and handling.

Instructions

1. Tip: If the dough seems sticky, sprinkle in 1 tablespoon flour at a time until it clears the sides of the bowl but still clings lightly to the bottom.
2. Prep the pan: Lightly butter the bottom and sides of a 9 x 13 inch pan. Set aside.
3. Make the garlic butter for the dough: In a small pot, melt 4 ½ tablespoons butter over medium-low heat. Stir in 2 tablespoons minced garlic and cook 1 to 2 minutes until fragrant, not browned. Remove from heat to cool slightly.
4. Mix the dry ingredients: In the bowl of a stand mixer, combine flour, parsley, sugar, instant yeast, and salt. Give it a quick whisk so the yeast and salt distribute evenly.
5. Add liquids and knead: Pour in the warmed milk, the room-temperature egg, and the cooled garlic butter. Mix on low with the dough hook until a shaggy dough forms, then increase to medium-low and knead until smooth, soft, and slightly tacky, about 10 to 12 minutes.
6. Portion and shape: Turn the dough onto a clean surface. Divide into 12 equal portions (about 67 g each). Cup your hand around each piece and roll against the counter to create a tight, smooth ball. Pinch the seam underneath to seal.
7. First rise: Arrange the balls evenly in the prepared pan. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 2 hours. The dough should look puffy and spring back slowly when gently poked.
8. Bake: Preheat the oven to 350°F. Brush the tops with beaten egg. Bake 20 to 30 minutes, until the rolls are golden brown and the centers read 190°F on an instant-read thermometer.
9. Finish with garlic butter: While the rolls bake, melt 2 tablespoons butter in a small pot. Add 1 tablespoon garlic and cook 1 to 2 minutes until fragrant. Off the heat, stir in parsley. As soon as the rolls come out, brush generously with the warm garlic butter. Sprinkle with flaky sea salt and serve warm.

Pro Tips for Success

Storage and Reheating

• Room temperature: Store cooled rolls in an airtight container up to 2 days.
• Reheat: Warm at 300°F for 8 to 10 minutes, covered with foil to keep them soft. Brush with a touch of butter after reheating if you like.
• Refrigeration: Not necessary for short storage; refrigeration can dry bread. Freeze instead if keeping longer.

Make Ahead & Freezing

• Overnight rise: After shaping in the pan, cover and refrigerate up to 16 hours. Bring to room temperature for 45 to 60 minutes, then bake as directed.
• Freeze baked rolls: Cool completely, wrap well, and freeze up to 2 months. Thaw at room temperature, then reheat covered at 300°F.
• Freeze unbaked: Freeze shaped rolls on a sheet pan until firm, transfer to a bag, and freeze up to 1 month. Thaw in the pan, covered, then rise until puffy and bake.

Tips and Variations

• Cheesy Garlic Rolls: Sprinkle 1 cup shredded mozzarella or provolone over the rolls during the last 5 minutes of baking.
• Herb Blend: Add 1 teaspoon dried Italian seasoning to the dough for a savory twist.
• Roasted Garlic: Swap the minced garlic for 3 to 4 cloves mashed roasted garlic for a sweeter, mellow flavor.
• Whole Wheat Touch: Replace 1 cup of the all-purpose flour with white whole wheat flour and add 1 extra tablespoon milk if needed.
• Pull-Apart Knots: Roll each portion into a rope, tie a loose knot, tuck ends under, and proceed with the rise and bake.

FAQs

📖 Recipe

Garlic Bread Rolls

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• Author: Lily
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 large rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft, buttery, and perfumed with warm garlic, these Garlic Bread Rolls are the kind of side that quietly steals the show. Each roll bakes up pillowy inside with a tender golden top, then gets brushed in glossy garlic butter that melts into every swirl. One bite and you'll see why these disappear first.

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Ingredients

Units USM Scale 1x2x3x

• 4 ½ tablespoons unsalted butter (60 g)
• 2 tablespoons minced garlic
• 3 ½ cups plus 1 tablespoon all-purpose flour (434 g)
• 3 tablespoons chopped fresh parsley
• 1 tablespoon granulated sugar (15 g)
• 2 ¼ teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1 cup whole or 2% milk, warmed to 110°F (225 g)
• 1 large egg, room temperature (55 g)
• 1 beaten egg, for brushing the tops
• 2 tablespoons unsalted butter (28 g) - for garlic butter finish
• 1 tablespoon minced garlic - for garlic butter finish
• 1 tablespoon chopped fresh parsley - for garlic butter finish
• Flaky sea salt, for finishing

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Instructions

1. Lightly butter the bottom and sides of a 9 x 13 inch pan. Set aside.
2. In a small pot, melt 4 ½ tablespoons butter over medium-low heat. Stir in 2 tablespoons minced garlic and cook 1 to 2 minutes until fragrant. Remove from heat to cool slightly.
3. In the bowl of a stand mixer, combine flour, parsley, sugar, instant yeast, and salt. Whisk briefly.
4. Pour in the warmed milk, the room-temperature egg, and the cooled garlic butter. Mix on low until a shaggy dough forms, then knead on medium-low until smooth and tacky, about 10 to 12 minutes.
5. Turn the dough onto a clean surface. Divide into 12 equal portions (about 67 g each). Shape each into a tight ball, sealing the bottom seam.
6. Arrange in the prepared pan. Cover and let rise until doubled in size, about 1 to 2 hours.
7. Preheat oven to 350°F. Brush rolls with beaten egg. Bake 20 to 30 minutes until golden and centers read 190°F.
8. While baking, melt 2 tablespoons butter. Add 1 tablespoon garlic, cook 1 to 2 minutes. Off heat, stir in parsley. Brush warm rolls with garlic butter and sprinkle with flaky salt.

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Notes

Store at room temperature in an airtight container for up to 2 days. Reheat at 300°F for 8 to 10 minutes covered in foil. For freezing, see full instructions in post. Rolls can be made ahead and refrigerated overnight before baking. Add cheese or herbs for variations.

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Nutrition

• Serving Size: 1 roll
• Calories: 200
• Sugar: 2g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 35mg

Serving Suggestions

Serve these Garlic Bread Rolls warm beside roasted chicken, creamy tomato soup, or a simple pasta night. They're wonderful for soaking up sauce and make the best mini sliders the next day. For holidays, add them to the basket with a pat of soft butter and extra parsley for a fresh, green pop.

Nutrition & Notes

• Approximate Nutrition (per roll): 200 calories, 7 g fat, 28 g carbs, 5 g protein
• Author Notes: Tested many times to nail a dough that is soft yet sturdy, easy for beginners, and perfect for brushing with garlic butter. If your kitchen runs cool, set the pan near the preheating oven for a gentle, consistent rise.

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