I can still hear the soft hum of my kitchen mixer and the little pop of rising dough. The smell of garlic and warm butter fills the room, and I always find myself smiling when my family gathers around the counter. These garlic bread rolls are one of those recipes that create small, meaningful moments.
As a home cook and food blogger, I test recipes with my kids and our neighbors. If you like warm rolls alongside sweet treats, you might enjoy my variation on apple cinnamon rolls for a cozy brunch twist apple cinnamon rolls. That said, these garlic bread rolls are the kind of recipe you will make again and again.
Why this works
These rolls are soft, buttery, and full of garlic flavor without being overpowering. They bake up with a tender crumb and a golden top that invites everyone to pull one apart.
This recipe saves time while still feeling homemade. You get big flavor with a straightforward process, which makes weeknight dinners and weekend gatherings easier. If you want measured baking tips that help you get consistent results, I find a few of my trusted guides very helpful measured baking tips.
Because these rolls are family-friendly, picky eaters and garlic lovers can both be happy at the table. Make them as a side for a quick pasta night or serve them as the star of a bread board.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
I like to break this recipe into three sensible parts. First you make the dough. Then you let it rise. Finally you bake and finish with garlic butter.
Working methodically makes the process calm and even enjoyable. If you want some savory garlic inspiration for weeknight dinners while these bake, I often pair garlic rolls with hearty main dishes like my favorite beef recipe savory garlic recipes.
Now let’s gather ingredients and walk through the steps.
Ingredients
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4 1/2 tablespoons unsalted butter
Lily’s tip: Use real unsalted butter and bring it to room temperature for easier mixing. If you want deeper flavor, swap half for European-style butter. -
2 tablespoons minced garlic
Lily’s tip: Fresh garlic gives the best flavor. Mince finely so it blends into the butter and does not create large raw bits. -
3 1/2 cups + 1 tablespoon all-purpose flour (See notes below for measuring)
Lily’s tip: Spoon the flour into the measuring cup and level with a knife. If your dough feels too sticky, add flour one tablespoon at a time as noted below. -
3 tablespoons chopped fresh parsley
Lily’s tip: Fresh parsley brightens the rich butter. Chop finely and pack into the measuring spoon for a consistent flavor. -
1 tablespoon granulated sugar
Lily’s tip: This small amount feeds the yeast and balances the garlic. It keeps the roll flavor rounded and light. -
2 1/4 teaspoons instant yeast
Lily’s tip: Instant yeast mixes straight into dry ingredients. If you use active dry yeast, bloom it in the warmed milk for 5-10 minutes first. -
1 teaspoon fine sea salt
Lily’s tip: Fine sea salt dissolves evenly. Add a pinch more if you prefer a slightly saltier bread. -
1 cup whole or 2% milk (warmed to 110°F)
Lily’s tip: Milk should feel warm to the touch, not hot. Warm milk yields a softer crumb and helps the dough rise. -
1 large egg (room temperature)
Lily’s tip: Room temperature eggs blend more easily and help create a smooth dough. -
1 beaten egg, for brushing the tops
Lily’s tip: Egg wash gives that shiny, golden top. For a softer finish, mix a teaspoon of milk into the beaten egg. -
2 tablespoons unsalted butter (for finishing)
Lily’s tip: Melt this just before the rolls come out of the oven so the butter is warm and spreadable. -
1 tablespoon minced garlic (for finishing)
Lily’s tip: Use fresh garlic and sauté briefly in the butter for a mellow flavor. -
1 tablespoon chopped fresh parsley (for finishing)
Lily’s tip: Sprinkle this on last for a bright color and fresh taste. -
Flaky sea salt (for finishing)
Lily’s tip: A small pinch after brushing with garlic butter adds a gourmet touch and a little crunch.
Notes on measuring flour: Spoon flour into your cup and level it. Avoid scooping with the cup, which packs the flour and adds too much. If your dough feels sticky, add flour one tablespoon at a time until it is workable.
Directions
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Lightly butter the bottom and sides of a 9×13 pan and set it aside.
Encouraging note: A prepared pan helps you focus on the dough. Little prep steps like this save time later. -
In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.
Encouraging note: Watch the garlic closely so it does not brown. The mild garlic butter will infuse the dough with flavor. -
In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Then add the warmed milk, egg, and garlic butter from above. Knead on low speed with the dough hook until the dough looks smooth and feels soft and tacky, about 10-12 minutes. *If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough.
Encouraging note: Kneading builds the gluten that gives a good chew. If your mixer is small, you can knead briefly by hand. Take your time; the dough will tell you when it is ready. -
Cut the kneaded dough into 12 equal portions (use a scale for accuracy- 67 grams each). Shape each piece of dough into a smooth ball with your hand. Pinch the bottom of the roll where the seam comes together to keep it tight. Then place the shaped dough balls into the prepared baking pan. Cover the top with plastic wrap or a clean kitchen towel and set them in a warm place to rise until doubled in size, about 1-2 hours. *Watch the video below for visual aid!
Encouraging note: This step is relaxing. The rise time depends on your kitchen temperature. If your kitchen is cool, place the pan near a warm oven or in a turned-off oven with the light on. -
Preheat the oven to 350 F/180 C.
Encouraging note: Make sure the oven reaches temperature before you bake. A steady oven gives even color and a soft interior. -
Brush the tops of the rolls with the beaten egg wash. Then bake the dinner rolls for 20-30 minutes, or until the tops are golden brown.
Encouraging note: Check at 20 minutes. Oven times vary. Golden brown is your best indicator. -
While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Then remove it from the heat and stir in the parsley. When the rolls come out of the oven, immediately brush them with the garlic butter. Sprinkle with flaky sea salt if desired, and serve warm!
Encouraging note: Brushing the rolls hot locks in moisture and layers the garlic flavor. Your kitchen will smell wonderful. If you like, serve these with a bowl of marinara or a pat of softened herb butter for dipping.
A quick pairing note: These rolls go well with salads, soups, and roasted dinners. For a sweet and savory board idea to pair with a Sunday meal, try combining them with other small bites and a soft cheese sweet and savory pairing.
Serving
Serve these rolls family-style right in the pan for a cozy feel. Place a small dish of extra melted garlic butter on the table.
Tear-and-share is the best way to enjoy them. Kids love pulling the rolls apart. For a dinner party, arrange on a wooden board with a small bowl of warm marinara or softened herbed butter.
If you want a more formal presentation, brush again with a little extra garlic butter and sprinkle a small pinch of flaky sea salt at the table.
Storage
Refrigerator: Store cooled rolls in an airtight container in the fridge for up to 4 days. Warm individual rolls in the microwave for 10-15 seconds or in a 300 F oven for 5-8 minutes.
Freezer: Wrap cooled rolls tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 325 F oven for 10-15 minutes.
Reheating tip: For a fresh-from-the-oven texture, sprinkle a few drops of water over the rolls and cover loosely with foil before reheating. The steam helps restore softness.
Kitchen Notes
- Shortcut: Use instant yeast so you can mix dry ingredients and skip proofing. It saves time and still gives a great rise.
- Shortcut: If you like a quick version, shape the dough into one large loaf and bake 25-30 minutes for a pull-apart loaf.
- Shortcut: Make the dough the night before. Let it rise, shape, then refrigerate overnight. In the morning, let it come to room temperature and bake.
- Shortcut: Mini rolls are great for lunches. Divide dough into 18 pieces and bake for 12-15 minutes.
- Shortcut: Swap fresh parsley for a teaspoon of dried Italian herbs if you are short on fresh herbs.
Read more about gluten-free options for family baking in case you have dietary preferences gluten-free options.
Variations
- Cheesy: Add a tablespoon of grated Parmesan into the dough or sprinkle shredded mozzarella on top before baking.
- Herb mix: Replace parsley with chopped rosemary or thyme for a different aromatic profile.
- Vegan: Use plant-based butter and a flax egg for the dough, and brush with melted vegan butter after baking. The texture will be slightly different but still delicious.
- Garlic-light: Reduce the garlic amounts by half for picky eaters or children new to garlic.
- Whole wheat: Use half whole wheat flour and half all-purpose, increasing liquid by a tablespoon as needed for a softer dough.
FAQ
Q: Can I use active dry yeast instead of instant?
A: Yes. If you use active dry yeast, bloom it in the warmed milk with the sugar for 5-10 minutes until foamy before adding to the flour. This ensures a good rise.
Q: My rolls are dense. What went wrong?
A: Dense rolls may mean the dough did not get enough kneading or did not rise sufficiently. Give the dough more kneading time and make sure the rise happens in a warm spot.
Q: Can I make these by hand without a stand mixer?
A: Absolutely. Mix with a wooden spoon, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
Q: How do I know when the rolls are done baking?
A: They should be golden brown on top and sound hollow when you gently tap the top. An internal temperature of 190 F is a good check for fully baked rolls.
Q: Can I freeze the dough before baking?
A: Yes. Shape the rolls, place them on a baking sheet to freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Conclusion
Thank you for letting me share this comforting garlic bread rolls recipe. I hope it becomes a go-to in your kitchen and a warm centerpiece for many family meals.
For more inspiration and variations you can compare with other beloved recipes like Garlic Bread Dinner Rolls – Sugar Spun Run and explore an alternate take with rich garlic butter in this recipe Garlic Butter Dinner Rolls – Vikalinka.
Happy baking,
Lily
Garlic Bread Rolls
Ingredients
Dough Ingredients
- 4.5 tablespoons unsalted butter Bring to room temperature for easier mixing.
- 2 tablespoons minced garlic Fresh garlic gives the best flavor.
- 3.5 cups all-purpose flour Spoon into the measuring cup and level with a knife.
- 3 tablespoons chopped fresh parsley Chop finely and pack into the measuring spoon for consistent flavor.
- 1 tablespoon granulated sugar Feeds the yeast and balances the garlic.
- 2.25 teaspoons instant yeast Instant yeast mixes straight into dry ingredients.
- 1 teaspoon fine sea salt Dissolves evenly; add a pinch more for saltier bread.
- 1 cup whole or 2% milk (warmed to 110°F) Should feel warm, not hot.
- 1 large egg (room temperature) Blends more easily for a smooth dough.
Finishing Ingredients
- 1 beaten egg for brushing the tops Gives the rolls a shiny, golden top.
- 2 tablespoons unsalted butter (for finishing) Melt just before the rolls come out of the oven.
- 1 tablespoon minced garlic (for finishing) Saute in the butter for mellow flavor.
- 1 tablespoon chopped fresh parsley (for finishing) Adds bright color and fresh taste.
- Flaky sea salt (for finishing) Adds a gourmet touch.
Instructions
Preparation
- Lightly butter the bottom and sides of a 9×13 pan and set aside.
- In a small pot, melt the butter and add minced garlic. Cook for 1-2 minutes until fragrant, then cool.
- In a stand mixing bowl, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, egg, and garlic butter. Knead on low speed with the dough hook for 10-12 minutes.
- Cut the kneaded dough into 12 equal portions. Shape each into a ball and place them in the prepared pan. Cover and let rise until doubled in size, about 1-2 hours.
Baking
- Preheat the oven to 350°F/180°C.
- Brush the tops of the rolls with beaten egg wash. Bake for 20-30 minutes until golden brown.
- While baking, make the garlic butter by melting butter, adding minced garlic, and cooking until fragrant. Stir in parsley, then brush over the baked rolls.