Garlic bread rolls are a delightful addition to any meal, combining the comforting texture of fresh bread with the rich, aromatic flavor of garlic and herbs. There’s something utterly satisfying about pulling a warm roll apart and watching the steam escape, revealing its fluffy interior. These rolls are perfect for family dinners, holiday gatherings, or a comforting evening at home with a bowl of soup.
What makes these garlic bread rolls special is their pillowy softness, infused with the savory essence of garlic and the freshness of parsley. It makes them a beloved choice for both adults and children—comfort food at its finest. And with a straightforward process that allows even novice bakers to shine, you can whip up a batch of these rolls with ease.
“The best garlic rolls! Soft, fluffy, and bursting with flavor.”
Why these rolls are a must-try
- Quick to prepare and bake for any occasion.
- Fabulous flavor from fresh garlic and herbs.
- Easy to make ahead and freeze.
- Budget-friendly and feed a crowd.
- Versatile for pairing with various dishes.
How this recipe comes together
Creating garlic bread rolls is an easy process that involves mixing, kneading, rising, and baking. You’ll start by preparing your dough and letting it rise until doubled, then shape it into rolls before baking. The result is golden-brown rolls topped with a buttery garlic mixture that will have everyone coming back for seconds!
What you’ll need
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 1 tablespoon all-purpose flour (See notes below for measuring)
- 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 to 110°F)
- 1 large egg (room temperature)
- 1 beaten egg, for brushing the tops
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Flaky sea salt (for finishing)
Ingredient notes & swaps
- Unsalted butter: Can be substituted with margarine or a dairy-free alternative for a vegan option.
- Garlic: Fresh garlic is best for flavor, but garlic powder can work in a pinch.
- Fresh parsley: You can swap it for fresh basil or chives for a different flavor profile.
- Milk: Non-dairy milk can be used as a substitute for those with lactose intolerance.
Step-by-step instructions
- Prepare the pan: Lightly butter the bottom and sides of a 9×13 pan and set it aside.
- Melt garlic butter: In a small pot, melt 4 1/2 tablespoons of unsalted butter, then add 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant. Remove from heat and let cool while preparing the remaining ingredients.
- Mix the dry ingredients: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon of all-purpose flour, 3 tablespoons of chopped fresh parsley, 1 tablespoon of sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of fine sea salt.
- Add wet ingredients: Pour in 1 cup of warmed milk and 1 large egg, then add the cooled garlic butter mixture.
- Knead the dough: Knead the mixture on low speed with a dough hook until smooth and soft (10-12 minutes). If the dough is too sticky, sprinkle in flour, one tablespoon at a time until it reaches a workable consistency.
- Portion the dough: Cut the kneaded dough into 12 equal pieces (about 67 grams each). Shape each portion into a smooth ball.
- Rise: Pinch the seams to keep them tight and place them seam-side down in the prepared pan. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled, about 1-2 hours.
- Preheat the oven: Set your oven to 350°F (180°C).
- Prepare for baking: Brush the tops with the beaten egg wash. Bake for 20-30 minutes or until golden brown.
- Make garlic butter: While the rolls bake, melt 2 tablespoons of unsalted butter, stir in 1 tablespoon of minced garlic, and 1 tablespoon of chopped fresh parsley, cooking briefly until fragrant.
- Finish the rolls: When the rolls are done, brush immediately with the garlic butter and sprinkle with flaky sea salt if desired. Serve warm.
Helpful cooking tips
- If your dough is too sticky, don’t hesitate to add a bit more flour until it becomes manageable.
- For the best flavor, let the garlic butter brown slightly; this enhances the richness.
- Allow the rolls to rise in a warm environment. If your kitchen is cold, consider placing them in an oven that’s been turned off but is slightly warmed.
Best ways to enjoy it
These garlic bread rolls shine when served alongside a hearty soup or salad. Try them with a comforting tomato soup, a fresh garden salad, or even as a side to a savory Italian pasta dish. You can also slather them with additional garlic butter or serve with a sprinkle of grated Parmesan for a delightful twist.
Keeping leftovers fresh
Garlic bread rolls can be kept at room temperature for up to a day in an airtight container. For longer storage, place them in the fridge and reheat them until steaming hot before serving. Freezing is also an option; seal them tightly in freezer bags and thaw at room temperature when ready to enjoy.
How to fix common issues
- Dry rolls: If your rolls come out dry, they may have over-proofed or been baked too long. Ensure to check them during the last few minutes for doneness.
- Bland flavor: Adjust your seasoning or add more minced garlic and herbs in the dough mixture for punchier flavor next time.
- Soggy bottoms: This can happen if the rolls weren’t baked long enough. Make sure they’re golden-brown on top and check by tapping the bottom for a hollow sound.
Creative twists
Feel free to experiment with flavors! You can incorporate grated cheese inside the rolls or mix in some roasted garlic for a deeper flavor. Adding chopped olives or sun-dried tomatoes can also provide a tasty alternative. For a spicy kick, mix in red pepper flakes.
Common questions
Can I make garlic bread rolls ahead of time?
Absolutely! You can prepare the dough and shape it into rolls, then refrigerate them overnight. Just allow them to come to room temperature and rise before baking.
What if I don’t have instant yeast?
If you only have active dry yeast, you’ll need to activate it first. Mix it with the warm milk and sugar, let it sit for about 5-10 minutes until foamy, then add the rest of the ingredients.
Can these rolls be frozen?
Yes, once baked and cooled, these rolls can be frozen. Just wrap them tightly and thaw at room temperature when you’re ready. Reheat them in the oven for best results.
Garlic Bread Rolls
Ingredients
Method
- Lightly butter the bottom and sides of a 9x13 pan and set it aside.
- In a small pot, melt 4 1/2 tablespoons of unsalted butter, then add 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant. Remove from heat and let cool.
- In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon of all-purpose flour, 3 tablespoons of chopped fresh parsley, 1 tablespoon of sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of fine sea salt.
- Pour in 1 cup of warmed milk and 1 large egg, then add the cooled garlic butter mixture.
- Knead the mixture on low speed with a dough hook until smooth and soft (10-12 minutes). If the dough is too sticky, sprinkle in flour, one tablespoon at a time.
- Cut the kneaded dough into 12 equal pieces. Shape each portion into a smooth ball.
- Place the rolls seam-side down in the prepared pan. Cover with plastic wrap or a kitchen towel and let rise until doubled, about 1-2 hours.
- Preheat your oven to 350°F (180°C).
- Brush the tops of the rolls with the beaten egg wash and bake for 20-30 minutes or until golden brown.
- While the rolls bake, melt 2 tablespoons of unsalted butter, stir in 1 tablespoon of minced garlic, and 1 tablespoon of chopped fresh parsley.
- When the rolls are done, brush immediately with the garlic butter and sprinkle with flaky sea salt if desired. Serve warm.