Garlic Bread Rolls Recipe

There’s something undeniably comforting about homemade garlic bread rolls. It’s not just the irresistible aroma of butter and garlic wafting through the kitchen—it’s that first warm bite, fluffy on the inside and slightly crisp on the outside. These garlic bread rolls take everything you love about traditional garlic bread and elevate it to a whole new level. I’ve made these for casual family dinners, as well as more formal gatherings, and they’re always the first thing to disappear off the table.

The beauty of these rolls lies in their balance: soft, pillowy bread, buttery garlic flavor, and just a hint of parsley to brighten things up. If you’re looking for an easy way to impress your dinner guests (or simply treat yourself), this recipe is it.

this RECIPE

A childhood memory wrapped in garlic and butter

I remember the first time I made garlic bread rolls—well, sort of. I was about 12, and my mom tasked me with making dinner rolls for Thanksgiving. She handed me a recipe for classic dinner rolls, but, of course, I had to go rogue and add garlic butter. The result? Let’s just say the rolls were more butter than bread, and not in a good way. But over the years, I’ve refined the recipe, dialing back the butter and amping up the garlic flavor, all while keeping that soft, fluffy texture that makes dinner rolls so perfect.

Now, whenever I bake these rolls, it takes me back to that small, cluttered kitchen, the smell of yeast and garlic filling the air, and the proud (albeit slightly greasy) smile on my mom’s face. It’s funny how food can bring back such vivid memories. I hope this recipe becomes a special one for you, too!

A little background on garlic bread (and how it evolved into rolls)

While garlic bread is often associated with Italian-American cuisine, it actually has roots in ancient Rome, where people would toast bread and drizzle it with olive oil and garlic. Over time, it evolved into the butter-drenched, garlic-packed side dish we know today. But garlic bread rolls? That’s a more modern twist, bringing the same bold flavors into a more compact, crowd-friendly form. It’s the perfect fusion of dinner rolls and garlic bread, and honestly, I’m not sure why we didn’t think of it sooner!

Let’s talk ingredients: the key players

1. Flour – The foundation of any good bread roll. I use all-purpose flour because it gives the perfect balance between softness and structure. If you’re out, bread flour works too, though it might give you a slightly chewier texture.
2. Unsalted butter – Butter adds richness to the dough, and it’s crucial for the garlic butter topping. I recommend using unsalted butter so you can control the seasoning, but in a pinch, salted butter works—just cut back on the added salt.
3. Garlic – Freshly minced garlic gives these rolls their signature punch. If you’re short on fresh garlic, garlic powder can work, but it won’t have the same vibrant flavor.
4. Fresh parsley – This adds a fresh, herby note that cuts through the richness of the butter. You can swap it for dried parsley, but use less since dried herbs are more concentrated.
5. Milk – Warmed milk helps activate the yeast and gives the rolls a soft, tender crumb. Whole milk is my preference for its richness, but 2% works too.
6. Instant yeast – No need to proof it in water first! Instant yeast makes the process quicker, and you can toss it straight into the dry ingredients.
7. Egg – Helps bind the dough and gives the rolls their golden-brown sheen when brushed on top.

Kitchen gear: What you need (and what you can skip)

You don’t need much to whip up these garlic bread rolls, but a few tools make the job easier:

• Stand mixer with a dough hook: It makes kneading a breeze, especially if you’re making a big batch. But don’t worry if you don’t have one—a little elbow grease will do the trick. Hand-kneading just takes a bit more time and effort (consider it your workout for the day!).
• 9×13 baking pan: This is the perfect size for 12 rolls. If you only have a smaller pan, you could bake them in two batches or snug them closer together for taller, fluffier rolls.
• Kitchen scale: Okay, I know it sounds fussy, but weighing the dough helps ensure evenly-sized rolls that bake at the same rate. If you don’t have one, just eyeball it—it’s not the end of the world!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Get that garlic butter going: First, melt your butter and sauté the garlic until it’s fragrant, about 1-2 minutes. Don’t let it burn! Burnt garlic turns bitter fast, and it’ll ruin the flavor of your rolls. Once done, let it cool slightly while you prep the dough ingredients.
2. Mix and knead: In your mixing bowl, combine the dry ingredients (flour, parsley, sugar, yeast, and salt). Then, pour in the warm milk, egg, and cooled garlic butter. If you’re using a stand mixer, let it knead on low speed for about 10-12 minutes until the dough is soft and slightly tacky. If kneading by hand, you’ll need about the same amount of time—just make sure the dough isn’t too sticky (add flour a tablespoon at a time if it is).
3. Portion and shape: After the dough’s kneaded, divide it into 12 equal portions. I like to use a kitchen scale for this (each roll should be around 67 grams), but you can also do it by eye. Roll each piece into a smooth ball, pinching the bottoms to seal them.
4. Let them rise: Place your dough balls in the buttered pan, cover with plastic wrap or a kitchen towel, and let them rise in a warm spot for about 1-2 hours. They should double in size and be slightly puffy.
5. Egg wash and bake: Brush the tops with a beaten egg for that golden sheen, then pop them into a 350°F oven for 20-30 minutes. The tops should be beautifully golden brown, and the house will smell like heaven.
6. Garlic butter finish: While the rolls are still warm from the oven, brush them generously with the garlic butter you whipped up earlier. Don’t be shy—this is where the magic happens. A sprinkle of flaky sea salt adds the perfect finishing touch.

Variations and adaptations: Make these rolls your own

• Cheesy garlic rolls: Before shaping the dough balls, tuck a cube of mozzarella or cheddar into the center. It melts into a gooey surprise inside each roll!
• Vegan option: Substitute the butter for vegan butter, and use a plant-based milk like almond or oat milk. Skip the egg wash, and instead brush the tops with some olive oil before baking.
• Herb variations: Swap the parsley for rosemary, thyme, or even basil for a different herbaceous kick.
• Whole wheat twist: For a heartier version, substitute half of the all-purpose flour with whole wheat flour. The rolls will be slightly denser but still delicious.

How to serve these beauties

If you’re going for a cozy, family-style dinner, place the rolls in a basket lined with a clean kitchen towel to keep them warm. For a fancier presentation, arrange them on a wooden board with sprigs of fresh parsley for a pop of color. These rolls pair wonderfully with soups, pasta dishes, or even a simple salad.

Storing and reheating

If you somehow have leftovers (doubtful!), these rolls keep well at room temperature in an airtight container for up to 2 days. To reheat, wrap them in foil and pop them in a 300°F oven for 5-7 minutes, or give them a quick zap in the microwave for about 10 seconds.

Scaling up or down

Need more rolls? Just double the ingredients and split the dough into two pans. For a smaller batch, you can halve the recipe easily—though you might regret not making the full dozen!

Potential pitfalls (and how to avoid them)

• Dough too sticky? Add more flour, a tablespoon at a time, until it’s manageable but still soft.
• Rolls not rising? Your yeast might be old or your milk too cold. Make sure the milk is warm, not hot (about 110°F), and check your yeast’s expiration date.

Give them a try!

These garlic bread rolls are the perfect mix of nostalgic comfort and gourmet flavor. Whether you’re making them for a special dinner or just because, I guarantee they’ll be a hit. And don’t be afraid to make them your own—try new herbs, add cheese, or tweak the recipe to suit your taste. Happy baking!

FAQ

1. Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof it first in the warmed milk for about 5 minutes until it’s bubbly before adding it to the dough.

2. Can I freeze the rolls?
Absolutely! Once baked, let them cool completely, then freeze in an airtight container for up to 2 months. Reheat them in the oven straight from frozen.

3. What if I don’t have a stand mixer?
No worries! You can knead the dough by hand—it just takes a little more time and effort. Aim for about 10-12 minutes of kneading until the dough is smooth and elastic.

4. Can I make the dough ahead of time?
Yes! You can make the dough, shape the rolls, and refrigerate them overnight. Let them come to room temperature and rise before baking.

5. How do I prevent the garlic from burning?
Keep an eye on the garlic while sautéing! It only needs 1-2 minutes. Once it turns golden and fragrant, take it off the heat immediately.

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