Garlic Bread Rolls
Short, Catchy Intro
So you are craving something buttery, garlicky, and pillowy but also a little bit lazy today? Same. These garlic bread rolls are the cozy, slightly showy snack that makes you look like a kitchen wizard with minimal effort. They take a bit of patience while the dough rises but almost no drama. Want to make them in a rush or try a fancy twist later? Check out this air fryer garlic bread idea for inspiration and promise yourself you will be better at resisting one more roll than last time.
Why This Recipe is Awesome
- It smells like you spent several hours on dinner but you did not.
- The rolls are soft inside and have a garlicky buttery crust that somehow feels both fancy and totally homey.
- It is pretty forgiving. Even if your first roll looks like a golf ball, it will still taste amazing.
- These are perfect for weeknight dinners, parties, or crying into carbs after a long day. No judgment here.
- You can make them plain, garlicky, cheesy, or wildly extra. I am team garlicky.
Ingredients 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
Step-by-Step Instructions
- Lightly butter the bottom and sides of a 9×13 pan and set it aside. This keeps the rolls from sticking and makes cleanup less annoying.
- In a small pot, melt the butter and add the minced garlic. Cook for 1 to 2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.
- 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 to 12 minutes. *If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough.
- Cut the kneaded dough into 12 equal portions. Use a scale for accuracy 67 grams each. Shape each piece 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 to 2 hours. *Watch the video below for visual aid!
- Preheat the oven to 350 F 180 C. No cheating on this step please.
- Brush the tops of the rolls with the beaten egg wash. Then bake the dinner rolls for 20 to 30 minutes or until the tops are golden brown.
- While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1 to 2 minutes until the garlic is fragrant. Remove from 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.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. The oven must be hot or the tops will stay sad and pale.
- Overworking the dough. You want smooth and stretchy not shredded and angry. Hand kneading? Keep it patient.
- Underproofing because you are impatient. If the dough has not doubled let it chill and rise a little longer. Rushing this makes dense rolls.
- Adding too much flour when the dough feels slightly tacky. A little stick is okay. Don’t go overboard.
- Burning the garlic. Garlic browns fast and then tastes bitter. Cook only until fragrant and pull it off the heat.
- Brushing the garlic butter on before the oven. Save it for after baking or it will just burn.
Alternatives & Substitutions
- No whole milk? Use 2% or even a milk alternative. I prefer whole milk for richness but it still works with lighter milk.
- Want dairy free? Swap the butter for a vegan butter and the egg wash for plant milk brushed with a tiny oil.
- No fresh parsley? Use 1 tablespoon dried parsley or swap with fresh chives or basil for a different vibe.
- Short on time? Make smaller rolls to speed up the proofing time a little. Or try premade dough because I support shortcuts sometimes.
- Feeling cheesy? Fold in 1 cup of shredded parmesan or mozzarella into the dough or sprinkle on top before baking.
- Want a crispy exterior? Brush the tops with a mix of olive oil and a pinch of salt instead of egg wash.
I personally love tossing a little shredded parmesan on top before baking. IMO it makes everything feel slightly more heroic.
FAQ
Q What if I do not have instant yeast can I use active dry yeast instead
A Yes you can. Use the same amount but bloom it in the warm milk for 5 to 10 minutes until foamy before adding to the dry ingredients. Easy swap.
Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Could be fine in a pinch but butter gives the flavor that makes people swoon.
Q How do I know when the rolls have risen enough
A They should look noticeably puffed and about double in volume. Press gently with a finger and it should leave a small indentation that slowly bounces back.
Q Can I freeze these rolls
A Absolutely Freeze fully cooled rolls in an airtight container and reheat in the oven at 350 F until warm. For best texture thaw overnight in the fridge then warm up.
Q Can I prepare dough the night before
A Yes proof the dough once then punch it down and refrigerate overnight. Let it come to room temperature and finish the final rise before baking.
Q Why does my garlic taste bitter sometimes
A Garlic burns quickly so cook just until fragrant. If it turns brown it will taste bitter. Keep it light and aromatic.
Q Any tips for shaping perfect balls
A Cup your hand and roll the dough in small circular motions against the counter to create surface tension. Pinch the seam at the bottom to keep it tight.
Final Thoughts
You did it You made garlic bread rolls and probably filled your house with the kind of smell that makes neighbors jealous. These rolls are comforting and versatile and way better than store bought versions. Share them or hoard them I will not tell. Remember the big wins are warm butter and good timing. Now go impress someone or yourself with your new culinary skills You have earned it
Conclusion
Want more variations and inspiration Check out these great recipes for extra ideas and different takes on garlicky goodness. For a classic take try Garlic Bread Rolls – Cambrea Bakes. If you like a pretty swirl pattern and extra garlic check out Garlic Swirl Rolls Recipe | The Kitchn. For another buttery approach with helpful tips see Garlic Butter Dinner Rolls – Vikalinka. And for a twisty style that looks fancy but is easy try Garlic Dinner Rolls – A Cozy Kitchen.
Happy baking and don’t forget to save one roll for breakfast tomorrow you deserve it
Print
Garlic Bread Rolls
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Cozy, buttery garlic bread rolls that are easy to make and taste like you spent hours in the kitchen.
Ingredients
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 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 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
Instructions
- Lightly butter the bottom and sides of a 9×13 pan and set it aside.
- In a small pot, melt the butter and add the minced garlic. Cook for 1 to 2 minutes until fragrant, then cool.
- In a stand mixer, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, egg, and cooled garlic butter.
- Knead on low speed with a dough hook for 10 to 12 minutes until smooth and soft.
- Cut dough into 12 equal portions and shape each piece into a ball.
- Place shaped dough balls into the prepared baking pan. Cover and let rise until doubled, about 1 to 2 hours.
- Preheat the oven to 350°F (180°C).
- Brush the tops of the rolls with beaten egg wash and bake for 20 to 30 minutes until golden brown.
- While rolls bake, make garlic butter by melting butter and adding minced garlic. Cook until fragrant, then stir in parsley.
- Brush baked rolls with garlic butter and sprinkle with flaky sea salt. Serve warm.
Notes
These rolls can be made plain, garlicky, cheesy, or customized with your favorite toppings.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: garlic rolls, bread, baking, comfort food, easy recipe
