Why You’ll Love This Recipe

I Love These Rolls Because They’re More Than Just A Side Dish—They’re A Showstopper. The Dough Is Enriched With Butter, Milk, Fresh Parsley, And Loads Of Garlic, Making Every Bite Fluffy And Flavorful. After Baking, I Brush Them With A Fresh Garlic Butter That Melts Right In And Finish Them With A Sprinkle Of Flaky Sea Salt. They’re Comforting, Impressive, And Absolutely Irresistible When Served Warm.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Dough:

  • 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

For The Garlic Butter:

  • 2 Tablespoons Unsalted Butter

  • 1 Tablespoon Minced Garlic

  • 1 Tablespoon Chopped Fresh Parsley

  • Flaky Sea Salt, For Finishing

Directions

  1. I Lightly Butter A 9×13 Baking Pan And Set It Aside.

  2. In A Small Pot, I Melt The Butter And Add The Minced Garlic. I Cook It For 1–2 Minutes Until Fragrant, Then Remove From Heat To Cool.

  3. In The Bowl Of A Stand Mixer, I Combine The Flour, Parsley, Sugar, Yeast, And Salt. I Add The Warm Milk, Egg, And The Garlic Butter From Step 2.

  4. I Knead The Dough On Low Speed Using The Dough Hook For About 10–12 Minutes, Until The Dough Is Smooth, Soft, And Tacky. If It’s Too Sticky, I Add Flour A Tablespoon At A Time.

  5. I Divide The Dough Into 12 Equal Portions (About 67 Grams Each), Then Shape Each One Into A Smooth Ball, Pinching The Seam At The Bottom To Seal.

  6. I Arrange The Dough Balls In The Prepared Pan, Cover Them Loosely, And Let Them Rise In A Warm Spot Until Doubled In Size—About 1 To 2 Hours.

  7. I Preheat The Oven To 350°F (180°C). Once The Rolls Are Puffed, I Brush The Tops With Beaten Egg.

  8. I Bake The Rolls For 20–30 Minutes, Until The Tops Are Golden Brown.

  9. While They Bake, I Melt The Butter For The Garlic Butter In A Pot, Then Add The Garlic And Cook It Briefly Until Fragrant. I Stir In The Fresh Parsley And Remove From Heat.

  10. As Soon As The Rolls Come Out Of The Oven, I Brush Them Generously With The Garlic Butter And Sprinkle With Flaky Sea Salt. I Serve Them Warm And Watch Them Disappear.

Servings And Timing

This Recipe Makes 12 Garlic Bread Rolls, And They’re Ready In 1 Hour And 50 Minutes Total. That Includes 1 Hour And 30 Minutes Of Prep (Mostly Rising Time) And 20 Minutes Of Baking.

Variations

  • I Sometimes Add Grated Parmesan Cheese To The Dough Or On Top After Brushing With Garlic Butter For An Extra Layer Of Flavor.

  • To Make Them Spicier, I Stir In A Pinch Of Red Pepper Flakes Into The Garlic Butter.

  • If I’m Out Of Parsley, I Use Chopped Chives Or Basil For A Fresh Twist.

  • For Cheesy Rolls, I Tuck A Small Cube Of Mozzarella Inside Each Dough Ball Before Baking.

  • I Also Like To Brush Them With Herbed Olive Oil Instead Of Butter For A Lighter Option.

Storage/Reheating

I Store Leftover Rolls In An Airtight Container At Room Temperature For Up To 3 Days. To Freeze, I Let Them Cool Completely And Store Them In A Freezer-Safe Bag For Up To 1 Month.

To Reheat, I Cover Them With Foil And Warm Them In A 350°F Oven Until Heated Through—Usually 10–12 Minutes. For A Quick Option, I Microwave One Roll At A Time For 20–30 Seconds, But I Prefer The Oven For That Fresh-Baked Feel.

FAQs

Can I Make These Garlic Bread Rolls Ahead Of Time?

Yes, I Often Shape The Rolls And Refrigerate Them Overnight In The Pan. The Next Day, I Let Them Rise At Room Temperature Until Doubled Before Baking.

What’s The Best Way To Knead The Dough Without A Stand Mixer?

I Mix The Ingredients In A Large Bowl, Then Turn The Dough Onto A Floured Surface And Knead By Hand For About 12–15 Minutes Until It’s Smooth And Tacky.

Can I Use Active Dry Yeast Instead Of Instant?

Yes. I Just Activate The Yeast In The Warm Milk With A Pinch Of Sugar For 5 Minutes Until Foamy Before Adding It To The Dough.

What If My Dough Is Too Sticky?

I Add More Flour, One Tablespoon At A Time, Until The Dough Becomes Manageable. It Should Still Be Slightly Tacky But Not Wet.

Can I Freeze The Dough Before Baking?

I Prefer To Freeze The Rolls After Baking, But If Needed, I Freeze The Shaped Dough Balls On A Tray, Then Transfer Them To A Bag. I Let Them Thaw And Rise Before Baking.

Conclusion

These Garlic Bread Rolls Are Everything I Want In A Homemade Bread—Soft, Buttery, And Bursting With Fresh Garlic Flavor. They’re A Labor Of Love That’s Totally Worth It, And They Pair With Just About Anything I Serve. Whether I’m Hosting A Dinner Or Just Want A Comforting Treat, These Rolls Are My Go-To Every Time.

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Garlic Bread Rolls

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  • Author: Mia
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
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Description

These soft and fluffy garlic bread rolls are packed with real garlic and herbs, then brushed with garlic butter for the ultimate homemade dinner roll experience.

Ingredients

ROLLS:

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)

GARLIC BUTTER TOPPING:

2 tablespoons unsalted butter

1 tablespoon minced garlic

1 tablespoon chopped fresh parsley

Flaky sea salt, for finishing

Instructions

Prep the pan: Lightly butter a 9×13-inch baking dish and set aside.

Infuse butter: Melt 4 1/2 tbsp butter in a small pot, add 2 tbsp minced garlic, cook until fragrant (1–2 mins), and set aside to cool.

Mix dry ingredients: In the bowl of a stand mixer, combine flour, parsley, sugar, yeast, and salt.

Add wet ingredients: Add warm milk, egg, and garlic butter. Knead with dough hook for 10–12 minutes until soft and tacky. Add flour 1 tbsp at a time if too sticky.

Portion the dough: Divide dough into 12 equal portions (~67g each). Roll into smooth balls and pinch the bottoms to seal.

Let rise: Place rolls in prepared pan. Cover and let rise in a warm place until doubled in size, 1–2 hours.

Bake: Preheat oven to 350°F (180°C). Brush tops with beaten egg and bake for 20–30 minutes until golden brown.

Make garlic butter: While rolls bake, melt 2 tbsp butter, add 1 tbsp garlic, cook 1–2 mins, remove from heat, stir in parsley.

Finish rolls: Immediately brush hot rolls with garlic butter and sprinkle with flaky sea salt. Serve warm!

Notes

Flour measuring tip: Use the spoon-and-level method or a kitchen scale for accuracy.

Using active dry yeast? Activate it in warm milk with a pinch of sugar first.

Storage: Best eaten the day of, but can be stored in an airtight container for 2–3 days at room temperature.

Freezer-friendly: Cool completely, then freeze up to 1 month.

Make ahead: Shape rolls, refrigerate overnight, then let rise and bake the next day.

Reheat: Cover with foil and warm in a 350°F oven, or microwave for 20–30 seconds.

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Side Dish
  • Method: Baking
  • Cuisine: American

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