Garlic bread rolls are one of those recipes that transform an ordinary dinner into something special. I still remember the first time I made these for a family gathering – the aroma alone had everyone hovering around the kitchen before dinner was even ready.
Table of Contents
Ingredients for Garlic Bread Rolls
I always use fresh garlic instead of garlic powder for these rolls – it makes a real difference in flavor. The key is cooking the garlic in butter first to mellow its bite while keeping that aromatic punch. Here’s what you’ll need:
- 4½ tablespoons unsalted butter
- 2 tablespoons minced garlic – I recommend using fresh cloves for best flavor
- 3½ cups + 1 tablespoon all-purpose flour (434g)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon granulated sugar
- 2¼ teaspoons instant yeast – My preference is Red Star or Fleischmann’s instant yeast
- 1 teaspoon fine sea salt
- 1 cup whole or 2% milk, warmed to 110°F – In my experience, whole milk creates softer rolls
- 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 – I usually use Maldon for the best texture
Step-by-Step Instructions
Using a stand mixer makes this recipe much easier – the dough hook does all the work and ensures proper gluten development for those fluffy rolls.
Step 1: Lightly butter a 9×13 inch pan and set aside. In a small pot, melt 4½ tablespoons butter and add 2 tablespoons minced garlic. Cook over medium heat for 1-2 minutes, stirring constantly, until the garlic is fragrant and softened but still pale golden (not brown, which tastes bitter). Remove from heat and let cool while you prep other ingredients.
Step 2: In your stand mixer bowl, combine the flour, parsley, sugar, yeast, and salt. Add the warmed milk (make sure it’s 110°F – too hot above 120°F will kill the yeast), egg, and the cooled garlic butter. Attach the dough hook and knead on low speed for 10-12 minutes until the dough is smooth, soft, and slightly tacky. If it’s sticking to the bowl sides, add flour one tablespoon at a time.
Step 3: Divide the dough into 12 equal portions – I use a kitchen scale to weigh each at 67 grams for perfectly even rolls. Shape each piece into a smooth ball by cupping your hand over it and rolling in circular motions on an unfloured surface (this creates better surface tension). Pinch the bottom seam together and place seam-side down in your prepared pan. Cover with plastic wrap and let rise in a warm place (75-80°F – try your turned-off oven with just the light on) until doubled in size, about 1-2 hours. The dough should look puffy and spring back slowly when gently pressed.
Step 4: Preheat your oven to 350°F. Brush the risen rolls with beaten egg wash for a golden finish. Bake for 20-30 minutes until the tops are deep golden brown and sound hollow when you tap the top of a roll.
Step 5: While the rolls bake, make the garlic butter by melting 2 tablespoons butter with 1 tablespoon minced garlic. Cook for 1-2 minutes until fragrant, then stir in parsley. The moment your rolls come out of the oven, brush them generously with this garlic butter and sprinkle with flaky salt. Serve warm for the best experience.
Perfect Pairings for Garlic Bread Rolls
These rolls are incredibly versatile and pair beautifully with so many dishes that benefit from something to soak up delicious sauces and juices.
Creamy Italian Sausage Rigatoni: The classic pairing works because the soft rolls absorb the rich tomato cream sauce perfectly, and the garlic flavors complement Italian seasonings beautifully.
Hearty Cheddar Garlic Herb Potato Soup: This combination offers wonderful texture contrast – the crispy-soft rolls are ideal for dunking into smooth, velvety soup on a chilly evening.
Herb Roasted Chicken in Creamy White Wine Sauce: The buttery garlic rolls balance the savory roasted flavors while adding comfort and heartiness to make this a complete family dinner.
Creamy Garlic Parmesan Chicken Pasta: Adding warm garlic bread rolls transforms this pasta dish into an extra-satisfying meal, with the garlic flavors echoing the sauce while providing substance.
Short Rib Ragu with Parmesan Mashed Potatoes: The rolls are perfect for sopping up rich gravy and add a wonderful aromatic element that enhances the hearty, warming qualities of this comfort food classic.
Autumn Wild Rice Soup: Serve these alongside this seasonal soup for a cozy fall dinner that brings texture variety and garlic warmth to complement the earthy wild rice flavors.
Keeping Your Rolls Fresh
Store leftover garlic bread rolls in an airtight container at room temperature for 2-3 days. They’ll stay soft and flavorful, though they’re honestly best enjoyed the day you make them.
To reheat, cover the rolls with foil and warm in a 350°F oven for 5-7 minutes, or microwave individual rolls for 20-30 seconds. I recommend brushing them with a little extra melted butter before reheating for that fresh-from-the-oven taste and aroma.
For make-ahead convenience, you can shape the rolls in the pan, cover tightly with plastic wrap, and refrigerate for 8-12 hours overnight. The next day, let them come to room temperature and double in size (this may take 2-3 hours from cold) before baking as directed. You can also freeze baked and cooled rolls in an airtight container for up to a month.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it first. Dissolve the active dry yeast in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding to your flour mixture.
Why did my garlic turn brown and bitter? Garlic
browns quickly and becomes bitter when overcooked. Keep the heat at medium, stir constantly, and remove from heat as soon as it becomes fragrant and pale golden. If it starts browning, your heat is too high.
My rolls didn’t rise much – what happened?
Check your yeast expiration date first. Also ensure your milk wasn’t too hot (over 120°F kills yeast) and that your rising environment was warm enough (75-80°F is ideal). Cold kitchens can significantly slow or stop rising.
Garlic Bread Rolls
Ingredients
Equipment
Method
- Lightly butter the bottom and sides of a 9×13 inch baking pan and set aside.
- In a small pot, melt 4.5 tablespoons butter and add 2 tablespoons minced garlic. Cook over medium heat for 1-2 minutes, stirring constantly, until the garlic is fragrant and softened but still pale golden (not brown, which tastes bitter). Remove from heat and let cool while you prepare other ingredients.
- In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add the warmed milk (110°F – no hotter than 120°F or it will kill the yeast), egg, and cooled garlic butter. Attach the dough hook and knead on low speed for 10-12 minutes until the dough is smooth, soft, and slightly tacky. If the dough sticks to the bowl, add flour one tablespoon at a time.
- Divide the dough into 12 equal portions (67 grams each for accuracy). Shape each piece into a smooth ball by cupping your hand over it and rolling in circular motions on an unfloured surface. Pinch the bottom seam together and place seam-side down in the prepared pan. Cover with plastic wrap and let rise in a warm place (75-80°F) until doubled in size and puffy, about 1-2 hours.
- Preheat the oven to 350°F (180°C). Brush the tops of the risen rolls with beaten egg wash.
- Bake the rolls for 20-30 minutes until the tops are golden brown and sound hollow when you tap the top of a roll.
- While the rolls bake, make the garlic butter by melting 2 tablespoons butter with 1 tablespoon minced garlic in a small pot. Cook for 1-2 minutes until fragrant, then remove from heat and stir in parsley.
- When the rolls come out of the oven, immediately brush them generously with the garlic butter and sprinkle with flaky sea salt. Serve warm.
Notes
