Introduction

These Garlic Bread Rolls are soft, fluffy, and bursting with rich garlic and herb flavor. Perfect as a side for dinner or a party snack, they combine the comforting aroma of fresh garlic with tender homemade rolls. You’ll love how easy they are to make and how quickly they disappear!

The image shows a close-up of a batch of soft garlic rolls, about nine in total, arranged closely together on a white marbled surface. Each roll has a shiny golden brown top with a slightly uneven texture, sprinkled with small pieces of green parsley and bits of minced garlic, giving a fresh herb look. One roll near the center is pulled slightly away, showing the fluffy and light white inside with tiny herbs mixed into the bread. The rolls have a smooth and slightly glossy crust with a brushed butter finish that glistens in the light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for finishing)
1 tablespoon minced garlic (for finishing)
1 tablespoon chopped fresh parsley (for finishing)
Flaky sea salt (for finishing)

Instructions

Step 1: Lightly butter the bottom and sides of a 9×13-inch pan and set it aside.
Step 2: In a small pot, melt 4 1/2 tablespoons unsalted butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let cool while you prepare the dough.
Step 3: In a stand mixer bowl, combine the flour, chopped parsley, sugar, instant yeast, and salt. Add the warmed milk, one large room-temperature egg, and the cooled garlic butter. Knead with the dough hook on low speed for 10-12 minutes until smooth and soft but tacky. If the dough is too sticky, add additional flour one tablespoon at a time until manageable.
Step 4: Divide the dough into 12 equal portions (about 67 grams each). Shape each piece into a smooth ball by pinching the seam on the bottom to seal. Place the rolls in the prepared pan, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1-2 hours.
Step 5: Preheat the oven to 350°F (180°C).
Step 6: Brush the tops of the risen rolls with the beaten egg. Bake for 20-30 minutes until golden brown on top.
Step 7: While the rolls bake, melt 2 tablespoons unsalted butter in a pot and add 1 tablespoon minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and stir in 1 tablespoon chopped fresh parsley. When rolls come out of the oven, immediately brush with the garlic butter mixture, sprinkle with flaky sea salt if desired, and serve warm.

Tips & Variations

Use a kitchen scale for precise dough portions to ensure even baking and consistent size.
If you don’t have fresh parsley, substitute with 1 teaspoon dried parsley or Italian seasoning.
For a cheesy twist, sprinkle grated Parmesan on top after brushing with garlic butter.
To make dairy-free, substitute the butter with a plant-based spread and use almond or oat milk warmed slightly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, freeze the cooled rolls in a sealed bag for up to 3 months. Reheat frozen or refrigerated rolls in a 350°F oven for about 10 minutes until warm and fluffy. Brush with extra garlic butter after reheating for the best flavor.

How to Serve

The image shows a close-up of nine soft dinner rolls arranged in a 3x3 grid. Each roll has a shiny, golden-brown top that looks slightly glossy with a glaze. On top of the rolls, there are small pieces of chopped green herbs and bits of minced garlic, scattered unevenly across the surface, giving a textured and fresh look. The rolls have visible seams where they touch each other, showing they were baked together. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast by proofing it in warm milk with a pinch of sugar for 5-10 minutes before adding it to the dry ingredients.

Why does my dough feel too sticky or too dry?

Dough texture can vary by humidity and flour brand. Add extra flour one tablespoon at a time if too sticky, or a little warm milk if too dry, until the dough is soft and tacky but not overly sticky.