Garlic Bread Rolls

Why You’ll Love This Recipe

• Layered garlic flavor: Garlic infused in the dough and brushed on after baking.

• Perfect texture: Pillowy soft inside with a golden, shiny crust.

• Versatile side: Ideal for soups, pasta dishes, or enjoying straight from the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• minced garlic

• all-purpose flour

• chopped fresh parsley

• granulated sugar

• instant yeast

• fine sea salt

• whole or 2% milk, warmed to 110°F

• 1 large egg, room temperature

• 1 beaten egg, for brushing the tops

• For the garlic butter: unsalted butter, minced garlic, chopped fresh parsley, flaky sea salt (for finishing)

Directions

1. Prepare the pan and garlic butter in advance

   • Lightly butter a 9×13-inch baking pan.

   • Melt 4½ tbsp butter in a small pot, stir in 2 tbsp minced garlic, cook 1–2 minutes until fragrant, then remove from heat and let cool.

2. Make the dough

   • In a stand mixer, combine 3½ cups + 1 tbsp flour, 3 tbsp parsley, 1 tbsp sugar, 2¼ tsp instant yeast, and 1 tsp salt.

   • Add warm milk (1 cup), room‑temperature egg, and cooled garlic butter.

   • Knead with dough hook on low speed about 10–12 minutes until smooth and slightly tacky, adding flour if needed.

3. Shape and proof

   • Divide dough into 12 equal pieces (~67 g each), shape into balls, pinch the seams closed.

   • Place in prepared pan, cover, and let rise in a warm spot until doubled (1–2 hours).

4. Bake the rolls

   • Preheat oven to 350 °F (180 °C).

   • Brush the tops with beaten egg, bake 20–30 minutes until golden brown.

5. Finish with garlic butter

   • While baking, melt 2 tbsp butter with 1 tbsp minced garlic, cook briefly, then add parsley and remove from heat.

   • When rolls are out, brush with garlic butter and sprinkle with flaky sea salt. Serve warm.

Servings and timing

• Yield: 12 rolls

• Prep time: about 1 hour 30 minutes (including initial dough prep and proofing)

• Cook time: 20–30 minutes

• Total time: approximately 1 hour 50 minutes

Variations

• Cheese-stuffed rolls: Press a cube of mozzarella into each dough ball before shaping.

• Herb swap: Use fresh rosemary or thyme instead of parsley.

• Spicy kick: Add a pinch of crushed red pepper into the garlic butter for a subtle heat.

• Whole wheat twist: Replace up to half the all-purpose flour with whole-wheat flour for nuttier flavor.

Storage/Reheating

• To store: Let rolls cool, then keep in an airtight container at room temperature for up to 2 days.

• To freeze: Wrap cooled rolls individually and freeze up to 3 months. Thaw at room temperature before reheating.

• To reheat: Warm in a 350 °F oven for 5–7 minutes until heated through. If desired, brush with more garlic butter after reheating.

FAQs

1. What can I substitute for fresh yeast?

You can use active dry yeast (1¼ tsp), but activate it in warm water or milk for 5–10 minutes before adding to the dough.

2. Can I use water instead of milk?

Milk adds richness and tenderness. If needed, warm water can substitute, though texture and flavor will be slightly different.

3. How do I know when the dough has proofed enough?

The dough is ready when it has doubled in size; when gently poked, the indentation should remain.

4. Can I make these ahead of time?

Yes—after shaping, refrigerate the rolls for up to 12 hours. Bring to room temperature before baking.

5. Why is my dough greasy?

Let garlic butter cool before adding. If hot, it melts more butter into the dough, making it greasy.

6. Can I bake these in a round pan or as one loaf?

Yes—adjust baking time: loaf may need 30–35 minutes; check for golden top and hollow sound when tapped.

7. What type of garlic works best?

Fresh garlic gives the best flavor. Use pre-minced if needed but reduce salt slightly.

8. Can I make these dairy-free?

Substitute dairy-free butter and plant-based milk warmed similarly.

9. Why did my rolls turn out dense?

Likely under-kneaded or under-proofed. Knead until smooth and let the dough double before baking.

10. How do I get a flaky sea salt finish?

After brushing with garlic butter post-bake, sprinkle flaky sea salt immediately so it sticks to the warm surface.

Conclusion

These garlic bread rolls are a deliciously fragrant, soft, and flavorful addition to any meal. With garlic both baked-in and brushed on top, they offer maximum flavor impact. Easy to customize, make ahead, and freeze, they’re sure to become a favorite in your recipe collection. Enjoy!

Print