Introduction

These Garlic Bread Rolls are soft, fluffy, and bursting with rich garlic butter flavor. Perfect as a savory side or a snack, they combine fresh herbs and a golden crust for an irresistible treat.

A close-up top view of fifteen soft, golden-brown dinner rolls arranged in a tight 3 by 5 grid, each roll with a shiny, smooth top crust sprinkled with finely chopped green herbs and small bits of white garlic. The rolls show a fluffy white interior where they slightly touch each other. The background features a white marbled texture. 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
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

Step 1: Lightly butter the bottom and sides of a 9×13 inch baking pan to prevent sticking and set it aside.
Step 2: In a small pot, melt 4 1/2 tablespoons of unsalted butter over low heat. Stir in 2 tablespoons minced garlic, cook for 1 to 2 minutes until fragrant, then remove from heat and let cool.
Step 3: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon flour, 3 tablespoons chopped parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon sea salt.
Step 4: Add the warmed milk (110°F), 1 large room temperature egg, and the cooled garlic butter mixture to the dry ingredients. Knead on low speed with a dough hook for 10 to 12 minutes until smooth and slightly tacky. Add flour a tablespoon at a time if the dough is too sticky.
Step 5: Divide the dough into 12 equal portions (about 67 grams each). Shape each into a smooth ball, pinching the seam tightly on the bottom.
Step 6: Place the dough balls evenly spaced in the prepared pan. Cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled in size, about 1 to 2 hours.
Step 7: Preheat the oven to 350°F (180°C).
Step 8: Brush the tops of the risen rolls gently with the beaten egg for a shiny finish.
Step 9: Bake the rolls for 20 to 30 minutes until golden brown and hollow sounding when tapped.
Step 10: While baking, melt 2 tablespoons butter in a pot over low heat. Stir in 1 tablespoon minced garlic and cook for 1 to 2 minutes until fragrant. Remove from heat and mix in 1 tablespoon chopped parsley.
Step 11: Immediately after baking, brush the rolls generously with the garlic butter mixture. Sprinkle with flaky sea salt if desired.
Step 12: Serve the rolls warm for the best flavor and texture experience.

Tips & Variations

Use fresh garlic and parsley for the brightest and most authentic flavor.
If you prefer a softer crust, cover the rolls with foil during the last 10 minutes of baking.
Add a pinch of red pepper flakes to the garlic butter for a gentle spicy kick.
Substitute half the all-purpose flour with bread flour for an extra chewy texture.

Storage

Store the garlic bread rolls in an airtight container or resealable bag at room temperature for up to 2 days. To keep them fresh longer, freeze the rolls after baking and cooling, wrapped tightly in foil or plastic wrap, for up to 3 months. Reheat gently in a warm oven until warmed through and brush again with garlic butter if desired.

How to Serve

A white dish filled with soft, golden-brown dinner rolls arranged in a tight grid with about four rows, each roll topped with small bits of green parsley and sprinkled with coarse salt. One roll in the center is torn open, showing its fluffy white inside with a light and airy texture. The tops of the rolls have a shiny glaze giving a moist look. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after kneading. Allow it to come to room temperature and complete the rising before shaping and baking.

What if I don’t have instant yeast?

You can substitute active dry yeast by proofing it in warm milk with sugar for about 5 minutes until bubbly, then proceed with the recipe as directed.