Garlic bread rolls are soft and fluffy dinner rolls packed with garlic flavor. These are a quick, savory variation of my homemade dinner rolls, made with lots of fresh garlic in the dough and brushed with even more garlic-herb butter after baking!
These garlic rolls get their flavor from the inside out: garlic is cooked in butter and added right to the dough, then the warm rolls are brushed with even more garlic-herb butter so they taste just like garlic bread.
They’re incredibly soft and buttery, with fresh garlic and herbs in every bite, and have earned a permanent spot on my holiday table for Thanksgiving, Christmas, and Easter, along with other favorites like my savory bread pudding.
Table of Contents
Tips for Making Dinner Rolls
The dough is ready when it looks smooth and elastic and feels tacky but manageable, and the shaped rolls are finished proofing when they look noticeably puffy and feel soft to the touch.
Your kitchen temperature will affect the timing, so go by appearance rather than the clock. I briefly cook the garlic in butter first to mellow its sharp raw flavor, then portion the dough into ~67-gram balls so every roll proofs and bakes evenly.
Ingredient Notes and Substitutions
Instant yeast: No activation is needed; add it directly to the dough. Active dry yeast also works, but dissolve it in the warm milk first and let it sit until foamy. See my baking with yeast guide for more help.
Garlic: Fresh garlic gives the best flavor. Briefly cooking it in butter before adding it to the dough mellows the sharp raw garlic flavor while still keeping the rolls plenty garlicky.
Recipe Instructions
Step 1: Make the garlic butter. In a small saucepan, cook the butter and garlic until the garlic is sizzling and fragrant. Set it aside to cool briefly.
Step 2: Combine the dry ingredients. In a stand mixer bowl, combine the all-purpose flour, sugar, yeast, salt, and parsley. Then add the warm milk, melted garlic butter, and egg.
Step 3: Knead the bread dough. On low speed, knead the dough with the dough hook attachment until it comes together into a ball. It should look smooth and feel soft and tacky.
You can also add up to 1/4 cup shredded parmesan cheese to the bread dough and sprinkle more on top before baking.
Step 4: Shape into individual rolls. Cut the dough into 12 equal portions. Use a scale for accuracy!
Then cup your hand around each portion, moving in a clockwise direction and applying some pressure, until the dough forms a perfect round ball. See the video in the recipe card for help.
Step 5: Let the dough rise. Place the shaped rolls in a buttered baking dish and cover the top with plastic wrap. Set in a warm place to rise until doubled in size, about 1-2 hours.
Step 6: Brush with garlic butter. Brush the garlic rolls with an egg wash, then bake until golden brown. Straight out of the oven, brush the tops of the baked rolls with more garlic herb butter before serving warm.
Storage, Freezing, Make Ahead, and Reheating
Storage: Dinner rolls are best served the day they are made, but can be stored for 2-3 days in an airtight container or Ziploc bag at room temperature.
Freezer: After baking, remove the rolls from the pan and let them cool completely. Transfer them to an airtight container for one month.
Make ahead: Once the rolls are shaped and snuggled into their baking pan, cover the top tightly with plastic wrap and refrigerate overnight. The next day, let them double in size at room temperature before baking. This could take a few hours!
Reheating: These garlic bread rolls are best served warm. Before serving, cover the rolls with foil and bake them at 350°F until warmed through. You can also pop them in the microwave for 20-30 seconds.
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Garlic Bread Rolls
Equipment
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
For the Garlic Butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- flaky sea salt, for finishing
Instructions
- Lightly butter the bottom and sides of a 9×13 pan and set it aside.
- In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.4 1/2 tablespoons (60 g) unsalted butter, 2 tablespoons minced garlic
- In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Then add the warmed milk, egg, and garlic butter from above. Knead on low speed with the dough hook until the dough looks smooth and feels soft and tacky, about 10-12 minutes. *If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough.3 1/2 cups + 1 tablespoon (434 g) all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon (15 g) granulated sugar, 2 1/4 teaspoons instant yeast, 1 teaspoon fine sea salt, 1 cup (225 g) whole or 2% milk, 1 (55 g) large egg
- Cut the kneaded dough into 12 equal portions (use a scale for accuracy- 67 grams each). Shape each piece of dough into a smooth ball with your hand. Pinch the bottom of the roll where the seam comes together to keep it tight. Then place the shaped dough balls into the prepared baking pan. Cover the top with plastic wrap or a clean kitchen towel and set them in a warm place to rise until doubled in size, about 1-2 hours. *Watch the video below for visual aid!
- Preheat the oven to 350 F/180 C.
- Brush the tops of the rolls with the beaten egg wash. Then bake the dinner rolls for 20-30 minutes, or until the tops are golden brown.1 beaten egg, for brushing the tops
- While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Then remove it from the heat and stir in the parsley. When the rolls come out of the oven, immediately brush them with the garlic butter. Sprinkle with flaky sea salt if desired, and serve warm!2 tablespoons (28 g) unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped fresh parsley, flaky sea salt
