Introduction

These Garlic Bread Rolls are soft, fluffy, and packed with rich garlic butter flavor. Perfect as a side for dinner or a tasty snack, they bring a comforting homemade touch to any meal.

The image shows a close-up of nine golden-brown garlic bread rolls arranged in a white dish on a white marbled surface. Each roll has a shiny, slightly crispy top coated with a glaze, sprinkled with chopped green herbs and small bits of minced garlic or salt. One roll in the center is slightly pulled away, showing its soft, fluffy, and light interior with a hint of green herbs inside. The bread looks fresh, warm, and inviting with a smooth texture on top and a tender inside. 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 garlic butter topping)
1 tablespoon minced garlic (for garlic butter topping)
1 tablespoon chopped fresh parsley (for garlic butter topping)
Flaky sea salt (for finishing, optional)

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 butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant. Remove from heat and let cool while measuring other ingredients.
Step 3: In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, 1 large egg, and the cooled garlic butter. Knead on low speed with dough hook for 10-12 minutes until dough is smooth and soft. If too sticky, add flour one tablespoon at a time until workable.
Step 4: Divide dough into 12 equal pieces (about 67 grams each). Shape each into a smooth ball, pinch the bottom seam to seal, and place in prepared pan. Cover and let rise in a warm place until doubled, about 1-2 hours.
Step 5: Preheat oven to 350°F (180°C).
Step 6: Brush tops of rolls with beaten egg. Bake for 20-30 minutes until golden brown on top.
Step 7: While baking, melt 2 tablespoons butter with 1 tablespoon minced garlic in a pot, cooking until fragrant. Remove from heat and stir in 1 tablespoon chopped parsley. When rolls come out, brush immediately with garlic butter and sprinkle flaky sea salt if desired. Serve warm.

Tips & Variations

Use a kitchen scale to portion dough evenly for uniform rolls.
If you don’t have fresh parsley, dried parsley can be substituted, but reduce quantity by half.
For extra flavor, add a pinch of Parmesan cheese to the dough.
Let the garlic butter soak into warm rolls for a minute before serving for best taste.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat rolls wrapped in foil at 300°F (150°C) until warmed through, or microwave briefly with a damp paper towel to retain moisture.

How to Serve

This close-up image shows a group of nine golden-brown dinner rolls arranged closely together in a 3x3 grid. Each roll has a shiny, slightly sticky top with a rich golden color that transitions to a lighter creamy color at the sides. The rolls are topped with small bits of chopped green parsley and tiny pieces of minced garlic scattered unevenly across the surface, adding texture and contrast. The rolls have a soft, fluffy appearance with smooth, shiny tops that look slightly glazed. The image is taken on 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 use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm milk for 5-10 minutes until frothy before adding it to the dough ingredients.

What if I don’t have whole or 2% milk?

You can use any milk you have on hand, including skim milk or non-dairy alternatives; however, whole or 2% milk helps keep the rolls tender and rich.