Introduction

These Garlic Bread Dinner Rolls are soft, fluffy, and bursting with garlic flavor. Perfect as a side for any meal or enjoyed on their own with melted butter and parmesan. Baking them fresh fills your kitchen with an irresistible aroma.

A white rectangular baking dish filled with 24 golden brown soft rolls arranged in a 6 by 4 grid. Each roll has a shiny, smooth top sprinkled with small bits of chopped green herbs and finely grated white cheese. The rolls are touching each other, forming a soft, bumpy surface. Tiny pieces of minced garlic are also visible on top, adding texture. The dish sits on a white marbled surface with some fresh green herbs seen in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup unsalted butter (melted)
1 Tablespoon finely minced garlic
¾ cup whole milk
⅓ cup water
2 ½ teaspoons active dry yeast
1 teaspoon granulated sugar (for activating the yeast)
¼ cup granulated sugar (for the dough)
2 large eggs (room temperature preferred)
1 ½ teaspoons table salt
½ teaspoon garlic powder
4-5 cups bread flour (plus additional as needed)
3 Tablespoons butter (for greasing baking dish)
4 Tablespoons salted butter
1 ½ Tablespoons minced garlic
1 ½ Tablespoons minced fresh parsley
3 Tablespoons grated parmesan cheese

Instructions

Step 1: Prepare garlic butter for the dough by melting ⅓ cup unsalted butter in a small saucepan over medium-low heat. Add 1 tablespoon finely minced garlic and cook, stirring frequently, until fragrant (about 30-60 seconds) but not toasted. Pour the butter into a heat-proof dish and set aside to cool.
Step 2: Activate the yeast by heating the ¾ cup whole milk and ⅓ cup water to 115°F (46°C). Pour the warm milk mixture into a large mixing bowl, add 2 ½ teaspoons active dry yeast and 1 teaspoon granulated sugar, then stir. Let sit until foamy, about 5-10 minutes.
Step 3: Once foamy, add ¼ cup granulated sugar, 2 large eggs, 1 ½ teaspoons table salt, ½ teaspoon garlic powder, and about 2 cups (250g) of bread flour to the yeast mixture. Stir until well combined.
Step 4: Gradually drizzle in the cooled garlic butter from Step 1 while stirring until fully incorporated.
Step 5: Gradually add remaining bread flour, a little at a time, until the dough clings to itself and pulls away from the sides of the bowl during mixing.
Step 6: Knead the dough. Using a stand mixer with a dough hook, knead for 5-8 minutes until smooth and elastic. Alternatively, knead by hand on a lightly floured surface for about 10 minutes, adding flour sparingly to prevent stickiness.
Step 7: Place the dough in a lightly oiled large bowl, turning to coat completely. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
Step 8: Preheat oven to 375°F (190°C). Place 3 tablespoons butter in a 13×9” (33x23cm) glass or ceramic baking dish and put it in the oven until melted. Swirl the dish so the butter coats the bottom evenly, then set aside.
Step 9: Punch down the risen dough gently and transfer to a lightly floured surface. Divide into 24 equal pieces (about 45g each). Shape each piece into a ball, rolling slightly and pinching the bottoms to create tension. Place the rolls evenly spaced in the prepared baking dish.
Step 10: Cover the dish with plastic wrap and let the rolls rise in a warm place until they increase in size by about 50%, up to 1 hour.
Step 11: Remove the plastic wrap and bake rolls on the center rack of the preheated oven for 22-24 minutes, until golden brown on top and an internal temperature of 185-190°F (85-88°C) is reached.
Step 12: While rolls bake, prepare garlic butter topping by melting 4 tablespoons salted butter with 1 ½ tablespoons minced garlic in a small saucepan over low heat until fragrant and melted. Remove from heat and stir in 1 ½ tablespoons minced fresh parsley.
Step 13: As soon as rolls come out of the oven, brush with the garlic butter generously and sprinkle 3 tablespoons grated parmesan cheese on top. Serve warm and enjoy!

Tips & Variations

Use instant yeast by mixing it directly with the dry ingredients and skipping the activation step for quicker preparation.
For a cheesy twist, add shredded mozzarella or cheddar inside the rolls before the second rise.
Brush rolls with extra parsley garlic butter before serving for a stronger garlic-herb flavor.
If you prefer softer tops, cover rolls lightly with foil halfway through baking.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze in a freezer-safe bag for up to 3 months. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Brush with additional garlic butter after reheating for best flavor.

How to Serve

The image shows a basket filled with soft, golden brown garlic rolls. The basket is lined with a white cloth, making the light, fluffy rolls stand out. Each roll has a shiny top with small bits of green parsley and grated garlic on them. The rolls look slightly pulled apart to show their soft inside texture. In the background, there is a white baking dish holding more rolls with the same golden tops. The scene is set on a white marbled surface with a wooden board and some fresh parsley around adding color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the rolls may be slightly less chewy and tender compared to using bread flour, which has more protein to develop gluten.

Why is the dough sticky and how can I fix it?

Dough stickiness can vary with humidity and flour brand. Add flour gradually during kneading if dough sticks excessively, but be careful not to add too much as it can make rolls dense. Slightly sticky dough usually yields softer rolls.