Garlic Butter Bread Rolls are the perfect homemade side dish for any meal. These soft, fluffy rolls are packed with fresh garlic and parsley, then brushed with rich garlic herb butter straight from the oven for an irresistible finish. Whether you’re serving them with pasta, soup, holiday dinners, or a weeknight meal, these garlic bread rolls deliver bakery-quality results with simple ingredients. Their tender texture and buttery garlic flavor make them a recipe you’ll want to bake again and again.
Story
Freshly baked Garlic Butter Bread Rolls always bring warmth to the table. There’s something special about pulling apart a tray of soft, golden rolls while they’re still warm and coated in fragrant garlic butter. Unlike store-bought garlic bread rolls, these homemade rolls contain real fresh garlic mixed directly into the dough, creating flavor in every bite instead of only on the surface. The addition of chopped parsley gives them a fresh finish, while the buttery topping makes them impossible to resist. Whether you’re preparing a holiday feast or a simple family dinner, these dinner rolls are guaranteed to disappear quickly.
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | 4½ tablespoons |
| Minced garlic | 2 tablespoons |
| All-purpose flour | 3½ cups + 1 tablespoon |
| Fresh parsley, chopped | 3 tablespoons |
| Granulated sugar | 1 tablespoon |
| Instant yeast | 2¼ teaspoons |
| Fine sea salt | 1 teaspoon |
| Whole or 2% milk, warmed to 110°F | 1 cup |
| Large egg, room temperature | 1 |
| Beaten egg | 1 (for egg wash) |
| For the Garlic Butter | |
| Unsalted butter | 2 tablespoons |
| Minced garlic | 1 tablespoon |
| Fresh parsley, chopped | 1 tablespoon |
| Flaky sea salt | For finishing |
Step-by-Step Instructions
Preparing the Ingredients
Lightly butter a 9×13-inch baking pan and set it aside. Melt 4½ tablespoons of butter in a small saucepan, then stir in 2 tablespoons of minced garlic. Cook for 1 to 2 minutes until fragrant, then remove from the heat and let it cool slightly. In the bowl of a stand mixer, combine the flour, chopped parsley, sugar, instant yeast, and sea salt. Add the warm milk, room-temperature egg, and cooled garlic butter. Mix with a dough hook on low speed for 10 to 12 minutes until the dough becomes smooth, soft, and slightly tacky. If needed, add one tablespoon of flour at a time until the dough becomes workable. Divide the dough into 12 equal portions, about 67 grams each, and shape each into a smooth ball. Arrange them evenly in the prepared baking pan, cover, and let rise in a warm place until doubled, about 1 to 2 hours.
Cooking Instructions
Preheat the oven to 350°F (180°C). Brush the tops of the risen rolls with the beaten egg wash. Bake for 20 to 30 minutes until the tops turn beautifully golden brown. Meanwhile, prepare the garlic butter by melting 2 tablespoons of butter, adding 1 tablespoon of minced garlic, and cooking for 1 to 2 minutes until fragrant. Remove from the heat and stir in the chopped parsley. As soon as the homemade rolls come out of the oven, generously brush them with the warm garlic butter and finish with flaky sea salt if desired. Serve immediately while warm.
Tips for Perfect Results
Common Mistakes to Avoid
Measure the flour accurately to avoid dense rolls. Warm the milk to around 110°F because milk that is too hot can affect the yeast, while milk that is too cool may slow the rise. Knead the dough until it becomes smooth and elastic instead of stopping too early. Give the dough enough time to double in size before baking, and avoid overbaking so the rolls remain soft and fluffy.
Pro Tips for Better Flavor
Cook the garlic briefly in butter instead of browning it, which keeps the flavor rich without bitterness. Fresh parsley adds brightness that dried herbs cannot match. Brushing the rolls with garlic butter immediately after baking helps the butter soak into the warm bread for maximum flavor. Serve these garlic rolls recipe favorites fresh from the oven for the best texture and aroma.
Serving and Storage
How to Serve
These bread rolls pair wonderfully with pasta dishes, grilled meats, roasted chicken, soups, stews, holiday dinners, or salads. They also make delicious sandwich rolls or can be served alongside barbecue meals. Enjoy them warm for the richest buttery flavor.
How to Store Leftovers
Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat them in a 300°F oven for several minutes until warmed through. You can also freeze the baked rolls for up to 2 months. Thaw at room temperature before reheating and brush with a little extra garlic butter for a freshly baked taste.
Conclusion
Garlic Butter Bread Rolls combine soft, fluffy homemade bread with rich garlic butter and fresh herbs for a side dish that complements almost any meal. Simple ingredients and easy preparation make this recipe perfect for both everyday dinners and special occasions. Bake a batch once, and these buttery rolls will quickly become a family favorite.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Prepare the dough, shape the rolls, and refrigerate them overnight. Let them come to room temperature and finish rising before baking.
Can I use active dry yeast instead of instant yeast?
Yes. Activate the active dry yeast in the warm milk with the sugar for about 5 to 10 minutes before mixing it with the remaining ingredients.
Can I freeze Garlic Butter Bread Rolls?
Absolutely. Freeze the baked and cooled rolls in an airtight container for up to 2 months. Reheat in the oven until warmed through before serving.
Garlic Butter Bread Rolls
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Soft and fluffy Garlic Butter Bread Rolls made with fresh garlic and parsley in the dough, then brushed with warm garlic herb butter after baking. These homemade rolls make a flavorful appetizer or side dish for family dinners, pasta, soup, and holiday meals.
Ingredients
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups plus 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, at room temperature
- 1 beaten egg, for brushing the tops
- 2 tablespoons unsalted butter, for the garlic butter
- 1 tablespoon minced garlic, for the garlic butter
- 1 tablespoon chopped fresh parsley, for the garlic butter
- Flaky sea salt, for finishing
Instructions
- Lightly butter the bottom and sides of a 9×13-inch baking pan and set it aside.
- Melt 4 1/2 tablespoons of butter in a small saucepan. Add 2 tablespoons of minced garlic and cook for 1 to 2 minutes, until fragrant. Remove the pan from the heat and let the mixture cool slightly.
- Combine the flour, 3 tablespoons of parsley, sugar, instant yeast, and fine sea salt in the bowl of a stand mixer.
- Add the warmed milk, room-temperature egg, and cooled garlic butter mixture.
- Knead the dough with the dough hook on low speed for 10 to 12 minutes, until smooth, soft, and slightly tacky. If the dough feels too sticky to handle, add flour 1 tablespoon at a time.
- Divide the dough into 12 equal portions, about 67 grams each.
- Shape each portion into a smooth ball and pinch the seam closed underneath.
- Arrange the dough balls evenly in the prepared baking pan.
- Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 1 to 2 hours, until doubled in size.
- Preheat the oven to 350°F.
- Brush the tops of the risen rolls with the beaten egg.
- Bake for 20 to 30 minutes, until the rolls are golden brown.
- While the rolls bake, melt 2 tablespoons of butter in a small saucepan. Add 1 tablespoon of minced garlic and cook for 1 to 2 minutes, until fragrant.
- Remove the garlic butter from the heat and stir in 1 tablespoon of chopped parsley.
- Immediately brush the hot rolls with the garlic parsley butter.
- Sprinkle with flaky sea salt, if desired, and serve warm.
Notes
- Measure the flour carefully for soft, fluffy rolls. Spoon it into the measuring cup and level the top instead of packing it down.
- Keep the milk near 110°F. Hotter milk may damage the yeast, while cooler milk can slow the rise.
- The dough should feel soft and slightly tacky, not wet or difficult to handle.
- Rising time may vary with room temperature, so watch the dough rather than relying only on the clock.
- Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze baked and cooled rolls for up to 2 months. Thaw at room temperature and warm them in a 300°F oven before serving.
- Nutrition values are estimated per roll.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 2
- Sodium: 230
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 51