Tired of dinner rolls that fall flat? This recipe for Garlic Bread Rolls is your secret to bakery-quality results at home. Imagine pulling apart a warm, ridiculously soft roll, infused with fragrant garlic butter and topped with a sprinkle of flaky sea salt. These rolls are not only foolproof for beginners but also conveniently make-ahead friendly, ensuring you can serve up fresh, crowd-pleasing perfection right on time. Get ready to elevate any meal with the best, most buttery garlic rolls you’ve ever baked.

Why These Are the Best Garlic Bread Rolls

• Buttery and fragrant: Real butter and fresh garlic infuse every bite with rich, savory flavor.
• Ridiculously soft: Milk, egg, and a touch of sugar create a tender, fluffy crumb that stays moist.
• Foolproof for beginners: Simple steps, clear cues, and a forgiving dough help you win on the first try.
• Make-ahead friendly: Shape, chill, and bake later so fresh rolls hit the table right on time.
• Crowd-pleasing finish: Warm garlic butter and flaky sea salt make these rolls feel bakery-level special.

Sarah

Irresistibly Soft Garlic Bread Rolls Delight

On hectic nights, I reach for cozy baking projects that deliver big comfort with little stress. These Garlic Bread Rolls check every box, baking up pillowy soft with a fragrant finish that brings instant smiles to the table.

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Prep Time 1 hour hr 55 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 12 servings

Course: Appetizer, Side Dish

Cuisine: American

Calories: 219

Ingredients Equipment Method Notes

Ingredients

  

• 4.5 tablespoons unsalted butter
• 2 tablespoons minced garlic
• 3.5 cups all-purpose flour plus 1 tablespoon (see notes below for measuring)
• 3 tablespoons chopped fresh parsley
• 1 tablespoon granulated sugar
• 2.25 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

Equipment

• 9×13 metal baking pan
• Stand mixer with dough hook or strong arms and a bowl
• instant-read thermometer
• kitchen scale
• Pastry brush
• small saucepan
• plastic wrap
• clean towel

Method

 

1. Lightly butter the bottom and sides of a 9×13 pan and set it aside.
2. 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.
3. 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.
4. 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!
5. Preheat the oven to 350 F/180 C.
6. 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.
7. 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!

Notes

• Yeast: If using Active Dry Yeast, activate it in the warm milk with a pinch of sugar for 5-10 minutes until foamy before adding it to the other ingredients.
• Dough Texture: The dough should be soft and slightly tacky, not dry. Only add extra flour if it feels overly sticky. A tacky dough makes for softer rolls.
• Garlic: Fresh garlic provides the best flavor. If you must substitute, use 1 teaspoon of garlic powder in the dough and ½ teaspoon in the topping.
• Measuring Flour: For the fluffiest result, spoon flour into your measuring cup and level it off. Do not pack it down.

Essential Ingredients for Garlic Bread Rolls

• 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
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh parsley
• flaky sea salt (for finishing)

Notes and swaps:

• Butter and milk create a soft, velvety crumb and golden tops. Whole milk gives the plushest texture.
• Fresh garlic tastes brighter and sweeter than powdered. If needed, use 1 to 1.5 teaspoons garlic powder in the dough and 1 teaspoon in the topping.
• Use instant yeast for direct mixing. If you only have active dry yeast, dissolve it in the warmed milk first and rest 5 to 10 minutes until foamy.
• I prefer King Arthur all-purpose flour and SAF instant yeast for consistent results.

Equipment

• 9×13 metal baking pan
• Stand mixer with dough hook or strong arms and a bowl
• Instant-read thermometer and kitchen scale
• Pastry brush and small saucepan
• Plastic wrap or clean towel

Step-by-Step Recipe 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.
• 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.
• 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.
• 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!

Visual cues for success:

• Ideal dough texture: It should feel soft, bouncy, and slightly tacky, not sticky like glue. Lightly flour your hands if needed.
• Rise check: The rolls should look puffy and jiggle slightly when you nudge the pan.
• Doneness: Tops should look deep golden. An instant-read thermometer should read 195 to 200°F in the center.
• Video help: See the shaping video below to match dough feel and tension.

Tips for Perfect, Fluffy Rolls

• Keep dough tacky: A slightly sticky dough bakes softer than a dry one. Add flour only if the dough clings aggressively.
• Master the top: Brush egg wash just before baking for shine, then add warm garlic butter right after for a tender crust.
• Distribute garlic: Mix garlic butter into the dough, then finish with more on top so every bite tastes garlicky without harshness.
• Proof smart: If your kitchen runs cool, set the covered pan near your preheating oven or inside a turned-off oven with a mug of hot water.
• Flavor pop: Finish with flaky sea salt while the butter is still glossy so the crystals cling.

Garlic Bread Roll Variations

Easy Shortcut: Garlic Rolls with Store-Bought Dough

Short on time? You can still enjoy Garlic Bread Rolls with refrigerated dough.

• Use 16 ounces of refrigerated pizza dough or 1 large can of flaky biscuits.
• Melt 4 tablespoons butter with 2 teaspoons minced garlic and 1 tablespoon chopped parsley.
• For pizza dough: Cut into 12 pieces, roll into balls, toss in half the garlic butter, then arrange in a buttered 9×13 pan. Cover and rest 20 minutes.
• For biscuits: Split each biscuit in half for smaller rolls, shape into balls, and arrange in the pan.
• Brush with egg wash. Bake at 350°F until golden, 18 to 22 minutes. Brush hot rolls with remaining garlic butter and finish with flaky salt.

How to Shape the Rolls

Two easy methods add variety to your Garlic Bread Rolls:

• Simple ball: Cup your hand over a dough piece and roll it on an unfloured surface to create surface tension and a smooth top. Pinch the seam closed underneath. [Photo 1: Hand cupping dough ball] [GIF: Rolling motion]
• Knot or twist: Roll each piece into a 7-inch rope. Tie a loose knot, tuck one end under and the other over for a swirl top. [Photo 2: Rope forming] [Photo 3: Knot tucked]

Shaping cues:

• The surface should look smooth and tight, not cracked.
• If the dough springs back aggressively, rest it 5 minutes and try again.

How to Store, Freeze, and Reheat

• Store: Keep cooled rolls in an airtight container at room temp for 2 days or refrigerate up to 5 days.
• Freeze: Wrap rolls tightly, then place in a freezer bag for up to 2 months. Freeze baked or shaped, unbaked rolls.
• Reheat baked rolls: Wrap in foil and warm at 300°F for 10 to 12 minutes or microwave for 10 to 15 seconds per roll. Brush with a little fresh garlic butter.
• Bake from frozen, unbaked: Thaw in the fridge overnight, proof until puffy, then bake as directed.

What to Serve with Garlic Bread Rolls

These rolls love saucy, cozy meals. I pair them with tomato soup for dunking or a lasagna skillet for catching every drop of sauce. They also complement roast chicken, meatballs in marinara, or a hearty chili night. For lighter meals, add them to a big salad dinner or alongside grilled steak and asparagus. They play nicely with almost any weeknight rotation.

Garlic Bread Roll Troubleshooting Guide

• Dough didn’t rise: Your milk might have been too hot or your yeast was old. Check milk at 105 to 110°F and use fresh instant yeast.
• Rolls baked dense: You likely added too much flour. Keep the dough soft and tacky and measure flour by weight when possible.
• Tough crust: Skip overbaking and brush butter immediately after baking. Foil the pan for the last 5 minutes if tops darken early.
• Uneven baking: Use a light-colored metal pan and bake on the center rack. Rotate the pan at 15 minutes if your oven runs hot.
• Garlic tastes harsh: Cook garlic gently in butter until just fragrant, not browned.