These homemade Garlic Bread Rolls are soft, buttery, and infused with rosemary and garlic. Perfectly golden on the outside and tender on the inside, they are filled and finished with savory garlic parsley butter. Ideal for any dinner table, these rolls are sure to impress your family and guests.
I opted to make these garlic rolls Parker House style, which includes an extra layer of garlic butter in the center for added flavor.
If you love my Old Fashioned Yeast Rolls, prepare to be blown away by these irresistible garlic butter rolls. They might be even better!
In the mood for breadsticks instead? Give these delectable Garlic Herb Breadsticks from Pizza Dough a try.
When you’re short on time and want to skip the hassle of yeast dough, spread my Garlic Bread Spread on a high-quality store-bought loaf of bread for a deliciously easy side you won’t be disappointed in.
Table of Contents
Why You’ll Love This Recipe
- Perfectly Chewy Texture: Thanks to the bread flour and a bit of kneading, these rolls have a great, soft chewy bite.
- Garlic Infused in Every Layer: With granulated garlic mixed into the dough, a rich garlic butter filling, and even more garlic butter brushed on top, these rolls are bursting with irresistible garlicky flavor.
- Showstopping Side Dish: Homemade dinner rolls are perfect for elevating a fancy dinner party, Thanksgiving feast, or Christmas celebration.
Ingredients & Substitutions
- Milk: I recommend using 2% or whole milk for the best fat content, but skim or 1% will work in a pinch.
- Salted Butter: The salt in the butter enhances the aromatics. If you use unsalted butter, be sure to add a pinch of salt to the garlic butter to taste.
- Egg: The egg adds richness and improves the texture, helping the dough rise properly. They also contribute to a golden-brown color and a softer, tender crumb.
- Instant Yeast: Instant yeast does not require proofing to activate it (it can be added directly into dry ingredients). Active dry yeast can be used as well, but it needs to be proofed in the warm milk mixture for about 5 minutes before mixing in the flour.
- Dried Rosemary: Rosemary adds a wonderful flavor to the dough, but you can also use Italian seasoning or oregano.
- Granulated Garlic: Granulated garlic is a great choice for the dough as it’s less pungent and mixes more evenly throughout.
- Bread Flour: Bread flour is preferred over all-purpose flour for rolls because it has a higher protein content, which helps develop more gluten. This gluten gives the rolls a chewier texture and better structure, making them soft and airy while maintaining their shape. All-purpose flour, with its lower protein content, can result in rolls that are less chewy and more prone to being dense, but it can be used in a pinch.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Garlic: Fresh garlic is a great choice for the filling and topping, as it delivers a more robust garlic flavor.
- Fresh Parsley: Fresh parsley adds a touch of brightness and freshness.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Garlic Rolls
Quick Overview
- Make the dough.
- Let rise. (Rise #1)
- Portion & shape.
- Make the garlic herb butter.
- Flatten & add the butter.
- Let rise again. (Rise #2)
- Bake.
Step by Step Instructions
Quick Tip From Bri
Set a timer so you ensure the dough is kneaded for a full 5 minutes.
Step 1: In the bowl of a stand mixer, add the milk, melted butter, egg, yeast, rosemary, and garlic. Whisk until well combined.
Step 2: Using the dough hook attachment, mix in about one-third of the flour and the salt on low speed until fully absorbed. Add another third of the flour and mix until absorbed, then add the remaining flour and mix until absorbed. Increase to high speed and knead the dough for 5 minutes until smooth and elastic. The dough should wrap around the hook and pull away from the sides of the bowl.
Step 3: Cover the bowl and let the dough rise in a warm environment for about 1 hour, or until it has doubled in size. In the meantime, prepare a clean work surface and lightly dust it with flour.
Step 4: Punch down the dough and transfer it to the lightly floured surface. Gently shape it into a thick rectangle. Use a knife or bench scraper to divide the dough into 15 pieces (3 rows of 5); they don’t have to be perfectly even.
Quick Tip From Bri
Don’t stress about getting the dough portions and shapes perfect! They will come together and look great once they’re baked.
Step 5: Place one piece of dough in your hand. Pull the corners toward the center, stretching and folding the dough over itself to create a smooth top and a seam on the bottom. Pinch the seam closed. Place the ball on your work surface and cup your hand over it. Move your hand side to side to create tension, which will tighten the seam as the dough drags along. Repeat this process for each piece of dough, then cover the dough balls with a clean kitchen towel while you prepare the garlic parsley butter.
Quick Tip From Bri
Don’t forget to set aside some garlic parsley butter for brushing on the rolls once they are baked.
Step 6: PIn a small pan, melt the butter and garlic over medium-low heat. Cook for 3-4 minutes until fragrant. Remove from heat and stir in the parsley. Reserve about 3 tablespoons of the garlic parsley butter for brushing the rolls after they are baked. Generously grease a 9 x 13 baking dish with cooking spray or butter for Step 9.
Step 7: Flatten each dough ball into an oval shape using your hands.
Step 8: Spread a thin layer of garlic butter over each oval, then fold the oval in half.
Step 9: Place the folded rolls into the greased 9 x 13-inch baking dish. Pour any remaining garlic parsley butter (excluding the 3 tablespoons set aside) over the rolls.
Step 10: Cover and let the rolls rise for another 45 minutes in a warm environment, or until they have puffed up. Preheat the oven to 350°F (175°C) about halfway through the rise.
Step 11: Bake for 22-26 minutes, or until the tops are golden brown and the rolls are cooked through. Brush the reserved garlic parsley butter on the tops of the rolls immediately after they come out of the oven.
Why Is My Dough Not Rising?
If your dough isn’t rising, here are some common reasons and solutions:
- Inactive Yeast: Ensure your yeast is fresh and active. If using active dry yeast, it should be proofed in warm water before adding to the dough.
- Incorrect Temperature: Yeast needs a warm environment to rise. If your dough is in a too-cool environment, try placing it in a warm, draft-free spot. Ensure the milk used is not too hot or too cold.
- Expired Ingredients: Check the expiration dates on your yeast and other ingredients. Expired yeast or old flour can affect rising.
- Over-Kneading or Under-Kneading: Ensure the dough is kneaded enough to develop gluten but not overworked. Proper kneading helps the dough rise.
- Too Much Salt: Salt can inhibit yeast activity. Make sure you’re using the correct amount as per the recipe.
- Overproofing or Underproofing: Allow the dough to rise until it has doubled in size. If overproofed, it may collapse; if underproofed, it won’t rise properly.
Addressing these issues can help ensure your dough rises as expected.
Recipe Serving Suggestions
As irresistible as garlic bread rolls are, they’re not quite a meal on their own! Here are some of my favorite mains to serve alongside these delicious rolls:
- Easy Creamy Garlic Chicken Pasta: Packed with protein and Greek yogurt.
- One Pot Lemon & Chicken Orzo: Only requires 5 ingredients!
- Baked Tuscan Chicken: Cooked in a creamy sun-dried tomato sauce. Perfect for dipping!
- Creamy Italian Sausage Soup: Loaded with orzo & kale.
- Easy Duch Oven Minestrone: Lots of veggies in a rich tomato-based broth.
Expert Tips
- Use a Kitchen Scale: For the most accurate measurements and consistent results, weigh your ingredients, especially the flour.
- Use a Stand Mixer: Kneading the dough in a stand mixer is much easier than doing it by hand. If you choose to knead by hand, be prepared for it to take longer to achieve a smooth, finished dough ball.
- Check Dough Consistency: The dough should be smooth and elastic. If it feels too sticky, add a little more flour; if it’s too dry, add a small amount of milk.
- Knead Properly: Ensure you knead the dough thoroughly to develop the gluten, which is essential for achieving a chewy texture.
- Proof in a Warm Place: Make sure the dough rises in a warm, draft-free environment. An oven with the light on or a warm spot in your kitchen works well.
- Store Leftovers in the Fridge: Place the rolls in an airtight container or wrap them tightly with plastic wrap. Keep them in the refrigerator for up to 3-4 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-10 minutes until heated through.
- Freeze Extras: Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen rolls to an airtight container or freezer bag and store for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for about 10-15 minutes.
Additions & Variations
- Cheesy Garlic Rolls: Add a spoonful of mozzarella cheese or Parmesan after the garlic parsley butter in Step 8 for a gooey, cheesy center.
- Make Ahead: After Step 9, cover the pan tightly with plastic wrap and refrigerate overnight. The next day, remove the pan from the refrigerator and let the rolls rise at room temperature until they double in size, which may take a few hours. Once they have risen, bake the rolls according to the recipe instructions. This make-ahead method is perfect for saving time on busy days while still enjoying freshly baked rolls.
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BEST Garlic Bread Rolls
Ingredients
- 1 1/4 cup (296 ml) 2% or whole milk, warmed to 110 degrees F
- 2 Tablespoons (28 g) salted butter, melted & cooled slightly
- 1 large egg
- 2 1/4 teaspoon instant yeast*
- 1 Tablespoon dried rosemary
- 1 1/2 teaspoon granulated garlic
- 3 1/2 cups (455 g) bread flour*
- 1 1/2 teaspoons Morton kosher salt*
- 6 Tablespoons (85 g) salted butter
- 8 cloves garlic, finely minced
- 3 Tablespoons chopped fresh parsley
Instructions
- In the bowl of a stand mixer, add the milk, melted butter, egg, yeast, rosemary, and garlic. Whisk until well combined.1 1/4 cup (296 ml) 2% or whole milk, warmed to 110 degrees F, 2 Tablespoons (28 g) salted butter, melted & cooled slightly, 1 large egg, 2 1/4 teaspoon instant yeast*, 1 Tablespoon dried rosemary, 1 1/2 teaspoon granulated garlic
- Using the dough hook attachment, mix in about one-third of the flour and the salt on low speed until fully absorbed. Add another third of the flour and mix until absorbed, then add the remaining flour and mix until absorbed. Increase to high speed and knead the dough for 5 minutes until smooth and elastic. The dough should wrap around the hook and pull away from the sides of the bowl.3 1/2 cups (455 g) bread flour*, 1 1/2 teaspoons Morton kosher salt*
- Cover the bowl and let the dough rise in a warm environment for about 1 hour, or until it has doubled in size. In the meantime, prepare a clean work surface and lightly dust it with flour.
- Punch down the dough and transfer it to the lightly floured surface. Gently shape it into a thick rectangle. Use a knife or bench scraper to divide the dough into 15 pieces (3 rows of 5); they don’t have to be perfectly even.
- Place one piece of dough in your hand. Pull the corners toward the center, stretching and folding the dough over itself to create a smooth top and a seam on the bottom. Pinch the seam closed. Place the ball on your work surface and cup your hand over it. Move your hand side to side to create tension, which will tighten the seam as the dough drags along. Repeat this process for each piece of dough, then cover the dough balls with a clean kitchen towel while you prepare the garlic parsley butter.
- In a small pan, melt the butter and garlic over medium-low heat. Cook for 3-4 minutes until fragrant. Remove from heat and stir in the parsley. Reserve about 3 tablespoons of the garlic parsley butter for brushing the rolls after they are baked. Generously grease a 9 x 13 baking dish with cooking spray or butter for Step 9.6 Tablespoons (85 g) salted butter, 8 cloves garlic, finely minced, 3 Tablespoons chopped fresh parsley
- Flatten each dough ball into an oval shape using your hands.
- Spread a thin layer of garlic butter over each oval, then fold the oval in half.
- Place the folded rolls into the greased 9 x 13-inch baking dish. Pour any remaining garlic parsley butter (excluding the 3 tablespoons set aside) over the rolls.
- Cover and let the rolls rise for another 45 minutes in a warm environment, or until they have puffed up. Preheat the oven to 350°F (175°C) about halfway through the rise.
- Bake for 22-26 minutes, or until the tops are golden brown and the rolls are cooked through. Brush the reserved garlic parsley butter on the tops of the rolls immediately after they come out of the oven.
Notes
- Instant Yeast: Instant yeast does not require proofing to activate it (it can be added directly into dry ingredients). Active dry yeast can be used as well, but it needs to be proofed in the warm milk mixture for about 5 minutes before mixing in the flour.
- Bread Flour: Bread flour is preferred over all-purpose flour for rolls because it has a higher protein content, which helps develop more gluten. This gluten gives the rolls a chewier texture and better structure, making them soft and airy while maintaining their shape. All-purpose flour, with its lower protein content, can result in rolls that are less chewy and more prone to being dense, but it can be used in a pinch.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a Kitchen Scale: For the most accurate measurements and consistent results, weigh your ingredients, especially the flour.
- Proof in a Warm Place: Make sure the dough rises in a warm, draft-free environment. An oven with the light on or a warm spot in your kitchen works well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for my family last night and they were delicious! I’m going to make them for a church group next. Do you think this recipe could be easily doubled?
These garlic rolls were the hit at our last family gathering! Everyone loved them!
This garlic bread rolls recipe is completely satisfying!!
dang ! i’m drooling reading this post. I can’t wait to make this on the weekend!
I served this with penne alla vodka and they were the perfect addition to our meal!!
I served these when we had spaghetti for dinner and they were a big hit with my family!
Made these this weekend – so easy and tasty, Will make again!