Garlic Rolls

5 from 26 votes

These Garlic Rolls are soft, fluffy dinner rolls layered with garlic butter and rosemary, baked until golden, and brushed with more garlic butter. After testing, I found this method gives you flavorful, tender rolls that are beginner-friendly but impressive enough for holidays and dinner parties.

Prep Time25

Cook Time24

Rising Time1 45

Total Time2 34

Course: Bread

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Brianna May

Equipment

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

Mix the wet ingredients: In the bowl of a stand mixer, whisk together the warm milk, melted butter, egg, yeast, rosemary, and granulated garlic.
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
Make the dough: Using the dough hook, mix in about one-third of the flour and the salt on low speed until absorbed. Add another third of the flour and mix again. Add the remaining flour and mix until a dough forms. Increase to medium-high speed and knead for 5 minutes, or until the dough is smooth and elastic. It should pull away from the sides of the bowl and wrap around the hook.
3 1/2 cups (455 g) bread flour*, 1 1/2 teaspoons Morton kosher salt*
Let the dough rise: Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough: Punch down the dough and transfer it to a lightly floured surface. Shape it into a rectangle and divide it into 15 pieces.
Shape the rolls: Take one piece of dough and pull the edges into the center to form a ball. Pinch the seam closed. Place it seam-side down and gently roll it against the counter with your hand to create tension. Repeat with the remaining dough pieces. Cover loosely with a towel.
Make the garlic butter: In a small saucepan, melt the butter with the garlic over medium-low heat. Cook for 3 to 4 minutes, just until fragrant. Remove from the heat and stir in the parsley. Reserve about 3 tablespoons for brushing the baked rolls. Grease a 9x13-inch baking dish.
6 Tablespoons (85 g) salted butter, 8 cloves garlic, finely minced, 3 Tablespoons chopped fresh parsley
Flatten the dough: Flatten each dough ball into a small oval with your hands.
Fill the rolls: Spread a thin layer of garlic butter over each oval, then fold it in half.
Arrange in the pan: Place the folded rolls in the greased baking dish. Drizzle the remaining garlic butter over the tops, leaving out the reserved portion for finishing.
Let the rolls rise again: Cover and let the rolls rise for 45 minutes, or until puffy. About halfway through, preheat the oven to 350°F.
Bake & finish: Bake for 22 to 26 minutes, or until the tops are golden brown and the centers are cooked through. Brush the warm rolls with the reserved garlic butter right after baking so the tops stay soft and extra flavorful.

Notes

Instant Yeast: Active dry yeast can be used instead, but it should be proofed in the warm milk first.
Bread Flour: All-purpose flour can work, but bread flour gives the rolls a better texture.
Morton Kosher Salt: If using table salt, reduce the amount slightly.
Use a kitchen scale: For the most accurate measurements and most consistent results, weigh the ingredients, especially the flour.

Nutrition