Garlic Bread Rolls

Forget frozen garlic bread. I’m talking about Garlic Bread Rolls that are pillowy-soft, glistening with homemade garlic-herb butter, and so fragrant your neighbors might just knock on your door to see what’s cooking.

There is something undeniably comforting about pulling a warm roll apart and seeing steam rise from the center. These aren’t just dinner rolls; they are a hybrid of your favorite Parker House roll and the most intense garlic bread you’ve ever had. We infuse garlic into the dough and then brush them twice with garlic butter—once before baking and once after. Because, let’s be real, there is no such thing as too much garlic.

Whether you’re serving them alongside a hearty lasagna, dipping them in tomato soup, or eating them straight from the pan at midnight (I won’t judge), these rolls are the ultimate comfort food.

Let’s get baking.

Why You’ll Love This Recipe

• Triple Garlic Threat: We use garlic powder in the dough, garlic butter for brushing, and fresh minced garlic for the finish. It’s flavor layered on flavor.
• No-Fail Fluffiness: This enriched dough (made with milk and butter) guarantees a soft, tender crumb that stays fluffy for days.​
• Versatile Side: Perfect for holiday dinners, game day sliders, or just soaking up leftover pasta sauce.
• Freezer Friendly: Bake a big batch and freeze them. They reheat beautifully, tasting just as fresh as day one.

Ingredients

Here is your shopping list for the fluffiest rolls of your life.

Ingredient	Quantity	Notes
All-Purpose Flour	3 ½ to 4 cups	You can also use bread flour for a chewier texture ​.
Instant Yeast	2 ¼ tsp (1 packet)	Instant yeast is faster, but active dry works too (just proof it first).
Whole Milk	1 cup (warm)	Warm to 110°F. Milk makes the crumb tender and rich ​.
Granulated Sugar	2 tbsp	Feeds the yeast and helps with browning.
Unsalted Butter (Dough)	4 tbsp (melted)	Adds richness to the dough itself.
Egg	1 large	Provides structure and color.
Garlic Powder	1 tsp	Mix this directly into the flour for subtle background flavor.
Salt	1 tsp	Crucial for flavor development.
Salted Butter (Topping)	6 tbsp	Melted. Using salted butter here adds that savory “pop” ​.
Fresh Garlic	4-6 cloves	Finely minced for the topping butter.
Parsley	2 tbsp	Freshly chopped for color and freshness.

Step-by-Step Instructions

1. Activate the Yeast

In the bowl of a stand mixer (or a large bowl), combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it gets frothy. If it doesn’t foam, your yeast is dead—start over!.​

2. Mix the Dough

Add the melted butter, egg, garlic powder, and salt. Whisk to combine. Gradually add the flour, one cup at a time, mixing on low speed.

• Cooking Note: You may not need all 4 cups. Stop adding flour when the dough pulls away from the sides of the bowl but is still slightly tacky to the touch.​

3. Knead to Perfection

Switch to the dough hook and knead on medium-low speed for 5-7 minutes. The dough should be smooth, elastic, and pass the “windowpane test” (you can stretch a small piece thin without it tearing).

• No Mixer? No problem. Knead by hand on a floured surface for 8-10 minutes. It’s a great arm workout!.​

4. First Rise

Lightly grease a large bowl. Place the dough inside, turning it once to coat in oil. Cover with plastic wrap or a warm towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.​

5. Shape the Rolls

Punch the dough down gently to release air. Turn it onto a floured surface and divide into 12-15 equal pieces. Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving in a circular motion on the counter. Place them in a greased 9×13 baking pan.​

6. Second Rise & The Garlic Infusion

Cover the pan and let rise for another 30-45 minutes until puffy.
While they rise, make your magic potion: Melt the 6 tbsp salted butter and stir in the minced garlic and parsley.

• Chef’s Secret: Brush half of this garlic butter gently over the delicate risen rolls right before they go into the oven. This bakes the garlic flavor right into the crust.​

7. Bake & Finish

Bake at 375°F (190°C) for 18-22 minutes until golden brown.
Remove from the oven and immediately brush with the remaining garlic butter. Listen to that sizzle!.​

Tips for Success

• Don’t Over-Flour: The biggest mistake is adding too much flour. A sticky dough makes a soft roll. A dry dough makes a hockey puck. Trust the stickiness!.​
• Weigh Your Dough: If you want perfectly uniform rolls that bake evenly, use a kitchen scale to weigh the total dough and divide by 12.
• Garlic Butter Hack: For milder garlic flavor, sauté the minced garlic in the butter for 1-2 minutes before brushing. For a spicy, zesty kick, use the garlic raw in the melted butter.
• The “Poke” Test: To know if your dough has risen enough, poke it gently with a knuckle. If the indentation springs back slowly, it’s ready. If it springs back instantly, give it more time.​

Variations & Substitutions

• Cheesy Garlic Rolls: Mix 1/2 cup of shredded Parmesan or mozzarella into the dough, or sprinkle Parmesan on top immediately after baking.
• Rosemary & Sea Salt: Swap the parsley for fresh chopped rosemary and top with flaky sea salt for a more rustic, Italian vibe.
• Garlic Knots: Instead of balls, roll each piece into a rope and tie it into a simple knot before baking. The nooks and crannies hold even more butter.
• Vegan Option: Use plant-based milk, a flax egg (or just omit the egg and add 2 tbsp more liquid), and vegan butter. The texture is surprisingly similar!

What to Serve With It

• Creamy Tomato Basil Soup: The ultimate dunking partner.
• Spaghetti Bolognese: Use the roll to scarpetta (wipe the plate clean) like a true Italian.
• Holiday Roast: These are elegant enough for Thanksgiving or Christmas dinner.
• Caesar Salad: Serve alongside a crisp salad for a “soup, salad, and breadsticks” style lunch.

Storage & Reheating

• Counter: Store in an airtight container at room temperature for 2-3 days.
• Freezer: Bake them, cool completely, and freeze in a ziplock bag for up to 3 months.
• Reheating: Wrap rolls in foil and warm in a 350°F oven for 10 minutes. Microwaving them will make them chewy/tough, so the oven is best.​

Nutrition Facts

(Estimates per roll)

Nutrient	Amount
Calories	180 kcal
Protein	4g
Carbohydrates	24g
Fat	8g
Fiber	1g
Sugar	3g
Sodium	190mg

Diet Suitability: Vegetarian.

Common Mistakes to Avoid

1. Killing the Yeast: If your milk is too hot (over 120°F), it will kill the yeast. If it burns your finger, it burns the yeast. Aim for “baby bottle warm”.​
2. Rushing the Rise: Bread needs time. If you bake under-proofed rolls, they will be dense and heavy. Patience is the main ingredient.
3. Cold Ingredients: Using cold eggs or butter can shock the yeast and slow down rising. Bring everything to room temperature before you start.

FAQ

Q: Can I make the dough the night before?
A: Yes! After the first knead, cover the bowl and put it in the fridge overnight. The slow cold fermentation actually develops better flavor. Let it come to room temperature for 30 minutes before shaping.

Q: Why are my rolls hard?
A: Usually, this means too much flour was added during kneading, or they were baked too long.

Q: Can I use pre-minced jarred garlic?
A: You can, but fresh garlic has a much punchier, sweeter flavor when baked. Jarred garlic can sometimes taste sour or metallic in this application.

Q: Can I bake these in a cast iron skillet?
A: Absolutely. A skillet gives the bottoms a nice crispy crust while keeping the insides soft. Just watch the edges so they don’t darken too fast.

Conclusion

These Garlic Bread Rolls are a labor of love that pays off in every buttery bite. They are golden, fragrant, and dangerously addictive. Once you master this simple dough, you’ll never go back to store-bought rolls again.

So grab your apron, mince that garlic, and get ready for your kitchen to smell like heaven.

If you loved these, try my Cracker Barrel Coca Cola Cake Recipe or The Best Cannoli Cookies Recipe next!