Introduction

Garlic bread rolls are a flavorful twist on classic dinner rolls, perfect for any meal or gathering. Soft, buttery, and infused with garlic and herbs, they are irresistible when fresh from the oven.

A close-up image of a batch of golden brown dinner rolls in a white baking dish, each roll with a shiny and soft top sprinkled with chopped fresh green herbs and small bits of garlic. The rolls are packed tightly together in three rows, and one roll is slightly pulled away showing its fluffy, light, and tender white inside. The texture of the rolls’ tops is smooth with a light glaze, and the herbs add bright green color spots. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 tablespoons unsalted butter
2 tablespoons minced garlic
3 1/2 cups + 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, room temperature
1 beaten egg, for brushing the tops
2 tablespoons unsalted butter (for garlic butter brushing)
1 tablespoon minced garlic (for garlic butter brushing)
1 tablespoon chopped fresh parsley (for garlic butter brushing)
Flaky sea salt, for finishing (optional)

Instructions

Step 1: Lightly butter the bottom and sides of a 9×13-inch baking pan and set aside.
Step 2: Melt 4 1/2 tablespoons butter in a small pot over low heat, then add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant. Remove from heat and let cool while preparing other ingredients.
Step 3: In a mixing bowl, combine 3 1/2 cups + 1 tablespoon flour, chopped parsley, sugar, yeast, and salt. Add warmed milk, one large egg, and the cooled garlic butter mixture. Knead with a dough hook on low for 10-12 minutes until smooth, soft, and tacky. If too sticky, add flour one tablespoon at a time until workable.
Step 4: Divide dough into 12 equal portions (about 67 grams each). Shape each into a smooth ball, pinching the bottom seam tight. Place rolls evenly in the prepared pan. Cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size, about 1-2 hours.
Step 5: Preheat oven to 350°F (180°C). Brush rolls with the beaten egg to give them a shiny finish.
Step 6: Bake rolls for 20-30 minutes until golden brown on top.
Step 7: While baking, melt 2 tablespoons butter in a pot and add 1 tablespoon minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and stir in 1 tablespoon chopped parsley. When rolls come out of the oven, immediately brush them with this garlic butter and sprinkle with flaky sea salt if desired. Serve warm.

Tips & Variations

For extra flavor, add a pinch of grated Parmesan cheese to the dough or brush cheese on top before baking.
If you prefer softer rolls, replace granulated sugar with honey for a subtle sweetness.
Use fresh or dried herbs like rosemary or thyme for different herb flavor variations.
Ensure your milk is not too hot when added to yeast, or it may kill the yeast.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to 3 months. To reheat, warm rolls in a 300°F (150°C) oven for 10 minutes or microwave briefly until heated through. Re-brushing with garlic butter after reheating restores their fresh taste.

How to Serve

A close-up view of nine soft dinner rolls arranged closely in a 3x3 grid, each roll showing a shiny, golden-brown top with a smooth, rounded texture. The tops of the rolls are brushed with a glistening layer of melted butter mixed with finely chopped green parsley and bits of minced garlic, giving a fresh and savory look. The sides of the rolls are paler and fluffy, with a slightly uneven, soft texture, touching each other without gaps. The image is sharp and detailed, highlighting the moistness and rich color contrast between the golden tops and the lighter dough beneath. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast first by dissolving it in warm water with a pinch of sugar. Let it sit until frothy before adding to the dough.

How do I know when the dough has risen enough?

The dough has doubled in size when it looks noticeably puffed and does not spring back quickly when gently pressed with a finger. This usually takes 1-2 hours depending on room temperature.