Garlic Bread Rolls are the ultimate soft and fluffy dinner rolls, infused with bold garlic flavor in every bite. These homemade rolls are made with fresh garlic mixed right into the dough, then brushed with a generous layer of garlic herb butter for a buttery, fragrant finish.
If you love garlic bread, you’ll adore these savory rolls! They’re perfect as a side dish for holiday feasts like Thanksgiving, Christmas, and Easter, or for elevating any weeknight meal. Prepare to have your kitchen smell amazing and your taste buds delighted!
Homemade Garlic Bread Rolls
Garlic Bread Rolls are the ultimate soft and fluffy dinner rolls, infused with bold garlic flavor in every bite. These homemade rolls are made with fresh garlic mixed right into the dough, then brushed with a generous layer of garlic herb butter for a buttery, fragrant finish.
Ingredients
- 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
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon fine sea salt
- 1 cup whole or 2% milk, warmed to 110°F
- 1 cup whole or 2% milk, warmed to 110°F
- 1 large egg, room temperature
- 1 large egg, room temperature
- 1 beaten egg, for brushing the tops
- 1 beaten egg, for brushing the tops
For the Garlic Butter:
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh parsley
- flaky sea salt, for finishing
- flaky sea salt, for finishing
Instructions
Step-By-Step Instructions
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Notes
- *Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
- Note on yeast: If you use active dry yeast instead of instant yeast, you must activate it first. Stir the yeast into the warm milk and a sprinkle of the sugar. Let it sit for 5 minutes. It should look nice and foamy! Then, after the dough is kneaded, let the dough rise until doubled in size before shaping (roughly 30-60 minutes).
- Storage: Dinner rolls are best served the day they are made, but can be stored for 2-3 days in an airtight container or ziplock bag at room temperature.
- Freezer: After baking, remove the rolls from the pan and let them cool completely. Transfer them to an airtight container for one month.
- Make ahead: Once the rolls are shaped and snuggled into their baking pan, cover the top tightly with plastic wrap and refrigerate overnight. The next day, let them double in size at room temperature before baking. This could take a few hours!
- Reheating: These garlic bread rolls are best served warm! Before serving, cover the rolls with foil and bake them at 350°F until warmed through. You can also pop them in the microwave for 20-30 seconds until warm!
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