Garlic Bread Rolls

Garlic bread rolls are soft, fluffy dinner rolls loaded with rich, garlicky flavor that feels like a warm hug from the oven. These homemade gems have fresh garlic kneaded right into the dough, and just when they come out of the oven, they get generously brushed with a buttery garlic herb glaze that takes them over the top!

Back when I was in pastry school, one of the first things I learned was how to make pizza dough and dinner rolls from scratch—it’s honestly way simpler than it sounds!

These garlic rolls start as classic dinner rolls but get an upgrade with fresh garlic and herbs directly mixed into the dough, then they’re finished off with that luscious garlic butter glaze. I especially love pulling these out for holiday dinners like Thanksgiving, Christmas, and Easter to add an extra cozy, flavorful touch.

If you’re a fan of finger foods, you have to check out my parmesan bread bites—they’re basically tiny, cheesy garlic rolls perfect for snacking!

Tips for Making Dinner Rolls

Use a stand mixer if you can. It takes so much of the hard work out of kneading the dough, making it quicker and easier than doing it by hand. If you’re kneading by hand, just be patient—it’ll take a bit longer to get that smooth, perfect dough texture.

Don’t rush the rising process. Let the dough do its thing in a warm spot until it doubles in size. This step is key to getting light, fluffy rolls. If you try to speed it up, you’ll likely end up with dense bread, and nobody wants that chewy disappointment.

Make sure your rolls are the same size. This helps them bake evenly so every roll has that golden crust and soft inside you’re craving.

Brush them generously with garlicky butter. This is a must! Right after baking, slather those rolls with garlic butter for a big flavor boost that your family will thank you for.

These rolls are a total holiday game-changer. Whether you’re feasting on Easter ham, Thanksgiving turkey, or just a cozy family dinner, they’re the perfect side dish to complete the meal.

Ingredient Notes and Substitutions

Instant yeast: This is my favorite because it’s reliable and fast. No need to proof—it just works every time and gives your rolls that lovely yeasty flavor. Heads up: If you’re using active dry yeast, be sure to dissolve it in warm milk first until it’s bubbly before mixing it in.

Garlic: Fresh cloves pack the best punch here. Look for firm bulbs with tight skins—they’ll give you that bold, fresh garlic taste.

Parsley: Fresh parsley adds brightness and color, but if you want to mix it up, fresh thyme or oregano make great swaps. Using dried parsley? About a teaspoon will do just fine.

Granulated sugar: If you want a natural sweetener, swap in honey or maple syrup. It adds a subtle sweetness and a little floral note that pairs nicely.

Milk: Whole milk or 2% gives the best richness and tenderness to the rolls. Skim milk can make the texture a bit drier, so I don’t usually recommend it here.

Butter: Always pick good quality butter for this recipe. High-fat, creamy European-style butters make a real difference and give the rolls a richer, more luscious finish.

Don’t forget to check the recipe card below for the exact measurements and easy-to-follow steps!

Recipe Instructions

Step 1: Make the garlic butter. Gently melt the butter in a small saucepan over low heat, add the minced garlic, and let it cook just until the garlic starts to sizzle and the kitchen fills with that irresistible aroma. Set it aside to cool while you prep everything else.

Step 2: Combine the dry ingredients. In a big bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, salt, and chopped parsley. Then pour in the warm milk, add the egg, and the cooled garlic butter mixture. Mix everything until it comes together into a soft dough.

Step 3: Knead the dough. If you have a stand mixer, use the dough hook and knead on low speed for 10 to 12 minutes until the dough becomes smooth, soft, and just a little tacky. Is your dough sticky? Sprinkle in a tablespoon of flour at a time until it’s easier to handle but still soft.

Step 4: Shape the rolls. Divide the dough into 12 equal parts—using a kitchen scale makes this super easy (about 67 grams per roll). Cup your hand around each piece and gently roll it clockwise until you have a tight, smooth ball. Pinch the bottom seam to seal it well and arrange the rolls in a buttered baking dish.

Step 5: Let the dough rise. Cover the dish with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Give the rolls about 1 to 2 hours to puff up and double—they’ll grow soft and fluffy before your eyes!

Step 6: Brush with egg wash and bake. Just before popping the rolls into the oven, brush them with beaten egg to get that beautiful golden shine. Bake at 350°F for 20 to 30 minutes until golden brown and heavenly. When they come out of the oven, brush the top with your reserved garlic herb butter for a final burst of buttery garlic flavor. A sprinkle of flaky sea salt on top is optional but absolutely dreamy. Serve warm to enjoy the softest, most comforting rolls ever.

Storage, Freezing, Make Ahead, and Reheating

How to store your rolls: These are best eaten fresh from the oven, but if you have leftovers, pop them in an airtight container or ziplock bag at room temperature. They’ll stay soft and delicious for 2 to 3 days.

Freezing tips: After baking, let the rolls cool completely before placing them in an airtight container or freezer bag. Freeze for up to one month. When you’re ready, thaw them out and warm gently.

Make-ahead trick: You can totally prep the rolls in advance. After you shape them and put them in the pan, cover tightly with plastic wrap and refrigerate overnight. The next day, let them warm up and rise at room temperature until they double in size—this may take a few hours—then bake as usual.

Reheating advice: Garlic rolls shine when warm! Wrap them in foil and heat in a 350°F oven until soft and cozy. If you’re short on time, a quick 20-30 seconds in the microwave works in a pinch.

FAQs

Can I freeze garlic rolls? Absolutely! Just be sure to store them airtight in the freezer for up to 2-3 months, so they keep their fresh taste.

I’m not a garlic fan. Can I leave it out? Totally! Just melt the butter without garlic, and your rolls will still come out soft and delicious.

Can I add cheese? Yes! Stir in a quarter cup of shredded parmesan into the dough and sprinkle a little extra on top before baking to get a cheesy, savory twist.

Is yeast necessary? Yes, yeast is the star here—it makes your rolls soft, fluffy, and perfectly risen.

Why did my rolls turn out dense and dry? This usually means too much flour, old yeast, not kneading enough, or rushing the rising time. Follow the tips above, and you’ll end up with tender, pillowy rolls every time!

More Bread Recipes

• French onion focaccia
• Spinach artichoke stuffed pretzels
• Chewy pizza dough
• Homemade cinnamon rolls

If you try making these rolls or anything else from my site, I’d love to hear from you! Leave a comment below and don’t forget to rate the recipe with stars—I really appreciate your feedback!

Storage Tips

These garlic bread rolls are best enjoyed fresh but will stay soft for a couple of days if stored at room temperature in an airtight container or ziplock bag. Keep them away from direct sunlight or heat to avoid drying out. For longer storage, freezing is your best friend. Wrap or store the rolls well to prevent freezer burn, and thaw them gently before reheating.

Make-Ahead Tips

Want to prep your rolls ahead? After shaping the dough balls and placing them in the pan, cover them tightly and refrigerate overnight. This slow rise deepens the flavor. Then the next day, let them come to room temperature and rise until doubled before baking. This hands-off method is perfect for busy days or when hosting, giving you fresh rolls with less stress.

Variations

Feeling adventurous? Try mixing in some shredded parmesan or mozzarella into the dough for a cheesy upgrade. Swap parsley for fresh thyme or oregano for a different herb twist. You can also add a pinch of red pepper flakes into the garlic butter for a little heat. For a sweeter touch, drizzle a touch of honey over the rolls right after baking.

Serving Suggestions

These garlic bread rolls pair beautifully with classic Italian-American comfort foods—think spaghetti and meatballs, lasagna, or chicken parmesan. They’re also terrific alongside roasted meats, soups, and salad dinners. For holiday feasts, serve warm with butter on the side and maybe a bowl of marinara sauce for dipping. Your family will love dunking these soft, buttery bites!

Recipe FAQs

Can I use active dry yeast instead of instant? Yes! Just make sure you proof the active dry yeast in warm milk first until it’s foamy before adding to your dough.

What if I don’t have a stand mixer? No worries! You can knead the dough by hand on a clean surface, just be prepared to knead for 10-15 minutes until the dough is smooth.

Can I use all whole wheat flour? Whole wheat tends to make rolls denser and heavier, so I recommend mixing half all-purpose and half whole wheat for best results.

How do I know when the rolls are done baking? They should be golden brown on top, and if you tap the bottom, it should sound hollow. If you have a thermometer, the internal temp is around 190°F.

Can I add herbs to the garlic butter topping? Absolutely! Fresh parsley, thyme, or oregano are all great choices to mix into the melted butter for extra flavor.