Garlic Bread Rolls

Garlic bread rolls are soft, fluffy dinner rolls loaded with garlic goodness. Packed with fresh garlic in the dough and brushed with more garlic herb butter after coming out of the oven, these rolls are a delicious homemade treat!

If you’re a garlic bread fan looking for something a bit cozier, these garlic bread rolls fit the bill perfectly — think soft, pull-apart dinner rolls with fresh garlic kneaded into the dough and even more garlic herb butter brushed on just after baking. They come out golden, tender, and seriously delicious, making an impressive side for weeknight dinners or holiday feasts like Thanksgiving and Christmas.

This recipe walks you through everything from melting the garlic butter to mixing the enriched dough with milk, egg, and butter. Then you’ll knead, shape 12 perfect rolls, let them rise, and bake. The whole process takes about 1 hour and 50 minutes, with roughly 1 hour and 30 minutes of active prep, and the batch makes a dozen tasty rolls.

Why These Rolls Shine

These garlic bread rolls are buttery, soft, and bursting with fresh garlic and herbs — basically garlic bread transformed into a warm, pull-apart dinner roll, much like pull-apart garlic bread. They bake up golden and get an extra brush of garlicky herb butter as soon as they come out of the oven. They’re perfect for holiday meals or any night you want comfort food with a little extra love.

• Soft, tender crumb thanks to a simple enriched dough and a good rise.
• Powerful garlic punch from fresh garlic in the dough and additional garlic butter after baking.
• Easy to make using pantry staples like flour, milk, butter, and yeast — suitable for bakers of all levels.
• Make-ahead and freezer friendly: shape the rolls the night before or stash leftovers in the freezer to reheat later.
• Flexible recipe — sprinkle parmesan on top, skip the garlic if you want, or swap herbs like thyme or oregano to change things up.
• Yields 12 rolls — just right for family dinners or holiday sides.

Ingredients at a Glance

• 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

Mix, Knead, and Bake

1. Lightly butter the bottom and sides of a 9×13-inch baking pan and set aside.
2. Melt the butter in a small saucepan, stir in the minced garlic, cook 1–2 minutes until fragrant, then remove from heat and cool slightly.
3. Whisk together the flour, chopped parsley, sugar, instant yeast, and salt in a stand mixer bowl.

4. Add the warmed milk, room-temperature egg, and the cooled garlic butter mixture to the dry ingredients.

   

5. Knead on low speed with the dough hook until the dough is smooth, soft, and slightly tacky, about 10–12 minutes, adding flour 1 tablespoon at a time if too sticky.
6. Divide the dough into 12 equal pieces (about 67 g each) and roll each piece into a smooth ball, tightening the seam at the bottom.
7. Arrange the shaped rolls snugly in the prepared pan, cover tightly with plastic wrap or a clean kitchen towel, and let rise in a warm spot until doubled, about 1–2 hours.

8. Preheat the oven to 350°F (180°C).

   

9. Brush the tops of the risen rolls with the beaten egg wash.
10. Bake the rolls 20–30 minutes until golden brown and shiny on top.
11. While the rolls bake, melt butter in a pot, add minced garlic and cook 1–2 minutes until fragrant, then remove from heat and stir in chopped parsley to make garlic herb butter.

12. As soon as the rolls come out of the oven, brush them generously with the garlic herb butter and sprinkle flaky sea salt if desired.

    

Tips for Fluffy Rolls

Use a stand mixer if you can. It really takes the work out of kneading dough, especially for beginners. For a step-by-step on mixing and kneading to a super-soft crumb, see Super Soft White Bread Dough. If you prefer to knead by hand, no worries, but it might take a little longer to get that smooth dough ball.

Take your time with rising. Let your rolls rise in a warm spot until they double in size. Rushing this step can lead to dense rolls, and we want light, fluffy rolls!

Make sure your rolls are the same size. This helps them bake evenly. I highly recommend grabbing a kitchen scale for this — it’s a game changer for consistent results!

Extra garlic butter = extra love. Don’t skip brushing your rolls with that garlic herb butter both before baking (in the dough) and right after baking to get maximum flavor — the same technique we use in our Roasted Garlic Parmesan Herb Pull-Apart Bread.

Perfect for holiday spreads. Beyond everyday meals, these garlic bread rolls make a show-stopping side for holidays and special dinners. Your family will thank you!

Add-Ins and Substitutions

Instant yeast is my go-to because it’s quick and skips the activation step. Heads up: If you’re using active dry yeast, be sure to proof it first in warm milk with a bit of sugar until it’s foamy before adding it to your dough — about 5 minutes.

Garlic choice matters. For the freshest flavor, pick firm, plump garlic bulbs with dry, unbroken skins. Fresh garlic really shines here, so I don’t recommend substitutes like garlic powder.

Herbs: I love fresh parsley in these rolls for its bright, fresh taste. But feel free to swap with fresh thyme or oregano depending on your mood. If you’re out of fresh herbs, use about one teaspoon of dried parsley instead. For more pairing inspiration, see Swirled Garlic Herb Bread.

Sugar swap: You can swap out granulated sugar for honey or maple syrup if you want a touch of floral sweetness in your rolls.

Milk type: Whole or 2% milk give the best flavor and structure here. For a tangier, ultra-tender crumb, you can use buttermilk—see No-Knead Buttermilk Pull-Apart Rolls for how buttermilk behaves in soft rolls. I wouldn’t recommend lower-fat milks for this enriched dough.

Butter quality: Since butter is a star ingredient here, I always reach for high-quality, high-fat butter like European-style Kerrygold. It makes a noticeable difference in flavor and richness.

Scroll down to the recipe card below for exact measurements and the full baking instructions!

Storage, Freezing, and Make-Ahead

Storage: These garlic rolls are freshest on the day you bake them, but you can store any leftovers in an airtight container or ziplock bag at room temperature for 2 to 3 days. If they start to dry out, cube and toast them into easy homemade croutons for salads and soups.

Freezing: Once completely cooled, remove the rolls from the pan and place them in an airtight container or freezer bag. They’ll keep well in the freezer for up to one month.

Make ahead: You can shape your rolls, arrange them in the pan, cover tightly with plastic wrap, and refrigerate overnight. When you’re ready to bake, take them out and let them come to room temperature, rising until doubled — this might take a few hours.

Reheating: These rolls are best enjoyed warm. Cover them with aluminum foil and warm in a 350°F oven until heated through. For a quick fix, microwave a roll for 20-30 seconds until warm and soft.

Common Questions Answered

Can you freeze garlic rolls?

Absolutely! Store them well-wrapped in an airtight container or freezer bag, and they’ll stay good for 2 to 3 months.

I don’t like garlic; can I make them without it?

Yes, you can simply skip the garlic. Melt the butter on its own and brush it on, and you’ll still get delicious, buttery rolls.

Can I add cheese on top?

For sure! Mix up to 1/4 cup shredded parmesan into your dough and sprinkle some extra parmesan on the rolls before baking for a cheesy twist. For an even cheesier bake, try our Parmesan Garlic Artisan Bread.

Can I make these rolls without yeast?

Sorry, yeast is essential here to give you that soft, fluffy texture. No substitutes will work the same way. If you need a no-yeast alternative, try our Flaky Buttermilk Biscuits.

Why are my rolls dense or dry after baking?

Common culprits include too much flour, old or inactive yeast, under-kneading, or rushing the rise. Make sure to measure ingredients properly, check your yeast, knead enough, and let the dough rise fully until doubled in size.