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Soft, fluffy garlic bread rolls with fresh garlic in the dough and garlic herb butter brushed on top, perfect as a side for dinners or holiday feasts.

  • Total Time: 1 hour 50 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Use a stand mixer for easier kneading, especially for beginners., Let rolls rise fully in a warm spot until doubled in size for fluffy texture., Weigh rolls at ~67 g each for even baking., Brush rolls with garlic herb butter both in dough and after baking for maximum flavor., These rolls are freezer friendly and can be made ahead by shaping and refrigerating overnight., Substitutions: Active dry yeast can be used but must be proofed first; herbs like thyme or oregano can replace parsley; granulated sugar can be swapped with honey or maple syrup., Use whole or 2% milk for best texture; avoid lower-fat milks., High-quality, high-fat butter recommended for best flavor (e.g., European-style Kerrygold)., Rolls stay fresh 2-3 days at room temperature in airtight container, up to 1 month frozen.

  • Author: Laura
  • Prep Time: 1 hour 30 minutes (active)
  • Cook Time: 20-30 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: Approximately 180 calories per roll
  • Fat: 7 g per roll
  • Carbohydrates: 25 g per roll
  • Protein: 4 g per roll