I absolutely love how these garlic bread rolls turn out—soft, fluffy dinner rolls infused with lots of fresh garlic, both in the dough and brushed on top. It’s basically garlic bread in roll form, perfect as a side for any meal.

Garlic Bread Rolls

Why I’ll Love This Recipe

I fell in love with this recipe because it’s incredibly versatile—holiday dinners, weeknight meals, or brunch—they fit right in. I love the pillowy texture, the fresh garlic flavor, and how easy they are to make with just a stand mixer. Letting the dough rise properly gives the best fluffiness, and brushing on extra garlic butter after baking is the cherry on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Minced fresh garlic
All-purpose flour
Chopped fresh parsley
Granulated sugar
Instant yeast
Fine sea salt
Whole or 2% milk (warmed)
Large egg
Beaten egg (for brushing tops)
For garlic butter: more butter, garlic, parsley, and flaky sea salt

Directions

Make garlic butter (for dough): Melt butter with minced garlic in a small pan until fragrant; let cool briefly.
Mix dry ingredients: In the stand mixer bowl, whisk flour, sugar, yeast, salt, and parsley.
Add wet ingredients: Add warm milk, egg, and garlic-infused butter.
Knead dough: Using the dough hook, knead on low until dough is smooth, soft, and slightly tacky (about 10–12 minutes).
Shape rolls: Divide dough into 12 equal pieces (about 67 g each), shape into balls, and place in a buttered 9×13 pan.
First rise: Cover with plastic wrap or towel, let rise in a warm spot until doubled (1–2 hours).
Preheat oven: 350 °F (180 °C).
Egg wash: Brush tops with beaten egg.
Bake: Bake for 20–30 minutes until golden brown.
Make finishing garlic butter: While baking, melt butter with garlic, then stir in parsley.
Brush and finish: As soon as rolls come out, brush with garlic butter and sprinkle flaky salt. Serve warm.

Servings and timing

Servings: 12 rolls
Prep time: About 1 h 30 m (includes dough rising)
Cook time: 20–30 m
Total time: Roughly 1 h 50 m

Variations

Cheesy: Stir ¼ cup shredded parmesan into the dough and sprinkle on top before baking.
Herby twist: Swap parsley for fresh thyme or oregano (or use dried parsley, about 1 tsp).
Double garlic punch: Increase garlic to your preference, inside and in the finishing butter.
Make without garlic: Omit garlic entirely; you’ll still get rich, buttery dinner rolls.

Storage/reheating

Room temperature: Store leftovers in an airtight container for 2–3 days.
Freezing: After baking and cooling, freeze in an airtight container for up to one month.
Make‑ahead: Shape rolls, cover in pan and refrigerate overnight. Next day, let rise at room temperature until doubled before baking.
Reheating: Cover with foil and bake at 350 °F until warm. Or zap in the microwave for 20–30 seconds.

FAQs

Can I freeze the garlic rolls?

Yes. I let them cool completely, then freeze in an airtight container for up to 2–3 months.

Can I make them without garlic?

Definitely. I simply melt the butter without the garlic and follow the rest of the steps; you’ll still get a delicious buttery roll.

Can I add cheese to them?

Absolutely. I like adding about ¼ cup of parmesan to the dough and sprinkling extra on top before baking.

Can this recipe be made without yeast?

No, yeast is essential for the fluffy texture—there’s no substitute for the rise it provides.

Why did my rolls come out dense and dry?

That usually happens if I use too much flour, knead insufficiently, use expired yeast, or rush the rise. Using a kitchen scale helps avoid excess flour.

Conclusion

These garlic bread rolls are a total crowd‑pleaser—fluffy, garlicky, and buttery, they elevate any meal. I love how simple they are, yet so satisfying. Whether I’m baking for holidays or casual dinners, these rolls always shine. Give them a try and let me know how they turn out!