Introduction

Garlic Bread Rolls are soft, fluffy dinner rolls infused with rich garlic butter and fresh parsley. Perfect as a side for any meal, these rolls are easy to make and packed with flavor that will have everyone asking for seconds.

The image shows a close-up of a group of soft, golden-brown dinner rolls placed tightly together in a white baking dish. Each roll has a shiny, slightly glossy top, brushed with melted butter and sprinkled with small bits of chopped green herbs and crushed garlic, adding texture and color contrast. The rolls are fluffy and light inside, visible in one pull-apart roll that shows the soft, airy crumb with tiny flecks of herbs. The baking dish sits on a white marbled surface, enhancing the warm tones of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 tablespoons unsalted butter (for garlic butter after baking)
1 tablespoon minced garlic (for garlic butter after baking)
1 tablespoon chopped fresh parsley (for garlic butter after baking)
Flaky sea salt (for finishing)

Instructions

Step 1: Lightly butter the bottom and sides of a 9×13-inch pan and set it aside.
Step 2: In a small pot, melt 4 1/2 tablespoons of butter and add 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let it cool while you prepare the dough.
Step 3: In a stand mixing bowl, combine the flour, chopped parsley, sugar, yeast, and sea salt. Add the warmed milk, whole egg, and the garlic butter mixture. Knead on low speed with a dough hook until smooth and soft, about 10–12 minutes. If too sticky, add flour 1 tablespoon at a time until manageable.
Step 4: Divide the dough into 12 equal portions (around 67 grams each). Shape each into a smooth ball, pinching the bottom seam to seal. Place the rolls in the prepared pan, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size (1-2 hours).
Step 5: Preheat your oven to 350°F (180°C). Brush the tops of the rolls with the beaten egg.
Step 6: Bake the rolls for 20-30 minutes until golden brown on top.
Step 7: While baking, melt 2 tablespoons of butter in a pot and add 1 tablespoon of minced garlic. Cook for 1-2 minutes until fragrant, then stir in 1 tablespoon of chopped parsley and remove from heat.
Step 8: As soon as the rolls come out of the oven, brush them generously with the garlic butter. Sprinkle with flaky sea salt if desired and serve warm.

Tips & Variations

Use a kitchen scale for precise dough portions to ensure even baking.
If you don’t have fresh parsley, substitute with 1 tablespoon dried parsley or chopped chives for a different flavor.
For extra garlicky rolls, add a little roasted garlic to the dough mixture.
Try using half whole wheat flour for a nuttier flavor and added fiber.

Storage

Store leftover garlic bread rolls in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. For longer storage, freeze the rolls after baking and cooling, then reheat in the oven at 350°F (180°C) until warmed through, about 10 minutes.

How to Serve

A close-up view of 12 golden brown dinner rolls arranged in a 3 by 4 grid, each roll with a shiny, slightly crispy top sprinkled with finely chopped green herbs and small bits of minced garlic. The rolls have a soft, fluffy texture on the sides where they touch each other, showing a light yellow color. The tops are glistening as if brushed with butter or oil, giving them a rich and inviting appearance. The white marbled texture surface beneath is barely visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but you will need to activate it first by dissolving it in warm milk with a pinch of sugar and letting it sit for 5-10 minutes until foamy before adding it to the dough.

How do I know when the rolls are done baking?

The rolls are done when their tops are golden brown and they sound hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) also indicates they are fully baked.