Garlic Bread Rolls are soft, warm, and packed with that wonderful garlic flavor we all love. These rolls have a golden crust and a soft, fluffy inside, mixed with herbs and plenty of buttery garlic goodness. They’re perfect for anyone who can’t resist the smell of freshly baked bread combined with a garlic punch.
I love making these when I want something simple but special. The best part is how the garlic butter soaks into every nook and cranny of the rolls, making each bite rich and flavorful. I often add a little extra parsley on top for a fresh touch, and it makes the kitchen smell amazing while they bake.
My favorite way to enjoy Garlic Bread Rolls is warm and straight from the oven, maybe alongside a big bowl of pasta or a fresh salad. They’re also awesome for dipping in soups or just munching on as a snack. Whenever I bring them to a gathering, they disappear fast because everyone loves them!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the rolls, giving them structure and softness. You can swap to bread flour for a chewier texture or use half whole wheat for a nuttier flavor.
Yeast: Active dry yeast wakes up the dough by creating bubbles that make rolls fluffy. If you don’t have it, instant yeast works too—just mix it right with the flour.
Butter & Garlic: Butter adds richness and helps the crust brown. Mixing it with fresh garlic and parsley gives the rolls their classic flavor. If you want to skip butter, olive oil can be used but the flavor and texture change.
Parsley: This keeps the rolls fresh and bright. You can swap with oregano or basil if you like a different herb taste.
How Can I Get Soft, Fluffy Rolls with Perfect Garlic Flavor?
The magic is in the dough and the garlic butter coating. Here’s how to nail it:
- Make sure the water for yeast is warm, not hot—too hot kills yeast, too cold won’t activate it.
- Knead the dough well until it’s smooth and elastic to build gluten, which traps air for soft rolls.
- Let the dough rise in a warm spot covered with a towel—patience here lets the dough double in size.
- Brush garlic butter after the second rise before baking, and again just before finishing baking for a stronger garlic kick and glossy finish.
Following these steps gives you soft rolls with a buttery garlic crust that melts in your mouth! Baking precise times and not skipping rises are key to success.
Equipment You’ll Need
- Mixing bowl – perfect for mixing and letting the dough rise without mess.
- Measuring cups and spoons – for accurate ingredients, especially yeast and salt.
- Dough hook or hands – a stand mixer with dough hook saves effort kneading, but hand kneading works great too.
- Baking dish or tray – to hold the rolls as they rise and bake evenly.
- Pastry brush – helps spread the garlic butter easily and evenly over the rolls.
Flavor Variations & Add-Ins
- Cheese blend – sprinkle mozzarella or cheddar on top before baking for gooey, cheesy garlic rolls.
- Herb twist – swap parsley with rosemary or thyme for a different fresh aroma and taste.
- Spicy kick – add red pepper flakes to the garlic butter for a mild heat that pairs well with the garlic.
- Stuffed rolls – press a small piece of cooked bacon or cheese inside each dough ball before shaping for a fun surprise.
How to Make Garlic Bread Rolls?
Ingredients You’ll Need:
For The Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tsp salt
For The Garlic Butter:
- 4 tbsp unsalted butter, softened
- 3-4 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- Optional: 1/4 cup grated Parmesan cheese (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, plus 1 hour for the first rise and 30-40 minutes for the second rise. Baking takes about 20 minutes. Overall, plan for around 2 hours from start to finish including rising times and baking.
Step-by-Step Instructions:
1. Activate the Yeast
In a small bowl, mix the warm water, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy, showing the yeast is active.
2. Make the Dough
In a large bowl, combine the flour and salt. Pour in the yeast mixture and melted butter, stirring until the dough begins to come together.
3. Knead the Dough
Turn the dough onto a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
4. First Rise
Place the dough in a lightly oiled bowl and cover it with a clean cloth or plastic wrap. Let it rise in a warm spot for about 1 hour until it doubles in size.
5. Prepare Garlic Butter
While the dough rises, combine the softened butter, minced garlic, and chopped parsley in a small bowl. Set aside for brushing later.
6. Shape the Rolls
Punch down the risen dough to release air. Divide into 10-12 equal pieces and shape each piece into a smooth ball.
7. Second Rise
Place the balls close together (but not touching) in a greased baking tray or dish, cover, and let rise again for 30-40 minutes.
8. Apply Garlic Butter and Bake
Preheat your oven to 375°F (190°C). Brush each roll generously with the garlic butter, making sure some of the garlic and parsley stays on top.
Bake for about 20 minutes or until the rolls are golden brown. If you want extra flavor, brush them again with garlic butter and sprinkle Parmesan cheese about 5 minutes before they finish baking.
9. Serve Warm
Let the rolls cool slightly after baking, then serve warm. These garlic bread rolls are perfect alongside pasta, soup, or as a delicious snack on their own.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! Instant yeast can be mixed directly into the flour without activating it first. You might notice a slightly faster rise, so keep an eye on your dough during proofing.
How Can I Store Leftover Garlic Bread Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the rolls wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in the oven wrapped in foil to keep them soft.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and shape the rolls, then refrigerate them overnight covered tightly. Take them out to rise and come to room temperature before baking as usual.
What If I Don’t Have Fresh Parsley?
No worries! Dried parsley works fine—use about one-third of the amount called for with fresh. Alternatively, substitute with other fresh herbs like basil or oregano for a different twist.
