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The Fluffiest Garlic Butter Bread Rolls
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The Fluffiest Garlic Butter Bread Rolls

Soft, fluffy dinner rolls packed with rich garlic flavor inside and out. These homemade garlic bread rolls are made with fresh garlic in the dough and brushed with garlic herb butter straight from the oven for the ultimate buttery finish.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: dinner rolls, garlic bread rolls, garlic butter rolls, homemade bread
Servings: 12 rolls
Calories: 87kcal
Cost: 8

Equipment

  • 9×13 baking pan
  • Small saucepan for garlic butter
  • stand mixer with dough hook
  • mixing bowl
  • pastry brush
  • kitchen scale for evenly sized rolls
  • oven preheated to 350°F

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 topping)
  • 1 tablespoon minced garlic (for garlic butter topping)
  • 1 tablespoon chopped fresh parsley (for garlic butter topping)
  • flaky sea salt, for finishing

Instructions

  • Lightly butter the bottom and sides of a 9×13-inch baking pan and set aside.
  • In a small pot, melt the butter and add the minced garlic. Cook for 1–2 minutes until fragrant, then remove from heat and let cool slightly.
  • In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add the warm milk, egg, and prepared garlic butter. Knead with a dough hook on low speed until the dough is smooth and tacky, about 10–12 minutes. Add extra flour 1 tablespoon at a time if too sticky.
  • Divide dough into 12 equal portions (about 67 g each). Shape each piece into a smooth ball, pinching the seam underneath. Arrange rolls in the prepared pan. Cover and let rise in a warm spot until doubled, 1–2 hours.
  • Preheat the oven to 350°F (180°C). Brush tops with beaten egg wash and bake 20–30 minutes until golden brown.
  • While baking, make garlic butter: melt butter in a pot, add garlic, and cook 1–2 minutes until fragrant. Stir in parsley. Brush warm rolls with garlic butter, sprinkle with flaky sea salt, and serve immediately.

Notes

Baking Tip: Measure flour using the spoon-and-level method for accuracy, or use a kitchen scale. If using active dry yeast instead of instant, activate it first in warm milk with a pinch of sugar for 5 minutes before mixing. Make ahead: Shape rolls and refrigerate overnight, then let rise before baking. Storage: Store rolls in an airtight container at room temperature for up to 3 days or freeze up to 1 month. Reheat covered with foil at 350°F or in the microwave for 20–30 seconds until warm.