Garlic Butter Bread Rolls

Desserts

A soft, pull-apart bread studded with golden garlic butter, perfect as a side for pasta, soups, or served warm as a snack. This recipe delivers tender rolls with a crisp, buttery top and an irresistible garlic aroma.

Ingredients

For the Dough

  • 3 1/2 cups (440 g) bread flour or all-purpose flour
  • 2 1/4 tsp (1 packet, 7 g) instant dry yeast
  • 2 tbsp (25 g) granulated sugar
  • 1 tsp salt
  • 1 cup (240 ml) warm milk (about 110°F / 43°C)
  • 1/4 cup (60 ml) warm water
  • 3 tbsp (42 g) unsalted butter, melted
  • 1 large egg

For the Garlic Butter

  • 6 tbsp (85 g) unsalted butter, softened
  • 4 cloves garlic, minced (or 1 1/2 tbsp prepared minced garlic)
  • 2 tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 2 tbsp grated Parmesan

For Brushing and Finishing

  • 1 egg beaten with 1 tbsp water (optional, for shine)
  • Extra melted butter for brushing after baking
  • Flaky sea salt or extra parsley for topping

Directions

1. Activate and Combine

In a large bowl, whisk together flour, instant yeast, sugar, and salt. In a separate bowl, combine warm milk, warm water, melted butter, and egg. Pour wet ingredients into dry and stir until a shaggy dough forms.

2. Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Or use a stand mixer with a dough hook for 6–8 minutes. Dough should be slightly tacky but not sticky; add a teaspoon of flour if too sticky.

3. First Rise

Place dough in a lightly oiled bowl, cover, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

4. Prepare Garlic Butter

While dough rises, mix softened butter, minced garlic, parsley, salt, pepper, and Parmesan (if using). Taste and adjust seasoning.

5. Shape Rolls

Punch down risen dough and divide into 12 pieces for dinner rolls or 8 for larger rolls. Flatten each piece into an oval, spread ~1 tsp garlic butter, roll up tightly, tuck ends underneath, and place seam-side down in a greased 9×13-inch dish or lined baking sheet.

6. Second Rise

Cover shaped rolls and let rise 30–45 minutes until puffy and nearly doubled.

7. Preheat Oven

Preheat oven to 375°F (190°C). Brush tops with egg wash if using.

8. Bake

Bake 18–22 minutes, until tops are golden and internal temp ~190°F (88°C). Tent with foil if browning too quickly.

9. Finish

Brush with extra melted butter and sprinkle with flaky sea salt and parsley. Let cool slightly and serve warm.

Tips and Variations

  • Make-ahead: Shape rolls, refrigerate overnight, bake next day (add 10–15 min baking).
  • Cheesy twist: Add shredded mozzarella or cheddar inside rolls.
  • Herb variations: Swap parsley for basil, chives, or rosemary.
  • Spicy option: Stir in 1/2 tsp crushed red pepper flakes into garlic butter.
  • Gluten-free: Use 1-to-1 GF flour blend and add xanthan gum if needed; texture will differ.

Storage

  • Room temp: airtight container, 2 days.
  • Refrigerator: up to 5 days; reheat gently.
  • Freeze: unbaked shaped or baked rolls up to 3 months. Thaw overnight before baking or reheating.

Serving Suggestions

Serve warm with marinara, herb butter, or alongside pasta and salads. Perfect for sandwich sliders when split and filled with meats, cheeses, and greens.

Similar Posts