Garlic Butter Bread Rolls – Soft, Golden, and Irresistibly Savory

Few things are more inviting than the aroma of warm Garlic Butter Bread Rolls fresh from the oven. Pillowy soft on the inside with a golden, buttery crust on the outside, these rolls are brushed with rich garlic herb butter that melts right into each fold. They’re simple enough for a weeknight dinner and special enough for your holiday table.

Rooted in classic dinner roll recipes and infused with garlicky flavor, these homemade rolls elevate any meal with minimal ingredients. Whether you’re pairing them with a hearty pasta, soup, or a roast dinner, these rolls always disappear fast.

The best part? You don’t need to be a professional baker to get bakery-worthy results—just a little time, warmth, and good butter.

Ingredients Overview

Here’s a closer look at the essential ingredients and how to get the most flavor and softness in every bite.

Flour

• All-purpose flour gives the perfect balance of softness and structure.

• For chewier rolls, you can substitute up to half with bread flour.

• Avoid 100% whole wheat unless you blend with white flour to maintain fluffiness.

Yeast

• Active dry yeast needs to be proofed in warm liquid.

• Instant yeast can be mixed directly into the flour.

• Always check the expiration date—fresh yeast = strong rise.

Milk

• Warm whole milk makes the dough rich and tender.

• You can substitute 2% milk, plant-based milk (like oat or almond), or even water, though richness may be reduced.

Butter

• Unsalted butter lets you control salt levels.

• Use melted butter in the dough and for the garlic topping.

• You can substitute plant-based butter if needed.

Garlic

• Fresh minced garlic gives bold flavor and aroma.

• Roasted garlic adds a sweeter, mellow profile.

• Garlic powder can work in the dough or butter if you’re short on time.

Eggs

• One egg enriches the dough and improves texture.

• Room temperature eggs incorporate more evenly.

Sugar & Salt

• Granulated sugar feeds the yeast and adds subtle sweetness.

• Salt is essential for balanced flavor—add it after yeast is mixed in.

Herbs (Optional)

• Chopped parsley, chives, or Italian seasoning elevate the garlic butter topping.

• Dried or fresh both work well.

Step-by-Step Instructions

1. Proof the Yeast

In a small bowl, combine:

• 1 cup warm milk (100–110°F)

• 2¼ teaspoons active dry yeast (1 packet)

• 1 tablespoon sugar

Let sit for 5–10 minutes until foamy. This step confirms that your yeast is active.

2. Mix the Dough

In a large bowl or stand mixer, combine:

• 3½ cups all-purpose flour

• 1 teaspoon salt

Add the yeast mixture, 1 beaten egg, and ¼ cup melted butter.

Mix until a soft dough forms. Knead by hand for 8–10 minutes (or 5 minutes with a dough hook) until smooth and elastic.

3. First Rise

Form the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm place for 60–90 minutes, or until doubled in size.

Tip: A turned-off oven with the light on makes a great proofing environment.

4. Shape the Rolls

Punch down the dough. Divide into 12–15 equal portions and shape each into a smooth ball by tucking edges under.

Place rolls in a greased 9×13-inch baking dish or round cake pan with a little space between them.

5. Second Rise

Cover the shaped rolls and let rise again for 30–45 minutes until puffed and touching.

Meanwhile, preheat the oven to 375°F (190°C).

6. Bake

Bake rolls for 18–22 minutes, or until golden brown and cooked through.

If needed, loosely tent with foil in the last few minutes to avoid over-browning.

7. Make the Garlic Butter

While the rolls bake, melt:

• 3 tablespoons butter

• Stir in 2 cloves minced garlic

• Cook gently for 1–2 minutes (don’t brown the garlic)

• Add 1 tablespoon chopped parsley or herbs

8. Brush and Serve

Brush the hot rolls generously with the garlic butter immediately after baking.

Let cool slightly before serving warm.

Tips, Variations & Substitutions

• Make-ahead: Prepare the dough and let it rise overnight in the fridge. Bring to room temperature before shaping.

• Freeze unbaked: Freeze shaped rolls after the second rise. Bake straight from frozen at 325°F for 25–30 minutes.

• Dairy-free option: Use plant-based milk and butter.

• Cheesy version: Sprinkle parmesan or shredded mozzarella on top before baking.

• Herb rolls: Add 1 teaspoon dried Italian herbs to the dough for an extra flavor boost.

Serving Ideas & Occasions

These rolls are the perfect complement to nearly any meal, from casual to festive.

Serve With:

• Pasta dishes like lasagna or baked ziti

• Hearty soups like tomato basil or chicken noodle

• Holiday meals—Thanksgiving, Christmas, Easter

• Slow-cooked roasts or BBQ

Perfect For:

• Dinner parties

• Holiday buffets

• Meal prep—they reheat beautifully

• Mini sandwiches or sliders the next day

They’re warm, buttery, and crowd-pleasing in every setting.

Nutritional & Health Notes

These rolls are an indulgent treat, but with real ingredients and homemade goodness:

• Milk and eggs add protein and softness

• Butter and garlic provide richness and flavor

• Portion control is easy—1 roll is usually just right

Estimated per roll:

• Calories: ~180

• Carbs: ~24g

• Fat: ~7g

• Protein: ~4g

You can reduce calories by using light butter and milk or making mini rolls for smaller servings.

FAQs

Q1: Can I use store-bought dough?

Yes! Use dinner roll or pizza dough and follow the same shaping and baking steps. Add your own garlic butter topping.

Q2: Why didn’t my rolls rise?

The yeast may have been expired, or the milk was too hot/cold. Make sure the proofing environment is warm but not hot.

Q3: Can I freeze baked rolls?

Yes. Cool completely, freeze in a bag or container, and reheat in foil at 300°F for 10–12 minutes.

Q4: What’s the best way to reheat?

Wrap rolls in foil and warm in a 300°F oven for 10–15 minutes, or microwave individually for 15–20 seconds.

Q5: Can I make smaller rolls?

Definitely! Divide into 18 pieces for mini rolls. Reduce baking time to 12–15 minutes.

Q6: How long do they last?

Stored at room temperature in an airtight container, they’re best within 2–3 days. Refrigerate for up to 5 days.

Q7: Can I add garlic to the dough?

Yes. Add ½ teaspoon garlic powder or roasted minced garlic for more flavor baked right into the rolls.

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