Garlic Butter Bread Rolls Recipe
There’s comfort hidden in the warm curve of a freshly baked roll: the soft crumb, the golden crust, and that intoxicating whiff of garlic and butter as you pull it apart. If you want a roll that sings alongside weeknight pasta, steals the show at a dinner party, or turns plain soup into a celebration, this Garlic Butter Bread Rolls Recipe is the one to master. I’ll walk you through everything — from ingredients and technique to flavour variations, troubleshooting and serving ideas — so you end up with consistently delicious results every time.
Why this Garlic Butter Bread Rolls Recipe works
This recipe balances a tender, slightly chewy crumb with a buttery, garlicky topping that soaks in and caramelizes in patches. The dough is enriched (a little butter and milk) to produce softness, but it’s not so heavy that the rolls become dense. The garlic butter is layered on both before and after baking in some variations so you get aroma, flavour and glossy finish. With clear steps for kneading, rising, shaping and baking, beginners and confident bakers alike will get great results.
Overview — yield, time, difficulty
- Yield: 12 medium rolls (about 60–75 g / 2–2.5 oz each)
- Active time: ~40–60 minutes (including mixing, kneading, shaping)
- Total time (with rises): ~3–4 hours (depends on temperature; can shorten with warm proofing)
- Difficulty: Beginner → Intermediate
- Equipment: mixing bowl or stand mixer, bench scraper, baking sheet or round pan, pastry brush, kitchen thermometer (helpful)
Ingredients
Measured for 12 rolls. I include both volume and metric measures.
Dry ingredients:
- 450 g (3 1/2 cups) all-purpose flour, plus extra for dusting
- 2 teaspoons instant yeast (or active dry yeast; see notes)
- 2 teaspoons fine salt
- 1 tablespoon sugar (optional; helps browning and yeast feed)
Wet/enriched ingredients:
- 240 ml (1 cup) whole milk, warmed to 38–43°C (100–110°F) — or use water for a lighter crumb
- 40 g (3 tablespoons) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
Garlic butter topping:
- 115 g (1/2 cup) unsalted butter, softened
- 4–6 garlic cloves, finely minced (about 2–3 tablespoons) — adjust to taste
- 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon flaky sea salt, plus extra to finish
- Optional: 1 teaspoon lemon zest (brightness)
Optional for finishing:
- 1 egg + 1 tablespoon water (egg wash) for shiny golden tops
- Grated Parmesan or shredded mozzarella for cheesy rolls
- Everything bagel seasoning, sesame seeds or nigella seeds
Step-by-step method
Below is a clear workflow with alternatives for hand mixing or using a stand mixer.
1. Activate the yeast (if using active dry yeast)
If you use instant yeast, you can skip pre-activation and mix it dry into the flour. For active dry yeast: combine the warm milk, sugar and yeast in a small bowl. Let sit 5–8 minutes until foamy.
2. Mix the dough
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour, salt and instant yeast (if using instant). Add the warm milk, melted butter and egg. Mix on low until dough comes together, then increase speed to medium-low and knead for 6–8 minutes, until the dough is smooth and slightly tacky but not overly sticky.
Hand-kneading: turn dough out onto a floured surface and knead for 8–12 minutes.
Tip: If the dough is too sticky, add flour 1 tablespoon at a time. If it’s too stiff, add small teaspoons of warm milk.
3. First rise (bulk fermentation)
Lightly oil a bowl, place the dough in, and cover with plastic wrap or a damp towel. Let rise until doubled in size — about 1–1.5 hours at room temperature (21–24°C / 70–75°F). In cooler kitchens, allow more time or place the dough in an oven with the light on for gentle warmth.
4. Prepare garlic butter
While the dough rises, mix the softened butter with minced garlic, chopped parsley, flaky salt and lemon zest (if using). Taste a little: the raw garlic will mellow in baking, but you want a robust garlic hit. Chill briefly if your kitchen is warm so it holds shape during shaping.
5. Shape the rolls
Gently deflate the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (use a scale for precision: ~65–75 g each). For classic round rolls: shape each piece into a tight ball by folding edges under and rolling on the counter until smooth. For pull-apart rolls or knot rolls, follow shaping variations below.
Place rolls on a greased or parchment-lined baking sheet or in a 9×13-inch (23×33 cm) baking pan, leaving 2–3 cm between them if you want crisp sides or touching if you want pull-apart rolls. Brush tops lightly with melted butter.
6. Second rise (proof)
Cover loosely with lightly greased plastic wrap or a damp towel and let rise until puffy and nearly doubled — about 30–50 minutes. They should spring back slowly when poked.
7. Preheat oven
Preheat to 190°C (375°F) about 15 minutes before baking. If using convection, lower to 175°C (350°F).
8. Egg wash and bake
Optional: brush with egg wash for a shiny, golden finish. Bake for 18–22 minutes, until deep golden on top and internal temperature reaches ~92–95°C (198–203°F). If you added cheese, keep an eye on the edges so they don’t burn.
9. Finish with garlic butter
Immediately after removing rolls from the oven, brush generously with the prepared garlic butter so it melts into the crust and pools slightly into crevices. Sprinkle a little flaky sea salt and more parsley if desired.
10. Rest and serve
Let cool 5–10 minutes before pulling apart and serving. Serve warm — this is when aroma and texture are best.
Tips for perfect rolls
- Temperature matters: Yeast activity and butter behaviour depend on temperature. Use warm (not hot) milk and room-temperature egg. If your kitchen is cold, proof in a slightly warm oven (light on) or place bowl in a warm spot.
- Weigh ingredients for consistency: Using a kitchen scale gives the most consistent dough and results.
- Don’t over-flour: It’s tempting to add more flour if the dough sticks, but adding too much makes dry, dense rolls. Use oil on hands or lightly flour the surface.
- Proper kneading: You want a smooth, elastic dough. The windowpane test — stretching a small piece into a thin membrane without tearing — is a good way to check gluten development.
- Enriched Dough = softer rolls: The butter and egg in this recipe help create tender, soft rolls that stay fresh longer.
- Bake in groups: If you want softer sides, place rolls close together in a pan so they bake touching; for crustier sides, give space on a baking sheet.
- Flavor layering: For deeper garlic flavour, add a small amount (1/2–1 teaspoon) of garlic powder to the dough or fold a little of the garlic butter into the dough while shaping (don’t overdo — can create wet spots).
Variations — make it your own
Cheesy Garlic Butter Bread Rolls
Stir 1/2–3/4 cup grated Parmesan or 1 cup shredded mozzarella into the garlic butter and sprinkle extra on top before baking. Or place a small cube of cheese inside each roll as you shape them for molten cheesy centers.
Herb & Garlic Rolls
Add a tablespoon of finely chopped fresh herbs — rosemary, thyme or chives — to the dough or the garlic butter for a fragrant herb profile.
Pull-Apart (Monkey) Rolls
Instead of shaping neat balls, pinch small pieces of dough (about 25–30 g), roll into balls, dip each in garlic butter, and layer them close together in a round or square pan. This produces a communal pull-apart loaf perfect for sharing.
Garlic Butter Knot Rolls
Roll each piece into a 12–15 cm rope, tie a loose knot, tuck ends under and bake. Brush with garlic butter immediately after baking.
Whole Wheat or Grainy Rolls
Replace 150 g (1 cup) flour with whole wheat flour and add an extra tablespoon of honey. Whole wheat will make rolls slightly denser — allow a slightly longer first rise.
Sourdough Garlic Rolls
Swap commercial yeast for 200–250 g fed active sourdough starter and reduce added yeast to zero. Expect longer bulk fermentation and a tangier crumb.
Gluten-Free Option
Use a quality 1:1 gluten-free flour blend that contains xanthan gum. Texture will differ — consider adding an extra binder (1 teaspoon xanthan gum) and more hydration.
Serving suggestions and pairings
These rolls are a chameleon: they fit with many meals.
- Classic pairings: Spaghetti Bolognese, lasagna, or any tomato-saucy pasta — garlic butter rolls mop up sauce perfectly.
- Soups & stews: Rustic beef stew, chicken noodle soup, creamy tomato soup or chowders.
- Breakfast: Split and toast; top with scrambled eggs, smoked salmon, or avocado.
- Appetizer: Serve warm with herb-infused olive oil, marinara dip, or whipped feta.
- Party: Make pull-apart rolls and offer alongside a cheese board and charcuterie.
For serving size, plan 1–2 rolls per person as a side, and 3–4 if the dish is bread-focused (soup + bread or buffet).
Storage, freezing and reheating
- Short-term: Store cooled rolls in an airtight container at room temperature for 2–3 days. Warm briefly before serving.
- Longer-term: Freeze baked rolls — wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 180°C (350°F) oven for 10–15 minutes.
- Freezing dough: After the first rise, shape rolls and freeze on a tray until firm, then transfer to a bag. When ready, place in the pan, defrost and proof until doubled, then bake.
- Reheating: Microwave for 10–20 seconds to warm a single roll (but it softens the crust). For best texture, reheat in a preheated oven at 175–180°C (350–360°F) for 6–10 minutes wrapped in foil (prevents over-browning) and brush with more garlic butter before serving.
Common problems and troubleshooting
My rolls are dense or heavy
- Possible causes: under-kneaded dough (not enough gluten), too much flour, under-proofing, or the yeast was old/expired.
- Fixes: Knead until elastic; use a kitchen scale to avoid over-flouring; allow a full rise until doubled. Test yeast foam during activation.
Dough is sticky and hard to handle
- This is normal with slightly soft doughs. Lightly oil your hands and work surface rather than adding lots of flour. A bench scraper helps.
Rolls aren’t browning
- Oven temperature too low; or egg wash omitted. Ensure the oven is preheated and placed in the center rack. Try baking a little longer, or finish with a broil for 30–60 seconds while watching carefully.
Garlic burns and becomes bitter
- Raw minced garlic exposed on top can char. Minimize direct garlic on the surface (except in the post-bake brush) or reduce oven temperature slightly. Alternatively, roast the garlic first for a milder, sweeter profile.
Butter pools and makes rolls soggy
- Use softened butter (not melted) in the garlic mix if brushing before baking. Save the final glossy butter brush for immediately after baking — that gives shine without sogginess.
Nutrition snapshot (approximate)
Per roll (based on 12 rolls, made with whole unsalted butter and whole milk):
- Calories: ~250–320 kcal
- Carbohydrates: ~30–35 g
- Fat: ~12–18 g
- Protein: ~5–7 g
These are estimates. Cheese or additional butter will increase calories. For a lighter roll, use reduced-fat milk or lower butter amounts and smaller roll sizes.
Advanced finishing touches (for impressing guests)
- Compound Herb Butter: Mix softened butter with roasted garlic, parsley, lemon zest and a pinch of smoked paprika. Use half inside the dough’s folds for layered pockets of flavour and brush with the rest after baking.
- Honey-butter glaze: For a sweet-savory twist, stir 1 tablespoon honey into 2 tablespoons warmed butter and brush post-bake. Pairs beautifully with breakfast.
- Crispy topping: Sprinkle a blend of Panko breadcrumbs, garlic powder and grated Parmesan over the rolls before baking for an extra-crunchy crust.
- Tear-and-share presentation: Arrange rolls in a round pan, top with rosemary and whole garlic cloves, and bake as a communal centerpiece.
Make-ahead strategies
- Morning-of: Prepare dough the night before. After the first rise, punch down, shape into rolls, cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature and complete the second proof before baking.
- For parties: Bake rolls early, cool, then reheat wrapped in foil for 10–15 minutes at 160–170°C (320–340°F). Brush with warm garlic butter right before serving.
Frequently Asked Questions
Can I use margarine or olive oil instead of butter?
Margarine will work but changes flavour and melting behaviour. Olive oil gives a different mouthfeel and is great for rolling into the dough or for brushing; for true “garlic butter” flavour, use butter or a butter + olive oil mix.
What if I don’t have fresh garlic?
Use 1 teaspoon garlic powder for every 2 cloves of fresh garlic as a rough guide, though flavour differs. Roasted garlic is milder and provides a richer, caramelized flavour.
Can I make these rolls dairy-free?
Yes: swap milk for unsweetened plant milk (almond, oat) and butter for a dairy-free spread suitable for baking. Texture will vary slightly.
How do I check if the rolls are done?
Internal temperature should be ~92–95°C (198–203°F). Alternatively, they should be deep golden and sound hollow when tapped on the bottom.
Final thoughts — why you’ll love this Garlic Butter Bread Rolls Recipe
This Garlic Butter Bread Rolls Recipe does more than satisfy hunger — it builds memories: the kids tearing off warm pieces, guests hovering near the pan, that first butter-dripping bite. It’s flexible: simple enough for a beginner to follow, and tweakable enough for an experienced baker to make wholly their own. Master this technique and you’ll have a go-to recipe that elevates soups, weeknight dinners, holiday spreads and everything in between.
Garlic Butter Bread Rolls Recipe
Ingredients
For the bread rolls:
- 3½ cups 450 g all-purpose flour
- 2 tsp instant yeast
- 2 tsp sugar
- 2 tsp salt
- 1 cup 240 ml warm milk
- 3 tbsp unsalted butter melted
- 1 large egg room temperature
For the garlic butter:
- ½ cup 115 g unsalted butter, softened
- 4 –6 garlic cloves finely minced
- 1 tbsp fresh parsley finely chopped
- ½ tsp salt
- Optional: pinch of chili flakes or 1 tsp lemon zest
Instructions
Prepare the dough:
- In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Mix until a soft dough forms.
Knead:
- Knead the dough on a lightly floured surface for 8–10 minutes (or 6–7 minutes in a stand mixer) until smooth and elastic.
First rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size.
Shape the rolls:
- Punch down the dough and divide into 12 equal portions. Shape each into a smooth ball and arrange in a greased baking dish.
Second rise:
- Cover and let the rolls rise again for 30–40 minutes until puffy.
Prepare garlic butter:
- Mix softened butter, minced garlic, parsley, and salt until well combined.
Bake:
- Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes or until golden brown.
Finish:
- Brush hot rolls generously with garlic butter. Serve warm.
Notes
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Freezing: Freeze baked rolls for up to 3 months; reheat before serving.
- Variations: Add grated Parmesan or mozzarella on top, or mix herbs like rosemary or thyme into the garlic butter.
- Tip: Brush garlic butter immediately after baking for maximum flavour absorption.