Garlic Butter Bread Rolls – Soft, Buttery, and Perfect for Sharing

Freshly baked garlic butter bread rolls feel like a warm hug on the table. They’re soft inside, lightly crisp on the outside, and packed with flavor from real butter, garlic, and herbs. This is the kind of recipe that makes your kitchen smell incredible and your friends ask for seconds.

Whether you’re making them for a weeknight dinner or a holiday spread, these rolls are simple, reliable, and absolutely delicious.

Why This Recipe Works

Great rolls start with the right dough: enriched with milk, butter, and a touch of sugar for softness and flavor. Kneading develops gluten, which gives the rolls their structure and that tender, pull-apart texture. Brushing the rolls with garlic butter before and after baking locks in moisture and adds layers of savory flavor.

A hot oven ensures a golden top while keeping the inside fluffy and light.

Ingredients

• 3 1/2 cups (420 g) bread flour (or all-purpose flour, but bread flour gives a chewier bite)
• 2 1/4 teaspoons (1 packet) instant yeast
• 1 cup (240 ml) warm milk (around 105–110°F/40–43°C)
• 1 large egg, at room temperature
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon fine sea salt
• 4 tablespoons (56 g) unsalted butter, softened
• 1 tablespoon olive oil (for greasing the bowl)

Garlic Butter Topping:

• 6 tablespoons (84 g) unsalted butter, melted
• 3–4 garlic cloves, finely minced (or 1 teaspoon garlic powder in a pinch)
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• Freshly cracked black pepper, to taste
• Optional: 2 tablespoons grated Parmesan for sprinkling

Step-by-Step Instructions

1. Warm the milk. Heat the milk until warm to the touch, not hot. If it’s too hot, it can kill the yeast. Aim for 105–110°F (40–43°C).
2. Mix the dough. In a large bowl, whisk the flour, yeast, sugar, and salt.

   Add warm milk, egg, and softened butter. Mix with a wooden spoon or stand mixer (dough hook) until a shaggy dough forms.

3. Knead until smooth. Knead by hand on a lightly floured surface for 8–10 minutes, or in a mixer for 6–7 minutes. The dough should be soft, slightly tacky, and elastic.

   If it’s very sticky, add 1–2 tablespoons more flour as needed.

4. First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot until doubled, about 60–90 minutes, depending on room temperature.
5. Prepare the garlic butter. In a small bowl, mix melted butter, minced garlic, parsley, salt, and pepper. Set aside.

   The flavors will meld as it rests.

6. Shape the rolls. Punch down the dough to release air. Divide into 12 equal pieces (about 65–70 g each). Shape each piece into a tight ball by tucking edges under and rolling under your palm until smooth.
7. Pan and proof. Arrange the balls in a greased 9×13-inch pan or a round skillet, leaving a little space between them.

   Cover and let rise until puffy and almost touching, 30–45 minutes.

8. Preheat the oven. Heat to 375°F (190°C). Position a rack in the center for even browning.
9. Brush and bake. Lightly brush the tops with about one-third of the garlic butter. Bake 18–22 minutes, until golden brown and the center of a roll reads about 195°F (90°C) on an instant-read thermometer.
10. Finish with butter. Immediately brush the hot rolls with more garlic butter.

    Sprinkle with Parmesan if using. Save the last bit of butter for serving.

11. Rest, then serve. Let the rolls cool for 5–10 minutes so the crumb sets. Serve warm, with the remaining garlic butter on the side.

How to Store

• Room temperature: Keep cooled rolls in an airtight container for up to 2 days.

  Rewarm in a 300°F (150°C) oven for 8–10 minutes.

• Refrigerator: Not ideal, as it can dry the rolls. If needed, wrap well and reheat gently.
• Freezer: Freeze baked rolls for up to 2 months. Wrap tightly and thaw at room temp, then refresh in the oven with a touch of butter.
• Make-ahead dough: After shaping, cover the pan and refrigerate overnight.

  Bring to room temp and let them puff before baking.

Benefits of This Recipe

• Foolproof method: Clear steps and forgiving dough make this great for beginners.
• Big flavor: Fresh garlic, butter, and herbs create a bakery-style finish.
• Versatile: Works with soups, pastas, roasts, or as sliders with leftover meats.
• Make-ahead friendly: Dough can be prepped ahead, and rolls freeze well.
• Customizable: Easy to tweak with cheeses, spices, or different herbs.

Pitfalls to Watch Out For

• Overheating the milk: Too hot and the yeast won’t rise. Keep it warm, not hot.
• Under-kneading: If the dough tears easily and isn’t elastic, knead longer for better structure.
• Too much flour: Adding excessive flour makes dense rolls. The dough should be slightly tacky.
• Skipping the second rise: Proofing in the pan is key for light, fluffy texture.
• Overbaking: Watch the last few minutes.

  Golden brown is the sweet spot.