Garlic Butter Bread Rolls make my kitchen smell like a cozy pizzeria and taste buttery, garlicky, and pillowy-soft. If you want bakery-style dinner rolls for weeknights or holidays, you’ll get a dozen in about 2 hours, start to finish.
Easy Garlic Butter Bread Rolls Recipe
Garlic Butter Bread Rolls come together with basic pantry staples, one bowl, and a short rise. I rely on instant yeast, warm milk, and a stand mixer to keep the process smooth and predictable. You shape simple dough balls, brush melted garlic butter, and pull golden rolls from the oven without fuss.
I wrote tight, repeatable steps that remove guesswork. You’ll track dough texture, not just the clock, so the rolls stay soft every time. The method scales cleanly, so you double the batch for a crowd with no stress.
Ingredients You’ll Need
- Bread flour: 3 to 3 1/2 cups (360–420 g). Bread flour gives extra chew; use all-purpose if that’s what you have (start with 3 cups, add as needed). I like King Arthur for consistent protein.
- Instant or rapid-rise yeast: 2 1/4 tsp (one packet). SAF Red performs reliably.
- Granulated sugar: 2 tbsp (or 1 tbsp honey). Sugar kickstarts yeast and helps browning.
- Warm milk: 3/4 cup (180 ml), 105–115°F. Whole milk adds richness; use 2% if needed.
- Warm water: 1/4 cup (60 ml), 105–115°F. This balances hydration.
- Unsalted butter, softened: 4 tbsp (57 g) for the dough.
- Egg: 1 large, room temp. It enriches the crumb; skip for egg-free and add 1–2 tbsp extra milk as needed.
- Fine sea salt: 1 1/4 tsp.
- Olive oil: 1 tsp to lightly grease the bowl.
Garlic butter topping:
- Unsalted butter, melted: 6 tbsp (85 g).
- Garlic: 3–4 cloves, finely minced (or 1 tsp jarred minced garlic for a shortcut).
- Fresh parsley: 2 tbsp, finely chopped.
- Parmesan: 2 tbsp, finely grated, optional but tasty.
- Flaky salt and black pepper: to finish.
Equipment:
- Stand mixer with dough hook (or a large bowl and elbow grease).
- Kitchen scale for accurate flour.
- 9×13-inch metal baking pan (or two 8×8 pans).
- Instant-read thermometer (for water and final bread temp).
- Bench scraper, pastry brush, plastic wrap or a clean towel, and parchment paper.
How to Make Garlic Butter Bread Rolls
- Prep: 20 minutes active (plus 70–90 minutes rising)
- Cook: 18–22 minutes
- Total: about 2 hours
- Warm the liquids
- Heat milk and water to 105–115°F. Aim warm, not hot, so you support yeast activity without harming it.
- Mix the dough
- In the mixer bowl, whisk warm milk, warm water, sugar, and yeast. Add egg, softened butter, 3 cups (360 g) flour, and salt. Mix on low until a shaggy dough forms, 1–2 minutes.
- Knead
- Knead on medium-low for 8–10 minutes, adding flour 1 tbsp at a time until the dough clears the bowl but still feels slightly tacky. The dough should stretch thin without tearing (windowpane).
- First rise
- Lightly oil a bowl, place the dough in, and turn to coat. Cover and let it rise in a warm spot until it doubles, 45–60 minutes. If your kitchen runs cool, move the bowl near the oven while it preheats later.
- Make the garlic butter
- Melt butter. Stir in minced garlic, parsley, Parmesan (optional), a pinch of salt, and pepper. Set aside; the flavors mingle while the dough rises.
- Divide and pre-shape
- Gently deflate the dough. Divide into 12 equal pieces (about 65–70 g each). Tuck edges under and roll each piece into a tight ball.
- Pan and proof
- Line or lightly grease a 9×13 pan. Arrange balls 3 by 4 with a bit of space between. Cover and let them puff until they touch and look airy, 25–35 minutes.
- Preheat the oven to 375°F (190°C). Bake on the center rack for 18–22 minutes until golden and the center roll reads about 195–200°F.
- Butter and finish
- Brush hot rolls with the garlic butter right away. Add a pinch of flaky salt and a dusting of extra Parmesan if you like. Let them cool 10 minutes so the crumb sets, then serve warm.
Pro Tips & Common Mistakes
- Measure flour by weight to avoid dense rolls; volume scooping often packs extra flour.
- Keep liquids in the 105–115°F range; too cool slows yeast, too hot harms it.
- Aim for slightly tacky dough; sticky means you add a bit more flour, dry means you add a teaspoon or two of milk.
- Use the windowpane test; a thin, stretchy sheet signals enough gluten development.
- Proof by look, not just the clock; warm rooms rise faster, cool rooms slower.
- Stop the second proof when rolls touch and jiggle slightly; overproofed dough collapses in the oven.
- Bake to color and temp; deep golden tops and about 200°F in the center deliver softness without gumminess.
- Brush garlic butter after baking; raw garlic stays mellow and the butter soaks in without leaking out during the bake.
- Line the pan; parchment makes cleanup easy and prevents sticking.
- Scale the recipe cleanly; for 24 rolls, double all ingredients and use two pans.
Variations I’ve Tried
- Gluten-free: Use a 1:1 gluten-free flour with xanthan gum, add one extra egg white for structure, and extend rise until puffy. Expect a softer dough; scoop and gently shape with oiled hands.
- Vegan: Swap dairy milk for oat or soy, use vegan butter, and replace the egg with 3 tbsp aquafaba. Brush with garlic-chive vegan butter.
- Whole wheat: Use 50% white whole wheat and 50% bread flour; add 1 tbsp milk if the dough feels tight.
- Herby: Fold 1–2 tsp dried Italian herbs or 2 tbsp minced fresh herbs into the dough.
- Cheesy: Tuck a 1/2-inch cube of mozzarella into each ball or sprinkle 1/2 cup shredded parm on top in the last 5 minutes.
- Spicy: Add 1/2–1 tsp red pepper flakes to the garlic butter.
How to Serve Garlic Butter Bread Rolls
Serve warm with soups, saucy pastas, roast chicken, or a steak dinner. I also slice them for mini sliders with meatballs or turkey and provolone. Dunk them in marinara or swirl them through extra garlic butter for a bolder hit.
Make-Ahead and Storage
- Overnight dough: Mix and knead, cover, and refrigerate up to 24 hours. Warm the dough on the counter for 45–60 minutes, then shape, proof, and bake.
- Overnight shaped proof: Shape rolls, cover the pan, and refrigerate 8–12 hours. Bring to room temp while the oven heats, then bake.
- Room-temp storage: Keep cooled rolls in an airtight bag or container for 2 days.
- Freezer: Freeze baked rolls up to 2 months; wrap well. Thaw at room temp in the bag to preserve moisture.
- Reheat: Warm in a 300°F oven wrapped in foil for 8–10 minutes, or air-fry at 320°F for 3–4 minutes. Brush a touch of fresh garlic butter after reheating for flavor and shine.
Ingredients
Instructions
- In a bowl, mix the warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add flour, salt, and softened butter to the yeast mixture. Mix to form a soft dough.
- Knead the dough on a lightly floured surface for 7-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place on a greased baking tray.
- Cover and let the rolls rise again for 30 minutes.
- Preheat oven to 180°C (350°F).
- Bake the rolls for 20-25 minutes or until golden brown.
- While rolls bake, melt 2 tablespoons butter and mix in minced garlic and chopped parsley.
- As soon as the rolls come out of the oven, brush generously with the garlic butter.
- Serve warm as an appetizer or side dish.
Notes
For a richer flavor, use roasted garlic in the butter. Rolls are best enjoyed fresh, but can be reheated in the oven if needed.