Garlic Bread Rolls (Printable)

Soft fluffy rolls filled with garlic butter—ideal for sharing

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 cup warm milk
04 - 2 tbsp sugar
05 - 1 tsp salt
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg

→ Garlic Butter Filling

08 - 1/2 cup unsalted butter, softened
09 - 4 cloves garlic, minced
10 - 2 tbsp fresh parsley, finely chopped
11 - 1/2 tsp salt
12 - 1/4 cup grated Parmesan cheese

→ Topping

13 - 2 tbsp melted butter
14 - 1 tbsp parsley, chopped
15 - 1 tbsp Parmesan cheese (optional)

# How To Make It:

01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast on top, stir gently, and let stand 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, egg, and yeast mixture. Mix until dough forms.
03 - Knead dough on lightly floured surface 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm spot until doubled, about 1 hour.
04 - Mix softened butter, minced garlic, parsley, salt, and Parmesan until well combined.
05 - Punch down dough. Divide into 12 equal pieces. Flatten each into small rectangle, spread with 1–2 tsp garlic butter, roll tightly, and pinch to seal.
06 - Arrange rolls seam-side down in greased 9x13-inch baking pan. Cover and let rise 20–30 minutes until puffy.
07 - Preheat oven to 350°F. Brush rolls with melted butter, sprinkle with parsley and Parmesan if desired.
08 - Bake 20–25 minutes until golden brown. Serve warm.

# Expert Suggestions:

01 -
  • Nothing beats tearing into a warm roll and finding that molten garlic butter center waiting for you
  • These freeze beautifully and reheat in the oven like they were freshly baked
02 -
  • Warm milk should not exceed 110°F or you will kill the yeast
  • The dough is ready when it passes the windowpane test
  • Sealing the seams tightly prevents butter from leaking during baking
03 -
  • Weighing your flour guarantees consistent results every time
  • Room temperature ingredients mix more evenly than cold ones

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