How can I tell the rolls have proofed enough?

The rolls are ready when they have doubled in size, look noticeably puffy, and feel soft to the touch. This usually takes about one to two hours in a warm place. A cool kitchen can make the rise take longer, so the clock is less useful than the visual cue. Bake too soon and the rolls may not have the intended soft, fluffy texture.

Can I use active dry yeast instead?

Yes, active dry yeast can replace the instant yeast in this recipe. Stir it into the warm milk with a sprinkle of sugar and let it sit for five minutes until foamy. The dough then needs an additional rise until doubled before shaping, roughly 30 to 60 minutes. Do not add active dry yeast directly to the dry ingredients without activating it first.

Can I make garlic bread rolls overnight?

Yes, shape the rolls and place them in the baking pan before refrigerating them overnight. Cover the pan tightly with plastic wrap so the dough is protected while it rests. The next day, let the rolls sit at room temperature until doubled before baking. This final rise can take a few hours, so plan around the dough's appearance rather than a fixed schedule.

Can I freeze baked garlic bread rolls?

Yes, freeze the rolls only after they have baked and cooled completely. Remove them from the pan and transfer them to an airtight container for up to one month. Cooling first prevents trapped warmth from affecting the roll texture in storage. Keep the garlic-buttered rolls together in a single layer if possible, so their tops are not rubbed or compressed.

What is the best way to reheat them?

Warm the rolls covered with foil in a 350°F oven until warmed through. The foil helps keep the tops from drying while the centers heat. For a faster option, microwave individual rolls for 20 to 30 seconds until warm. Serve soon after reheating, since the recipe specifically recommends these rolls warm.

Garlic Bread Rolls with Fresh Garlic-Herb Butter

By Helen ParkOct 8, 2026

Prep

90 min

Cook

20 min

Total

110 min

Servings

Jump to recipe

Cooking fresh garlic briefly in butter softens its raw edge before it reaches the dough, so the flavor spreads through each roll instead of tasting harsh. These garlic bread rolls bake soft and fluffy, then get a warm garlic-herb butter finish and flaky sea salt.

All-purpose flour, parsley, sugar, instant yeast, salt, warm milk, egg, and cooled garlic butter make the dough. The butter cools briefly before mixing, while the milk is warmed to 110°F. A second butter, garlic, and parsley mixture is prepared as the rolls bake, and the beaten egg wash helps the tops turn golden brown.

Knead on low speed until the dough gathers into a ball, looks smooth, and feels soft and tacky, usually after 10 to 12 minutes. The shaped rolls are ready for the oven when they have doubled in size and feel soft to the touch. The most common problem is adding too much flour; use only one tablespoon at a time if the dough is unworkably sticky.

Serve the rolls warm straight from the pan, brushed immediately with the garlic butter and finished with flaky sea salt if desired. They are best on the day they are baked, but keep for two to three days at room temperature in an airtight container or bag.

Why you'll love this recipe

Briefly cooked garlic loses its sharp raw edge in butter, so the dough carries a rounded garlic flavor through every soft roll.
Low-speed kneading builds a smooth, tacky dough that shapes cleanly into balls instead of spreading unevenly in the pan.
Dividing the dough into twelve equal portions helps each roll proof and bake at the same rate for an even pan.
Proofing by doubled size and softness accounts for changing kitchen temperatures, avoiding rolls baked before their structure has developed.
Egg wash promotes the golden brown tops called for in the recipe while the interior remains soft and fluffy.
Brushing the baked rolls immediately with parsley garlic butter adds a fresh finish while the warm crust readily takes on the butter.

Instructions

Lightly butter the bottom and sides of a 9×13-inch baking pan and set it aside.

Melt 4 1/2 tablespoons butter in a small pot, add 2 tablespoons minced garlic, and cook for 1 to 2 minutes until fragrant.

Remove the garlic butter from the heat and let it cool while measuring the remaining ingredients.

Combine the flour, 3 tablespoons parsley, sugar, instant yeast, and fine sea salt in a stand mixer bowl.

Add the warmed milk, room-temperature egg, and cooled garlic butter.

Knead on low speed with the dough hook for 10 to 12 minutes, until the dough looks smooth and feels soft and tacky. If it is too sticky, add flour one tablespoon at a time until workable.

Optionally add up to 1/4 cup shredded Parmesan cheese to the dough.

Cut the dough into 12 equal portions, about 67 grams each.

Shape each portion into a smooth ball, pinching the bottom seam tightly, and place the balls in the prepared pan.

Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place until doubled in size, about 1 to 2 hours.

Preheat the oven to 350°F.

Brush the tops of the rolls with the beaten egg wash. Optionally sprinkle additional Parmesan cheese on top before baking.

Bake for 20 to 30 minutes, until the tops are golden brown.

While the rolls bake, melt 2 tablespoons butter, add 1 tablespoon minced garlic, and cook for 1 to 2 minutes until fragrant.

Remove the garlic butter from the heat and stir in 1 tablespoon parsley.

Immediately brush the baked rolls with the garlic butter, sprinkle with flaky sea salt if desired, and serve warm.

FAQ

Stop kneading when the dough looks smooth and feels soft and tacky. It should come together into a ball around the dough hook after about 10 to 12 minutes on low speed. If it is too sticky to manage, add flour one tablespoon at a time. Avoid adding a large amount at once, because the finished dough is meant to remain tacky rather than dry.

Garlic Bread Rolls with Fresh Garlic-Herb Butter

1 / 5

Side Dishes Bread American Holiday Baking

Garlic Bread Rolls with Fresh Garlic-Herb Butter

Name: Garlic Bread Rolls with Fresh Garlic-Herb Butter
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 12 servings
Ingredients: 4.5 tbsp unsalted butter; 2 tbsp minced garlic; 3.5 cups all-purpose flour (plus 1 tablespoon); 3 tbsp chopped fresh parsley; 1 tbsp granulated sugar; 2.25 tsp instant yeast; 1 tsp fine sea salt; 1 cup whole or 2% milk (warmed to 110°F); 1 large egg (room temperature); 0.25 cup shredded Parmesan cheese (optional; up to 1/4 cup in the dough, with more for sprinkling before baking); 1 egg (beaten, for brushing the tops); 2 tbsp unsalted butter (for the garlic butter); 1 tbsp minced garlic (for the garlic butter); 1 tbsp chopped fresh parsley (for the garlic butter); flaky sea salt (optional, for finishing)

By Helen ParkOct 8, 2026

Prep

90 min

Cook

20 min

Total

110 min

Servings

Jump to recipe

Why you'll love this recipe

Briefly cooked garlic loses its sharp raw edge in butter, so the dough carries a rounded garlic flavor through every soft roll.
Low-speed kneading builds a smooth, tacky dough that shapes cleanly into balls instead of spreading unevenly in the pan.
Dividing the dough into twelve equal portions helps each roll proof and bake at the same rate for an even pan.
Proofing by doubled size and softness accounts for changing kitchen temperatures, avoiding rolls baked before their structure has developed.
Egg wash promotes the golden brown tops called for in the recipe while the interior remains soft and fluffy.
Brushing the baked rolls immediately with parsley garlic butter adds a fresh finish while the warm crust readily takes on the butter.

Ingredients

Servings12

•4.5 tbsp unsalted butter
•2 tbsp minced garlic
•3.5 cups all-purpose flour (plus 1 tablespoon)
•3 tbsp chopped fresh parsley
•1 tbsp granulated sugar
•2.25 tsp instant yeast
•1 tsp fine sea salt
•1 cup whole or 2% milk (warmed to 110°F)
•1 large egg (room temperature)
•0.25 cup shredded Parmesan cheese (optional; up to 1/4 cup in the dough, with more for sprinkling before baking)
•1 egg (beaten, for brushing the tops)
•2 tbsp unsalted butter (for the garlic butter)
•1 tbsp minced garlic (for the garlic butter)
•1 tbsp chopped fresh parsley (for the garlic butter)
•flaky sea salt (optional, for finishing)

Instructions

1
Lightly butter the bottom and sides of a 9×13-inch baking pan and set it aside.
2
Melt 4 1/2 tablespoons butter in a small pot, add 2 tablespoons minced garlic, and cook for 1 to 2 minutes until fragrant.
3
Remove the garlic butter from the heat and let it cool while measuring the remaining ingredients.
4
Combine the flour, 3 tablespoons parsley, sugar, instant yeast, and fine sea salt in a stand mixer bowl.
5
Add the warmed milk, room-temperature egg, and cooled garlic butter.
6
Knead on low speed with the dough hook for 10 to 12 minutes, until the dough looks smooth and feels soft and tacky. If it is too sticky, add flour one tablespoon at a time until workable.
7
Optionally add up to 1/4 cup shredded Parmesan cheese to the dough.
8
Cut the dough into 12 equal portions, about 67 grams each.
9
Shape each portion into a smooth ball, pinching the bottom seam tightly, and place the balls in the prepared pan.
10
Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place until doubled in size, about 1 to 2 hours.
11
Preheat the oven to 350°F.
12
Brush the tops of the rolls with the beaten egg wash. Optionally sprinkle additional Parmesan cheese on top before baking.
13
Bake for 20 to 30 minutes, until the tops are golden brown.
14
While the rolls bake, melt 2 tablespoons butter, add 1 tablespoon minced garlic, and cook for 1 to 2 minutes until fragrant.
15
Remove the garlic butter from the heat and stir in 1 tablespoon parsley.
16
Immediately brush the baked rolls with the garlic butter, sprinkle with flaky sea salt if desired, and serve warm.