These warm, soft garlic rolls are an easy way to add fresh-baked comfort to any meal. The dough yields tender, slightly chewy rolls brushed with a fragrant butter, garlic, and parsley coating. They smell rich and buttery as they bake and come out golden with a light crisp on top. Serve them warm to enjoy the soft interior and the garlicky aroma.
I like to serve these rolls with bold flavors — they pair nicely with a rich stew or a fresh salad. For a spicy starter idea, try them alongside a plate of spicy chili garlic deviled eggs.
Recipe Information
- Prep Time: 1 hour 45 minutes (includes rising time)
- Cook Time: 20 minutes
- Total Time: 2 hours 5 minutes
- Servings: 8 rolls
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 roll):
- Calories per serving: 200 kcal
- Protein: 3.5 g
- Carbohydrates: 25 g
- Fat: 9 g
- Fiber: 0.9 g
- Sugar: 2 g
- Sodium: 320 mg
Why Make This Garlic Rolls
These garlic rolls are quick, forgiving, and full of flavor. The dough is simple and requires only a few basic pantry ingredients. The garlic butter gives each roll a savory, aromatic crust while the inside stays soft and pillowy. They are perfect for weeknight dinners, holiday sides, or snack time. The smell while baking is irresistible and they are fast to pull together even for busy cooks.
How to Make Garlic Rolls
This recipe relies on a short knead and two rises for a light texture. Keep the water warm (about 110°F) so the yeast wakes up but doesn’t get damaged. Knead until smooth, not stiff. Let the first rise double in size and the second rise puff the shaped rolls so they bake up soft. Brush with the garlic butter before baking and again for extra shine if you like.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup melted butter
- 2 tablespoons chopped parsley
Directions:
Step 1: Preparation
In a small bowl, combine the warm water and active dry yeast. Stir gently and let it stand 5–10 minutes until the surface becomes frothy. This proves the yeast is active. Meanwhile, preheat your work area by clearing space and measuring ingredients.
Step 2: Mixing
In a mixing bowl, whisk together the flour, sugar, and salt. Add the frothy yeast mixture and the olive oil. Stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Add a dusting of flour only if the dough is too sticky.
Step 3: Baking
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size. After the first rise, punch down the dough and divide or pull it into 8 equal portions. Shape each portion into rounds and place them on a greased or parchment-lined baking sheet. Cover and let them rise another 30 minutes until puffy. Preheat the oven to 375°F (190°C) while the rolls finish rising. In a small bowl, mix the melted butter, minced garlic, and chopped parsley. Brush the mixture over the tops of the rolls right before baking. Bake the rolls for 15–20 minutes until golden brown on top and cooked through. Remove from the oven and brush again with any remaining garlic butter for gloss and extra flavor.
Step 4: Finishing
Let the rolls cool slightly for 5 minutes on a rack so they set but remain warm. Serve the rolls warm so the interior stays soft and the garlic butter shines. These are best the same day but can be refreshed before serving if stored.
How to Serve Garlic Rolls
Serve these rolls warm alongside soups, pasta, roasted chicken, or a fresh green salad. They also make great sandwich bases when split and filled. For a party, arrange them in a basket lined with a cloth napkin to keep them warm and soft. A small pot of extra garlic butter or herbed olive oil on the side invites dipping.
How to Store Garlic Rolls
- Room temperature: Store cooled rolls in an airtight container or zip-top bag for up to 2 days. Keep them in a cool, dry place.
- Refrigerator: Place in an airtight container for up to 5 days. Reheat gently to restore softness.
- Freezer: Freeze cooled rolls in a freezer bag for up to 2 months. Thaw at room temperature or reheat from frozen in a low oven (325°F) for 10–15 minutes wrapped in foil.
To reheat and refresh: brush with a little melted butter and warm in a 325°F oven for 5–10 minutes. This restores a fresh-baked texture and aroma.
Expert Tips for Perfect Garlic Rolls
- Water temperature matters: keep it about 105–115°F to activate yeast without killing it.
- Don’t over-flour: use just enough flour to handle the dough. Over-flouring makes rolls dense.
- Let the dough rise fully: a full first rise gives lighter, airier rolls. Patience pays off.
- Use fresh yeast: if the yeast does not froth in the initial test, discard and start with new yeast.
- Garlic freshness: use fresh minced garlic for bright flavor. If you want a milder taste, sauté the garlic briefly in butter before mixing.
- Even sizing: weigh or measure pieces when shaping so all rolls bake evenly.
- Brush twice: brushing once before baking and once after gives shine and stronger garlic flavor.
Delicious Variations
- Cheesy garlic rolls: sprinkle shredded mozzarella or Parmesan over the butter before baking.
- Herb butter rolls: add 1 teaspoon dried Italian herbs or extra fresh rosemary to the butter.
- Spicy garlic rolls: mix a pinch of red pepper flakes into the garlic butter.
- Whole wheat option: substitute half the flour with whole wheat flour for nuttier flavor; increase water by 1–2 tablespoons if dough feels dry.
- Garlic-parmesan knots: roll small ropes and tie into knots, then brush and bake for a different shape and texture.
Frequently Asked Questions
-
How can I tell if the yeast is active?
If the yeast mixture becomes frothy and bubbly within 5–10 minutes of mixing with warm water and a pinch of sugar, it’s active. If it stays flat, the yeast may be old or the water too hot/cold. -
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount of instant yeast and mix it directly with the dry ingredients. You may not need to proof it in water first, but you can if you prefer. -
What if my dough is sticky or too dry?
If sticky, add flour a tablespoon at a time while kneading. If dry and crumbly, add warm water a teaspoon at a time until the dough comes together. Aim for a soft, slightly tacky dough. -
Can I make the dough ahead and refrigerate?
Yes. After kneading, place the dough in a greased bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature and finish rising before shaping and baking. Cold fermentation can deepen flavor. -
How do I get a soft interior and golden crust?
Proper rising and not over-baking are key. Let the dough rise until doubled, bake at 375°F and remove when golden. Brushing with butter after baking keeps the crust soft while adding shine. -
Can I omit the butter to make these lighter?
You can use olive oil in the brush instead of butter for a lighter result. The rolls will have less rich flavor but still be tasty. -
Are these rolls freezer-friendly?
Yes. Cool completely, wrap tightly, and freeze up to 2 months. Reheat from frozen in a 325°F oven for 10–15 minutes.
Conclusion
These garlic rolls are an easy, satisfying bread you can make any night of the week. They offer warm, buttery flavor with a soft inside and golden top. Try variations like cheesy or herb-studded rolls to match your meal. For another garlic-forward bread idea and inspiration, check out this Garlic-Swirl Rolls Recipe | The Kitchn. Enjoy baking — the kitchen will smell amazing and the results will disappear fast!
Print
Garlic Rolls
- Total Time: 125 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Warm, soft garlic rolls brushed with a fragrant butter, garlic, and parsley coating, perfect for pairing with bold flavors.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup melted butter
- 2 tablespoons chopped parsley
Instructions
- In a small bowl, combine warm water and active dry yeast. Let it stand for 5-10 minutes until frothy.
- In a mixing bowl, whisk together flour, sugar, and salt. Add the frothy yeast mixture and olive oil; stir until a shaggy dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour until doubled in size. Punch down the dough, divide into 8 portions, shape into rounds, and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Mix melted butter, minced garlic, and chopped parsley. Brush over rolls before baking.
- Bake for 15-20 minutes until golden brown. Brush with remaining garlic butter after baking and let cool for 5 minutes before serving warm.
Notes
Best served warm. Can store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- Prep Time: 105 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.9g
- Protein: 3.5g
- Cholesterol: 15mg
