Garlic Butter Bread Rolls

Garlic butter bread rolls with fresh parsley and flaky salt. Easy garlic butter recipe transforms homemade rolls into golden, aromatic perfection

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens.

Last Thanksgiving, I burned three batches of dinner rolls trying to nail the perfect garlic butter bread rolls. Well… the first batch came out dense as hockey pucks. The second? I forgot the egg wash, and they looked like pale ghosts on my holiday table.

But the third batch? Man, oh man—golden tops glistening with garlic butter, steam rising with that intoxicating smell of fresh parsley and roasted garlic. My brother-in-law grabbed two before grace was even said.

Since then, I’ve tested this recipe fourteen times. Consequently, I know exactly where home bakers go wrong and how to fix it. Whether you’re intimidating by yeast or a seasoned bread baker, these rolls will make you look like a kitchen genius.

Let’s turn up the flavor and turn down the fuss.

Why These Rolls Beat Store-Bought Every Time

These garlic butter bread rolls combine soft, pillowy dough with a double dose of garlic—once in the dough itself, then again brushed on top after baking. Additionally, fresh parsley adds brightness that dried herbs simply can’t match.

Unlike those frozen rolls at the grocery store, you control the salt, the butter quality, and the garlic intensity. Furthermore, homemade garlic butter for garlic bread costs pennies compared to premade versions.

Thomas Keller always says that great bread starts with proper kneading and temperature control. Therefore, we’ll walk through every sensory cue—from tacky dough to golden-brown perfection.

What Makes This Recipe Different

You know those restaurant breadbaskets that arrive warm and fragrant? This recipe delivers exactly that experience. Moreover, the dough is forgiving enough for beginners yet impressive enough for holiday dinners.

The secret lies in the timing. Instant yeast eliminates the proofing step, while milk at exactly 110°F creates the ideal environment for rise.

Ingredients You’ll Need

Here’s your shopping list with precise measurements for twelve perfect rolls.

Ingredient	US Measurement	Metric	Notes
Unsalted butter (dough)	4½ tablespoons	60 g	Use European-style for richer flavor
Minced garlic (dough)	2 tablespoons	—	Fresh only; jarred lacks punch
All-purpose flour	3½ cups + 1 tablespoon	434 g	Spoon and level method
Fresh parsley (dough)	3 tablespoons	—	Flat-leaf preferred
Granulated sugar	1 tablespoon	15 g	Feeds the yeast
Instant yeast	2¼ teaspoons	—	Also called “rapid rise”
Fine sea salt	1 teaspoon	—	Not table salt
Whole or 2% milk	1 cup	225 g	Warmed to 110°F
Large egg (dough)	1	55 g	Room temperature
Beaten egg (wash)	1	—	For shiny tops

For the Garlic Butter Finish

Ingredient	Amount	Purpose
Unsalted butter	2 tablespoons (28 g)	Melted base
Minced garlic	1 tablespoon	Aromatic kick
Fresh parsley	1 tablespoon	Color and freshness
Flaky sea salt	To taste	Final flourish

Shopping Tips for US Grocery Stores

Look for instant yeast near the baking aisle—Red Star and Fleischmann’s are reliable brands. Meanwhile, grab fresh parsley from the produce section rather than dried from the spice rack. The flavor difference is like comparing sunshine to a lightbulb.

For butter, any unsalted brand works, but European-style (like Kerrygold) has higher fat content that makes rolls extra tender. However, Land O’Lakes or Challenge work beautifully too.

If you can’t find flaky sea salt, Maldon is the gold standard. Otherwise, regular kosher salt works in a pinch.

Equipment You Already Own

• Stand mixer with dough hook (or use your hands—it just takes longer)
• 9×13-inch baking pan (metal conducts heat better than glass)
• Small saucepan (for melting butter)
• Pastry brush (silicone brushes are easiest to clean)
• Kitchen scale (optional but helpful for portioning dough)
• Instant-read thermometer (crucial for milk temperature)

Oops! Don’t have a stand mixer? No problem. You can knead by hand on a floured surface for about 15 minutes. Julia Child swore by the hand method for developing feel and intuition.

How to Make Garlic Butter Bread Rolls

Prepare Your Pan

Lightly butter the bottom and sides of your 9×13 pan. This prevents sticking and adds extra richness. Set it aside while you make the dough.

Make the Garlic Butter Base

Melt 4½ tablespoons of butter in a small pot over medium heat. Add 2 tablespoons minced garlic and cook for 1-2 minutes. The garlic should smell nutty and fragrant, not brown or bitter.

Remove from heat and let it cool for five minutes. This prevents the hot butter from killing your yeast later.

Mix the Dough

In your stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Then add the warmed milk (check with your thermometer—too hot kills yeast, too cold slows it down), the egg, and your cooled garlic butter.

Attach the dough hook and knead on low speed for 10-12 minutes. The dough should look smooth and feel soft and slightly tacky—like a baby’s skin, not sticky like bubble gum.

If it’s too sticky, add flour one tablespoon at a time. Conversely, if it’s dry and crumbly, add a teaspoon of milk.

Shape the Rolls

Here’s where I messed up my first batch—I eyeballed the portions and ended up with rolls ranging from golf balls to tennis balls. Instead, cut your dough into 12 equal pieces using a scale. Each should weigh 67 grams.

Shape each piece into a smooth ball by cupping it in your palm and rotating in small circles against the counter. Pinch the seam at the bottom to seal.

Place all twelve rolls in your prepared pan with about half an inch between them. They’ll expand and kiss each other during rising—that’s exactly what you want.

Let Them Rise

Cover the pan with plastic wrap or a clean kitchen towel. Set it in a warm spot (like on top of your fridge or near a sunny window) for 1-2 hours. The rolls should double in size and feel puffy when gently poked.

In winter, I warm my oven to 200°F, turn it off, then place the covered pan inside. This creates a perfect proofing environment.

Bake to Golden Perfection

Preheat your oven to 350°F (180°C). Brush the risen rolls with beaten egg wash—this creates that bakery-style shine.

Bake for 20-30 minutes until the tops are deeply golden brown. Your kitchen will smell like a French bakery met an Italian trattoria.

The Final Touch

While the rolls bake, make your finishing garlic butter. Melt 2 tablespoons butter, add 1 tablespoon minced garlic, cook until fragrant, then stir in 1 tablespoon parsley.

The moment those rolls come out of the oven, brush them generously with this garlic butter. Immediately sprinkle with flaky sea salt.

Serve them warm, torn apart while they’re still steaming. They taste like clouds dipped in sunshine—if sunshine were made of butter and garlic.

Pro Tips for Perfect Rolls Every Time

Temperature matters more than you think. Cold ingredients slow yeast activity, while too-hot liquids kill it. Invest in an instant-read thermometer—it’s the difference between okay rolls and spectacular ones.

Don’t skip the egg wash. This one step transforms homemade bread from “nice try” to “did you buy these from a bakery?”

Let them cool slightly before serving. I know it’s tempting to devour them immediately, but waiting five minutes lets the interior structure set. Otherwise, they’ll be gummy inside.

Storage and Make-Ahead Magic

Store leftover rolls in an airtight container at room temperature for two days. After that, they dry out quickly.

For longer storage, freeze them after baking. Wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for three months. Reheat at 300°F for 10 minutes straight from frozen.

Storage Method	Duration	Best For
Room temperature	2 days	Immediate eating
Refrigerator	5 days	Sandwiches (toast before using)
Freezer	3 months	Holiday prep

You can also freeze the shaped, unbaked rolls. Let them rise, then freeze on a baking sheet until solid. Transfer to a freezer bag. When ready to bake, let them thaw and rise for 2-3 hours, then bake as directed.

Pair these with 5-ingredient sweet potato casserole for your next holiday meal. The sweetness balances the savory garlic beautifully. Alternatively, serve alongside classic Campbell’s green bean casserole for a complete Thanksgiving spread.

Creative Variations to Try

Cheesy Garlic Rolls: Mix ¼ cup grated Parmesan into the dough. Sprinkle more on top before baking.

Herb Lover’s Version: Add 1 teaspoon each of dried oregano, basil, and thyme to the dough for an Italian twist.

Spicy Kick: Mix ½ teaspoon red pepper flakes into your finishing garlic butter. This DIY garlic butter for bread adds restaurant-quality heat.

Holiday Rosemary Rolls: Replace parsley with fresh rosemary for a festive, pine-like aroma perfect for Christmas dinner.

For more comforting side dishes, check out this amazing potato casserole with marshmallows that pairs wonderfully with these rolls.

Garlic Butter Bread Rolls FAQs

Your Kitchen Will Smell Like Heaven

Let me tell you—nothing brings people to the table faster than the smell of these garlic butter bread rolls baking. Last month, my neighbor knocked on my door asking what I was cooking. She thought I’d opened a bakery in my kitchen.

These rolls prove that homemade doesn’t have to mean complicated. With easy garlic butter and basic pantry ingredients, you’re thirty minutes away from bread that rivals any restaurant.

Serve them alongside roasted chicken, use them for slider buns, or simply eat them warm with more butter. However you enjoy them, snap a photo and tag Tasty at Home on social media. I love seeing your golden, garlicky creations.

Now grab that mixing bowl. Your best dinner rolls are waiting.

Tasty at Home – Where bold flavors meet everyday kitchens.