Irresistible Garlic Bread Rolls
Garlic Bread Rolls are soft, buttery, and golden bites of pure comfort. Brushed with rich garlic butter and baked to perfection, these rolls are the ultimate side for pasta, soups, or any meal that needs a touch of homemade warmth and flavor.
Ingredients
- For the Dough:
- 3 cups all-purpose flour or bread flour
- 2 ¼ tsp active dry yeast 1 packet
- 1 cup warm milk about 110°F / 43°C
- 2 tbsp sugar
- 3 tbsp melted butter
- 1 tsp salt
- For the Garlic Butter:
- 4 tbsp unsalted butter melted
- 3 cloves garlic minced
- 1 tbsp chopped fresh parsley or 1 tsp dried
- Pinch of salt
- Optional Add-Ins:
- 2 tbsp grated Parmesan cheese
- ½ cup shredded mozzarella for cheesy rolls
- ½ tsp red pepper flakes for a spicy kick
Instructions
- Activate the Yeast:
- In a small bowl, mix warm milk and sugar. Stir in yeast and let it sit for 5–10 minutes, until foamy.
- Make the Dough:
- In a large mixing bowl, combine flour, salt, and melted butter. Add the yeast mixture and knead until a soft, elastic dough forms. Cover and let rise for about 1 hour, or until doubled in size.
- Shape the Rolls:
- Punch down the dough and divide it into 12 equal pieces. Shape each into a smooth ball and place on a greased baking pan, leaving space between them. Cover and let rise again for 30 minutes.
- Make the Garlic Butter:
- Melt butter in a small pan. Add minced garlic, parsley, and a pinch of salt. Let it sit for 5 minutes to infuse.
- Bake the Rolls:
- Preheat oven to 375°F (190°C). Brush half of the garlic butter mixture over the rolls and bake for 15–18 minutes, or until golden brown.
- Finish and Serve:
- Brush with the remaining garlic butter immediately after baking. Serve warm and enjoy!
Notes
- Always use fresh garlic for the best flavor.
- Don’t skip the second rise it makes the rolls soft and fluffy.
- Brush with butter before and after baking for that perfect glossy finish.
- Add cheese or herbs for fun flavor twists.
- Store leftovers in an airtight container up to 2 days at room temp or freeze up to 2 months.