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Garlic Bread Rolls Recipe

Garlic Bread Rolls Recipe

Create delicious Garlic Bread Rolls Recipe with tender, buttery, garlic-infused goodness.

Prep Time20 minutes
Cook Time30 minutes
Total Time20 minutes
Yield12

Ingredients

Instructions

Step 1: Prepare the Baking Dish

Lightly butter the bottom and sides of a 9x13 baking pan so the rolls will slide out easily and develop a gentle golden edge as they bake. Use just enough softened butter to coat the metal with a thin, even sheen; this is a small but important step that helps encourage a soft bottom crust and prevents sticking. Warm the pan briefly with your hands so the butter softens and spreads without pooling, then set it aside on the clean quartz while you move on to the next prep.

Step 2: Make the Garlic Butter

Melt the unsalted butter in a small saucepan until fully liquefied, then stir in the minced garlic and let it sizzle very briefly — just long enough for the garlic to perfume the butter but not to brown. Remove it from the heat while the butter is still glossy and warm so the raw garlic releases aromatic oils without turning bitter. Transfer the infused butter into a small heatproof jar or bowl to cool slightly; you’ll use some in the dough and some for finishing the rolls later.

Step 3: Form the Dough

In a matte-grey ceramic mixing bowl, whisk together the flour, chopped parsley, sugar, yeast, and sea salt until evenly blended. Pour in the warmed milk, the whole egg, and the slightly cooled garlic butter, then mix with a dough hook until the mixture comes together. Knead on medium-low with the hook until the dough is smooth, satiny, and soft to the touch — about 10–12 minutes — leaving a faint dusting of flour on the rim and a little elastic pull when you lift the hook. Rest the bowl with the dough hook tucked inside so it reads as an active work-in-progress.

Step 4: Shape the Rolls

Turn the dough onto a lightly floured surface and divide it into 12 equal portions, gently folding and rolling each piece into a tight, smooth ball. Pinch each seam firmly underneath so they sit rounded and tidy on the buttered 9x13 pan, arranging them shoulder-to-shoulder to encourage the classic pull-apart structure. Keep a bench scraper and a small bowl of flour nearby as the only visible tools; the pan should look neat and purposeful, every ball uniform in size and satiny on the surface.

Step 5: Let It Rise

Cover the pan with a lightly dampened kitchen towel or plastic wrap and place it in a warm draft-free spot to proof until the rolls have visibly doubled in size — about 1 to 2 hours. When risen, the dough balls should appear pillowy and taut, filling the corners of the pan and touching each other slightly, with delicate skin and tiny dimples where they expanded. Remove the cover carefully so the tops remain unmarred, leaving a folded towel or the clear plastic to the side to communicate a paused moment in the baking process.

Step 6: Bake

Preheat your oven to 350°F (180°C). Gently brush the risen rolls with beaten egg to give them a glossy, lacquered finish that will brown beautifully in the oven. Slide the pan into the hot oven and bake until the tops are deeply golden, slightly domed, and the scent of roasted garlic and butter fills the kitchen — typically 20–30 minutes. Once baked, transfer the pan back to the quartz, ready for the final buttery finish.

Step 7: Finish with Garlic Butter

Right after the rolls come out of the oven, brush them generously with the fresh melted garlic butter and sprinkle flaky sea salt over the tops so the crystals catch the light and add a crunchy contrast to the soft crumb. Scatter a few more snips of fresh parsley for a bright, green contrast. Let the tray sit a moment so the butter sinks into the crust, then serve warm for the best pull-apart texture.

Notes