This homemade Garlic Rolls recipe gives you light, fluffy rolls with a delicious buttery garlic flavor. We brush a simple garlic butter on top before and after baking. They are flavorful and so addicting!
Want more of my bread and roll recipes? Make sure to try Homemade Dinner Rolls, Artisan No Knead Bread, Cheesy Breadsticks, and Garlic Knots!
Garlic Rolls are as heavenly as they sound.
They’re soft and fluffy, with a delicious buttery garlic flavor. There are some recipes my family get tired of because I test them so many times, but no one ever complained about having these for dinner so many nights in a row. Good thing they pair beautifully with any main dish!
How to make Garlic Rolls:
Make Dough: Combine warm water, yeast, and ¼ tsp sugar and stir. Allow to rest for 5 minutes until foamy on top. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add ¼ cup sugar, softened butter, warm milk, egg and salt. Mix until combined. Stir in 1 cup of flour while mixing on low speed, and slowly add more flour until the dough pulls away from the sides and bottom of the bowl. You may not need all of the flour. Knead for 6-7 minutes until it’s smooth, elastic, and not overly sticky.
First Rise: Place in a large greased bowl, turning it over once to coat. Let it rise until double, about 1 ½ hours.
Shape Dough: Divide the dough into 18 equal portions (I weigh the dough in grams and divide it by 18—usually around 70 grams for each dough ball). Roll into balls, pinching at the bottom where the seam comes together, so they are smooth and tight. Arrange rolls an inch apart on a baker’s half sheet pan (18×13’’).
Second Rise: Cover with a light kitchen towel and allow to rise until doubled in size, about 1 ½ hours. (For quick rise, heat oven to 200 degrees F. Turn oven OFF, then place tray of rolls inside, covered, for about 30 min).
Add Garlic Butter: Preheat oven to 350°F. Mix melted butter, garlic, Italian seasoning, and parsley to make the garlic butter. Gently brush garlic butter over risen rolls.
Bake for 14-16 minutes, until golden. Remove from oven and brush with remaining garlic butter.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the roll dough and place in an air-tight container in the fridge for up to 1 day, before rolling into dough balls.
To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave. To Freeze Roll Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.
Recipe Variations:
- Parmesan Garlic Rolls: When the rolls are just a few minutes away from finishing baking, remove from the oven, sprinkle with ½ cup freshly grated parmesan cheese, then return to the oven for 2-3 minutes.
Serve With:
- Instant Pot Penne and Meatballs
- Chicken and Wild Rice Soup
- Fettuccine Alfredo
- Beef Tenderloin Roast
- Baked Ham
- Rack of Lamb
- Prime Rib
- Shrimp Alfredo
- Cedar Plank Salmon
Follow me for more great recipes
Garlic Rolls
Ingredients
- 1/3 cup warm water
- 2 1/4 teaspoons active dry yeast
- ¼ cup+ ¼ teaspoon granulated sugar
- 1 1/3 cups milk , warmed
- 5 Tablespoons butter , softened
- 1 large egg
- 1 1/2 teaspoons salt
- 4 – 4 1/2 cups all-purpose flour , or more if needed
Garlic Butter:
- 5 Tablespoons butter
- 2 teaspoons garlic powder or 3 cloves garlic, grated
- ½ teaspoon dried parsley flakes
- ½ teaspoon Italian seasoning
- Flake salt , for garnish
Instructions
- Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar and stir–allow to rest for 5 minutes until foamy on top. (If yeast doesn’t foam, discard and buy fresh yeast).
- Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add ¼ cup sugar, softened butter, warm milk, egg and salt. Mix until combined. Mix in 1 cup flour.
- Knead: While mixing on low speed, slowly add additional flour, until the dough begins to pull away from the sides and bottom of the bowl. You may not use all of the flour called for. Knead/mix until the dough is smooth and elastic, about 6-7 minutes. The dough should be soft, but not overly sticky.
- First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) Cover the bowl with a light kitchen towel and allow to rise until double in size, about 1 ½ hours.
- Shape: Divide the dough into 18 equal portions (I weigh the dough in grams and divide it by 18—usually around 70 grams each dough ball). Roll into balls, pinching at the bottom where the seam comes together, so they are smooth and tight.
- Second rise: Place rolls about an inch apart on a baker’s half sheet pan (18×13’’) and cover with a light kitchen towel and allow to rise until doubled in size, about 1 ½ hours. (or for quick rise, heat oven to 200 degrees F. Turn oven off, and place tray of rolls inside, covered, for about 30 min).
- Preheat oven to 350 degrees F.
- Garlic Butter: Mix melted butter, garlic Italian seasoning and parsley. Gently brush some of the mixture over risen rolls.
- Bake: for 14-16 minutes, until golden. Remove from oven and brush the tops of the rolls with remaining garlic butter.
Notes
Nutrition
Follow Me
