This recipe for garlic bread rolls has been a kitchen favorite for years. I discovered it on a chilly weekend when I wanted the comfort of fresh-baked bread but also craved the bright, savory lift of garlic and parsley. The first batch came out soft and pillowy with a crisp, buttery top, and my family declared them better than takeout. The aroma alone—brown butter notes mixed with warm garlic—makes everyone gather in the kitchen. Because these rolls are slightly enriched with milk and egg, they develop a tender crumb that soaks up garlic butter beautifully.

I often make a double batch and freeze half because they reheat so well; a quick 5-minute bake brings back that fresh-from-the-oven texture. What makes these particularly special is the two-stage garlic treatment: minced garlic folded into the dough for a gentle background flavor, and a finishing garlic butter slathered on top that crisps and caramelizes in the oven. They work equally well as a side for soups and stews, or pulled apart and served on their own as an appetizer. With straightforward ingredients and classic techniques, these rolls are accessible to any home baker who wants an impressive result without fuss.

Ingredients

• All-purpose flour (3 1/2 cups + 1 tablespoon): Use a reliable brand and measure by spooning flour into a cup and leveling with a knife to avoid compacting. This amount yields a pliable dough; you may need up to 1 tablespoon more depending on humidity.
• Unsalted butter (4 1/2 tablespoons, plus 2 tablespoons for garlic butter): Real butter delivers flavor and browning. Use European-style butter for a touch more richness if you have it.
• Garlic (2 tablespoons minced for dough, 1 tablespoon for finishing): Fresh garlic gives the brightest flavor; mince finely so it disperses through the dough and the butter.
• Milk (1 cup, warmed to 110°F): Whole milk yields a slightly richer crumb; 2% is fine as a substitute. Warm to about 110°F to activate instant yeast gently.
• Instant yeast (2 1/4 teaspoons): Standard one packet. Since this is instant yeast, it can be mixed directly with flour and other dry ingredients.
• Sugar (1 tablespoon): Feeds the yeast and aids browning of the crust.
• Egg (1 large): Adds structure and tenderness; bring to room temperature for even incorporation. Reserve 1 beaten egg for brushing tops.
• Fresh parsley (3 tablespoons chopped): Brightens the butter—Italian flat-leaf parsley is preferred for flavor and texture.
• Salt (1 teaspoon fine sea salt) and flaky sea salt for finishing: Salt balances sweet and savory notes; finish with flaky salt for a pleasant crunch.

Instructions

Activate and warm the milk: Warm 1 cup of milk to about 110°F (warm to the touch but not hot). Stir in 1 tablespoon sugar and 2 1/4 teaspoons instant yeast; let sit 3 to 5 minutes until faintly foamy. If no foam appears, the yeast may be old—start over with fresh yeast. This temperature helps the yeast bloom without killing it. Combine dry ingredients and add butter: In a large bowl or stand mixer fitted with a dough hook, mix 3 1/2 cups + 1 tablespoon all-purpose flour with 1 teaspoon fine sea salt. Cut 4 1/2 tablespoons softened butter into small pieces and add with 2 tablespoons minced garlic and 3 tablespoons chopped parsley. Add the room-temperature egg and the warmed milk-yeast mixture. Mix on low until a shaggy dough forms. Knead the dough: Knead by hand on a lightly floured surface for 8 to 10 minutes until smooth and slightly tacky, or use a stand mixer on medium-low for 6 to 8 minutes. The dough should be elastic and pass the windowpane test—stretch a small piece until thin without tearing. If dough is sticky, sprinkle up to 1 tablespoon more flour; avoid adding too much to keep rolls tender. First rise: Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60 to 75 minutes depending on ambient temperature. Shape rolls and second rise: Punch down dough gently and turn onto a lightly floured surface. Divide into 12 equal pieces (about 1.5 ounces each). Shape each piece into a tight ball by stretching the surface and pinching seams underneath. Place on a parchment-lined baking sheet spaced about 1 inch apart. Cover and let rise until puffy, 30 to 45 minutes. Egg wash and bake: Preheat the oven to 375°F. Brush tops with beaten egg for a glossy finish. Bake in the middle rack for 18 to 22 minutes until tops are deep golden and an instant-read thermometer inserted into the center reads 190°F. Rotate the pan once halfway through for even browning. Finish with garlic butter: While rolls bake, melt 2 tablespoons unsalted butter with 1 tablespoon minced garlic and 1 tablespoon chopped parsley over low heat for 1 to 2 minutes, allowing garlic to soften but not brown. As soon as rolls come from the oven, brush generously with garlic butter and sprinkle with flaky sea salt. Serve warm.

Storage Tips

Cool rolls completely before storing to avoid condensation. For short-term storage, place in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 3 days. To freeze, arrange baked or shaped (unbaked) rolls on a tray until firm, then transfer to a freezer bag and remove excess air; frozen rolls keep well for up to 3 months. Reheat baked frozen rolls at 350°F for 8 to 12 minutes; if reheating unbaked frozen rolls, thaw overnight in the fridge and allow a second rise before baking.

Ingredient Substitutions

To make these dairy-free, replace butter with a plant-based spread suitable for baking and use oat or soy milk warmed to 110°F. For a richer crumb use 1/4 cup melted butter in the dough and swap to whole milk if using 2% originally. If fresh parsley isn’t available, 1 teaspoon dried parsley can be used in the butter, though fresh yields brighter color and flavor. For a whole-wheat version, replace up to 1 cup of flour with whole-wheat flour and add an extra tablespoon of milk to maintain hydration.

Serving Suggestions

Serve warm alongside classic spaghetti with marinara, a hearty minestrone, or roasted chicken. For a party, slice rolls to create mini sandwiches with melted provolone and roasted pepper. Garnish with extra chopped parsley or grated Parmesan for an elevated presentation. These are also delightful when turned into garlic bread sliders—split horizontally, layer with sliced deli meats, and toast until cheese melts.

Cultural Background

Garlic bread has roots in Italian-American kitchens where simple ingredients—bread, garlic, butter, and herbs—were used to complement rich sauces and stews. While traditional garlic bread often uses baguette slices, transforming the flavors into enriched rolls borrows techniques from classic European enriched breads, marrying comfort and technique. This approach produces a soft interior reminiscent of dinner rolls while retaining the iconic garlic-butter profile cherished in many households.

Seasonal Adaptations

In summer swap parsley for chopped basil for a lighter, aromatic finish. During fall and winter stir in 1/4 teaspoon dried oregano and a pinch of red pepper flakes to the garlic butter for a warming spice note. For holiday tables, brush with a butter-parsley mixture and finish with a sprinkle of finely grated Pecorino Romano to complement holiday roasts and gravies.

Meal Prep Tips

Make dough the night before: after kneading, refrigerate covered for up to 12 hours to develop flavor slowly; punch down and shape in the morning for a quick bake. For lunches, bake and cool rolls, then assemble into sandwiches and wrap individually; warm in a toaster oven for 5 minutes before eating. Use portioned, shaped rolls for even cooking and predictable reheating times when preparing for a week of meals.

These garlic bread rolls bring together reliable technique and bold flavor—an everyday indulgence that’s easy to share. Try them once and you’ll understand why they’ve become a staple in my kitchen; adapt them to your preferences and enjoy the simple pleasure of warm, buttery bread shared with family.