Garlic Rolls

These Garlic Rolls are baked until crusty on the outside and soft on the inside that’s slathered with garlicky butter and flecked with parsley. It’s an easy pull-apart rolls recipe best served alongside soups and salads.

easy pull apart garlic rolls in white ceramic baking dish with white towel, fresh garlic and parsley

Do you ever get an idea that is so good that you cannot think of anything else? I posted a cinnamon roll recipe awhile back and one of my brilliant readers gave me the idea to make a savory version of them. Seriously, why didn’t I think of that?

A hybrid between two of my absolute favorite treats. Cinnamon rolls and garlic bread. I thought that I might be on to something when I smelled the garlic smell wafting through my house as they were baking.


The two main components of this recipe are the dough and the garlic butter.

homemade rolls recipe in white ceramic baking dish with white towel and fresh garlic and parsley

This makes an enriched bread dough, so you will need a few more ingredients as compared to your standard bread recipe. Gather together yeast, warm water, sugar, bread flour, melted butter, milk and salt.

For the garlic butter, you will need room temperature butter, garlic, salt, pepper and flat-leaf parsley.

And some grated Parmesan cheese, for topping!

Yeast. I use active dry yeast, which needs to be dissolved and activated in lukewarm liquid before mixing it into the dough. If you only have instant, rapid rise or fast action yeast, follow the directions in the recipe and reduce the first rise time by 10-15 minutes.

Warm Water. I specify warm water because the water needs to be warm enough to activate the yeast, but not too hot as to kill it. The ideal temperature is 100 – 110 degrees F.

Bread Flour. Bread flour has a higher protein content as compared to all-purpose flour. And more protein means more gluten formation and a chewier texture. This is exactly what we want for any bread recipe. That being said, if all-purpose flour is all you have on hand, these rolls will still turn out soft and delicious. They will lack a slight bit of chew.

How To Know If Your Yeast Is Activated

Before we jump into the recipe steps, it’s important to know what to look for to make sure the yeast is activated and ready for rising.

  1. Use water at 100 – 110 degrees F. I warm my water on the stovetop for a few minutes or in the microwave. You can use an instant-read thermometer to make sure the temperature is just right, but if it is slightly warm to the touch, it’s good to go!
  2. Add 2 Tablespoons sugar to the yeast and water. The sugar is like food and will ensure the yeast activates properly.
  3. The yeast will activate after a few minutes. You should see the yeast start to become foamy.
  4. After 10 minutes, the yeast should be bubbling and foamy. This means the yeast is very active. If the yeast isn’t doing anything, discard the yeast and start again.

How to Make // The Steps

I had no idea that the rolls would be all soft and warm. And I had no idea that my husband and I would stand over the baking dish and inhale the smell of freshly baked bread and drool. I also did not know that these would be such a cinch to make.

The homemade bread dough takes some time, but your patience will be rewarded. While the rolls are rising, I prep the garlic butter to smear on top, then cut and roll. Simply:

pull apart rolls with garlc butter in white ceramic baking dish with white towel
  1. Activate the yeast. Mix together the yeast and water. Measure 1/3 cup of sugar and add 2 Tablespoons from the measured sugar to the bowl. Whisk these together until the yeast is dissolved. Let the yeast stand for about 2 to 3 minutes until it is foamy.
  2. Feed the yeast with some flour. Stir one cup of the flour into the yeast mixture. Set this aside.
  3. Add the remaining ingredients to an electric mixer. In the bowl of a stand mixer or in the food processor, add 2 cups of flour, the rest of the sugar, melted butter, milk, and salt.
  4. Add yeast mix and more flour, if needed. Process until the dough comes together. Add the rest of the yeast mixture. Add 1/4 cup of flour until the dough comes away from the sides of the bowl. You may have some flour left over.
  5. First rise. Put the dough in a bowl coated with cooking spray. Cover the bowl with plastic wrap and let the dough rise and double, about 2 hours.
  6. Prep the garlic butter. While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley and season with salt and pepper.
  7. Roll out and slather. Roll the dough out into a rectangle about 16 inches by 10 inches. Mine is not very pretty, you will take your time won’t you? Slather the dough with the garlic butter.
  8. Cut and shape. I used a pizza cutter to cut the dough into strips. Roll the strips up and put them in the pan on their sides.
  9. Second rise. Cover the pan with a towel and let rise for about 45 minutes.
  10. Bake! Once risen, sprinkle with grated Parmesan cheese. Bake the garlic rolls in a preheated 375-degree oven for 15 to 20 minutes, or until golden brown.
homemade garlic rolls in baking dish

What Makes These Garlic Rolls So Good?

Is there anything better than a soft and buttery homemade roll. I love these garlic rolls so much because:

  • The enriched dough creates a soft, tender, drool-worthy texture and flavor.
  • Pull-apart rolls are just as fun to make as they are to eat.
  • Garlic butter. Need I say more?

Top Tips for Homemade Garlic Rolls

  • Use lukewarm water. The ideal temperature for yeast to activate is 100 – 110 degrees F. An instant-read thermometer is the most accurate way, but as long as the water is slightly warm to the touch, it’s good to go.
  • Seek out bread flour. Bread flour has a higher protein content when compared to all-purpose flour. It makes the world of difference in this recipe.
  • You may not need all of the flour. This is because of different levels of moisture in the air and your particular brand of flour. Follow the recipe as written and add the final cup of flour in ¼ cup increments. Stop adding flour as soon as the dough pulls away from the side of the bowl.
  • Make sure the butter and milk are room temperature. For best results, cool the butter once melted and allow the milk to come to room temperature before mixing.
  • Let rise until doubled in size. This may take up to 2 hours if your kitchen is semi-cool. If you want the dough to rise faster, set the oven to 200 degrees, turn it off and then place the dough in the oven and let it rise until doubled in size. This speeds up the rising process and cuts the time in half.
  • Make sure to group the rolls together in a small pan. This facilitates that pull-apart bake and texture.
easy pull apart garlic rolls in white ceramic baking dish with white towel, fresh garlic and parsley

Serving Suggestions

As soon as these garlic rolls come out of the oven, I just can’t wait to pop one in my mouth. I like to make these as an afternoon snack for my kids, but they are a full-flavored side to just about anything.

I serve these with chicken soup, lemony minestrone soup, tomato and basil soup, even lasagna soup.

They also make a great accompaniment to arugula caprese salad, chopped salad with spiced chickpeas, kale and sweet potato salad and grilled chicken caesar salad.

If there is someone in your life that you love, make these for them. They will love you forever.

More Bread Recipes //

Originally published in January 2011, updated July 2020 with updated images and updated recipe card.

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

white enamelware pan of garlic rolls

Savory Garlic Rolls

Yield: makes 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 2 hours 45 minutes
Total Time: 3 hours 20 minutes

These homemade Garlic Rolls are baked until crusty on the outside and soft on the inside that's slathered with garlicky butter and parsley.


For the dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/3 cup sugar
  • 4 cups bread flour
  • 6 Tablespoons melted butter
  • 1 cup milk
  • 2 teaspoons salt
  • 1/4 cup grated Parmesan cheese

For the garlic butter:

  • 8 Tablespoons room temperature butter
  • 2 cloves finely minced garlic
  • 1/3 cup chopped flat leaf parsley
  • salt and pepper


  1. Mix together the yeast and water. Measure 1/3 cup of sugar and add 2 Tablespoons from the measured sugar to the bowl. Whisk these together until the yeast is dissolved. Let the yeast stand for about 10 minutes.
  2. Stir one cup of the flour into the yeast mixture. Set this aside.
  3. In the bowl of a stand mixer or in the food processor, add 2 cups of flour, the rest of the sugar, melted butter, milk, and salt.
  4. Process until the dough comes together. Add 1/4 cup of flour until the dough comes away from the sides of the bowl. You may have some flour left over.
  5. Put the dough in a bowl coated with cooking spray. Cover the bowl with plastic wrap and let the dough rise and double about 2 hours.
  6. While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley, and season with salt and pepper.
  7. Roll the dough out into a rectangle about 16 inches by 10 inches. Spread the dough with the garlic butter.
  8. I used a pizza cutter to cut the dough into strips.
  9. Roll the strips up and put them in the pan on their sides.
  10. Cover the pan with a towel and let rise for about 45 minutes.
  11. Once risen, sprinkle with grated Parmesan cheese.
  12. Bake the garlic rolls in a preheated 375-degree oven for 15 to 20 minutes or until golden brown.


Use lukewarm water, about 100 - 110 degrees F.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 39mgSodium: 537mgCarbohydrates: 41gFiber: 2gSugar: 6gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 110 Comments

  1. The Blue-Eyed Bakers

    Mmm delicious…so comforting! We heart carbs…and garlic…so these are totally perfect for us!

    1. bakedbree

      I love carbs and garlic too, but my behind, notsomuch.

    2. Rafael Lugo


      I live in Alexandira too! Do you sell them (garlic rolls)? I’ll buy a dozen or two! I’m rlugo369@yahoo. Let me know!


      1. bakedbree

        Hello neighbor! I do not sell them, I am sorry!

  2. melissa

    These look incredible! I can’t wait to make them!

    1. bakedbree

      thanks Mel! They are pretty awesome.

  3. Abby

    These look amazing!! Such a great idea too! Now I want this for dinner (spaghetti or pasta optional) 🙂

    1. bakedbree

      Thanks Abby!

  4. Marissa

    These look sooooo good! I would totally have made the soup just to make these too. I have a really yummy cornbread recipe and I’m always trying to think of things (besides chili) to make, so I can have the cornbread too! 🙂

    1. bakedbree

      Sounds like me. I need a card delivery system.

  5. Stephanie

    These made my mouth water! I think I could eat a few of those right now.

    1. bakedbree

      It is hard to only eat a few!

  6. Amanda

    Can’t wait to try these! Just curious as to what type of yeast you used (I couldn’t quite tell from the picture). I have instant, and I’d like to use that, though I know it’s typically recommended to use a lesser amount if you’re converting from active dry. Thanks in advance!

    1. bakedbree

      I use active dry yeast. I have never tried the instant.

  7. pepper

    An improvement on the already almost-perfect garlic knot. Thanks.

    1. bakedbree

      You are welcome. Garlic knots are pretty delish too.

  8. Shailey

    Could you use all purpose flour, if you don’t have time to run to the market for bread flour?

    1. bakedbree

      I am sure that you could, but bread flour makes for a more tender roll.

  9. dangler

    Ummmm…whaaat? These look AMAZING! Omg I can only imagine how good they make the house smell as they rise & bake! These may get made up in Seattle over the weekend!

    1. bakedbree

      You have no idea. These are redonk.

  10. Maria Beatrix


    I don’t know if I have commented here before. But I added your blog to my reader and I follow it for a long time. I really like it. Your pictures are so beautiful and all your recipes seem so tasty and yummy.
    Now I’m craving for these stunning garlic rolls!

    1. bakedbree

      thank you for saying hello Maria!

  11. Tanya at Ignite Your

    I am so making these this weekend. I love working with yeast, it’s something my grandmother taught me to do. And we are such a bread eating family! Can’t wait to try-

    1. bakedbree

      I love to work with yeast also. There is something so satisfying about baking your own bread.

  12. Ingrid Burton

    Bree, I’m so happy to see this, thank you! I can’t wait to make these also!

    1. bakedbree

      Thank you!!

  13. Andrea Eickelmann

    Oh those look so good, now imagine if put in some mozzarella cheese and baked them off. That would be heaven!

    1. bakedbree

      Again, why did I not think of that?

    2. Lauren

      Or parmesan! EEEEEEEK! If I make these, as I plan to VERY SOON, my husband will worship the ground I walk on. 😀

      1. bakedbree

        yes, he really will.

        1. Lauren

          Made them today!! I ended up putting a little parmesan in as we had a small chunk still. I NEARLY FAINTED from how tasty these are!!!!!!!! Light as air, and full of flavor!! WOW. I had far too many, ha ha!

          1. bakedbree

            yum. sounds amazing. bet your house smelled amazing too.

            1. Lauren

              Oh it did! We were drooling like mad waiting for them to be done baking. I’ve shared this recipe link all over FB. 🙂

              1. bakedbree

                thanks 🙂

  14. Tami

    I.Heart.Bread. with all my heart. These look incredible.

    1. bakedbree


  15. Trisha

    Oh yummy! I love garlic. I’m definitely going to try this one out!

    1. bakedbree

      I love garlic too. You will love these.

  16. Andree

    What a great idea! I can just smell the garlic wafting from the oven….hmm!

    I discovered your beautiful blog thru the SITS 31DBBB, and I’ve been following ever since (even though I don’t say a peep!) — love your recipes and stunning photos!

    BTW, I nominated you for a Stylish Blogger award if you decide to accept! ; – )

    Cheers et Bon Appetit!

    1. bakedbree

      Thank you so much Andree! I’ll check it out.

  17. Aisa

    Made these last night…..Just perfect! I used regular flour and it still turned out great. They were so beautiful and perfect that I just had to take a picture:)

    1. bakedbree

      good to know that all purpose works just as well.

  18. Kerri Price

    I don’t have a full-sized mixer. Do you think a hand-held mixer could handle this dough?

    1. bakedbree

      I would just make it by hand.

  19. Becca

    These were amazing!!! Hubby and I could have eaten all 12 ourselves…and then gone into a carb induced coma. They were perfect with the chicken noodle soup I made last night. Thank you so much for this recipe!! Unbelievable!

    1. bakedbree

      Nothing better than a carb coma!

  20. nina

    Dear Garlic Rolls,
    I’m so in love with you. You made my house smell like heaven.

    1. bakedbree

      LOL. I love them too.

  21. kate

    i am making these tomorrow! can i prepare the dough tonight and bake them off tomorrow?

    1. bakedbree

      I do not see why not. Let them rise for the second time when they come to room temp.

  22. Christal

    Thank you for this recipe…I just added it to my menu for Valentine’s day! Can’t wait to try it.

    1. bakedbree

      Just make sure you both have some! I just read that if you drink a glass of milk it takes care of garlic breath.

      1. Christal

        So I’m in the process of making this and not seeing where you add the “yeast and flour mixture that had been set aside” to the rest of the dough. Does it go in the food processor right away? I’m sure I’m missing something here…and I generally make bread in my bread machine where it’s all done at once and I let it do the work so I’m not familiar with the real way.

        1. bakedbree

          you add it in with the butter step. Sorry, I will fix it in the post.

          1. Christal

            oops. I just put it in the food processor. It still came fine. They were amazing! Thanks again!

            1. bakedbree

              Good! Glad that you liked them.

  23. MamaBear Lactating


    Your tutorial is so detailed and makes the process seem so easy. The pictures are like from a cookbook. Great job! I can’t wait to make these.

    1. bakedbree

      thanks, I always hope that the pictures help out some new bakers.

  24. Fiona

    I made these last weekend…… (I threw some cheese over the top also)

    My guests like to take a little something away, so I made a spare bowl of these uncooked, but by the time I’d got to them they had escaped the bowl.
    I worked out that during the original rising times, my house wasn’t warm enough to make the dough rise properly, even though I’d used Bree’s timings, and given an extra couple of house in a warmer kitchen, the bread just got away from itself….
    Tasted delish….

  25. uma

    Hello !
    Wonderful website….
    Great rolls…but as i am in india …and bread flour is not available here…could you plz suggest an alternative?

    1. bakedbree

      You can use all-purpose. It just might not be as fluffy.

  26. uma

    Hello and thanks for your reply….will try it with all purpose flour…cheers, Uma

    1. bakedbree

      you are welcome!

  27. mandy

    Hi Bree

    great site and wonderful pictures! lurve it.

    Need some advice.. tried this receipe.. but my dough seems to be so sticky that i was not even able to roll it. any idea where i had went wrong? too little flour?

    would appreciate ur advice.

    novice baker

    1. bakedbree

      Well, my guess is not enough flour, but for it not to roll seems like there was way too much liquid to start with. I’d try again.

  28. Dani

    Oh god, this looks so delicious!

    1. bakedbree

      these are insane. Soft and fluffy, and buttery!

  29. Lynn G.

    Have you had any that made it till the next day? How did they hold up? Thanks!

    1. bakedbree

      I would make them to the first rise, then keep them in the fridge overnight, and then take them out and let them come to room temperature and then bake them off.

      1. Lynn G.

        Thanks Bree! Have a great Thanksgiving!

        1. bakedbree

          Thank you Lynn!

      2. Lynn G.

        Oh my gosh – These were a big hit! I think the actual description used was “Ah-mazing.” Thanks for yet another yummy recipe!

        1. bakedbree

          You are welcome Lynn! I love this recipe too.

  30. Mahwash.Ammar

    I made these today,great recipe,they were gone within no time..thanks for such a fantastic recipe.I did tweak the recipe a bit though,added fresh parsley and dry oregano,thyme and rosemary to the butter mixture.made rolls into crescent shape and sprinkled parmesan over the butter before rolling them up.They were heavenly! thanks 🙂

    1. bakedbree

      That sounds like a great tweak!

  31. Dayna

    I thought these looked amazing and baked some tonight to go with a delicious little soup I made. I loved them, but had a wee bit of trouble. I had to bake them for almost 45 minutes because the rolls were not baking through properly (ie still very doughy even after 20 minutes and golden brown on top). Where did I go wrong? Should I cut my strips a bit thinner? I don’t think I had as many rolls as you did.
    They were still delicious, though!

    1. bakedbree

      You can make the strips thinner, or I would cover the rolls with tin foil so that it doesn’t brown too much, but continues to cook through.

  32. Brooke

    I have been itching to make these since I discovered your website three months ago. My husband bought me a stand mixer for Christmas, so I thought now would be the perfect time to try out both. Neither disappointed. I just pulled these rolls out of the oven, and they are amazing! The textures and flavours are exactly what I’d hoped. Absolutely worth the long wait. Thank you for the recipe and the super-helpful photos!

    1. bakedbree

      I am glad that you loved them both so much. Glad that the pictures helped.

  33. Amy

    I am curious to know how many this makes. Could someone please let me know? Also, I am thinking that from start to ready to bake, these will take approx. 3 1/2 hours? These sound absolutely delicious and I am planning on making these for a lunch for 25 so I am wondering how many batches I will need to make. Thanks for any info!

    1. bakedbree

      About 12 rolls. 3 1/2 hours is about right.

      1. Amy

        Thanks so much!!

        1. bakedbree

          No problem Amy!

  34. Clint

    I’m a beginner baker, but I saw my friend Heather post about making these on her facebook and they looked so good I decided to give this recipe a shot. I’m also a huge health nut, so I substituted the liquid I Can’t Believe It’s Not Butter (spray) for butter and Splenda for the sugar (and cilantro for parsley, because I forgot to buy parsley and had tons of cilantro) and almond milk for milk… and they still turned out amazing! In fact, my non-healthy roomies loved them! 😀 I’m about to try your cinnamon rolls (with my usual substitutions) tonight! 😀

    1. bakedbree

      I am glad that they worked out for you.

  35. Sunny

    These rolls were absolutely heavenly! Me and my mom made them for dinner last night and they were gone within minutes! Thanks for sharing this recipe!

    1. bakedbree

      I love these too, I am glad that you and your mom enjoyed them!

  36. Sammy T

    I followed the instructions to this garlic roll. however, my dough was a LOT wetter than the picture shown (the pic where its rolled into little rolls). Is this a accurate measurement of the amount of flour?

    1. bakedbree

      Yes, it is an accurate measurement of flour, but bread making is an exact thing. A lot of factors go into how much flour your dough takes. The weather plays a huge role. Just add more flour until it not too wet.

  37. Storm

    Gee Bree, you can’t beat these soft and scrumptious rolls with anything close. Everyone NEEDS to try these amazing butter and garlic soft pillows of love bread! So impressed with your blog site! Love that you add such gorgeous photos as well. You have an amazing body of work here! Thx for sharing.

    1. bakedbree

      Aren’t they good? Thanks Storm!

  38. TERRY

    This site just gets better and better

    I am got to adapt your adaption and add a bit if Stilton cheese 9 or maybe just blue chesse.

    I let you know how it goes

    1. bakedbree

      Thank you Terry! Blue cheese would be a great addition.

  39. Becca - Cookie Jar Treats

    I e-mailed you on Christmas Eve to make sure about some of the directions when making these rolls. I just wanted to say these came out PERFECTLY! I believe I ate 5 or 6 of the rolls for Christmas Dinner. There are still some leftovers and the leftovers are just as good as they were when fresh-baked. I know you posted this almost a year ago, but I just wanted to say thank you because these are amazing! 🙂

  40. Alyss Black

    OMG, these are AMAZING. Good enough that they’ve made it into THE BOOK (My giant black hand written and illustrated personal use family heirloom type cook book). Only the BEST recipes make it in there… O.o I added oodles of cheese though. I always add cheese to these kind of goodies! 😀

    1. bakedbree

      I am so flattered!

  41. Dave

    Maybe these would go well with the Low Country Boil!?

    1. bakedbree


  42. Narcisa

    I’ll try to bake these on Saturday, but i want to do a vegan dough because here in Romania, before Easter, people don’t eat milk, eggs or meat so i’m wonder if i can replace the milk with water. Anyway, i’ll try my idea, hope to have great results!

    1. bakedbree

      It should be just fine.

  43. B_A

    Found this recipe about a week ago. I modified it for a bread machine and now my husband has requested I make them at least once a week. They are DELICIOUS.

    1. bakedbree

      I am so glad! The house smells so good when you are baking them too.

  44. Mandy

    Thank you so much for sharing this recipe! I made these yesterday and they were amazingly soft and fluffy! It required a lot more bake time than what you stated in the recipe though. Mine didn’t turn golden brown until about 40 minutes, and by the time they did they ended up being a bit burnt on the bottom. Any tips? Otherwise fantastic recipe, and I plan on remaking these very soon 🙂

    1. bakedbree

      You’re welcome. Baking time varies, there are a lot of factors.

  45. Nancy Barry

    Do you know if anyone has adapted the garlic rolls for a bread machine?

    1. bakedbree

      I have not myself, but I’m pretty sure that it would be fine in a bread machine. Just reorder the ingredients and give it a go.

  46. Shu

    This is the best garlic roll I’ve ever tasted. Airy and soft. My sisters are obsessed with it. Thank you for sharing this amazing recipe.

    1. bakedbree

      I am so glad that you like them, I love them too.

  47. Pingback: Happy Friday: Volume 13 - Baked Bree

  48. Michelle

    Can’t wait to try these! Love how the calories and fat are listed as 0

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