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garlic roll recipeDo 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.

I just had no idea.

I had no idea how good they were going to be. I had no idea that they would be all soft and warm. And slathered with garlicky butter and flecked with parsley. Who knew that they would be crusty on the outside and soft on the inside? 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. And that I would make chicken soup just so that I could serve these garlic rolls along side it.

garlic roll recipe

For the dough:

2 1/4 teaspoons yeast
1/2 cup warm water
1/3 cup sugar
4 cups bread flour
6 Tablespoons melted butter
1 cup milk
2 teaspoons salt

For the garlic butter:

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

garlic roll recipeMix 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.

garlic roll recipeStir one cup of the flour into the yeast mixture. Set this aside.

garlic roll recipeIn 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.

garlic roll recipeProcess 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.

garlic roll recipePut 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.

garlic roll recipeWhile the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley and season with salt and pepper.

garlic roll recipeRoll 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.

garlic roll recipeI used a pizza cutter to cut the dough into strips.

garlic roll recipeRoll the strips up and put them in the pan on their sides.

garlic roll recipeCover the pan with a towel and let rise for about 45 minutes.

garlic roll recipeBake the garlic rolls in a preheated 375 degree oven for 15 to 20 minutes or until golden brown.

garlic roll recipe

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

Print

Ingredients

  • For the dough:
  • 2 1/4 teaspoons yeast
  • 1/2 cup warm water
  • 1/3 cup sugar
  • 4 cups bread flour
  • 6 Tablespoons melted butter
  • 1 cup milk
  • 2 teaspoons salt
  • For the garlic butter:
  • 8 Tablespoons room temperature butter
  • 2 cloves finely minced garlic
  • salt and pepper
  • 1/3 cup chopped flat leaf parsley

Instructions

  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 2 to 3 minutes until it is foamy.
  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. Mine is not very pretty, you will take your time won’t you? Slather 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. Bake the garlic rolls in a preheated 375 degree oven for 15 to 20 minutes or until golden brown.

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  1. The Blue-Eyed Bakers

    January 28th, 2011 at 5:48 am

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

  2. bakedbree

    January 29th, 2011 at 9:31 pm

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

  3. Rafael Lugo

    October 10th, 2012 at 3:59 pm

    Hello,

    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!

    Rafael

  4. bakedbree

    October 14th, 2012 at 10:19 pm

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

  5. melissa

    January 28th, 2011 at 6:09 am

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

  6. bakedbree

    January 29th, 2011 at 9:30 pm

    thanks Mel! They are pretty awesome.

  7. Abby

    January 28th, 2011 at 7:05 am

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

  8. bakedbree

    January 29th, 2011 at 9:29 pm

    Thanks Abby!

  9. Marissa

    January 28th, 2011 at 7:22 am

    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! πŸ™‚

  10. bakedbree

    January 29th, 2011 at 9:28 pm

    Sounds like me. I need a card delivery system.

  11. Stephanie

    January 28th, 2011 at 7:50 am

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

  12. bakedbree

    January 29th, 2011 at 9:27 pm

    It is hard to only eat a few!

  13. Amanda

    January 28th, 2011 at 7:54 am

    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!

  14. bakedbree

    January 29th, 2011 at 9:27 pm

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

  15. pepper

    January 28th, 2011 at 8:11 am

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

  16. bakedbree

    January 29th, 2011 at 9:26 pm

    You are welcome. Garlic knots are pretty delish too.

  17. Shailey

    January 28th, 2011 at 9:02 am

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

  18. bakedbree

    January 29th, 2011 at 9:26 pm

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

  19. dangler

    January 28th, 2011 at 9:49 am

    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!

  20. bakedbree

    January 29th, 2011 at 9:25 pm

    You have no idea. These are redonk.

  21. Maria Beatrix

    January 28th, 2011 at 1:48 pm

    Hi,

    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!

  22. bakedbree

    January 29th, 2011 at 9:25 pm

    thank you for saying hello Maria!

  23. Tanya at Ignite Your

    January 29th, 2011 at 3:02 am

    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-

  24. bakedbree

    January 29th, 2011 at 9:18 pm

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

  25. Ingrid Burton

    January 29th, 2011 at 6:50 am

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

  26. bakedbree

    January 29th, 2011 at 9:18 pm

    Thank you!!

  27. Andrea Eickelmann

    January 29th, 2011 at 9:28 am

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

  28. bakedbree

    January 29th, 2011 at 9:16 pm

    Again, why did I not think of that?

  29. Lauren

    February 20th, 2011 at 5:58 am

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

  30. bakedbree

    February 20th, 2011 at 11:19 pm

    yes, he really will.

  31. Lauren

    February 21st, 2011 at 1:08 am

    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!

  32. bakedbree

    February 21st, 2011 at 11:29 pm

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

  33. Lauren

    February 23rd, 2011 at 5:26 am

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

  34. bakedbree

    February 26th, 2011 at 8:53 am

    thanks πŸ™‚

  35. Tami

    January 29th, 2011 at 1:49 pm

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

  36. bakedbree

    January 29th, 2011 at 9:15 pm

    Me.too.

  37. Trisha

    January 29th, 2011 at 8:46 pm

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

  38. bakedbree

    January 29th, 2011 at 9:12 pm

    I love garlic too. You will love these.

  39. Andree

    January 30th, 2011 at 2:02 am

    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! ; – )

    https://onlindenway.com/2011/01/30/stylish-sunday/

    Cheers et Bon Appetit!

  40. bakedbree

    January 30th, 2011 at 10:28 pm

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

  41. Aisa

    January 30th, 2011 at 1:47 pm

    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:)

  42. bakedbree

    January 30th, 2011 at 10:23 pm

    good to know that all purpose works just as well.

  43. Kerri Price

    January 31st, 2011 at 9:43 am

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

  44. bakedbree

    January 31st, 2011 at 9:11 pm

    I would just make it by hand.

  45. Becca

    January 31st, 2011 at 1:31 pm

    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!

  46. bakedbree

    January 31st, 2011 at 9:10 pm

    Nothing better than a carb coma!

  47. nina

    February 1st, 2011 at 5:07 pm

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

  48. bakedbree

    February 1st, 2011 at 10:18 pm

    LOL. I love them too.

  49. kate

    February 2nd, 2011 at 5:56 pm

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

  50. bakedbree

    February 5th, 2011 at 4:47 pm

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

  51. Christal

    February 8th, 2011 at 6:48 pm

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

  52. bakedbree

    February 9th, 2011 at 11:35 pm

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

  53. Christal

    February 14th, 2011 at 11:29 am

    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.
    Thanks.

  54. bakedbree

    February 14th, 2011 at 8:39 pm

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

  55. Christal

    February 15th, 2011 at 8:19 am

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

  56. bakedbree

    February 16th, 2011 at 11:17 pm

    Good! Glad that you liked them.

  57. MamaBear Lactating

    February 20th, 2011 at 7:01 am

    *Drool*

    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.

  58. bakedbree

    February 20th, 2011 at 11:18 pm

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

  59. Fiona

    February 28th, 2011 at 10:25 am

    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….

  60. uma

    September 21st, 2011 at 3:27 pm

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

  61. bakedbree

    September 23rd, 2011 at 9:47 pm

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

  62. uma

    September 25th, 2011 at 4:15 pm

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

  63. bakedbree

    September 25th, 2011 at 6:42 pm

    you are welcome!

  64. mandy

    October 1st, 2011 at 3:44 am

    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

  65. bakedbree

    October 3rd, 2011 at 1:27 pm

    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.

  66. Dani

    October 12th, 2011 at 12:08 am

    Oh god, this looks so delicious!

  67. bakedbree

    October 15th, 2011 at 10:49 pm

    these are insane. Soft and fluffy, and buttery!

  68. Lynn G.

    November 23rd, 2011 at 7:00 pm

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

  69. bakedbree

    November 24th, 2011 at 12:17 pm

    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.

  70. Lynn G.

    November 24th, 2011 at 2:20 pm

    Thanks Bree! Have a great Thanksgiving!

  71. bakedbree

    November 27th, 2011 at 11:17 pm

    Thank you Lynn!

  72. Lynn G.

    November 25th, 2011 at 11:16 am

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

  73. bakedbree

    November 27th, 2011 at 11:11 pm

    You are welcome Lynn! I love this recipe too.

  74. Mahwash.Ammar

    November 27th, 2011 at 9:02 am

    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 πŸ™‚

  75. bakedbree

    November 27th, 2011 at 11:05 pm

    That sounds like a great tweak!

  76. Dayna

    January 3rd, 2012 at 9:32 pm

    Hello!
    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!

  77. bakedbree

    January 4th, 2012 at 10:41 pm

    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.

  78. Brooke

    January 6th, 2012 at 1:45 pm

    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!

  79. bakedbree

    January 7th, 2012 at 10:16 pm

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

  80. Amy

    February 19th, 2012 at 8:11 pm

    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!

  81. bakedbree

    February 19th, 2012 at 10:35 pm

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

  82. Amy

    February 20th, 2012 at 10:41 am

    Thanks so much!!

  83. bakedbree

    February 21st, 2012 at 12:11 pm

    No problem Amy!

  84. Clint

    March 17th, 2012 at 2:10 am

    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! πŸ˜€ I’m about to try your cinnamon rolls (with my usual substitutions) tonight! πŸ˜€

  85. bakedbree

    March 18th, 2012 at 11:35 pm

    I am glad that they worked out for you.

  86. Sunny

    May 18th, 2012 at 11:18 am

    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!

  87. bakedbree

    May 18th, 2012 at 4:36 pm

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

  88. Sammy T

    June 5th, 2012 at 2:48 pm

    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?

  89. bakedbree

    June 6th, 2012 at 7:19 pm

    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.

  90. Storm

    October 21st, 2012 at 5:11 pm

    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.

  91. bakedbree

    November 2nd, 2012 at 11:33 pm

    Aren’t they good? Thanks Storm!

  92. TERRY

    December 27th, 2012 at 3:17 pm

    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

  93. bakedbree

    December 29th, 2012 at 7:53 pm

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

  94. Becca - Cookie Jar Treats

    December 30th, 2012 at 7:26 pm

    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! πŸ™‚

  95. Alyss Black

    April 2nd, 2013 at 10:02 pm

    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! πŸ˜€

  96. bakedbree

    April 3rd, 2013 at 4:25 pm

    I am so flattered!

  97. Dave

    July 8th, 2013 at 4:03 pm

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

  98. bakedbree

    July 22nd, 2013 at 7:36 pm

    Absolutely!

  99. Narcisa

    April 11th, 2014 at 7:41 am

    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!

  100. bakedbree

    April 16th, 2014 at 11:30 am

    It should be just fine.

  101. B_A

    January 2nd, 2016 at 6:35 pm

    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.

  102. bakedbree

    January 6th, 2016 at 8:58 pm

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

  103. Mandy

    January 23rd, 2016 at 6:07 pm

    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 πŸ™‚

  104. bakedbree

    January 24th, 2016 at 9:57 pm

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

  105. Nancy Barry

    April 11th, 2016 at 1:14 pm

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

  106. bakedbree

    April 13th, 2016 at 12:48 pm

    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.

  107. Shu

    October 2nd, 2018 at 12:04 pm

    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.

  108. bakedbree

    October 2nd, 2018 at 8:16 am

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

  109. Happy Friday: Volume 13 - Baked Bree

    February 1st, 2019 at 6:13 pm

    […] times this week. In the last 36 hours, I’ve made lunch for Wes’s office – salad, garlic rolls, lasagna, Kahlua Cake, and my perfected Rice Krispie Treats. I made 48 cupcakes for my […]

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