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.
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.
Ingredients
The two main components of this recipe are the dough and the garlic butter.
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.
- 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!
- Add 2 Tablespoons sugar to the yeast and water. The sugar is like food and will ensure the yeast activates properly.
- The yeast will activate after a few minutes. You should see the yeast start to become foamy.
- 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:
- 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.
- Feed the yeast with some flour. Stir one cup of the flour into the yeast mixture. Set this aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second rise. Cover the pan with a towel and let rise for about 45 minutes.
- 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.
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.
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 //
- Cloverleaf Rolls
- Herb Rolls Baked in a Jar
- Braided Cardamom Bread
- Pepperoni Pizza Monkey Bread
- Overnight Pizza Crust
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!
Savory Garlic Rolls
These homemade Garlic Rolls are baked until crusty on the outside and soft on the inside that's slathered with garlicky butter and parsley.
Ingredients
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
Instructions
- 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.
- Stir one cup of the flour into the yeast mixture. Set this aside.
- 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.
- 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.
- 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.
- While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley, and season with salt and pepper.
- Roll the dough out into a rectangle about 16 inches by 10 inches. Spread the dough with the garlic butter.
- I used a pizza cutter to cut the dough into strips.
- Roll the strips up and put them in the pan on their sides.
- Cover the pan with a towel and let rise for about 45 minutes.
- 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.
Notes
Use lukewarm water, about 100 - 110 degrees F.
Nutrition Information:
Yield: 12 Serving Size: 1Amount 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.
This Post Has 116 Comments
Mmm delicious…so comforting! We heart carbs…and garlic…so these are totally perfect for us!
I love carbs and garlic too, but my behind, notsomuch.
Hello,
I live in Alexandira too! Do you sell them (garlic rolls)? I’ll buy a dozen or two! I’m [email protected] Let me know!
Rafael
Hello neighbor! I do not sell them, I am sorry!
These look incredible! I can’t wait to make them!
thanks Mel! They are pretty awesome.
These look amazing!! Such a great idea too! Now I want this for dinner (spaghetti or pasta optional) 🙂
Thanks Abby!
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! 🙂
Sounds like me. I need a card delivery system.
These made my mouth water! I think I could eat a few of those right now.
It is hard to only eat a few!
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!
I use active dry yeast. I have never tried the instant.
An improvement on the already almost-perfect garlic knot. Thanks.
You are welcome. Garlic knots are pretty delish too.
Could you use all purpose flour, if you don’t have time to run to the market for bread flour?
I am sure that you could, but bread flour makes for a more tender roll.
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!
You have no idea. These are redonk.
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!
thank you for saying hello Maria!
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-
I love to work with yeast also. There is something so satisfying about baking your own bread.
Bree, I’m so happy to see this, thank you! I can’t wait to make these also!
Thank you!!
Oh those look so good, now imagine if put in some mozzarella cheese and baked them off. That would be heaven!
Again, why did I not think of that?
Or parmesan! EEEEEEEK! If I make these, as I plan to VERY SOON, my husband will worship the ground I walk on. 😀
yes, he really will.
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!
yum. sounds amazing. bet your house smelled amazing too.
Oh it did! We were drooling like mad waiting for them to be done baking. I’ve shared this recipe link all over FB. 🙂
thanks 🙂
I.Heart.Bread. with all my heart. These look incredible.
Me.too.
Oh yummy! I love garlic. I’m definitely going to try this one out!
I love garlic too. You will love these.
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!
Thank you so much Andree! I’ll check it out.
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:)
good to know that all purpose works just as well.
I don’t have a full-sized mixer. Do you think a hand-held mixer could handle this dough?
I would just make it by hand.
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!
Nothing better than a carb coma!
Dear Garlic Rolls,
I’m so in love with you. You made my house smell like heaven.
LOL. I love them too.
i am making these tomorrow! can i prepare the dough tonight and bake them off tomorrow?
I do not see why not. Let them rise for the second time when they come to room temp.
Thank you for this recipe…I just added it to my menu for Valentine’s day! Can’t wait to try it.
Just make sure you both have some! I just read that if you drink a glass of milk it takes care of garlic breath.
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.
you add it in with the butter step. Sorry, I will fix it in the post.
oops. I just put it in the food processor. It still came fine. They were amazing! Thanks again!
Good! Glad that you liked them.
*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.
thanks, I always hope that the pictures help out some new bakers.
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….
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
You can use all-purpose. It just might not be as fluffy.
Hello and thanks for your reply….will try it with all purpose flour…cheers, Uma
you are welcome!
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
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.
Oh god, this looks so delicious!
these are insane. Soft and fluffy, and buttery!
Have you had any that made it till the next day? How did they hold up? Thanks!
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.
Thanks Bree! Have a great Thanksgiving!
Thank you Lynn!
Oh my gosh – These were a big hit! I think the actual description used was “Ah-mazing.” Thanks for yet another yummy recipe!
You are welcome Lynn! I love this recipe too.
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 🙂
That sounds like a great tweak!
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!
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.
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!
I am glad that you loved them both so much. Glad that the pictures helped.
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!
About 12 rolls. 3 1/2 hours is about right.
Thanks so much!!
No problem Amy!
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! 😀
I am glad that they worked out for you.
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!
I love these too, I am glad that you and your mom enjoyed them!
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?
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.
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.
Aren’t they good? Thanks Storm!
Thank you Terry! Blue cheese would be a great addition.
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! 🙂
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! 😀
I am so flattered!
Maybe these would go well with the Low Country Boil!?
Absolutely!
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!
It should be just fine.
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.
I am so glad! The house smells so good when you are baking them too.
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 🙂
You’re welcome. Baking time varies, there are a lot of factors.
Do you know if anyone has adapted the garlic rolls for a bread machine?
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.
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.
I am so glad that you like them, I love them too.
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Can’t wait to try these! Love how the calories and fat are listed as 0
This post is still not fixed. Doesn’t state what to do with the mixture that has been set aside. Doesn’t state when to add the Parmesan cheese. Doesn’t say what to do with the 3/4 cup of flour that is still remaining. It’s that for dusting the counter when rolling? Please give your recipe to a friend or family member to make so that they can find these errors before you post. Don’t feel bad, there are many others that have the same issue.
Hi Julie, I suggest you read the recipe carefully. It actually was edited by a recipe editor that I hired to make sure that it was correct. It clearly states that not all of the flour will be used unless you need it all.
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.
Ok, I see the part cheese is for topping. 😀
Didn’t see this coming. Let me guess? Didn’t read the recipe all the way through?
Those who used a bread machine, did you just use the dough setting? I really want to try these but in the machine and don’t want to mess it up!!
You just make the dough using the dough setting. You can’t do any of the other steps in a bread machine.
I made these yesterday and they are so good. The dough is so light.. I’m going to be making your Cinnabon rolls next.. This recipe is an absolute keeper!