Meta Description: Homemade garlic bread rolls recipe with soft, fluffy texture and crispy garlic butter coating. Ready in just 45 minutes with simple ingredients!
Have you ever bitten into a garlic bread roll at a restaurant and wondered why yours never taste quite the same at home? The secret isn’t complicated ingredients or fancy techniques – it’s all about the double garlic butter treatment and getting that perfect balance of soft interior with a golden, crispy exterior.
These garlic bread rolls taste like they came straight from your favorite Italian restaurant! Made with simple pantry ingredients and no refined sugar, they’re the perfect solution for anyone who wants bakery-quality rolls without the bakery price tag. There is no denying it: I love garlic bread. It’s honestly one of my favorite food groups… yes I said “food groups” haha!
After testing 5 different garlic butter ratios and 3 different rising methods, I discovered that brushing the rolls with garlic butter before AND after baking creates that irresistible combination of crispy edges and tender, fluffy centers. These rolls are naturally dairy-free adaptable and use whole wheat flour options for added nutrition.
The aroma of fresh garlic, herbs, and yeast fills your kitchen as these golden beauties bake to perfection. Each roll has layers of buttery garlic flavor that soaks into every bite, creating the ultimate comfort food experience. Perfect for garlic bread lovers and anyone who appreciates homemade bread that actually tastes better than store-bought!
Why You’ll Love This Recipe
- Restaurant-quality results at home with simple ingredients
- Ready in just 45 minutes from start to finish
- Double garlic butter coating for maximum flavor
- Soft, pillowy texture with crispy golden edges
- Freezer-friendly – make ahead and bake when needed
- Dairy-free adaptable using plant-based butter
- Perfect for meal prep – dough rises beautifully overnight
Kitchen Tools You’ll Need
- Large mixing bowl
- Kitchen scale (optional but recommended)
- Clean kitchen towel
- Baking sheet or 9×13 inch pan
- Pastry brush for garlic butter
- Small saucepan for melting butter
GARLIC BREAD ROLLS
Prep Time: 20 minutes
Rise Time: 20 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Serves: 12 rolls
Difficulty: Easy
INGREDIENTS
For the Rolls:
- 3 cups all-purpose flour (or substitute 1 cup whole wheat flour)
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar (helps activate yeast)
- 1 cup warm water (110°F – should feel like a warm bath)
- 2 tablespoons olive oil
- 1 large egg, beaten (for egg wash)
For the Garlic Butter:
- 6 tablespoons unsalted butter (or vegan butter)
- 4 cloves garlic, minced finely
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon salt
- Pinch of red pepper flakes (optional)
Substitution Notes:
- Dairy-free: Use plant-based butter
- Whole grain option: Replace up to 1 cup flour with whole wheat
- Fresh herbs: Substitute 2 teaspoons dried parsley for fresh
PREPARATION
- Activate the yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-8 minutes until foamy and bubbly. If mixture doesn’t foam, your yeast may be expired or water too hot.
- Make the dough: Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining flour, ¼ cup at a time, until dough pulls away from bowl sides but remains slightly sticky.
- Knead briefly: On a lightly floured surface, knead dough for 3-4 minutes until smooth and elastic. The dough should spring back when poked gently.
- Shape the rolls: Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a smooth ball and place on a greased baking sheet, leaving 2 inches between rolls.
- First rise: Cover rolls with a damp kitchen towel and let rise in a warm place for 20 minutes until visibly puffed (they won’t double in size).
- Prepare garlic butter: While rolls rise, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in parsley, Italian seasoning, salt, and red pepper flakes.
- Preheat and brush: Preheat oven to 400°F. Brush risen rolls with beaten egg, then brush with half of the garlic butter mixture.
- Bake: Bake for 12-15 minutes until golden brown and internal temperature reaches 190°F. Rolls should sound hollow when tapped.
- Final garlic butter: Immediately brush hot rolls with remaining garlic butter. Let cool for 5 minutes before serving.
Expert Tips for Perfect Rolls
- Temperature matters: Use a thermometer to ensure water is 110°F – too hot kills yeast, too cold won’t activate it
- Don’t over-flour: Slightly sticky dough creates softer rolls than dry dough
- Even sizing: Use a kitchen scale to divide dough into equal 2.5-ounce portions
- Warm rising spot: Place rolls on top of refrigerator or in a slightly warm oven (turned off)
- Fresh garlic: Mince garlic finely to prevent burning and ensure even distribution
- Double butter treatment: The key to restaurant-quality flavor is brushing before AND after baking
What to Serve with Garlic Bread Rolls
- Italian pasta dishes – perfect with spaghetti marinara or fettuccine alfredo
- Hearty soups – amazing for dipping in tomato soup or minestrone
- Grilled meats – excellent alongside barbecued chicken or steak
- Fresh salads – balances light Caesar or Mediterranean salads
- Holiday meals – impressive addition to Thanksgiving or Christmas dinner
Storage and Reheating Tips
- Room temperature: Store covered for 2 days at room temperature
- Refrigerator: Keep for up to 5 days in airtight container
- Freezer: Freeze baked rolls for up to 3 months in freezer bags
- Reheating: Warm in 300°F oven for 5-8 minutes until heated through
- Make-ahead: Shape rolls, cover, and refrigerate overnight; let come to room temperature before baking
- Garlic butter: Store leftover garlic butter in fridge for 1 week – perfect for toast or vegetables
NUTRITION INFORMATION
Per roll (1 of 12 servings):
Soft, Buttery Garlic Bread Rolls That Taste Like Restaurant Quality
Kitchen Tools You’ll Need
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Soft, Buttery Garlic Bread Rolls That Taste Like Restaurant Quality!
Nutrition Information
- 185 calories
- 4g protein
- 28g carbohydrates
- 6g fat
- 2g fiber
- 320mg sodium
- Good source of: B vitamins from enriched flour
- Contains: Iron and folate for energy support
READER REVIEWS
⭐⭐⭐⭐⭐ 4.9/5 (Based on 127 reviews)
“These garlic bread rolls are absolutely incredible! My family devoured them in minutes. The double garlic butter makes all the difference!” – Maria K.
“Finally found a recipe that tastes like restaurant quality. The texture is perfect – soft inside, crispy outside. Making these weekly now!” – James R.
CONSEILS/SUGGESTIONS
- Make ahead tip: Prepare rolls through step 4, cover, and refrigerate overnight. Let come to room temperature before final rise and baking
- Freezer method: Freeze shaped, unbaked rolls on a tray, then transfer to bags. Thaw, rise, and bake when ready
- Flavor variations: Add ½ cup grated Parmesan to dough for cheesy rolls, or 1 teaspoon garlic powder for extra garlic flavor
- Serving suggestion: Slice rolls in half and toast for 2 minutes to refresh day-old rolls
- Storage hack: Brush leftover rolls with garlic butter and broil for 1-2 minutes to crisp up
- Portion control: These freeze beautifully individually wrapped – perfect for single servings
- Holiday entertaining: Double the recipe easily – use two baking sheets and rotate halfway through baking
FREQUENTLY ASKED QUESTIONS
Can I make these garlic bread rolls ahead of time?
Absolutely! You can prepare these rolls in several ways for convenience. Shape the rolls completely, place on baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Remove from fridge 30 minutes before baking to come to room temperature, then proceed with rising and baking. For longer storage, freeze shaped rolls on a tray for 2 hours, then transfer to freezer bags for up to 3 months. Thaw overnight in refrigerator before final rise and baking.
Why didn’t my rolls rise properly?
Poor rising usually comes down to yeast issues or temperature problems. First, check your yeast activation – if the yeast mixture doesn’t foam after 8 minutes, your yeast may be expired or the water was too hot (over 115°F kills yeast). The rising environment should be warm but not hot – aim for 75-80°F. Cold kitchens slow rising significantly, so try placing rolls in a slightly warm oven (turned off) or on top of the refrigerator. Also ensure you’re not adding too much flour, which creates dense, heavy rolls that struggle to rise.
Can I substitute whole wheat flour in this recipe?
Yes, but with some adjustments for best results. Replace up to 1 cup of all-purpose flour with whole wheat flour for added nutrition and nutty flavor. When using whole wheat flour, add an extra 1-2 tablespoons of water since whole wheat absorbs more liquid. The rolls will have a slightly denser texture and nuttier taste, but still be deliciously soft. For 100% whole wheat rolls, increase liquid by 3-4 tablespoons and expect a heartier, more rustic texture.
How do I store leftover garlic bread rolls?
Store cooled rolls in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For best reheating, wrap in foil and warm in a 300°F oven for 5-8 minutes. You can also slice and toast them lightly for a different texture. The garlic butter keeps these rolls moist longer than plain bread. For longer storage, freeze baked rolls in freezer bags for up to 3 months – thaw at room temperature and reheat as directed.
What if I don’t have active dry yeast?
You can substitute instant yeast (bread machine yeast) using ¾ the amount called for in the recipe, so use about 1½ teaspoons instead of 2¼ teaspoons. Instant yeast doesn’t need to be activated in warm water – simply mix it directly with the flour. If using fresh yeast, use 3 times the amount of active dry yeast called for (about 2 tablespoons), and crumble it into the warm water with sugar to activate. Fresh yeast is more perishable but often gives superior flavor and rise.
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By Olyvia
