This recipe for Soft & Buttery Garlic Rolls has been our table’s most requested side dish for years. I first learned to fold fresh garlic into the dough during a weekend bake when we had unexpected guests and a pantry full of basics. The result surprised me: the aroma filled the house, the crumb was tender and light, and every roll had flavor through and through rather than just on the surface. These rolls are the kind of thing I bring to potlucks, tuck into lunch boxes, and serve with soup when I want everyone to linger at the table a little longer. I remember serving these once with a simple tomato soup on a rainy afternoon; my niece declared them the best bread she’d ever had and promptly asked for the recipe. What makes them special is the double garlic approach: minced garlic folded into the dough for gentle internal flavor, and a butter-garlic brush after baking for that glossy, irresistible finish. The texture balances a tender crumb and a lightly chewy exterior when baked correctly. They are easy enough for a beginner baker to attempt, but the techniques and tiny decisions — like warmed milk temperature and gentle kneading — reward attention with perfect results.

Ingredients

• All-purpose flour (3 1/2 cups): Look for a standard 10–12% protein flour for good gluten development. Spoon and level when measuring for accuracy; King Arthur or Gold Medal work well.
• Granulated sugar (2–3 tablespoons): Sugar feeds the yeast and adds subtle caramelization. Use 2 tablespoons for slightly less sweet rolls, 3 tablespoons for a softer crust.
• Instant yeast (2 1/4 teaspoons): Also sold as rapid-rise or quick yeast; sprinkle directly into the dry ingredients and you can skip proofing in water.
• Salt (1 teaspoon): Essential for flavor control and strengthening the dough structure; use fine sea salt for even distribution.
• Milk (1 cup, warmed): Whole milk or 2% warmed to about 100–110°F helps create a tender crumb and encourages yeast activity.
• Unsalted butter (4 1/2 tablespoons, melted): Adds richness to the dough; reserve a little extra to brush on the rolls after baking.
• Large egg (1, room temperature): Contributes to structure and color in the crust; bring it to room temperature to mix evenly.
• Fresh garlic (2 tablespoons, finely minced): Mince very fine so it disperses through the dough without large pockets; use firm, fresh bulbs for bright flavor.
• Fresh parsley or herbs (3 tablespoons, chopped, optional): Flat-leaf parsley adds freshness; thyme or oregano offer different aromatic profiles if preferred.
• Garlic butter brush: 2 tablespoons melted butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley; optional flaky sea salt for finishing.

Instructions

Mix the Dry Ingredients: In a large bowl combine 3 1/2 cups flour, 2–3 tablespoons sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt. Whisk briefly to distribute. Using instant yeast saves a step because it mixes directly with dry ingredients — no bloom needed — but ensure your milk is warm, not hot, to avoid killing the yeast. Add Wet Ingredients and Garlic: Whisk together 1 cup warmed milk, 4 1/2 tablespoons melted butter, and 1 large room-temperature egg. Pour into the dry mix and add 2 tablespoons finely minced garlic and 3 tablespoons chopped parsley. Stir until a shaggy dough forms. The garlic will mellow in the finished roll and infuse the crumb during rising. Knead Until Smooth: Turn the dough onto a lightly floured surface and knead 6–8 minutes by hand until smooth and slightly elastic, or 4–5 minutes on medium speed with a dough hook. The dough should be soft and tacky but not sticky; add a tablespoon of flour at a time if excessively sticky. Proper gluten development gives the rolls their airy interior. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes. Avoid drafts; a warm oven (turned off) with the light on makes a reliable proofing environment. The dough should gently spring back when pressed. Shape Rolls: Punch the dough down gently to release gas. Divide into 12 even pieces (about 2 ounces each) and shape into smooth balls by tucking edges underneath and rolling on the counter. Arrange on a parchment-lined baking sheet or in a 9x13-inch pan slightly apart for soft sides. Second Rise: Cover and let rise again until puffy and nearly doubled, 25–35 minutes. This second proof ensures lightness; if you refrigerate overnight, allow extra time at room temperature before baking. Bake: Preheat oven to 375°F. Bake the rolls 16–20 minutes until golden brown and the internal temperature reads about 190–195°F. Rotate the pan halfway through baking for even color. Avoid overbaking; the rolls should feel soft when pressed lightly. Brush with Garlic Butter: Immediately after removing the rolls, brush with a mixture of 2 tablespoons melted butter, 1 tablespoon minced garlic, and 1 tablespoon chopped parsley. Optional: sprinkle flaky sea salt for contrast. The warm butter soaks into the top for shine and added flavor.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to 48 hours. For longer storage, freeze individually wrapped rolls in freezer-safe bags for up to 3 months. Reheat frozen rolls at 325°F wrapped in foil for 10–15 minutes, or microwave a single roll for 15–20 seconds and finish in a toaster oven for a crisp top. Avoid leaving butter-brushed rolls uncovered, as the butter will dry and the crust may toughen.

Ingredient Substitutions

If you want dairy-free rolls, substitute plant-based milk and vegan butter — flavor will be similar but slightly less rich. For an egg-free option, replace the egg with 3 tablespoons Greek yogurt or 2 tablespoons applesauce and a tablespoon of oil; texture will be slightly softer. Swap fresh herbs for 1–2 teaspoons dried if fresh are unavailable, but reduce quantity to avoid overpowering the dough. Whole wheat flour up to 25% can be used for more structure and nuttiness; expect denser rolls and slightly longer proofing.

Serving Suggestions

Serve warm with soups, stews, roasted meats, or a breakfast spread. They pair especially well with tomato-based soups, roasted garlic butter, or a compound herb butter. For a party, split and fill with slices of roasted turkey and greens for mini sandwiches. Garnish with extra chopped parsley and flaky sea salt for an elegant finish.

Seasonal Adaptations

In spring swap parsley for chives and add lemon zest to the butter brush for brightness. In autumn incorporate 1 tablespoon of roasted garlic paste for deeper caramelized flavor. For winter holidays, add a pinch of rosemary to the dough and finish with honey-butter for a festive twist that pairs beautifully with roast poultry.

Meal Prep Tips

To bake fresh in the morning, shape rolls the night before, place them on a baking tray covered, and refrigerate. In the morning, allow 30–45 minutes at room temperature, preheat the oven, and bake as directed. For busy weeks, freeze baked rolls in groups of four; thaw and reheat as needed. Use portioned dough balls in meal-prep containers for quick assembly and even baking.

These rolls have become a reliable favorite in my home because they are both forgiving and rewarding: small technique choices yield noticeably better results, yet the dough is approachable for new bakers. Share them, tweak the herbs, and make them your own — fresh-baked rolls always bring people together.