There’s nothing quite like the smell of freshly baked garlic bread rolls wafting through the kitchen – that heavenly mix of warm bread, roasted garlic, and melted butter that makes your mouth water before you even take a bite. These garlic bread rolls have been my go-to recipe for years, perfect for everything from Sunday dinners to impromptu gatherings with friends. What makes them special? That golden crust giving way to a soft, fluffy center, all infused with garlicky goodness. Trust me, once you try these, you’ll never go back to store-bought again!

Why You’ll Love These Garlic Bread Rolls

Let me tell you why these garlic bread rolls disappear faster than I can make them! First, that soft, pillowy texture – each bite practically melts in your mouth. Then there’s the garlic butter – oh, that rich, savory flavor soaked right into every nook and cranny. What I love most? They’re so easy to make, even if you’re not a seasoned baker. And here’s the kicker – they’re perfect for any gathering. Whether it’s a fancy dinner party or just game night with friends, these garlic bread rolls always steal the show!

Ingredients for Garlic Bread Rolls

Here’s everything you’ll need for these irresistible garlic bread rolls (measurements matter!):

2 cups all-purpose flour (spooned & leveled)
1 tbsp granulated sugar
1 tsp fine sea salt
1 tbsp active dry yeast (not instant)
3/4 cup warm milk (110°F – test it on your wrist!)
2 tbsp unsalted butter, melted
2 cloves fresh garlic, minced (about 1 tbsp)
1 tbsp fresh parsley, finely chopped
2 tbsp Parmesan cheese, freshly grated

Ingredient Notes & Substitutions

Quick tips before we start: Fresh garlic makes all the difference – that pre-minced stuff in jars just doesn’t give the same punch! If you must substitute, use 1/4 tsp garlic powder. For dairy-free versions, almond milk works well, and nutritional yeast can replace Parmesan (though the flavor changes). No fresh parsley? Use 1 tsp dried, but add it to the dry ingredients instead. And please, no margarine – real butter is non-negotiable for that perfect garlic bread roll texture!

How to Make Garlic Bread Rolls

Alright, let’s get our hands doughy! Making these garlic bread rolls is easier than you think – just follow these steps:

Mix the dry ingredients: In your biggest bowl, whisk together the flour, sugar, salt, and yeast. I like to make a little well in the center – it’s like preparing a cozy bed for our wet ingredients!
Wake up the yeast: Pour in that warm milk (test it on your wrist – it should feel like a warm bath) and melted butter. Stir with a wooden spoon until it comes together into a shaggy dough.
Knead with love: Turn it out onto a floured surface and knead for about 5 minutes. You’ll know it’s ready when the dough springs back when poked – like a soft pillow!
First rise: Pop it back in the bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. It should double in size – I like to peek under the towel like I’m checking on a sleeping baby!
Shape the rolls: Punch down the dough (so satisfying!) and divide into 8 equal pieces. Roll each into a smooth ball between your palms – no perfection needed here, rustic is charming!
Second rise: Arrange them on a parchment-lined baking sheet, cover again, and let rise for 30 minutes. They’ll get all puffy and adorable.
Garlic magic: While they rise, mix minced garlic, parsley, and Parmesan. Right before baking, brush this heavenly mixture generously over each roll.
Bake to golden perfection: Into a 375°F oven they go for 15-20 minutes until they’re golden brown and your kitchen smells like an Italian bakery!

Tips for Perfect Garlic Bread Rolls

Here’s how to avoid common mistakes: First, don’t over-knead – stop when the dough is smooth and elastic. Second, find a warm rising spot (I use my oven with just the light on). And that garlic butter? Brush it evenly – I like to poke little holes in the risen dough first so it soaks in better. Oh, and resist opening the oven door too much – we want steady heat for those perfect golden tops!

Serving Suggestions for Garlic Bread Rolls

Oh, the possibilities! These garlic bread rolls shine brightest when served warm from the oven. Tear them apart to soak up creamy tomato basil soup or pair them with your favorite pasta dish – the garlicky goodness complements everything! For parties, I pile them in a basket with extra garlic butter for dipping. Leftovers? Pop them in a 350°F oven for 5 minutes to bring back that irresistible crispness. Honestly, they’re so good they don’t even need accompaniment – just try stopping at one!

Storing and Reheating Garlic Bread Rolls

These beauties are best fresh, but here’s how to keep them tasting amazing: Store cooled rolls in an airtight container at room temp for 2-3 days. For longer storage, wrap tightly in foil and freeze for up to a month. When reheating, skip the microwave – it makes them soggy! Instead, pop them in a 350°F oven for 5-8 minutes until warm and crisp again. Pro tip: brush with a bit more garlic butter before reheating for that just-baked magic!

Garlic Bread Rolls Nutritional Information

Each fluffy garlic bread roll comes in at about 180 calories, with 5g fat (mostly from that glorious butter), 28g carbs, and 5g protein. Remember, these are estimates – your exact counts might vary slightly based on ingredient brands and how generously you brush on that garlic-Parmesan topping!

FAQs About Garlic Bread Rolls

Can I use garlic powder instead of fresh garlic?
While fresh garlic gives the best flavor, you can substitute 1/4 teaspoon garlic powder per clove. Just mix it right into your dry ingredients – but expect a slightly different taste profile. Fresh garlic has that bright, aromatic quality that really makes these garlic bread rolls special!

How do I make vegan garlic bread rolls?
Easy swaps! Use almond or oat milk instead of dairy, vegan butter, and skip the Parmesan (or use nutritional yeast). The dough might need a tad more flour since plant milks vary in thickness. They’ll still be deliciously fluffy – I’ve served them to non-vegans who never noticed the difference!

Why didn’t my rolls rise properly?
Two likely culprits: yeast that’s past its prime (always check expiration dates!) or milk that was too hot and killed the yeast. Your liquid should feel warm, not hot, to the wrist. Also, ensure your rising spot is draft-free – I swear by my oven with just the light on for consistent warmth.

Can I prep the dough ahead?
Absolutely! After the first rise, punch it down, cover tightly, and refrigerate overnight. Next day, shape your rolls and let them do their second rise at room temp before baking. The cold ferment actually develops more flavor – bonus!