Garlic bread rolls are a combo of homemade dinner rolls with the irresistible flavor of classic garlic bread. Topped with a garlic butter mixture and mozzarella cheese inside, they are soft, buttery, garlicky, and cheesy.
These garlic rolls pair well with everything from holiday Roasted Turkey Breast and Brown Sugar Roasted Pork Loin to simple Creamy Chicken Pasta, and are perfect for soaking up Chicken Soup and Zucchini Soup!
Fluffy, golden garlic bread rolls are the ultimate comfort food-soft on the inside, buttery and garlicky on the outside. Whether you're craving homemade garlic bread rolls with fresh herbs, cheesy pull-apart garlic rolls for a crowd, or easy garlic dinner rolls made from scratch, this recipe delivers bakery-style results right from your kitchen.
Why You'll Love This Recipe
- Soft and Fluffy Texture: Each garlic roll is perfectly light and squishy with that irresistible buttery garlic flavor in every bite.
- Irresistible Garlic Flavor: Fresh garlic and herb butter soak into every roll, filling your kitchen with a savory aroma and flavor that keeps you reaching for seconds.
- Beginner-Friendly Recipe: No expert skills needed. These soft rolls come together with straightforward steps and simple ingredients, ideal for everyday cooking. .
- Garlic bread rolls pair with everything-soups, stews, salads, or even as a stand-alone snack. They're easy to customize with cheese, herbs, or make-ahead for busy meals.
Garlic Rolls Ingredients
- All-Purpose Flour: All-purpose flour works really well. You can use bread flour if you want; however, the recipe developed as is creates a soft and buttery dough
- Water - this is used to help activate the yeast before it's added to the flour mixture.Granulated sugar - T.Unsalted butter - UMilk - Whatever milk you have on hand will work in this recipe. 2% was used but whole milk or even fat-free milk will work well without any adjustments to the recipe.
- Yeast: Yeast is what makes your dough rise and gives it that fluffy, bakery-style texture. It feeds on sugar and produces carbon dioxide, which creates air pockets inside each roll. Without yeast, the rolls would stay dense and flat. Dry active yeast or instant yeast can be used without any changes to the recipe or directions.
- Sugar: A small amount of sugar helps activate the yeast, giving it energy to rise. It also adds a gentle sweetness to balance the savory garlic flavor in your rolls.
- Salt: Salt wakes up the flavors-making your rolls tasty instead of bland. It also controls yeast growth, so your rolls rise at a steady pace, and strengthens the dough. I used sea salt; you can use whatever salt you have on hand without any adjustments to the recipe.
- Unsalted butter allows you to control the sodium level however, you can use margarine or salted butter. I'd recommend reducing the salt by half. Butter is essential for making your rolls tender and flavorful. Inside the dough, it makes the rolls buttery and soft. Melted butter, brushed on top (often with garlic), forms a fragrant, crispy crust and adds a delicious richness.
- Red pepper flakes - this adds a small amount of heat to the flavor profile; however, if you are not a fan of spiciness, you can leave this out.
- Milk: Using milk (rather than water) gives your rolls a softer texture and richer flavor. The fats and proteins in milk help keep the rolls tender, moist, and lightly golden as they bake.
- Egg: Egg binds everything together, making the rolls sturdy yet soft. It also helps with rising, adds richness, and gives your rolls a shiny, golden finish when used for an egg wash on top.
- Garlic: Garlic in melted butter is brushed on top for extra taste. if you do not have fresh garlic, you can use garlic powder in a pinch.
- Oregano - dried oregano gives a wonderful flavor. You can use fresh, finely chopped 2 teaspoons.
- Parsley - dried parsley was used; you can substitute fresh Italian parsley. Finely chop about ¼ cup of fresh.
- Mozzarella cheese - this is a wonderful melty cheese to use in the middle of these rolls.
- Parmesan cheese - you can leave this out; however, it gives a wonderful flavor to the filling.
Recipe Tips
- Activate the Yeast: By adding the step of activating your yeast you are assured that your yeast is ready to go. When you wait just about 5 minutes after add the yeast to the warm water and sugar you'll notice bubbles forming on the top. If you don't, wait a little longer. If no bubbles happen your yeast might have gone bad or the water was too hot.
- Measure Flour Accurately: Adding too much flour can cause a dry and dense dough. For best results, you'll want to weigh your flour using a digital scale. The dough should be sticky to the touch but will come away from the sides of the bowl when it is being mixed.
- Knead the Dough: You will notice a difference in the texture of your dough after kneading your dough. The dough will go from slightly sticky to soft and pliable.
- Don't Rush the Rise: You really want to wait until your dough has doubled in size. This is going to tell you that your yeast is nice and active and you're going to have a nice soft and buttery roll when baked.
- Allow the rolls to cool for about 10 minutes before serving. It might be tempting to dive in as soon as the rolls are out of the oven but they need to time to cool so the rolls don't end up gummy.
Garlic Bread Rolls
Ingredients
Dough
- 2¼ tsp dry active yeast
- ¼ cup warm water (90 degrees F)
- 1 tablespoon granulated sugar
- 4 tablespoon unsalted butter
- 1 cup milk 2%
- 2 teaspoon salt
- 4 cups all-purpose flour
Filling
- 4 tablespoon unsalted butter melted
- ½ teaspoon salt
- ¼ tsp red pepper flakes
- 1 teaspoon oregano dried
- 1 tablespoon parsley dried
- 3 cloves garlic finely chopped
- 2 cups mozzarella cheese shredded
- ¼ cup parmesan cheese grated
Instructions
- To a small bowl, add the dry active yeast, warm water, and granulated sugar. Set aside and allow the yeast to activate.
- To a saucepan, add the unsalted butter, milk, and salt. Set over medium-low heat and allow the liquid to come up to 90 degrees F. The liquid should be warm to the touch, and the butter just starting to melt. Avoid getting the liquid too hot, or it will burn the yeast.
- To the bowl of your stand mixer, add 2 cups of the all-purpose flour.
- Next, add the warmed milk mixture to the flour. With the whisk attachment attached, stir to combine.
- Add the activated yeast mixture to the bowl, stir to combine.
- Once a wet, shaggy dough has been formed, switch out the whisk attachment for the dough hook attachment.
- Slowly add the remaining flour by adding ½ cup at a time. Stir and fully incorporate the flour into the dough.
- Once the flour has been added, you will have a tacky dough that is sticky to the touch but will be pulling away from the sides of the bowl.
- Set your stand mixer speed to medium and allow the dough to knead for 3-5 minutes or until it looks soft and pliable.
- Remove the dough from the bowl, clean the bowl out, and spray it lightly with some baking spray. Transfer the dough back into the bowl. Cover with a piece of plastic wrap and allow the dough to double in size, about 2 hours.
- Prepare your baking dish by spraying it with some baking spray or a piece of parchment paper. Set aside.
- Prepare the butter mixture by melting the butter. Then add the salt, red pepper flakes, oregano, parsley, and chopped garlic to the melted butter. Set aside.
- Once the dough has doubled in size, turn the dough out onto a clean dry surface.
- Roll out the dough so it is a large rectangle that's about ½ inch thick.
- Using a pastry brush, on the butter mixture on the top of the dough.
- Sprinkle the mozzarella cheese and the parmesan cheese over top.
- Using a pizza cutter, cut the dough in half along the side. Cut each of those halves into half so you have 4 wide strips. Cut those 4 wide strips into thirds so you finish with 12 strips.
- Roll up each strip so it's a pinwheel shape. Transfer the rolls to the prepared baking pan.
- Preheat the oven to 375 degrees.
- Bake the rolls at 375 degrees F for 30 minutes or until golden brown.
- Once golden brown, remove from the oven and allow to cool for 10 minutes. Optional step: brush the top with some melted salted butter and serve.
How To Make Garlic Bread Rolls
1. Activate the Yeast
In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until the mixtureturns foamy-this is a sign your yeast is alive and ready.
2. Mix the Dough
Add the melted butter, egg, and salt. Gradually mix in the flour using a spoon or stand mixer until a soft dough forms. It should feel slightly tacky but not too sticky.
3. Knead & Let the Dough Rise (First Proof
Place the dough in a greased bowl and cover with plastic wrap or a damp towel. Let it rest for about 1 hour or until it doubles in size.
4. Prepare Garlic Butter Mixture
Prepare the butter mixture by melting the butter. Then add the salt, red pepper flakes, oregano, parsley, and chopped garlic to the melted butter. Set aside.
5. Roll Out the Dough
Once risen, roll out the dough so it is a large rectangle that's about ½ inch thick.
Using a pastry brush, on the butter mixture on the top of the dough.
6. Add Mozzarella and Cut into Strips
Sprinkle the mozzarella cheese and the parmesan cheese over top.
Using a pizza cutter, cut the dough in half along the side. Cut each of those halves into half so you have 4 wide strips. Cut those 4 wide strips into thirds so you finish with 12 strips.
7. Roll and Bake
Roll up each strip so it's a pinwheel shape. Transfer the rolls to the prepared baking pan.
Bake the rolls at 375 degrees F for 30 minutes or until golden brown.
Once golden brown, remove from the oven and allow to cool for 10 minutes. Optional step: brush the top with some melted salted butter and serve.
Essential Equipment
- Electric stand mixer wth a whisk and a dough hook attachemtns
- 9x13 casserole dish
- Measuring spoons and cups
- Digital Scale
- Sauce pan
- Pizza Cutter
- Pastry brush
Storage and Leftovers
- Store your rolls in an airtight container in the refrigerator for up to 4 days. Since this has cheese in it, it's not recommended that the rolls be stored at room temperature.
- To serve leftovers after being stored, warm them in the microwave for 15-20 seconds.
- Freeze: You can bake them as normal, allow them to cool completely, then transfer them to a freezer-safe container, label them, and store them in the freezer for up to 3 months.
Dough won't rise
- Check yeast freshness-expired yeast is a top culprit. Always proof active dry yeast in warm milk plus a pinch of sugar (5 minutes) to verify bubbling activity. For instant yeast, avoid expired packets.
- Room temp matters: Dough needs warmth but not excess heat. Find a cozy spot or use a proofing function if uncertain.
Dense, dry, or tough rolls
- Make sure to measure flour with a scale, not a scoop; excess flour = tough bread.
- Knead dough 10-12 minutes in a stand mixer, checking for a smooth, soft, tacky texture.
- Don't rush either rise phase-slow expansion creates fluffiness, not heaviness.
- Use quality butter-cheaper options yield less moisture and flavor.
Pale/dry tops, burnt bottoms
Brush tops with egg wash and, immediately post-bake, finish with garlic butter for shine and flavor.
Bake at the right temperature (375°F) on the middle rack for even browning and moisture retention.
Overpowering Garlic Flavor
- Use finely minced garlic for even flavor distribution-large pieces can taste harsh and prevent proper cooking.
- If garlic flavor is too potent, strain out chunks before applying final butter, or use roasted garlic for a milder profile.
Rolls sticking together or uneven baking
Use accurate scaling (weigh dough balls) and avoid overcrowding pan-consider two pans for 24 smaller rolls.
Proper spacing yields even rise and bake for every roll
Dough is Sticky
- Add flour one tablespoon at a time, but avoid overdoing it. Use clean, floured hands for shaping.
- If shaping is difficult, try letting dough rest briefly to relax gluten, easing kneading and shaping.
Easy Ingredient Substitutions
No parsley? Try fresh thyme, oregano, chives, green onions, or basil. Even skipping herbs altogether works.
No butter or want a dairy-free version? Substitute with vegan butter, olive oil, or coconut oil. Always adjust salt for flavor balance.
No milk on hand? Use water (lower fat, slightly less tender) or non-dairy milk-almond or oat-to achieve the right consistency and dough moisture.
Avoiding garlic? Build flavor with roasted shallots, caramelized onions, or herb-infused butter.
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