Garlic Butter Bread Rolls are one of those rare kitchen joys. You start with a few simple ingredients—flour, yeast, butter—and end up with warm, golden rolls that make your whole house smell like a bakery (the good kind, not the burnt kind I once made). These rolls are fluffy in the middle, buttery on the outside, and just garlicky enough to keep things interesting. I first made these on a Sunday while waiting for my soup to simmer. Next thing I knew, my partner had eaten three, straight off the tray. That’s when I knew they were ‘blog-worthy.’ Whether you’re pairing them with pasta, soup, or just enjoying one with a pat of extra butter and a sigh, these bread rolls are a low-effort, high-reward situation. You’ll want them on repeat—trust me. Let’s bake, shall we?

1) Key Takeaways
2) Easy Garlic Butter Bread Rolls Recipe
3) Ingredients for Garlic Butter Bread Rolls
4) How to Make Garlic Butter Bread Rolls
5) Tips for Making Garlic Butter Bread Rolls
6) Making Garlic Butter Bread Rolls Ahead of Time
7) Storing Leftover Garlic Butter Bread Rolls
8) Try these bread recipes next!
9) Garlic Butter Bread Rolls
10) Nutrition

1) Key Takeaways

Learn how to make soft, fluffy rolls with golden buttery crusts
Use a simple dough recipe with common pantry ingredients
Discover tips to keep your garlic bread rolls fresh and freezer-friendly
Perfect for soups, salads, pasta, or snacking right from the tray

2) Easy Garlic Butter Bread Rolls Recipe

I’ve been baking for years, but garlic butter bread rolls still feel like magic. The smell alone could sell houses. The soft pull-apart layers with warm, buttery garlic flavor are like a little reward after a long day. If you’ve never tried homemade rolls, this is a great place to start.

They don’t require any complicated shaping skills or fancy equipment. You’ll mix, knead, rest, roll, and bake. That’s it. What comes out of the oven is soft on the inside, golden on the top, and brushed with a savory garlic butter that’s good enough to lick off your fingers.

What’s more comforting than a warm bread roll next to your favorite bowl of soup or a pasta dish on a chilly evening? And hey, if one disappears before dinner hits the table, I won’t judge. That’s the magic of garlic bread rolls easy recipes—you can’t eat just one.

3) Ingredients for Garlic Butter Bread Rolls

All-purpose flour: This is the foundation of our dough. It gives the rolls their structure and that satisfying chew without making them too dense.

Sugar: Just a bit helps feed the yeast and balances the savory garlic flavor. I use regular granulated sugar, nothing fancy here.

Active dry yeast: A packet (or 2¼ teaspoons) will do. It’s the magic behind the rise. Let it sit with warm milk and sugar and watch it wake up like a lazy Sunday morning.

Salt: Salt brings everything into balance. It keeps the dough from tasting flat and lets the buttery flavor shine.

Warm milk: I use whole milk warmed slightly—it should feel like a warm bath for your finger. If it’s too hot, it’ll hurt the yeast. Too cold and nothing happens.

Unsalted butter: This goes into the dough and also becomes the garlic-butter glaze later. I melt it before mixing and save a few tablespoons for brushing.

Egg: One large egg helps bind everything and gives the rolls a soft richness. I beat it lightly before adding.

Fresh garlic: This is where the flavor happens. I mince the cloves and add them to the butter for brushing after baking.

Chopped parsley (optional): If you want a little color and freshness, sprinkle some over the brushed rolls. It’s pretty and gives a nice herby kick.

4) How to Make Garlic Butter Bread Rolls

Step 1: In a large mixing bowl, stir the warm milk, sugar, and yeast. Let it sit for five minutes, until it turns foamy. If nothing happens, toss it and try again with fresh yeast. Trust me, I’ve been there.

Step 2: Mix in the melted butter and egg. Stir gently until blended. Then add the flour and salt. Use a spoon or your hands to bring it all together into a dough.

Step 3: Turn the dough onto a floured surface and knead for about seven minutes. You’ll know it’s ready when it’s smooth and just slightly sticky. A little mess is okay.

Step 4: Place the dough into a greased bowl, cover it, and let it rise in a warm spot until it doubles in size. Mine usually takes about an hour. I check on it like it’s a growing plant.

Step 5: Punch the dough down (gently but firmly—this part feels good) and divide it into twelve equal balls. Shape them by rolling between your palms. Place them in a greased baking dish.

Step 6: Cover the rolls and let them rise again for another thirty minutes while the oven preheats to 375°F.

Step 7: Bake for about twenty minutes, or until the tops are golden and they sound hollow when tapped.

Step 8: Melt butter and stir in minced garlic. Once the rolls come out, brush them while they’re still hot. Sprinkle parsley if you like. Then try not to eat one while it’s burning your fingers. It’s tough—I always cave.

5) Tips for Making Garlic Butter Bread Rolls

Don’t rush the rise. I’ve made that mistake too many times. Letting the dough rise fully gives you that fluffy, bakery-style result we’re all after. If your kitchen’s cold, turn on the oven for a minute or two, shut it off, and let the bowl sit inside with the light on.

Use fresh garlic. The difference between jarred and freshly minced garlic is huge. It’s like comparing a campfire to a microwave. Fresh garlic makes the butter punchier and tastier—worth the extra step.

Brush generously. Don’t hold back with the garlic butter. The rolls soak it up like sponges. A second brushing before serving adds even more flavor. These are garlic bread rolls easy recipes meant to be devoured, not daintily picked at.

6) Making Garlic Butter Bread Rolls Ahead of Time

If you’re planning ahead, good call. These rolls are great for meal prep. After the first rise and shaping, you can refrigerate the dough overnight. Let them come back to room temperature and do the second rise before baking.

You can also freeze the baked rolls. Let them cool completely, wrap them tight, and freeze. When ready, reheat in the oven at 300°F for ten minutes, covered with foil. They’ll taste almost fresh from the oven.

If I know I’m hosting or want them ready for a Sunday dinner, I shape them on Saturday, chill overnight, and bake just before guests arrive. That smell always gets compliments.

7) Storing Leftover Garlic Butter Bread Rolls

Leftovers? Lucky you. Store them in an airtight container at room temp for up to two days, or in the fridge for five. Warm them in the oven to bring them back to life.

If you plan to keep them longer, freeze. Wrap individually in foil or plastic and store in a freezer bag. Reheat straight from frozen in a low oven until warmed through. They’ll be a little crispier but still tasty.

I rarely have more than one or two leftover. I usually end up sneaking them for breakfast the next day. No regrets—especially with scrambled eggs and coffee.

8) Try these bread recipes next!

9) Garlic Butter Bread Rolls