Let Me Tell You About Garlic Bread Rolls
Okay, so, picture last Saturday night: it's raining, nobody feels like making a proper dinner, and my family is silently hoping I’ll cave and order pizza. But! I started up my favorite playlist, and instead put together these garlic bread rolls (and honestly, there was a brief moment where my dog looked at me like I was an actual genius). The rolls are warm, pillowy, garlicky—and, yes, a bit messy to bake but absolutely worth it. Not gonna lie, I’ve even eaten them straight from the pan—bad example, delicious result.
Why I Keep Making These (And Why You Will, Too)
I make garlic bread rolls when everyone craves comfort food, or if I need to bribe my kids into helping with chores (it works, most of the time). My family goes crazy for these because they’re soft and buttery, and well… garlic. Who can be mad at garlic? There were days I tried fancy versions with roasted garlic, but I admit, sometimes I just use the pre-minced stuff because, well, exhaustion is real. Plus, they've saved dinner parties where a main dish flopped—one time the chicken was so dry I thought it would sprout feathers again, but these rolls swooped in to save the meal. I’m more than a little obsessed with how good my kitchen smells while they’re baking, though if the smoke alarm goes off, that’s probably just me being distracted. Oops.
What You'll Need (With My Random Notes)
- 3 cups all-purpose flour (whole wheat works, but the rolls get way heavier—my cousin prefers it but I just can't)
- 1 tablespoon sugar (sometimes I forget and it’s fine, just a tad less tender)
- 1 packet (about 2¼ teaspoons) instant yeast—you can use active dry yeast, but let it sit in warm water a bit longer
- 1 teaspoon salt (I’ve been known to toss in a pinch more, which I don’t regret)
- 1 cup warm milk (sometimes I use water plus a splash of cream if I’m out of milk—tastes fine, really)
- 2 tablespoons unsalted butter, melted (Grandma was religious about using Kerrygold, but, hey, store brand works too)
- 4 cloves garlic, minced (I’ve absolutely used pre-chopped garlic or, in a pinch, garlic powder—no judgment)
- 2 tablespoons chopped parsley—fresh is lovely, but if it’s snowing, dried works
- 1 extra tablespoon butter for brushing on top (optional, but not really)
- Optional: ½ cup shredded mozzarella or cheddar (makes them extra decadent, I won’t tell anybody)
Here’s How I Throw it Together
- First, mix your flour, sugar, yeast, and salt in a big bowl. Why flour first? Less mess, I reckon. Then pour in the warm milk and 2 tablespoons melted butter. If it looks a tad too sticky, toss in another spoonful of flour, but don’t fret over perfection.
- Knead that dough for, oh, seven minutes—or five if your arms get tired like mine. Sometimes I let my mixer do the heavy lifting (and yes, my dough never sticks to the hook properly; whatever). Should feel smooth, a bit springy. If it looks like a weird lump, you’re probably doing it right.
- Pop it into a lightly oiled bowl, cover with a tea towel, and let it nap in a warm spot till doubled; an hour, give or take. I usually set a timer because I one time forgot for three hours (dough was fine, house smelled like heaven).
- Punch it down—honestly, this part is just fun—then turn onto a floured surface. Divide into 12 squishy little pieces. If you want them ginormous, make 8.
- Flatten each piece, sprinkle with a smidge of minced garlic, cheese if you’re feeling dangerous, and a bit of parsley. Roll up like a cigar and pinch the seams shut. It doesn’t have to look pretty yet.
- Line the rolls, seam side down, in a greased baking dish (sometimes I just use a baking sheet because I can’t find the dish I want—still works). Cover with a towel and let them hang out and puff up again for about 30–40 minutes.
- Preheat oven to 180°C/350°F (or as hot as your oven actually gets, mine lies). Bake 18–22 minutes till golden brown and smelling dangerously good. Sneak a look, but don’t let them get too dark—I once got distracted and made garlic bread rocks.
- Straight from the oven, brush with the extra melted butter, scatter the parsley, and—if you’re like me—break them apart while they’re hot. Don’t act surprised when half disappear before dinner.
Some Notes from a Scatterbrained Baker
- It doesn’t really matter if your rolls are perfect – uneven = homestyle, right?
- If you let the dough rise too long, just work in another sprinkle of flour. I probably do that more than I should.
- Honestly, the cheese is optional, but why wouldn’t you?
- Sometimes I make the dough a day ahead and let it chill in the fridge overnight; the flavor’s a bit deeper, but on the other hand, waiting is hard.
Things I’ve Tried (and Some I Regretted)
- Swapping in pizza sauce with the garlic is fun, like stuffed pizza bread—my nephew loved it
- Tried using olive oil instead of butter once; it was okay, but the butter really wins
- Once I went wild and used everything bagel seasoning on top. Not too shabby!
- And the failed version? Tried to make sourdough garlic rolls… somehow tasted like gym socks. Never again.
Kit in My Kitchen (And What to Try If You Don’t Have It)
I use a stand mixer when I feel fancy (or lazy), but kneading by hand counts as exercise, right? For the baking dish, anything that fits works—even a roasting tin, to be honest. If you’re missing a brush for butter, just dab a scrunched paper towel in it; gets the job done.
How to Store (If by Some Miracle There Are Leftovers)
Toss any remaining rolls in a bread bag or sealed container (on the off chance you have any left). They'll keep for a day or two at room temperature, but they really taste best warmed up. I’ve frozen extras, then reheated in the oven—comes up a treat. Though, honestly, in my house it never lasts more than a day!
How I Like to Serve (and One Odd Tradition)
We rip these apart straight from the pan (no plates, just a big towel so we don’t burn our hands). Sometimes I’ll serve with tomato soup—something like this Bon Appétit tomato soup (a classic), but they’re just as good sitting next to spaghetti bolognese or on a picnic with cold cuts. Oh, and at Christmas, Mom insists on a bowl of melted garlic butter for dunking. Honestly, try it once and you’ll want to keep the tradition too.
Real-World Pro Tips (AKA Learn From My Sins)
- Don’t skimp on rising time. I tried to “beat the clock” once. Regretted it, dense bread, sad faces.
- If your yeast doesn’t foam when you proof it (if you’re using active dry), start over. I wasted an afternoon thanks to old yeast once. Why do I always have ancient packets?
- Brushing with salted butter after baking beats unsalted—trust me, I did a roll-by-roll taste test one day
You Asked (and I Actually Listened): Garlic Bread Roll Q&A!
Can I make this vegan?
For sure! Swap dairy for oat or almond milk, and use vegan butter (Earth Balance is decent). The rolls aren’t quite as rich but still ace.
How do I make these gluten-free?
Hmm, okay, I’ve only tried once. Used a 1-to-1 gluten-free flour blend, but the rolls didn’t rise as much; a bit dense but the garlic flavor was all there. Maybe someone’s got a better method? If you want pro advice, try Minimalist Baker’s gluten-free garlic bread.
What kind of yeast should I use?
Either works—instant saves time, active dry is classic, just needs proofing in water. I use what I have handy (and whatever isn’t expired, ha).
Can I freeze unbaked rolls?
Actually, yes. Freeze after shaping, then thaw and let rise before baking. I always forget until after they’re baked, though. Would love to hear if you have better success!
Is there a way to make these spicy?
Oh, yes. Toss in some chili flakes or diced jalapeños with the filling. Just don’t go overboard—learned the hard way, whew.
If you make these, let me know how it goes—I always love hearing new twists people try. And next time, remind me to tell you about the time I swapped parsley for cilantro by mistake… Not my finest moment.
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
Instructions
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1In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
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2Add flour and salt to the yeast mixture, then mix in the melted butter. Knead until a soft dough forms, about 5-7 minutes.
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3Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
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4In a small bowl, combine minced garlic, parsley, and 1 tablespoon of melted butter for the filling.
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5Divide the dough into 8 equal pieces. Flatten each piece, spoon a little garlic butter mixture into the center, then shape into balls.
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6Place rolls on a baking tray lined with parchment. Brush tops with the remaining garlic butter and bake at 375°F (190°C) for 18-20 minutes or until golden. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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