Garlic Rolls

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Fluffy garlic rolls are a favorite dinner side at our house. They’re filled with an herbed garlic butter and shaped for a soft, buttery roll replete with flavor!

Pasta and soup are both staples in our house, and who can have either of those without some delicious bread for dipping?

We do enjoy a classic garlic bread or breadsticks with our goulash or tomato soup, but sometimes I want something that feels a little more special. 

These soft, tender garlic rolls might look fancier but they take just over an hour to make. They’re assembled a bit like cinnamon rolls, but twisted instead of rolled, and then nestled together in a baking dish.

The garlic butter filling bakes into the rolls, keeping them pillow-soft and full of flavor. Honestly, it’s all I can do to keep from eating the whole pan myself!

Enjoy with pasta or your favorite soup — it’s one side dish you’ll be making again and again.

Ingredients for garlic rolls

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Water
• Yeast – I usually use active dry yeast, which needs to be activated in the warm water. You can also use instant yeast, which does not need to be activated and can be added with the dry ingredients.
• Granulated sugar – A small amount of sugar helps balance the dough flavor and helps activating the yeast.
• All-purpose flour – Bread flour will also work.
• Fine sea salt
• Garlic powder
• Olive oil
• Garlic cloves
• Salted butter – You want the butter to be very soft, but not melted.
• Italian seasoning
• Parmesan – Optional, but I like to add a bit of cheese after baking!

How to make this recipe

First, warm your water to 100-110°F. This will take just 30 seconds or so in the microwave. Add the yeast and granulated sugar and whisk to combine. Let it rest for about 5 minutes, until foamy. If it does not foam, your yeast is dead and you’ll need a new batch!

In a large bowl, combine 1 cup of the flour, garlic powder, and salt. Pour in the water mixture and olive oil, and mix to combine.

Add more flour, a little at a time, until you have a cohesive, somewhat shaggy dough ball.

Turn out onto a floured surface and knead the dough for 6-8 minutes, until smooth and elastic. As you knead, add just enough flour to prevent sticking. If you add too much, your dough will end up tough.

Place the dough ball in a bowl and cover with a clean kitchen towel. Set in a warm, draft-free place to rest for 10-20 minutes. If your house is colder (my kitchen is always cold in winter!) you’ll want it to rest the full 20 minutes.

While the dough is resting, mix together the garlic butter. Combine the softened butter, garlic, and Italian seasoning together in a small bowl. If you use unsalted butter, make sure to add about 1/4 teaspoon of fine sea salt to the mixture.

After the dough has rested, set it on your floured surface and gently roll out to an approximate 15-inch square. You can also stretch the dough to help it reach this shape, if it is resisting rolling.

Spread the garlic butter mixture over the entire surface of the dough, reserving about 1 tablespoon for after baking. 

Fold the dough over so it forms a rectangle. Cut the dough down the middle, then cut each half into 4 even strips, creating 8 strips.

Twist each strip, wrap it around itself, then tuck the ends under. Place in a lightly greased 9×9-inch baking pan, staggering the rolls to allow for space to rise.

Cover with the kitchen towel again and let rise in a warm place for 30 minutes. The rolls might not double in size, but should be visibly puffier. Toward the end of rising, preheat the oven to 400°F.

Bake the rolls for 13-15 minutes, until golden brown. After baking, brush the rolls with the remaining garlic butter (you may need to rewarm it briefly) and sprinkle on parmesan cheese, if desired.

Recipe tips

I make this recipe by hand, but you can use a stand mixer if you like. Make sure to use the dough hook attachment.

If you have time, you can let the dough do a longer first rise until the dough is doubled. However, it is not necessary for this recipe.

Don’t skimp on the fresh garlic for this recipe. You can use jarred minced garlic if needed, but be sure to use 3 teaspoons to equal the amount of the fresh cloves.

This recipe can be doubled and baked in a 9×13-inch pan. I do recommend a high-sided pan rather than a cookie sheet to ensure the rolls rise upward rather than out. Keeping them close together also helps the rolls stay soft and fluffy.

Storage and reheating

These rolls are best served right out of the oven, but leftovers will keep in an airtight container for about 3 days. 

Reheat the rolls in a microwave for 15-20 seconds, or heat in the oven on a sheet pan at 350°F until warmed through. Note that rebaked rolls will be a little crispier on the outside.

This truly is my favorite garlic roll recipe. I hope you love it too!

Garlic Rolls

Soft and fluffy garlic rolls are easy to make at home. No stand mixer is needed!

Author : Megan Myers

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Rise time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8

Calories 235 kcal

Ingredients

  

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• 2/3 cup warm water, 100-110°F
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast
• 2 cups all-purpose flour, divided use
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 6 tablespoons salted butter, very soft
• 3 cloves garlic, finely minced or grated
• 1 teaspoon Italian seasoning
• 1 tablespoon freshly grated parmesan cheese, optional

Instructions

• Combine warm water, sugar, and yeast in a bowl and let rest 5 minutes, until foamy.
• In a large bowl, stir together 1 cup flour, salt, and garlic powder. Add water mixture and olive oil, and stir to combine.
• Stir in more flour, a little at a time, until a shaggy ball forms. Transfer dough to a floured work surface and knead for 6-8 minutes, until smooth and elastic, adding more flour as needed to prevent sticking.
• Transfer to bowl, cover, and let rest for 10-20 minutes. (If it is cold in your house, go for the longer time.)
• While the dough is resting, combine the softened butter with garlic and Italian seasoning. (If using unsalted butter, add ¼ teaspoon salt.)
• Place the dough on a floured surface and gently roll out to an approximate 15-inch square. If the dough is resisting rolling, you can gently stretch it to help it shape to the square.
• Spread the butter mixture over the surface of the dough, reserving about 1 tablespoon for after baking. Fold the dough over to create a rectangle and gently press together.
• Cut dough down the middle on the short side, then cut dough in half twice more to create 8 strips. Twist each strip, wrap it around itself, and tuck the ends under. Place each roll in a lightly greased 9×9-inch baking dish, staggering rolls to fit.
• Cover dough and let rise in a warm, draft-free place for 30 minutes. Rolls might not double in size but should be visibly puffier. Toward the end of rising, preheat oven to 400°F.
• Bake for 13-15 minutes or until golden brown. Melt the remaining butter (10 seconds or less will do it) and brush over the rolls, then sprinkle with parmesan if desired.

Notes

• Bread flour can be swapped for AP flour.
• If using unsalted butter, add 1/4 teaspoon fine sea salt to the garlic butter mixture.
• Recipe adapted from My Baking Addiction.

Nutrition

Serving: 1 rollCalories: 235 kcalCarbohydrates: 27 gProtein: 4 gFat: 13 gSaturated Fat: 6 gCholesterol: 23 mgSodium: 372 mgPotassium: 58 mgFiber: 1 gSugar: 2 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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