Is there any aroma more welcoming than freshly baked bread filling your kitchen? We think that delightful, yeasty scent, mingled with the rich fragrance of garlic and butter, is one of life’s simple pleasures. If you’ve ever wanted to pull a tray of beautiful golden, pillowy rolls from your own oven, then you are in exactly the right place. We firmly believe that baking exquisite bread should be a source of joy and satisfaction, not something to feel nervous about.

Today, we are delighted to share our tried-and-tested Garlic Butter Bread Rolls Recipe. It’s designed to guide you, step by step, towards baking the most wonderfully tender rolls you’ve ever had. These are more than just bread; they are little clouds of enriched dough, baked to a perfect golden-brown and lavishly brushed with a fragrant garlic butter and a scattering of fresh parsley. They’re absolutely perfect for dipping into soups, serving with a Sunday roast, or just savouring warm from the baking tin. Let’s begin!

Why You’ll Love This Recipe

• Exceptionally Soft and Fluffy: Our recipe uses an enriched dough with milk and butter, which yields a beautifully tender, melt-in-the-mouth texture that is simply irresistible.
• Packed with Savoury Flavour: We are generous with the topping! A liberal coating of garlic-infused butter, vibrant fresh parsley, and a touch of salt makes every bite a taste sensation.
• Wonderfully Straightforward to Make: Please don’t be put off by using yeast! Our detailed guide simplifies the entire process, making this an ideal bread rolls recipe for novices and experienced bakers alike.
• The Perfect Accompaniment to Any Meal: These rolls are truly versatile. Enjoy them alongside a pasta dish, a hearty stew, or let them shine on your festive table as one of your signature christmas side dishes.
• Brilliant for Freezing: You can easily prepare a batch in advance and pop them in the freezer. This means you can enjoy warm, oven-fresh rolls whenever you fancy!

Ingredients

For this recipe, we’ve organised the components into two main groups: the bread dough and that glorious garlic butter finish. We find that using good-quality ingredients always makes a noticeable difference to the final result.

• For the Dough:
• 500g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (1 sachet)
• 1 tsp salt
• 2 tbsp caster sugar
• 250ml whole milk, lukewarm
• 60ml warm water
• 1 large free-range egg, lightly beaten
• 60g unsalted butter, melted and cooled slightly
• For the Garlic Butter Topping:
• 100g unsalted butter, softened
• 4-5 cloves of garlic, minced or finely grated
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt flakes

Step-by-Step Instructions: Making Your Garlic Butter Rolls

If you follow these stages carefully, you’ll be rewarded with a batch of stunning, bakery-quality bread rolls. We’ve made this process as clear and straightforward as we can.

Step 1: Activate the Yeast

To begin, we need to bring our yeast to life. In a jug or small bowl, combine the milk and water and warm them gently until lukewarm – a similar temperature to a baby’s bath is perfect. It’s important it isn’t too hot, as this can harm the yeast. Stir in the caster sugar, then sprinkle the yeast across the surface. Whisk it lightly and then leave it for 5–10 minutes. You’ll know it’s ready to use when the mixture becomes foamy and bubbly.

Step 2: Making the Dough

While the yeast is activating, take a large mixing bowl. Add the strong bread flour and salt, and stir them together. Create a well in the middle of the flour. When your yeast mixture looks frothy, pour it into the well, followed by the beaten egg and the cooled, melted butter. Use a wooden spoon, or a dough hook on a stand mixer, to combine everything until a sticky, shaggy dough begins to form.

If kneading by hand, turn the dough out onto a lightly floured surface. Knead for approximately 10–12 minutes, until it becomes smooth, elastic, and less tacky. If using a stand mixer, use the dough hook on a medium-low setting for 6–8 minutes until you have the same smooth, stretchy consistency.

Step 3: The First Rise (Proofing)

Apply a little oil to the inside of your large mixing bowl. Shape your kneaded dough into a ball and place it inside, turning it over to get a light coating of oil. Cover the bowl with a clean, damp cloth or some cling film. Set it aside in a warm, draught-free place for about 1 to 1.5 hours, or until it has doubled in size. This stage is vital for developing the flavour and creating that lovely light texture.

Step 4: Shaping the Rolls

After the dough has doubled, gently press it down to release the air. Tip it onto a lightly floured surface and divide it into 12 equal portions (using a kitchen scale helps with consistency). Take each piece and form it into a tight, smooth ball. To achieve this, flatten the portion slightly, fold the edges into the middle, and pinch the seams together. Place it seam-side down, cup your hand over it, and roll it on the surface to create a neat, round shape.

Arrange the balls of dough in a lightly greased 9×13 inch (or a similarly sized) baking dish, ensuring there’s a small gap between each one, as they will expand again.

Step 5: The Second Rise

Loosely cover the baking dish with cling film and allow the rolls to rise for a second time in a warm place for another 30–45 minutes. They should appear puffy and will have started to join together. While they are proofing, preheat your oven to 190°C (170°C Fan/Gas Mark 5).

Step 6: Baking to Golden Perfection

Once the rolls have finished their second rise, they are ready to be baked. Place them in the preheated oven for 20–25 minutes. They are done when they are a beautiful golden brown on top and make a hollow sound when you tap the bottom. If you notice them browning too quickly, you can cover them loosely with foil for the final 5 minutes of baking.

Step 7: The Glorious Garlic Butter Topping

While your rolls are in the oven, it’s time to make the garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and sea salt flakes, mixing until everything is incorporated. The moment the rolls emerge from the oven, generously brush about two-thirds of this mixture over their hot surfaces. The warmth will help the butter seep into every crevice. Let them cool in the dish for a few minutes, then brush with the remaining butter just before serving for an extra-glossy, delicious finish.

Top Tips for the Perfect Bread Rolls Recipe

• Ensure Your Liquid is Lukewarm: The temperature of the milk and water is crucial for the yeast. If it’s too cool, the yeast won’t wake up properly; too hot, and it will be destroyed. A temperature of around 40-45°C (105-115°F) is ideal.
• Knead with Confidence: Thorough kneading is what develops the gluten strands in the flour, which gives bread its essential structure and satisfyingly chewy texture. For more on the technical side, check out this handy guide to bread making terms from BBC Good Food.
• Find a Warm Spot for Proofing: An oven that’s turned off with only the light on can be a perfect warm spot. A sunny spot on a windowsill or a place near a radiator also works wonderfully to encourage your dough to rise.
• Fresh Garlic is Best: Although garlic powder can be substituted in a pinch, we find that freshly minced garlic delivers a far more vibrant and authentic flavour to your butter topping.

What to Serve with Your Garlic Butter Rolls

These garlic butter rolls are incredibly versatile and complement so many dishes. They are simply wonderful for mopping up the delicious sauces from stews, curries, and casseroles. We think they are the ideal partner for a comforting Garlic Parmesan Chicken Pasta Recipe, making sure none of that creamy sauce is left behind. We also love serving them with our flavour-filled Garlic Butter Chicken And Veggies for a truly satisfying meal. And, of course, they are a show-stopping addition to any holiday feast.

Storing and Freezing Instructions

One of the fantastic things about this recipe is how well the rolls can be stored, making them a great option to prepare ahead of time.

Storing

Keep any leftover rolls in an airtight container or a resealable bag at room temperature. They will remain surprisingly soft for up to 3 days.

Freezing

To freeze the rolls, first let them cool down completely after baking. You can choose to freeze them plain or with the garlic butter topping already applied. Place them in a freezer-safe bag, press out as much air as you can, and they will keep for up to 3 months.

Reheating

To reheat, simply wrap the rolls in foil and place them in a preheated oven at 180°C (160°C Fan). They will need about 10-15 minutes to warm through. If reheating from frozen, you can do so directly; just allow for an extra 10 minutes in the oven.

FAQ

Conclusion: Your New Favourite Bread Recipe

And there you have it – your complete guide to creating the most wonderfully soft, flavourful, and heavenly garlic butter bread rolls in your own kitchen. We have guided you through every stage, offered our best advice, and hope we have inspired you to discover the pure pleasure of baking. This recipe is about more than just food; it’s about creating moments of warmth, comfort, and happy memories with your loved ones.

So, why not give it a go? It’s time to roll up your sleeves, switch on the oven, and prepare to fill your home with that incredible aroma. We are confident that the results will be more than worth the effort. We would love to see how you get on! Feel free to share your pictures and tag us on social media, or drop a comment below to tell us how your delicious garlic butter bread rolls turned out.

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Prep: 25 mins
Cook: 25 mins
Proofing: 1.5 – 2.25 hours
Yield: 12 Rolls

Ingredients

• For the Dough:
• 500g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (1 sachet)
• 1 tsp salt
• 2 tbsp caster sugar
• 250ml whole milk, lukewarm
• 60ml warm water
• 1 large free-range egg, lightly beaten
• 60g unsalted butter, melted and cooled slightly
• For the Garlic Butter Topping:
• 100g unsalted butter, softened
• 4-5 cloves of garlic, minced or finely grated
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt flakes

Instructions

1. Activate Yeast: In a jug, combine the lukewarm milk, water, caster sugar, and yeast. Whisk lightly and leave for 5-10 minutes until the mixture is foamy.
2. Make & Knead Dough: In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture, beaten egg, and melted butter. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 10-12 minutes (or 6-8 minutes with a stand mixer) until smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
4. Shape the Rolls: Gently deflate the dough and divide it into 12 equal portions. Roll each portion into a tight, smooth ball. Arrange the balls in a greased 9×13 inch baking dish, leaving a small gap between them.
5. Second Rise: Cover the dish and let the rolls rise for another 30-45 minutes until they are puffy. While they rise, preheat your oven to 190°C (170°C Fan/Gas Mark 5).
6. Bake: Place the rolls in the preheated oven and bake for 20-25 minutes, or until golden brown.
7. Apply Garlic Butter: While the rolls are baking, mix the softened butter, minced garlic, chopped parsley, and sea salt in a small bowl. As soon as the rolls come out of the oven, brush about two-thirds of the garlic butter over them. Let them cool slightly, then brush with the remaining butter just before serving.