Garlic Bread Rolls: My No-Fuss, Flavor-Packed Recipe

Let Me Tell You About Garlic Bread Rolls (Well, If You’ve Got a Minute)

You know that warm, garlicky smell that practically drags you into the kitchen (whether you intended to cook or just wanted a snack)? That’s how it all started for me, with these garlic bread rolls. The first time I tried making them was during a rainy Sunday when the power flickered and the cat kept trying to sit in the flour bag. I don’t think I nailed them then—they were more like lumpy rocks really—but over time (and too many stinky hands from handling garlic), I cracked the code. Now, every time I whip up a batch, the family practically stampedes into the kitchen. No one remembers the early disasters (except maybe me, and that old apron with the garlic stains).

Why These Garlic Bread Rolls Just Work (At Least, For Me)

I make these when my brain’s fried and I want something that’s comforting, simple, and a wee bit indulgent. My family goes wild for them because, let’s be honest, they’re buttery little pillows of happiness. And you can dunk ’em in soup, eat them solo, or slather with extra cheese if you’re feeling fancy. Oh, once I tried to make these with low-fat spread instead of butter – regret city. Just don’t. My best friend always requests these on movie nights, especially after a rough week. I mean, who can even stay grumpy when there’s garlic bread roll goodness on offer?

What You’ll Need (Plus a Few Swaps I’ve Tried)

• 2 cups (about 250g) all-purpose flour (though sometimes I use whole wheat if I’m trying to pretend I’m healthy–it’s alright but denser)
• 1 tablespoon sugar (my mum always says “a pinch more never hurt”)
• 1 teaspoon instant yeast (any brand has worked for me; my gran swore by Allison’s, but honestly just use what’s in the cupboard)
• 1/2 teaspoon salt
• 3/4 cup lukewarm milk (I’ve done half water in a pinch, it’s maybe a tad less rich)
• 3 tablespoons unsalted butter, soft (ok, I’ve actually snuck in salted and just reduced the salt—works fine)
• 4-5 cloves garlic, minced (or more, go wild) (sometimes I cheat with the stuff from a tube; not bad, really)
• 2 tablespoons fresh parsley, chopped (dried works too; don’t sweat it)
• 1/2 cup grated mozzarella or cheddar (optional)

How I Actually Make Garlic Bread Rolls

1. Mix flour, sugar, yeast, and salt in a big bowl. If you’re feeling lazy, just dump it in and sort it out with a fork later. No whisk? Use your hands (just, y’know, wash ’em—not like my 6-year-old nephew).
2. Pour in most of the milk—not all at once, you don’t want a slop—then start mixing. If it looks crumbly, add a wee splash more. Sometimes the dough’s a little rough; it’ll come together with a bit of kneading.
3. Once it starts to look like dough and not a floury disaster, knead it for about 8-10 minutes; or until it’s smooth-ish. (This is where I usually sneak a tiny pinch to taste—not that you should eat raw dough, but I just can’t help it…)
4. Shape it into a ball, plop in a clean greased bowl (a drizzle of oil does wonders), cover with a tea towel, and let it hang out—about an hour or until puffed. Sometimes it takes longer when it’s cold; so just be patient. Or put it somewhere warm, like near a sunny window. Don’t bother checking every five minutes—learned that the hard way.
5. In a little bowl, mash together the softened butter, minced garlic, parsley, and a pinch of salt. I add a touch of black pepper when I’m feeling spicy. (This mixture is, frankly, dangerous left unsupervised around bread crusts.)
6. Punch the dough down gently (so satisfying) and cut into 8 or 10 small pieces. Roll each into a ball.
7. Flatten each ball, smear a heaping teaspoon of the garlic butter in the middle, and—if you’re up for it—a pinch of cheese. Fold the edges over and pinch to seal. Don’t worry if it looks wonky; wonky = extra rustic, I think.
8. Arrange the filled rolls in a greased cake tin or baking dish; leave room for swelling (they’re greedy little things). Let them rise again for 25–30 minutes. They might look weird; that’s normal. Calm down and grab a cuppa.
9. Preheat your oven to 375°F (190°C). Brush the tops with any leftover garlic butter. Bake for 18–22 minutes, till golden and the house smells like a cartoon bakery.
10. Let them cool (well, at least for five minutes, unless you don’t value the roof of your mouth), then dig in!

Notes—None of These Are Perfect but They Helped Me

• If you’re heavy-handed with garlic, like yours truly, go for more—but maybe warn any co-habitants first.
• I once ran out of parsley and used basil—worked grand, but the flavor’s way different. Not bad, just different.
• Letting the dough rise longer sometimes makes rolls fluffier, but don’t panic if the clock gets away from you.

How I’ve Messed Around with Variations

• Tried a “spicy” version with chili flakes; liked it, though the kids said nope.
• Swapped in vegan butter and plant milk—worked! Not quite as rich, but still ace.
• Once I added caramelized onions… ehhh, bit odd. Wouldn’t actually recommend, unless you’re really into onions.
• Sometimes I stuff them with a cube of cheese—melty centers are always going to win hearts.

What If You Don’t Have the Right Tools?

All you really need is a bowl, a baking dish (I’ve used Pyrex, a skillet, even a well-oiled cake tin). No stand mixer? No problem, just use your hands—might take a bit longer but you’ll feel like a proper kitchen wizard. I mean, I’ve definitely mashed dough with a mug before. Who hasn’t?

How Long Will They Last? (I Mean, If You Have More Self-Control Than Me)

These rolls keep for about two days in an airtight tin—but honestly, in my house, they rarely last longer than one evening. If you do have leftovers (miracles do happen!), pop them in the oven to refresh for 5 minutes. You could freeze them, though they lose a bit of that gorgeous bakery smell.

How Do I Serve Them?

Best warm, obviously. I love them next to tomato soup or a big bowl of pasta. Sometimes on weekends, my lot split them in half, toast them, and add more cheese—like a next-level grilled cheese situation. My uncle reckons they’re best with bangers and mash, but he puts ketchup on everything, so grain of salt there.

Pro Tips (Learned from Plenty of Regret)

• Don’t rush the rise—it really is worth waiting. I tried sticking them in a super-hot kitchen once; the bottoms burned and the dough didn’t rise right. Won’t do that again.
• Actually, letting them cool for a bit helps the texture. I used to attack them straight out the oven and wondered why they seemed doughy. Who knew?
• If you mess up the folding, just tuck the messy side underneath. Nobody needs to know besides you and maybe the dog.

Some Questions Folks Have Actually Sent Me

So, are you feeling up for homemade garlic bread rolls? Once you start, you’ll find your own tweaks—and probably get stuck eating most of them while pretending you’re “just tasting for quality.” Not that I ever do that…

★★★★★ 4.80 from 11 ratings

Garlic Bread Rolls

yield: 8 servings

prep: 20 mins

cook: 22 mins

total: 42 mins

Soft and buttery bread rolls filled with aromatic garlic butter, perfect as a side or appetizer. These garlic bread rolls are easy to make and packed with delicious flavor.

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Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm milk
• 3 tbsp unsalted butter, softened
• 4 cloves garlic, minced
• 1/2 tsp salt
• 2 tbsp fresh parsley, chopped
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. 1
   In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. 2
   Add flour and salt to the yeast mixture. Mix until a dough forms, then knead for about 7 minutes until smooth and elastic.
3. 3
   Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
4. 4
   In a bowl, mix softened butter with minced garlic and chopped parsley.
5. 5
   Divide the dough into 8 pieces. Flatten each piece, spread a small amount of garlic butter inside, roll up, and place on a baking tray lined with parchment.
6. 6
   Brush tops with remaining garlic butter and sprinkle with Parmesan cheese if desired. Bake in a preheated oven at 375°F (190°C) for 20-22 minutes until golden brown. Serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180cal

Protein: 5 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 26 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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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