This batch of garlic bread rolls has been my go-to for family dinners and impromptu gatherings ever since I first experimented with a soft enriched dough and an extra hit of garlic. I discovered this combination one rainy evening when I wanted something warm and comforting to pair with tomato soup; the aroma alone drew everyone into the kitchen. The rolls come out tender and pull-apart soft inside, with a delicate, glossy crust and a bright garlic-parsley finish that keeps you reaching back for one more.

What makes these rolls special is the balance: just enough butter and milk for a rich crumb without feeling heavy, instant yeast for reliable rise, and a double layer of garlic — some folded into the dough and more brushed on hot rolls for an aromatic finish. They work beautifully as a side for pasta night, a vehicle for sandwiches, or as the star with a smear of softened butter. Over the years I’ve made little tweaks to timing and technique that consistently produce rolls with an even crumb and golden tops.

Ingredients

• All-purpose flour: Use 3 1/2 cups plus 1 tablespoon of sifted all-purpose flour. Choose a reliable brand such as King Arthur or Gold Medal; spoon and level for accurate measuring. The extra tablespoon helps if the dough feels slightly sticky when shaping.
• Unsalted butter: 4 1/2 tablespoons for the dough and 2 tablespoons for the finishing butter. Use real unsalted butter, like Plugrá or Land O Lakes, for the best flavor control.
• Garlic: Two tablespoons minced for the dough and one tablespoon for the finishing butter; fresh garlic is essential — jarred garlic lacks brightness here.
• Fresh parsley: About 3 tablespoons chopped to mix into the dough and finishing butter; flat-leaf parsley gives the best herbal lift.
• Instant yeast: 2 1/4 teaspoons (one standard packet). Instant yeast works directly into dry ingredients for convenience and steady rise.
• Granulated sugar and fine sea salt: 1 tablespoon sugar to feed the yeast and 1 teaspoon fine sea salt to season the dough evenly.
• Milk: 1 cup whole or 2% milk, warmed to 110°F. The warm milk enriches the dough and helps activate the yeast without scalding.
• Eggs: 1 large egg at room temperature for the dough and 1 beaten egg for brushing the tops for shine and color.
• Flaky sea salt: For finishing — adds texture and a bright finish after baking.

Instructions

Prepare the garlic butter: In a small saucepan, melt 2 tablespoons of unsalted butter over low heat. Add 1 tablespoon minced garlic and 1 tablespoon chopped parsley and gently warm for 30–45 seconds until fragrant — do not brown. Set aside to cool slightly; this will be used both in the dough and brushed on hot rolls for aroma and sheen. Warm the milk and combine dry ingredients: Warm 1 cup milk to approximately 110°F (warm to the touch but not hot). In a large bowl whisk together 3 1/2 cups plus 1 tablespoon all-purpose flour, 2 1/4 teaspoons instant yeast, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt. The order helps the yeast distribute evenly when mixed with wet ingredients. Mix wet ingredients and form dough: In a separate bowl, beat 1 large room-temperature egg with 4 1/2 tablespoons softened unsalted butter and 2 tablespoons minced garlic and 3 tablespoons parsley. Add the warmed milk and pour into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead until smooth: Knead by hand for 8–10 minutes, or 5–6 minutes in a stand mixer with the dough hook, until the dough is smooth, slightly tacky, and springs back slowly when pressed. Add the extra 1 tablespoon flour only if the dough is overly sticky; you want a soft, pliable dough, not stiff. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 45–60 minutes. A draft-free spot around 75–80°F is ideal. You’ll know it’s ready when an indentation from a fingertip slowly fills back in. Shape the rolls: Punch the dough down gently and divide into 12 equal portions (about 2 ounces each). Shape each piece into a smooth ball by tucking edges under to create surface tension. Arrange in a greased 9x13-inch baking pan spaced slightly apart for a pull-apart texture. Second rise and egg wash: Cover loosely and let rise until nearly doubled, 25–35 minutes. Preheat oven to 375°F during the last 10 minutes of rise. Brush gently with the beaten egg for glossy, golden tops just before baking. Bake and finish: Bake at 375°F for 18–22 minutes until tops are deep golden and internal temperature is about 190–195°F. As soon as the rolls come out, brush generously with the warm garlic-parsley butter and sprinkle with flaky sea salt. Cool 5–10 minutes before serving to set the crumb.

Storage Tips

Store cooled rolls in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze in a single layer on a tray for 1 hour then transfer to a resealable freezer bag; frozen rolls keep well for up to 3 months. To reheat, thaw in the refrigerator overnight and warm at 325°F for 8–12 minutes, or microwave briefly wrapped in a damp paper towel for 20–30 seconds. Brushing with a touch of melted butter after reheating restores shine and flavor.

Ingredient Substitutions

If you prefer a slightly lighter crumb, substitute 1/2 cup of the all-purpose flour with bread flour for more chew and structure. For a dairy-free version, replace milk with an equal amount of unsweetened almond milk and use dairy-free butter alternatives, though texture will be marginally different. If fresh garlic isn’t available, use 1 teaspoon high-quality jarred minced garlic for the dough and 1/2 teaspoon for the finishing butter, but fresh is strongly recommended for brightness. Swap parsley for chopped chives or basil for a different herbal profile.

Serving Suggestions

These rolls pair beautifully with tomato soup, hearty stews, roasted chicken, or a leafy green salad dressed with lemon vinaigrette. For party service, slice in half and fill with sliced roast beef, provolone and a smear of horseradish mayo to make mini sliders. Garnish with additional chopped parsley or grated Parmesan for an extra-special touch. Serve warm with softened butter and a small bowl of olive oil mixed with balsamic for dipping on the side.

Cultural Background

Pull-apart enriched rolls are rooted in many European baking traditions where enriched doughs — made with milk, butter, and eggs — produce tender, soft breads for family tables. Variations appear in Italian kitchens as dinner rolls, in French boulangeries as brioche relatives, and across American home baking where they’re prized for their versatility. The use of garlic and parsley to finish gives these rolls a Mediterranean lift reminiscent of garlic knots and regional bread traditions.

Seasonal Adaptations

In winter, fold in 1 teaspoon of dried rosemary and swap parsley for thyme to match seasonal roasts. For summer gatherings, add 1 tablespoon finely grated lemon zest to the finishing butter for a bright, citrus note that complements grilled meats. During holidays, stud some rolls with roasted garlic instead of raw for a deeper, mellowed garlic flavor and top with a few toasted pine nuts for texture.

Meal Prep Tips

For make-ahead convenience, complete the first rise, shape the rolls, then tightly cover and refrigerate overnight. Remove from the fridge 1 hour before baking to come to room temperature and complete the second rise. This method concentrates flavor and makes morning or dinner prep effortless. Use parchment in the pan for easy cleanup and single-serving reheating. Pack cooled rolls in individual portions for lunches or picnics.

These garlic bread rolls are simple to master and endlessly adaptable. Whether you make them for a weeknight family meal or a holiday spread, they’ll bring warmth and a bit of nostalgia to the table — and likely a request for seconds.