These Baked Garlic Herb Bread Rolls are the ultimate side dish for any meal. Imagine pulling apart a warm, pillowy roll infused with garlic and herbs, with a golden, slightly crisp exterior. They are surprisingly simple to make and will fill your kitchen with an irresistible aroma.
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This recipe yields soft, tender rolls that are perfect for mopping up sauces, serving alongside soups and stews, or turning into tiny sandwiches. The garlic butter glaze adds a rich, savory flavor that complements the fluffy bread beautifully. Whether you're a seasoned baker or a beginner, these rolls are foolproof and sure to impress.
Made with pantry staples and fresh herbs, these rolls are a wonderful way to elevate a weeknight dinner or holiday table. They come together quickly and are best enjoyed warm, straight from the oven.
Why You'll Love This Recipe
About the Ingredients
3 cups (360g) all-purpose flour, plus extra for dusting
All-purpose flour gives the rolls structure. You can substitute bread flour for a chewier texture.
2 1/4 teaspoons (7g) instant yeast (one packet)
Instant yeast is quick and reliable. If using active dry yeast, dissolve it in warm water first.
1 teaspoon salt
Enhances flavor. Use fine sea salt for best results.
1 tablespoon sugar
Feeds the yeast and adds a hint of sweetness. Honey can be used as a substitute.
1 cup (240ml) warm milk (about 110°F/43°C)
Warm milk activates the yeast and adds richness. You can use any milk or plant-based milk.
3 tablespoons unsalted butter, melted
Adds fat for tender rolls. You can use olive oil or coconut oil for a dairy-free option.
1 large egg
Adds richness and helps bind the dough. For an egg-free version, use a flax egg.
For the garlic herb butter: 4 tablespoons unsalted butter, melted
Brush on top after baking for flavor. Use vegan butter if needed.
4 cloves garlic, minced
Fresh garlic is best. You can use 1 teaspoon garlic powder in a pinch.
2 tablespoons fresh parsley, finely chopped
Adds freshness. Substitute with 2 teaspoons dried parsley.
1 tablespoon fresh rosemary, finely chopped
Use 1 teaspoon dried rosemary if fresh is unavailable.
Tips & Tricks
- Ensure your milk is warm (110°F/43°C) but not too hot, or it will kill the yeast.
- Knead the dough until it passes the windowpane test: stretch a small piece thin enough to see light through without tearing.
- Let the dough rise in a warm, draft-free place until doubled in size, which may take longer in a cool kitchen.
Pro Tips
Step-by-Step Instructions
1. Combine Dry Ingredients
In a large bowl or stand mixer bowl, whisk together the flour, instant yeast, salt, and sugar until well blended.
2. Add Wet Ingredients
Add the warm milk, melted butter, and egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
3. Knead the Dough
Knead the dough on a lightly floured surface or with the dough hook on medium speed for 8-10 minutes, until smooth and elastic. The dough should be slightly sticky but pass the windowpane test.
4. First Rise
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
5. Shape the Rolls
Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 50g each). Roll each piece into a smooth ball and place them in a greased 9×13-inch baking pan, spacing them evenly.
6. Second Rise
Cover the pan with a clean towel and let the rolls rise again until puffy and almost doubled, about 30-45 minutes.
7. Preheat and Bake
Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 18-22 minutes, until they are golden brown on top and sound hollow when tapped. The internal temperature should read 190°F (88°C) on an instant-read thermometer.
8. Apply Garlic Butter
While the rolls are baking, mix the melted butter, minced garlic, parsley, and rosemary in a small bowl. As soon as the rolls come out of the oven, brush the garlic butter generously over the tops.
9. Serve Warm
Let the rolls cool in the pan for 5 minutes, then serve warm. They are best enjoyed fresh.
Delicious Variations
Cheesy Garlic Rolls
After brushing with garlic butter, sprinkle 1/2 cup shredded mozzarella or Parmesan cheese over the rolls and return to the oven for 2 minutes until melted.
Spicy Herb Rolls
Add 1/4 teaspoon red pepper flakes or a pinch of cayenne pepper to the garlic butter for a kick.
Whole Wheat Rolls
Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
How to Store Baked Garlic Herb Bread Rolls
Refrigerator
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezer
To freeze, wrap cooled rolls tightly in plastic wrap and then foil, and place in a freezer bag. Freeze for up to 3 months.
Reheating
To reheat, place rolls on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20-30 seconds.
Frequently Asked Questions
Q: Can I make these rolls ahead of time?
Yes, you can prepare the dough through the second rise, then cover and refrigerate overnight. The next day, let them sit at room temperature for 30 minutes before baking.
Q: Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs. Use 1 teaspoon dried parsley and 1/2 teaspoon dried rosemary for the fresh amounts listed.
Q: What if I don't have instant yeast?
You can use active dry yeast, but you need to dissolve it in the warm milk with a pinch of sugar and let it foam for 5-10 minutes before adding to the dry ingredients.
Q: Why did my rolls turn out dense and heavy?
Dense rolls often result from not kneading enough or from the dough not rising properly. Make sure your yeast is fresh and your milk is not too hot.
I hope you enjoy these Baked Garlic Herb Bread Rolls as much as I do! If you try them, please leave a comment and rating below, and don't forget to share your photos on social media with #GarlicHerbRolls. Happy baking!
Baked Garlic Herb Bread Rolls
Soft and fluffy baked garlic herb bread rolls, brushed with buttery garlic and herbs. Perfect for dinner!
🧂 Ingredients
- 3 cups (360g) all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons (7g) instant yeast (one packet)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (240ml) warm milk (about 110°F/43°C)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- For the garlic herb butter: 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
📋 Instructions
- 1Combine Dry Ingredients — In a large bowl or stand mixer bowl, whisk together the flour, instant yeast, salt, and sugar until well blended.
- 2Add Wet Ingredients — Add the warm milk, melted butter, and egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
- 3Knead the Dough — Knead the dough on a lightly floured surface or with the dough hook on medium speed for 8-10 minutes, until smooth and elastic. The dough should be slightly sticky but pass the windowpane test.
- 4First Rise — Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- 5Shape the Rolls — Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 50g each). Roll each piece into a smooth ball and place them in a greased 9×13-inch baking pan, spacing them evenly.
- 6Second Rise — Cover the pan with a clean towel and let the rolls rise again until puffy and almost doubled, about 30-45 minutes.
- 7Preheat and Bake — Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 18-22 minutes, until they are golden brown on top and sound hollow when tapped. The internal temperature should read 190°F (88°C) on an instant-read thermometer.
- 8Apply Garlic Butter — While the rolls are baking, mix the melted butter, minced garlic, parsley, and rosemary in a small bowl. As soon as the rolls come out of the oven, brush the garlic butter generously over the tops.
- 9Serve Warm — Let the rolls cool in the pan for 5 minutes, then serve warm. They are best enjoyed fresh.
