There’s something magical about the aroma of freshly baked bread rolls wafting through the kitchen, especially when they’re infused with the rich flavors of garlic and butter. Today, I’m excited to share my foolproof recipe for garlic butter bread rolls that has never failed to impress family and friends. These pillowy-soft rolls, with their golden-brown tops and flavor-packed centers, are the perfect accompaniment to any meal.
Why You’ll Love These Rolls
Creating these garlic butter rolls has become a cherished ritual in my kitchen. The process might seem daunting at first, but I’ve refined this recipe through countless attempts to make it accessible for both beginners and experienced bakers. The end result? Incredibly soft, buttery rolls with a perfect garlic kick that will elevate any dining experience.
Essential Ingredients
For the Dough:
- 4 cups (500g) bread flour
- 2¼ teaspoons (7g) active dry yeast
- 1 cup (240ml) warm milk (110°F/43°C)
- ⅓ cup (67g) granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons (85g) unsalted butter, softened
- 1½ teaspoons (9g) salt
For the Garlic Butter Filling:
- 1 cup (227g) unsalted butter, softened
- 8 cloves garlic, finely minced
- ¼ cup (15g) fresh parsley, finely chopped
- 1 teaspoon (3g) Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon (6g) sea salt
For the Topping:
- 2 tablespoons (28g) melted butter
- 1 teaspoon garlic powder
- Sea salt flakes for sprinkling
Kitchen Equipment Needed
| Equipment | Purpose | Essential/Optional |
|---|---|---|
| Stand Mixer | Kneading dough | Essential |
| Large Bowl | Dough proofing | Essential |
| Rolling Pin | Shaping dough | Essential |
| 9×13 Baking Pan | Baking rolls | Essential |
| Pastry Brush | Applying butter | Essential |
| Digital Scale | Precise measurements | Recommended |
| Thermometer | Checking milk temperature | Recommended |
| Dough Scraper | Handling dough | Optional |
| Microplane | Grating garlic | Optional |
Step-by-Step Instructions
1. Preparing the Dough
- Combine warm milk, 1 teaspoon sugar, and yeast in a bowl
- Let stand for 5-10 minutes until foamy
- In a stand mixer bowl, combine:
- Flour
- Remaining sugar
- Salt
- Add:
- Proofed yeast mixture
- Eggs
- Softened butter
- Mix with dough hook for 8-10 minutes until smooth and elastic
- Place in a greased bowl, cover
- Let rise for 1 hour or until doubled
2. Making the Garlic Butter Filling
- Mix in a bowl:
- Softened butter
- Minced garlic
- Chopped parsley
- Italian seasoning
- Black pepper
- Salt
- Set aside at room temperature
3. Shaping and Second Rise
- Punch down dough and roll into 18×12 inch rectangle
- Spread garlic butter mixture evenly
- Roll tightly from long side
- Cut into 12 equal portions
- Place in greased 9×13 pan
- Cover and let rise 45 minutes
4. Baking and Finishing
- Preheat oven to 375°F (190°C)
- Bake 22-25 minutes until golden brown
- Brush with melted garlic butter
- Sprinkle with sea salt flakes
- Cool 10 minutes before serving
Pro Tips for Perfect Results
- Temperature Matters
- Ensure all refrigerated ingredients reach room temperature
- Milk should be warm (110°F/43°C) to activate yeast
- Don’t overheat milk as it kills yeast
- Dough Consistency
- Properly kneaded dough should be:
- Smooth
- Elastic
- Slightly tacky but not sticky
- Add flour gradually if needed
- Proofing Environment
- Ideal temperature: 75-78°F (24-26°C)
- Create a warm environment by:
- Using proofing setting in oven
- Placing near a warm spot
- Covering with warm, damp towel
Troubleshooting Guide
| Issue | Possible Cause | Solution |
|---|---|---|
| Dense Rolls | Under-proofed dough | Allow longer rise time |
| Tough Texture | Over-kneaded dough | Reduce kneading time |
| Uneven Browning | Oven hot spots | Rotate pan halfway |
| Burnt Garlic | Too much heat exposure | Mix garlic with cool butter |
| Dry Rolls | Overbaking | Check at minimum bake time |
Storage and Reheating
- Room Temperature: 2 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
- Reheating:
- Microwave: 15-20 seconds
- Oven: 350°F (175°C) for 5-7 minutes
Serving Suggestions
These rolls pair beautifully with:
- Homemade soups and stews
- Pasta dishes
- Roasted vegetables
- Grilled meats
- Fresh salads
Nutritional Information
| Nutrient | Amount per Roll |
|---|---|
| Calories | 285 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Cholesterol | 55mg |
| Sodium | 390mg |
| Total Carbohydrates | 31g |
| Dietary Fiber | 1g |
| Protein | 5g |
Common Questions
Q: Can I make these rolls ahead of time?
A: Yes! You can prepare the dough and shape the rolls, then refrigerate overnight. Let them come to room temperature and complete the second rise before baking.
Q: What if I don’t have a stand mixer?
A: You can knead the dough by hand for 12-15 minutes until smooth and elastic. The texture should be the same as with a mixer.
Q: Can I use active dry yeast instead of instant?
A: Yes, but you’ll need to proof it first in warm milk with a pinch of sugar until foamy (about 5-10 minutes).
Q: Why didn’t my rolls rise properly?
A: Common causes include:
- Old or inactive yeast
- Liquid too hot or cold
- Cold room temperature
- Not enough time given for rising
Q: How can I tell when they’re properly baked?
A: The tops should be golden brown, and the internal temperature should reach 190°F (88°C). They should sound hollow when tapped.
Recipe Variations
- Herb-Enhanced
- Add fresh rosemary
- Mix in thyme
- Include sage
- Cheese-Stuffed
- Add grated parmesan
- Insert mozzarella cubes
- Sprinkle romano on top
- Whole Wheat Version
- Replace 50% bread flour with whole wheat
- Add 2 tablespoons honey
- Increase milk by 2 tablespoons
Remember, the key to perfect garlic butter rolls lies in patience and attention to detail. Don’t rush the process – let the dough take its time to develop those amazing flavors and textures. Happy baking!
