Dinner

Garlic Dinner Rolls Recipe

ByLila Prescott August 25, 2026August 25, 2026

Introduction

These garlic dinner rolls are soft, fluffy, and packed with savory garlic flavor—a perfect side for any meal. Made with enriched dough and topped with a fragrant garlic butter, they’ll quickly become a family favorite. Whether for a holiday feast or weeknight dinner, these rolls are sure to impress.

The image shows a white rectangular dish filled with twelve soft, golden-brown baked rolls arranged in a 3 by 4 grid. Each roll has a shiny, slightly glossy surface with light brown tops and a fluffy, white base that meets the adjacent rolls. The top of each roll is sprinkled with finely chopped green herbs and small specks of black pepper, adding texture and color contrast. One roll near the top left corner is slightly pulled away, revealing the soft, white, and airy inside of the bread. The dish is placed on a white marbled surface, enhancing the fresh and clean look of the presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ¼ cups bread flour (510 g)
2 ¼ teaspoons instant yeast (or active dry yeast)

2 tablespoons granulated sugar
1 ½ teaspoons table salt

2 teaspoons garlic powder
1 cup whole milk (240 ml), warmed to 110–115°F (43–46°C)

½ cup water (120 ml), warmed to 110–115°F (43–46°C)
¼ cup unsalted butter (57 g), softened
1 large egg, room temperature

4 tablespoons unsalted butter (57 g)
3 garlic cloves, smashed
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Pinch of table salt

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, yeast, sugar, salt, and garlic powder. Mix briefly to combine.
Step 2: Add warm milk, warm water, softened butter, and egg to the dry ingredients. Mix on low speed until a shaggy, uneven dough forms. Let rest for 5 minutes to fully hydrate the flour.

Step 3: Knead the dough on low to medium-low speed for 8–10 minutes, scraping the bowl as needed. The dough should be soft, smooth, and slightly tacky but not sticky. Add flour or water sparingly if needed.
Step 4: Transfer the dough to a lightly greased bowl and turn once to coat. Cover and let rise in a warm place until doubled in size, about 60–90 minutes.
Step 5: Grease a 9 × 13-inch baking dish. Divide the dough into 12 equal pieces (approximately 86 g each). Shape each piece into a smooth ball by pinching the edges underneath and rolling gently on the counter. Arrange the rolls in the baking dish.

Step 6: Cover loosely and let the rolls rise again until noticeably puffy and nearly doubled, about 30 minutes to over an hour, depending on warmth. Preheat the oven to 375°F (190°C) toward the end of this rise.
Step 7: Bake the rolls for 18–22 minutes until golden brown on top and an instant-read thermometer registers about 190°F (88°C) in the center rolls. Tent with foil if the tops brown too quickly.
Step 8: While the rolls bake, melt 4 tablespoons butter over low heat. Add smashed garlic cloves and cook gently for 3–5 minutes until fragrant, without browning. Remove garlic and discard.

Step 9: Stir chopped parsley and a pinch of salt into the garlic butter. Brush the warm rolls generously before serving.

Tips & Variations

For hand mixing, combine ingredients in a large bowl and knead on a floured surface for 10–12 minutes until smooth.
Use fresh garlic in the butter topping for a vibrant flavor or substitute with garlic powder if fresh isn’t available.

Try adding shredded cheese or herbs like rosemary to the dough for extra flavor twists.
If you prefer a softer crust, cover the rolls with foil for the first 10 minutes of baking, then remove to finish browning.

Storage

Store cooled rolls in an airtight container or resealable bag at room temperature for up to 3 days. To keep longer, freeze the baked rolls in a sealed bag for up to 3 months. Reheat wrapped in foil at 300°F (150°C) for 10–15 minutes or microwave wrapped in a damp paper towel for 20–30 seconds to restore softness.

How to Serve

A white baking dish holds twelve soft dinner rolls arranged in a 3x4 grid. Each roll has a golden-brown top sprinkled with small bits of fresh green herbs and a shiny glaze, while the sides are light beige and fluffy. One roll near the top left corner is slightly pulled away, revealing a fluffy white interior. The background shows a white marbled surface, and a white cloth napkin is partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast by proofing it in the warm water and milk mixture for 5–10 minutes until bubbly before adding to the dry ingredients.

What if my dough is too sticky or dry during kneading?

If the dough sticks heavily to your hands or bowl, add bread flour a tablespoon at a time. If it feels dry or stiff, add water a teaspoon at a time until the texture is soft and slightly tacky but manageable.