Garlic Butter Rolls
Soft yeast rolls brushed with melted garlic butter and parsley as they come out of the oven. Makes 12 in 45 minutes plus proving.
Garlic Butter Rolls: Step by Step
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Mix the flour, yeast, salt and sugar. Add the milk and softened butter and mix to a dough. Knead for 10 minutes until smooth.
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Put in an oiled bowl, cover and prove for 1 hour until doubled.
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Divide into 12 balls and arrange in a greased 23 x 33 cm tin. Cover and prove for 15 minutes.
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Heat the oven to 200°C / 390°F (180°C / 355°F fan) and bake for 20 minutes until golden. Mix the melted butter, garlic and parsley and brush over the hot rolls twice.
Keep an Eye on These
- Add the garlic butter after baking so it does not burn.
- Keep the rolls touching so they pull apart.
- Use warm, not hot, milk.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
About This Recipe
The garlic goes on after baking, not before. Garlic in the dough or on the rolls going into a hot oven scorches and turns bitter; melted into butter and brushed on at the end it stays sweet and fragrant.
The dough is a basic enriched roll dough with milk and butter, so the crumb is soft and the crust thin. Shape the rolls into balls and set them close together in a tin; as they prove and bake, they join into a pull-apart sheet.
They need a long enough prove to be light. Poke one gently: if the dent fills slowly, it is ready.
Brush with the garlic butter twice, once when they come out and once after a minute. The first coat soaks in and the second sits on the crust. Serve warm, torn apart. The rolls are a soft, pull-apart bread suited to soup, pasta or a barbecue. Make the garlic butter slightly ahead and keep it warm, so it brushes on easily and soaks into the crust as the rolls cool.
On the Table Alongside
Pasta · Soup · Roast chicken · Salad
Storing Leftovers
Best on the day. Keep covered for up to 2 days and warm at 160°C for 8 minutes.
Questions People Ask
How long does Garlic Butter Rolls take to make?
About 45 minutes of hands-on work — 25 minutes of preparation and 20 minutes of cooking — plus 1 hour of proving, so allow 1 hour 45 minutes from start to finish. The recipe serves 12.
What are the key tips for making Garlic Butter Rolls?
Add the garlic butter after baking so it does not burn. Keep the rolls touching so they pull apart. Use warm, not hot, milk.
What should I serve with Garlic Butter Rolls?
Pasta; Soup; Roast chicken; Salad.
Is Garlic Butter Rolls suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Garlic Butter Rolls?
About 184 kcal per serving, with 5 g protein, 23 g carbohydrate and 8 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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