There’s something undeniably comforting about pulling a tray of golden, buttery bread rolls from the oven just as the sun sets and the kitchen fills with warmth. Whether you’re preparing a cozy family dinner, hosting a festive gathering, or simply craving a homemade treat on a quiet weekend, these Buttery Garlic Butter Bread Rolls are the perfect companion. Soft on the inside with a lightly crisp exterior, each roll is brushed generously with fragrant garlic butter that melts into every tender layer.

This recipe was inspired by the kind of bread that disappears first at the dinner table—the rolls everyone reaches for before the main dish even arrives. It’s a tradition in many homes to serve warm bread as a sign of hospitality and comfort. These rolls carry that same spirit, offering a simple yet irresistible addition to any meal.

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Why You’ll Love These Buttery Garlic Butter Bread Rolls

There are countless bread roll recipes out there, but this one stands out for several reasons:

• Ultra-soft and fluffy interior

• Rich, buttery flavor infused with fresh garlic

• Simple pantry-friendly ingredients

• Perfect for holidays, weeknight dinners, or meal prep

• Freezer-friendly and easy to reheat

The magic lies in the balance of butter, fresh garlic, and just the right kneading and proofing technique. These homemade garlic butter rolls are approachable for beginners yet impressive enough for experienced bakers.

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The Secret to Soft and Fluffy Bread Rolls

The key to achieving that pillowy texture comes down to a few important factors:

1. Proper Yeast Activation

Use 2 ¼ teaspoons (7 grams) active dry yeast and dissolve it in 1 cup (240 ml) warm milk heated to about 110°F (43°C). The temperature should feel warm but not hot to the touch. Too hot can kill the yeast; too cool won’t activate it properly.

2. Balanced Hydration

This recipe uses:

• 1 cup (240 ml) warm milk

• ¼ cup (60 ml) warm water

• ¼ cup (56 grams) unsalted butter, melted

• 1 large egg

Combined with 3 ½ to 4 cups (440–500 grams) all-purpose flour, the dough remains soft but manageable.

3. Adequate Kneading

Knead the dough for 8–10 minutes until smooth and elastic. Proper kneading develops gluten, which gives structure and softness to the rolls.

4. Full Rise Time

Allow the dough to rise for about 1 hour or until doubled in size. Rushing this step results in dense rolls.

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Ingredients for Buttery Garlic Butter Bread Rolls

Here’s everything you’ll need to make about 12 soft rolls:

For the Dough

• 3 ½ to 4 cups (440–500 grams) all-purpose flour

• 2 ¼ teaspoons (7 grams) active dry yeast

• 1 cup (240 ml) warm milk (110°F / 43°C)

• ¼ cup (60 ml) warm water

• ¼ cup (56 grams) unsalted butter, melted

• 2 tablespoons (25 grams) granulated sugar

• 1 teaspoon (6 grams) salt

• 1 large egg

For the Garlic Butter

• ½ cup (113 grams) unsalted butter, melted

• 3 cloves garlic, finely minced (about 1 tablespoon)

• 1 tablespoon chopped fresh parsley (optional)

• ¼ teaspoon salt

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Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, combine 1 cup (240 ml) warm milk, ¼ cup (60 ml) warm water, and 2 tablespoons (25 grams) sugar. Sprinkle 2 ¼ teaspoons (7 grams) yeast over the top and let it sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

Add ¼ cup (56 grams) melted butter, 1 teaspoon (6 grams) salt, and 1 large egg. Gradually mix in 3 ½ cups (440 grams) flour. Add more flour, 1 tablespoon at a time, if the dough is too sticky.

Step 3: Knead

Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

Step 4: First Rise

Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.

Step 5: Shape the Rolls

Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place in a greased 9×13-inch (23×33 cm) baking dish.

Step 6: Second Rise

Cover and let rise for 30–40 minutes until puffy.

Step 7: Bake

Preheat oven to 375°F (190°C). Bake for 18–22 minutes until golden brown on top.

Step 8: Brush with Garlic Butter

Mix ½ cup (113 grams) melted butter with minced garlic, parsley, and ¼ teaspoon salt. Brush generously over warm rolls immediately after baking.

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Serving Suggestions

These garlic butter bread rolls are incredibly versatile. Serve them:

• Alongside soups and stews

• With pasta dishes

• At holiday dinners

• As mini sandwich buns

• With breakfast spreads

They pair beautifully with creamy soups, roasted vegetables, grilled chicken, or hearty casseroles.

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Storage and Freezing Tips

• Store at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to 5 days.

• Freeze baked rolls for up to 3 months. Wrap individually for best freshness.

• Reheat at 325°F (165°C) for 8–10 minutes until warmed through.

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Common Mistakes to Avoid

• Using cold milk, which prevents yeast activation

• Adding too much flour, making the rolls dense

• Skipping the second rise

• Overbaking, which dries out the rolls

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Frequently Asked Questions

1. Can I make the dough ahead of time?

Yes, you can absolutely prepare the dough ahead of time, which makes these buttery garlic butter bread rolls perfect for busy schedules or special gatherings. After kneading the dough and allowing it to complete the first rise (about 1 hour or until doubled in size), punch it down gently and cover the bowl tightly with plastic wrap. You can refrigerate the dough for up to 24 hours. The cold fermentation process actually enhances the flavor, giving the rolls a slightly deeper, more developed taste.

When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30–45 minutes before shaping. Then proceed with dividing, shaping, and allowing the second rise. Keep in mind that chilled dough may take slightly longer for the second rise, sometimes up to 60 minutes depending on your kitchen temperature.

If you prefer, you can also shape the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. The next day, let them come to room temperature and finish rising before baking. This method is especially helpful for holiday mornings or dinner parties when oven space and time are limited.

2. Why did my rolls turn out dense instead of fluffy?

Dense rolls usually result from one of a few common issues. First, check your yeast. If the yeast doesn’t foam during activation, it may be expired or the liquid may have been too hot or too cold. Always ensure the milk is around 110°F (43°C).

Another factor is too much flour. It’s tempting to keep adding flour if the dough feels sticky, but soft dough produces soft rolls. Add flour gradually and stop once the dough is smooth and slightly tacky but not sticky.

Insufficient kneading can also prevent proper gluten development. Knead for a full 8–10 minutes until the dough passes the “windowpane test,” meaning you can stretch a small piece thin without tearing.

Finally, under-proofing is a major cause of density. Both rises are essential. The dough should double in size during the first rise and look puffy during the second. Rushing these steps leads to compact rolls.

3. Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly in this recipe. Use the same amount: 2 ¼ teaspoons (7 grams). The main difference is that instant yeast does not require proofing in warm liquid first. You can mix it directly with the flour and dry ingredients.

However, many bakers still prefer to dissolve it in warm milk for consistent results, especially in enriched doughs that contain butter and eggs. If using instant yeast, your rise time may be slightly shorter, so monitor the dough closely. The dough should double in size, regardless of the time indicated.

Switching yeast types does not significantly alter flavor, but the fermentation speed may vary depending on your kitchen’s temperature and humidity.

4. How can I make these rolls extra flavorful?

While the garlic butter topping already adds rich flavor, there are several ways to enhance these rolls even further. You can increase the garlic to 4 cloves if you prefer a stronger garlic presence. Roasted garlic can also be substituted for a milder, slightly sweet flavor.

Adding ¼ cup (25 grams) grated Parmesan cheese to the garlic butter mixture introduces a savory depth. You can also sprinkle flaky sea salt on top immediately after brushing with butter for added texture and contrast.

Fresh herbs like rosemary or thyme, finely chopped and added to the butter mixture, create a more aromatic profile. For a softer crust and richer taste, brush the rolls lightly with butter before baking as well as after.

Small adjustments allow you to customize the flavor while keeping the classic buttery garlic character intact.

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Final Thoughts

Buttery Garlic Butter Bread Rolls are more than just a side dish—they’re a symbol of comfort, warmth, and togetherness. Few things compare to the aroma of fresh bread baking in your kitchen, especially when infused with melted butter and fragrant garlic. These rolls bring a sense of homemade hospitality that store-bought bread simply cannot replicate.

The beauty of this recipe lies in its simplicity. With basic pantry ingredients like flour, yeast, milk, butter, and garlic, you can create something extraordinary. Whether served alongside a hearty dinner or enjoyed warm with a smear of extra butter, these rolls have a way of turning ordinary meals into memorable ones.

They are also wonderfully adaptable. Make them for a festive holiday spread, a cozy winter evening, or even as sandwich rolls for lunch. Their soft texture and rich flavor make them suitable for nearly any occasion. Plus, the ability to prepare the dough ahead of time adds flexibility to your meal planning.

If you’ve ever been intimidated by homemade bread, this recipe is a perfect starting point. With patience during rising and attention to simple techniques, you’ll achieve bakery-quality results at home. Once you make them once, they’ll quickly become a requested favorite at your table.

Now it’s time to preheat your oven and enjoy the comforting reward of freshly baked, buttery garlic bread rolls.

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