Garlic Bread Rolls Recipe

Introduction

These Garlic Bread Rolls are soft, flavorful, and perfect for any meal. Filled with a rich garlic butter mix and topped with parmesan, they make a delicious homemade treat that impresses every time.

Ingredients

• The Dough:
• 600 g strong white bread flour (plus extra for dusting)
• 14 g dried active yeast
• 1 tbsp caster sugar
• 90 g unsalted butter (cold & cubed)
• 275 ml full fat milk
• 1 medium egg
• 1/2 tsp sea salt
• The Filling:
• 45 g unsalted butter (melted)
• 4+ garlic cloves (finely chopped)
• 1 tsp dried mixed herbs
• 1/2 tsp sea salt
• 15 g fresh parsley (chopped)
• 25 g parmesan (grated)
• The Topping:
• 25 g parmesan
• Fresh parsley (chopped)

Instructions

1. Step 1: Sift the flour into a large bowl, then add caster sugar, dried yeast, and sea salt. Mix to combine evenly.
2. Step 2: Rub the cold cubed butter into the flour mixture until it resembles breadcrumbs, similar to making scones.
3. Step 3: Warm the milk gently until steaming but not hot, then add the milk and egg to the dry ingredients.
4. Step 4: Knead the dough for 7–10 minutes until it becomes springy and no longer sticky. Using a stand mixer with a dough hook can make this easier.
5. Step 5: Place the dough in a lightly oiled bowl, cover with cling film, and let it rise for 1–2+ hours until doubled in size.
6. Step 6: While dough is rising, finely chop the garlic and parsley to prepare the filling.
7. Step 7: Once the dough has risen, transfer it to a floured surface and roll out into an even rectangle about 50cm by 30cm.
8. Step 8: Mix the garlic into the melted butter and brush it evenly over the dough. Sprinkle mixed herbs, sea salt, chopped parsley, and grated parmesan on top.
9. Step 9: Roll the dough from one long side to the other to form a long sausage shape. Cut into 12 equal pieces.
10. Step 10: Arrange the rolls in a large rectangular baking dish in four rows of three, leaving space between them. Cover with cling film and let rise for another hour until they touch.
11. Step 11: Preheat the oven to 180°C (160°C fan) towards the end of the second rise.
12. Step 12: Bake the rolls for 20–25 minutes until golden brown and cooked through.
13. Step 13: Allow the rolls to cool slightly, then sprinkle with fresh parsley and extra parmesan before serving.

Tips & Variations

• For an extra punch, add a pinch of chili flakes to the garlic butter mixture.
• You can substitute fresh herbs like rosemary or thyme for the dried mixed herbs for a different flavor.
• If preferred, use a garlic powder instead of fresh garlic for a milder taste.
• Brush the rolls with an egg wash before baking for a shinier, golden crust.

Storage

Store the cooled garlic bread rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. Reheat in the oven at 160°C (320°F) until warmed through to retain their softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of bread flour?

While bread flour gives the rolls a chewier texture due to its higher protein content, you can use all-purpose flour as a substitute. The rolls may be slightly softer but will still taste delicious.

How do I know when the dough has properly risen?

The dough should roughly double in size and feel airy when you gently press it with a finger—it should leave an indentation that slowly springs back. This indicates the yeast has activated well and the dough is ready for the next step.

Garlic Bread Rolls Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

These Garlic Bread Rolls are soft, fluffy, and layered with a flavorful garlic butter filling, herbs, fresh parsley, and parmesan cheese. Perfectly baked to golden perfection, they make a delightful side or snack for any meal.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

The Dough

• 600 g strong white bread flour (plus extra for dusting)
• 14 g dried active yeast
• 1 tbsp caster sugar
• 90 g unsalted butter (cold & cubed)
• 275 ml full fat milk
• 1 medium egg
• 1/2 tsp sea salt

The Filling

• 45 g unsalted butter (melted)
• 4+ garlic cloves (finely chopped)
• 1 tsp dried mixed herbs
• 1/2 tsp sea salt
• 15 g fresh parsley (chopped)
• 25 g parmesan (grated)

The Topping

• 25 g parmesan
• fresh parsley (chopped)

Instructions

1. Mix Dry Ingredients: Sift the flour into a large bowl, and add the caster sugar, yeast, and sea salt. Mix thoroughly to evenly distribute all dry components.
2. Incorporate Butter: Rub the cold cubed butter into the flour mixture until it resembles breadcrumbs, similar to the technique used for making scones.
3. Warm Milk: Gently heat the milk until warm, being careful not to let it get piping hot; just enough for steam to start rising.
4. Add Wet Ingredients: Add the warm milk and egg to the dry ingredients mixture.
5. Knead Dough: Knead the dough together for 7-10 minutes. Initially sticky, it will come together to a springy, non-sticky dough. Using a KitchenAid with a Dough Hook can simplify this step.
6. First Proof: Transfer the dough to a lightly oiled bowl, cover with cling film, and let it rise for 1-2+ hours or until doubled in size.
7. Prepare Filling: While the dough proves, finely chop garlic cloves and prepare fresh parsley for the filling.
8. Roll Out Dough: Once risen, transfer the dough to a floured surface and roll out into a large, even rectangle about 50cm x 30cm.
9. Apply Filling: Mix garlic into the melted butter and brush this garlic butter evenly over the dough surface. Then sprinkle with dried mixed herbs, sea salt, chopped parsley, and grated parmesan.
10. Form Rolls: Roll the dough tightly from the long side into a long sausage shape. Cut evenly into 12 pieces by halving and subsequently dividing each section to create four rows of three.
11. Second Proof: Place the rolls into a large rectangular baking dish (approx. 30cm x 24cm) so they are in rows but not touching yet. Cover with cling film and let them rise again for about 1 hour until they expand to touch each other.
12. Preheat Oven: Near the end of second rise, preheat the oven to 180°C (160°C fan).
13. Bake: Bake the rolls in the preheated oven for 20-25 minutes until golden brown and cooked through.
14. Garnish and Serve: Remove from oven, allow to cool slightly, then sprinkle fresh parsley and parmesan on top before serving.

Notes

• Use strong white bread flour for best texture and rise.
• Ensure milk is warm but not hot to activate yeast without killing it.
• Proofing times can vary depending on room temperature; dough should double in size both times.
• Feel free to adjust garlic quantity according to your taste.
• Adding parmesan both inside and on top enhances the cheesy flavor and adds texture.
• Use a KitchenAid or another mixer with a dough hook to simplify kneading if available.
• Serve warm for softer rolls, but they also keep well for next-day snacking.

Keywords: garlic bread rolls, garlic butter rolls, homemade garlic bread, soft bread rolls, cheesy garlic rolls, savory bread