Soft Buttery Garlic Bread Rolls

Ingredients

• 350 gbread flour (12.7% protein content)
• 180 g, plus more if neededwhole milk
• 5 g (about 1 1/2 tsp)instant yeast
• 50 g (approximately 1 large egg)egg
• 15 g (about 1 tbsp)sugar
• 1 1/4 tspfine sea salt
• 60 gunsalted butter, melted and cooled to lukewarm
• 2 tbspneutral oil, such as avocado or light olive oil
• 8 clovesgarlic, minced or grated
• 1/4 tspfine sea salt
• 60 gunsalted butter, softened
• 1/2 tspdried basil
• 1/2 tspdried oregano
• 1/4 tspfreshly ground black pepper
• 50 g, plus more for toppinggrated Parmesan cheese
• 1 tsplemon juice
• 1egg yolk
• 1egg white
• 1 tbspwater
• A pinchsalt

Instructions

1. 1

   Mix the dough

   Melt the butter and leave it to cool until lukewarm. Put the flour, yeast, sugar and salt in a stand mixer bowl. Add 180 g milk, the egg and melted butter, then mix with the dough hook at medium speed until the dough clears the sides of the bowl but is still slightly sticky and clings to the bottom. Add more milk only if the dough seems dry.

2. 2

   Knead until elastic

   Knead at medium speed for 8–10 minutes, or speed 4 on a KitchenAid, until the dough is soft and elastic. A small piece should stretch thinly without breaking easily.

3. 3

   Shape the dough

   Bring the dough together into a ball. If you are not baking the rolls that day, you can prepare the dough to this point and refrigerate it for a cold rise; otherwise, continue with the same-day rise.

4. 4

   Chill the dough

   For a cold rise, cover the dough tightly and refrigerate for up to 12 hours. Let it stand at room temperature for 30 minutes before shaping.

5. 5

   Rise the dough

   For a same-day bake, cover the dough and leave it in a warm place until doubled, about 1 hour. A gentle finger poke should not make it collapse.

6. 6

   Make garlic butter

   Sauté the minced garlic with the oil and a pinch of salt in a small pan over medium-low heat for about 5 minutes, until fragrant but not browned. Cool to room temperature, then mix with the softened butter, basil, oregano, black pepper, Parmesan, lemon juice and egg yolk until smooth and spreadable.

7. 7

   Roll and fill

   Lightly flour the work surface, turn out the dough and press it into a rectangle. Roll it into a 25 × 36 cm sheet, with the long side nearest you. Spread the garlic butter evenly over the dough, leaving a 1.3 cm border on all sides.

8. 8

   Cut the rolls

   Roll the dough tightly away from you into a log and pinch the seam closed. Use a serrated knife to cut it into 12 pieces.

9. 9

   Proof the rolls

   Arrange the pieces in a 23 × 23 cm baking pan lined with baking paper. Cover and leave in a warm place for 45–60 minutes, until puffy.

10. 10

    Heat the oven

    Preheat a conventional oven to 180°C or a fan oven to 165°C.

11. 11

    Glaze the rolls

    Whisk the egg white with the water and a pinch of salt until foamy. Brush it over the rolls and sprinkle with extra grated Parmesan.

12. 12

    Bake and serve

    Bake for 30 minutes, until golden brown and the internal temperature reaches 88°C. Cool in the pan for 10 minutes, then serve warm.

What are garlic bread rolls?

Garlic bread is a familiar American side, often made by spreading garlic butter over bread before baking. This version wraps the seasoned butter into an enriched bread dough, so the flavour runs through each spiral rather than sitting only on the surface.

The rolls combine soft, slightly sweet dough with garlic, dried herbs and Parmesan. Baking them together in one pan keeps the sides tender while the tops turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 7g protein, 25g carbs, 13g fat.

The flour and sugar supply most of the carbohydrates, while butter and oil account for much of the fat. The flour, egg, milk and Parmesan contribute protein. Pair one roll with a generous serving of vegetables or a bowl of soup to round out the plate.

Build a supple dough

Flour choice: Bread flour with 12.7% protein gives the dough enough structure to hold its shape as it rises and is rolled around the filling.

Milk and butter: Add the stated 180 g of milk first, then judge the dough before adding more. The melted butter should be lukewarm rather than hot when it goes into the bowl.

Cook the garlic gently

Low heat: Sauté the garlic in the oil over medium-low heat for about 5 minutes. Stop when it smells fragrant; browning can make it taste bitter.

Cool before mixing: Let the garlic mixture reach room temperature before combining it with the softened butter and egg yolk. This keeps the filling smooth and spreadable.

Roll and slice neatly

Even filling: Spread the garlic butter across the dough but keep the 1.3 cm border clear. This border helps the seam close when you roll the dough into a log.

Clean cuts: A serrated knife helps slice through the soft log without squashing it. If the pieces vary slightly in size, arrange them evenly in the pan so they rise and bake together.

Watch the rises

First rise: For same-day baking, allow about 1 hour in a warm spot, using the dough's doubled size and the gentle finger-poke test as cues. For the make-ahead route, refrigerate for up to 12 hours and give the dough 30 minutes at room temperature before shaping.

Second rise: Once cut and arranged in the pan, the rolls need another 45–60 minutes to become puffy. The room's warmth affects how quickly they rise, so use their appearance as well as the clock.

Check for doneness

Colour and temperature: The rolls should be golden brown after about 30 minutes at 180°C in a conventional oven or 165°C in a fan oven. The recipe's internal temperature target is 88°C.

Resting: Leave the pan to stand for 10 minutes before serving. The short rest makes the rolls easier to lift while keeping them warm.

Serve them warm

These rolls work alongside soup, salad or a pasta meal, or as a savoury addition to a shared table. Their buttery filling is rich, so a crisp green salad or vegetable soup makes a fresh contrast.

Pull the rolls apart at the table, or serve them individually while still warm. Extra Parmesan can be offered at the table if desired.

Recipe notes & tips

• Let the melted butter cool until lukewarm before adding it to the dough.
• Add extra milk only if the dough feels dry, as the dough should remain slightly sticky.
• Use medium-low heat and stop cooking the garlic as soon as it is fragrant.
• Leave the filling border clear so the rolled dough can seal properly.
• Use a serrated knife to slice the log with less pressure on the dough.
• Check both the golden colour and the centre temperature near the end of baking.

Variations

• Extra herbs: Adjust the dried basil and oregano to suit your preferred herb balance.
• More Parmesan: Add extra grated Parmesan on top before baking for a cheesier finish.
• Lemon lift: Add a little more lemon juice to the filling for a brighter flavour.
• Peppery filling: Increase the black pepper slightly for a sharper savoury note.

Common mistakes to avoid

• Hot melted butter: It can affect the dough; let it cool to lukewarm before mixing.
• Too much milk: The dough should be slightly sticky, so add extra milk only if it feels dry.
• Browning the garlic: This can make the filling bitter; cook it gently just until fragrant.
• Filling to the edge: The log may not seal cleanly; leave a 1.3 cm border around the dough.
• Rushing the second rise: The rolls may be less puffy; give them 45–60 minutes in a warm place.
• Skipping the rest: The rolls can be harder to lift straight from the oven; cool them in the pan for 10 minutes.

How to store

Once cool, store the rolls in an airtight container at room temperature and eat within 2 days. Reheat briefly in a moderate oven until warmed through; avoid leaving them uncovered, which can dry them out.

Frequently asked questions