Soft Garlic Rolls

Short, Catchy Intro

So you’re craving something warm, fluffy, and suspiciously addictive… but you’re not trying to spend your whole day babysitting dough, right? Same. These Soft Garlic Rolls are basically little bread clouds that show up to your dinner like, “Hey bestie, I brought butter.” And honestly? They steal the spotlight every single time.

They’re soft. They’re garlicky. They make your kitchen smell like you know what you’re doing (even if you absolutely don’t). And the best part? You don’t need fancy skills—just a bowl, a little patience, and the ability to not forget the yeast exists.

Why This Recipe is Awesome

Let’s be real: some bread recipes act like you need a culinary degree and a spiritual awakening to pull them off. Not this one. These rolls are simple, cozy, and ridiculously forgiving.

• They’re pillowy soft—the kind of bread you accidentally eat four of “just to taste.”
• The garlic butter topping is pure trouble in the best way.
• They work with basically anything: pasta night, soup, holiday dinners, “I’m eating cheese straight from the fridge” night.
• They’re pretty idiot-proof, and trust me… I’ve tested that theory.

Also, you know that moment when you pull bread out of the oven and feel like a baking wizard? Yeah. That’s happening today.

Ingredients You’ll Need

• 3 1/2 cups (420g) all-purpose flour – bread flour works too if you’re feeling fancy.
• 2 1/4 tsp instant yeast (1 packet) – the tiny magic granules.
• 2 tbsp sugar – not for sweetness, mostly for yeast vibes.
• 1 tsp salt – because bland bread is a crime.
• 1 cup (240ml) warm milk – warm, not “lava.” Think baby-bath warm.
• 1/4 cup (60g) melted butter – yes, real butter. We’re making garlic rolls, not sadness.
• 1 large egg – helps make them soft and tender.
• 2 tbsp oil (olive or neutral) – keeps things extra plush.

Garlic Butter Topping:

• 4 tbsp (56g) butter, melted
• 3–4 cloves garlic, minced – adjust depending on how brave you feel.
• 1 tbsp chopped parsley – optional, but it makes you look professional.
• Pinch of salt
• Optional: 2 tbsp grated parmesan (because obviously).

Step-by-Step Instructions

1. Wake up the yeast. In a large bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it looks foamy. If it stays flat and sad, your yeast might be expired (or your milk was too hot and you murdered it).
2. Add the good stuff. Stir in melted butter, egg, oil, and salt. Mix it up until it looks smooth-ish. It doesn’t have to be perfect—this isn’t a beauty contest.
3. Bring in the flour. Add flour gradually and mix until a dough forms. Once it gets too thick to stir, use your hands. Yes, it gets a little messy. That’s part of the fun… allegedly.
4. Knead it like you mean it. Knead for about 8–10 minutes until the dough turns smooth and springy. If it’s sticky, add a tiny bit more flour (not half the bag). You want it soft, not dry.
5. Let it rise. Put the dough in a greased bowl, cover it, and let it rise for 60–90 minutes until doubled. Pro tip: a warm spot helps. No warm spot? Stick it near the oven or wrap the bowl in a towel like it’s a newborn.
6. Shape the rolls. Punch the dough down (gently, don’t start a feud). Divide into 12–15 pieces and roll into balls. Place them in a greased baking dish with a little space between each one.
7. Second rise (yes, again). Cover and let rise for 30–45 minutes until puffy. This is where they transform from “meh” to “OMG.”
8. Bake. Preheat the oven to 375°F (190°C). Bake for 15–20 minutes until golden on top. Your kitchen should smell like a garlic bakery dream.
9. Garlic butter time. Mix melted butter, garlic, parsley, salt, and parmesan (if using). Brush it generously over the warm rolls. Be bold. This is not the time for “light coating.”

Common Mistakes to Avoid

• Using milk that’s too hot. If it’s hotter than a comfy bath, it can kill the yeast. Dead yeast = dense rolls = disappointment.
• Dumping in tons of flour. Sticky dough feels scary, but too much flour makes rolls dry. Add flour slowly, like you’re adding seasoning.
• Skipping the second rise. “They’ll rise in the oven!” Sure… and I’ll become a morning person. The second rise makes them fluffy.
• Not preheating the oven. Rookie mistake. Your rolls deserve a hot oven, not a slow warm-up session.
• Forgetting the topping. These are garlic rolls. Without garlic butter, they’re just… rolls. And that’s not why we’re here.

Alternatives & Substitutions

• No milk? Use warm water. The rolls will still work, just slightly less rich. IMO, milk tastes better, but do what you gotta do.
• Active dry yeast instead of instant? Totally fine. Just make sure it foams in the warm milk before you move on.
• Want them extra cheesy? Add shredded mozzarella or parmesan into the dough. Yes, it’s as good as it sounds.
• Gluten-free? Use a 1:1 gluten-free baking blend made for yeast breads. Results vary by brand, but it can work if you’re patient.
• Garlic powder instead of fresh? You can use it in a pinch (about 1–1 1/2 tsp), but fresh garlic hits different. FYI.

Soft Garlic Rolls

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These soft garlic rolls are ultra-fluffy, buttery, and brushed with a rich garlic herb topping. They’re easy to make, incredibly forgiving, and perfect as a side for pasta, soup, or holiday dinners.

• Author: Haruki Sakamoto
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours
• Yield: 12 rolls
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 1/2 cups all-purpose flour

2 1/4 teaspoons instant yeast (1 packet)

2 tablespoons sugar

1 teaspoon salt

1 cup warm milk

1/4 cup melted butter

1 large egg

2 tablespoons oil

For the Garlic Butter Topping:

4 tablespoons melted butter

3–4 cloves garlic, minced

1 tablespoon chopped parsley

Pinch of salt

Optional: grated parmesan cheese

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Instructions

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Add melted butter, egg, oil, and salt, then mix until combined.

3. Gradually add flour and mix until a soft dough forms.

4. Knead the dough for 8–10 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled.

6. Punch down dough and divide into 12–15 pieces. Roll into balls and place in a greased baking dish.

7. Cover and let rise again for 30–45 minutes until puffy.

8. Preheat oven to 375°F (190°C).

9. Bake rolls for 15–20 minutes until golden brown.

10. Mix garlic butter ingredients and brush generously over warm rolls before serving.

Notes

Use warm milk, not hot, to avoid killing the yeast.

Avoid adding too much flour to keep the rolls soft.

The second rise is essential for fluffy texture.

Brush rolls with garlic butter while warm for best flavor.

Rolls can be frozen after baking and reheated as needed.

FAQ (Frequently Asked Questions)

1) Can I make the dough ahead of time?

Yep. Let it rise once, then cover and refrigerate overnight. The next day, bring it to room temp, shape, rise again, and bake. Future-you will be so grateful.

2) Can I freeze these rolls?

Absolutely. Freeze them baked (and cooled). Reheat in the oven and brush with fresh garlic butter like you planned it all along.

3) Why are my rolls dense?

Usually it’s one of three things: yeast didn’t activate, you added too much flour, or you didn’t let them rise enough. Bread needs time. It’s dramatic like that.

4) Can I use margarine instead of butter?

Well… technically yes. But why hurt your soul like that? If you must, it’ll work, but butter tastes better. No debate.

5) How do I keep rolls soft the next day?

Store them in an airtight container. Reheat for a few seconds in the microwave or a few minutes in the oven. Add a tiny brush of butter if they look thirsty.

6) Can I make these into garlic knots?

Oh yes. Roll the dough into ropes, tie into knots, let rise, bake, and drown them in garlic butter. Chaos in the best way.

7) Do I really need an egg?

It helps with softness and texture, but you can skip it. Replace with 2 tbsp extra milk and 1 tbsp oil. The rolls will still be good—just slightly less rich.

Final Thoughts

These soft garlic rolls are the kind of recipe that makes people hover around the baking dish like it’s a campfire. They’re warm, buttery, and basically impossible to eat “politely.”

Make them once and you’ll start finding excuses to bake them again—pasta night, soup night, random Tuesday night, whatever. Now go impress someone… or just impress yourself. You’ve earned it.