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Each bite of this buttery garlic bread roll is loaded with garlicky goodness and aromatic herbs. With the flexibility to prep ahead and customize the filling, this recipe is a reliable crowd-pleaser you’ll keep coming back to.
Fluffy, rich, and bursting with savory garlic herb flavor
If you’re a fan of pillowy soft bread with a rich, buttery aroma and savory garlic filling, these Soft Buttery Garlic Bread Rolls are a must-bake. These rolls combine a tender enriched dough with a garlicky herb butter filling, all swirled up and baked to golden perfection. My son loves garlic bread anything and so this is one of his favorites!
Ingredients and Substitutions
1. Bread Flour
High in protein, this flour gives structure and chew to the rolls.
Substitute: All-purpose flour for a slightly softer texture, but you may need to adjust the milk by holding back about 5 % to start with and add as you go if necessary
2. Whole Milk
Adds richness, tenderness, and activates the yeast.
Substitutes: 2% milk for a lighter result. Oat, soy, or almond milk (unsweetened) for dairy-free.
3. Instant Yeast
Provides rise and structure.
Substitutes: Active dry yeast (6 g) – must be proofed. Fresh yeast (15 g)
4. Egg
Enriches the dough and contributes to structure and softness.
Substitutes: Flax egg (1 tbsp flax + 2.5 tbsp water) for egg-free – I haven’t tried this myself
5. Sugar
Feeds the yeast and adds a subtle sweetness.
Substitutes: Honey or maple syrup (same weight). Coconut sugar for a more natural taste
6. Fine Sea Salt
Balances sweetness and enhances flavor.
Substitutes: Kosher salt (use ~1½ tsp), Table salt (use ~1 tsp)
7. Unsalted Butter
Enriches the dough for a tender crumb.
Substitutes: Salted butter (reduce added salt slightly) or use plant-based butter
Soft Buttery Garlic Bread Rolls
Ingredients
Dough
- 350 g bread flour (12.7% protein content)
- 180 g whole milk adjust as needed for dough consistency
- 5 g instant yeast about 1½ tsp
- 50 g egg approximately 1 large egg
- 15 g sugar about 1 tbsp
- 1¼ tsp fine sea salt
- 60 g unsalted butter melted and cooled to lukewarm
Garlic Herb Butter Filling
- 2 tbsp neutral oil e.g., avocado or light olive oil
- 8 cloves garlic minced or grated
- ¼ tsp fine sea salt
- 60 g unsalted butter softened
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper
- 50 g grated Parmesan cheese plus more for topping
- 1 tsp lemon juice
- 1 egg yolk
Egg Wash
- 1 egg white
- 1 tbsp water
- Pinch of salt
Instructions
Make the Dough:
- Melt the butter and let it cool to lukewarm. In a stand mixer bowl, combine flour, yeast, sugar, and salt. Add milk (start with 180g), egg, and the melted butter. Mix with the dough hook on medium speed until the dough clears the sides of the bowl but remains slightly sticky and clings to the bottom. Add more milk only if the dough feels dry.
- Knead until soft and elastic, about 8–10 minutes over medium speed (speed 4 on KA). If you gently stretch a small amount of the dough thinly, it won't break easily
- Round it up into a dough ball. You can prepare the dough ahead up to this point if you don't plan to bake on the same day. Proceed to cold rise or to bake on the same day
If doing cold rise in the fridge:
- Cover tightly and refrigerate for up to 12 hours. Let it come to room temp for 30 minutes before shaping.
If baking on the same day:
- Cover and let it rise in a warm spot until doubled, about 1 hour. If you poke the dough with your finger, it won't collapse
Prepare Garlic Butter Filling:
- In a small pan over medium-low heat, sauté minced garlic with oil and a pinch of salt for about 5 minutes until fragrant but not browned. Cool to room temperature. Combine the garlic mixture with softened butter, herbs, black pepper, Parmesan, lemon juice, and egg yolk. Mix until smooth and spreadable.
Shape the Rolls:
- Lightly flour your work surface. Turn the dough out and press into a rectangle. Roll into a 10×14 inch sheet with the long side near to you. Spread the garlic butter filling evenly, leaving a ½-inch border on all sides.
- Roll the dough away from you, tightly into a log,
- Pinch the seam to seal
- Use a serrated knife and slice into 12 pieces
- Arrange in a 9×9 inch parchment-lined baking pan. Cover and let rise until puffy, about 45–60 minutes at a warm temperature.
Bake
- Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- In a bowl, whisk the egg white with water and salt until foamy. Brush over the rolls and sprinkle with extra grated Parmesan cheese
- Bake for 30 minutes, or until golden brown and the internal temperature reaches 190 F (88 C). Let cool in the pan for 10 minutes. Serve warm.
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Dough Texture: It’s okay if the dough feels slightly sticky—resist adding too much flour. A sticky dough yields softer bread.
2. Chilling the Dough: An overnight cold proof deepens the flavor and makes shaping easier.
3. Even Cutting: Use unflavored dental floss or a serrated knife for clean roll slices.
4. Baking Time: If tops brown too fast, tent loosely with foil during the last 10 minutes.
Variations
1. Cheesy Twist: Add shredded mozzarella or sharp cheddar to the filling for melty, gooey centers.
2. Spicy Kick: Mix in ¼ tsp red pepper flakes or a dash of cayenne with the garlic butter.
3. Pesto Rolls: Replace herbs with 2 tablespoons of pesto for a different flavor profile.
4. Sweet & Savory: Add a touch of honey or maple syrup to the garlic butter for a hint of sweetness.
Storage & Reheating
1. Room Temp: Store in an airtight container for up to 2 days.
2. Refrigerate: Keeps well for up to 4 days. Warm in the oven or microwave before serving.
3. Freeze: Freeze baked rolls for up to 1 month. Thaw at room temp and reheat at 300 F for 10–15 minutes.
