Homemade Garlic Rolls Recipe

Activate yeast & combine liquids

In a small bowl, stir warm water and warm milk together (temperature about 105–115°F / 40–46°C). Add the sugar and instant yeast; stir once and let sit 5 minutes until foamy. In a separate large mixing bowl, whisk the melted butter, egg, and salt.

Mix dough

Add the foamy yeast mixture to the bowl with egg and butter. Gradually add the flour, 1 cup at a time, stirring with a wooden spoon or using a stand mixer fitted with the dough hook on low. Continue until the dough begins to come together and pulls away from the sides.

Knead

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead in the stand mixer for 5 minutes). The dough should be soft and slightly tacky but not sticky; add up to 1–2 tbsp flour if excessively sticky.

First rise

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Punch down & shape

Gently punch the risen dough down to release air. Turn onto a lightly floured surface and roll into a roughly 12 x 16-inch rectangle (for 12 rolls). If you prefer larger or smaller rolls, adjust rectangle size accordingly.

Prepare garlic butter

In a small bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan, salt, and black pepper. Stir until uniform. Taste and adjust salt or garlic as desired.

Spread filling

Using a spatula or the back of a spoon, evenly spread the garlic butter mixture over the rolled-out dough, leaving a 1/2-inch border on the long edge nearest you.

Roll and cut

Starting from the long edge opposite you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1-inch thick). Place each roll, cut-side up, into a lightly greased 9 x 13-inch baking pan or two smaller round cake pans, spaced slightly apart.

Second rise

Cover the pan loosely with lightly greased plastic wrap or a towel and let the rolls rise in a warm spot until puffy and nearly doubled, about 30–40 minutes.

Preheat oven & egg wash

About 15 minutes before baking, preheat the oven to 375°F (190°C). In a small bowl, beat the egg with 1 tsp water to make an egg wash.

Brush and score (optional)

Gently brush the tops of the risen rolls with the egg wash for a golden sheen. Sprinkle a little coarse or flaky salt over the tops if desired. If you want extra visible garlic on top, reserve 1 tsp of the garlic butter and dot it on the rolls now.

Bake

Bake in the preheated oven on the middle rack for 18–22 minutes, or until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–195°F (88–90°C). Rotate the pan halfway through baking if your oven has hot spots.

Brush with butter & rest

Remove the pan from the oven and immediately brush the tops with the extra melted butter. Let the rolls cool in the pan for 5–10 minutes, then transfer to a wire rack or serve directly from the pan.