12 Garlic Rolls Recipe

Activate yeast and combine liquids

In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, and sugar. Sprinkle the instant yeast over the surface and let sit 5 minutes until foamy. In a large mixing bowl whisk the egg with the melted butter.

Mix dry and wet ingredients

Add the flour and salt to the large bowl with egg and melted butter. Pour in the yeast mixture. Stir with a wooden spoon or dough hook until a rough dough forms.

Knead the dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer with a dough hook on medium-low). If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling

While the dough rises, make the garlic butter. In a medium bowl combine the softened butter, minced garlic, chopped parsley, grated Parmesan (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until smooth and set aside. Taste and adjust salt if necessary.

Roll out dough

After the first rise, punch down the dough and turn onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread filling

Spread the prepared garlic butter evenly over the rolled dough, leaving a 1/2-inch clean border along one long edge to help seal.

Form log and cut

Starting from the long edge opposite the clean border, 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 1/4 inches each). Arrange the pieces cut-side up in a 9x13-inch (or similar) baking pan lightly greased, leaving a little space between each for expansion.

Second rise

Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm place until puffy, about 30–40 minutes. Preheat the oven to 375°F (190°C) during the last 15 minutes of rising.

Egg wash

Whisk together 1 egg and 1 teaspoon water to make an egg wash. Gently brush the tops of the rolls with the egg wash just before baking.

Bake

Bake the rolls in the preheated 375°F (190°C) oven for 18–22 minutes, until tops are golden brown and the rolls sound hollow when tapped.

Brush with butter

Immediately after removing the rolls from the oven, brush the tops with 2 tablespoons melted butter to give a glossy, rich finish and extra garlic flavor. If desired, sprinkle a little extra chopped parsley or grated Parmesan over the warm rolls.

Cool and serve

Let the rolls rest in the pan for 5 minutes, then transfer to a wire rack or serve directly from the pan. Serve warm. Store leftovers in an airtight container at room temperature up to 2 days or freeze cooled rolls for up to 1 month.