3 Garlic Rolls Recipe

Activate yeast

In a small bowl, combine warm water and warm milk (each about 95–110°F / 35–43°C) with sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Add the foamy yeast mixture, melted butter, and the room-temperature egg to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly elastic. (If using a stand mixer, knead on medium speed with a dough hook 4–5 minutes.) Dough should be soft but not sticky; add up to 1 tbsp more flour if very sticky.

Shape dough into a ball and place 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 spot until doubled in size, about 60–75 minutes.

After first rise, gently punch down the dough to deflate and turn it onto a lightly floured surface.

Divide the dough into 3 equal pieces (each will be one roll). Let pieces rest 5 minutes to relax the gluten.

While dough is resting, make the garlic butter: in a small bowl, combine softened butter, minced garlic, chopped parsley, Parmesan (if using), salt, and black pepper. Stir until smooth and evenly combined.

Taste a small pinch and adjust salt or garlic to preference. Keep at room temperature so it is spreadable.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a small baking dish large enough for three rolls to sit with a little space between them.

Working with one dough piece at a time, roll each piece into an approximately 8 x 6-inch rectangle on a lightly floured surface. Spread one-third of the garlic butter evenly over the rectangle, leaving a 1/4-inch border on one long edge.

Starting from the long side with the butter, roll the dough tightly into a log, sealing the edge by pinching the seam. Pinch the ends to seal as well.

Option A — Classic round roll: Tuck one end under and place seam-side down on the prepared sheet so the roll forms a rounded log. Option B — Spiral cut (if you want visible garlic swirl): slice the log in half lengthwise, keeping one edge attached, then twist/shingle and place seam-side down. (Either method yields a garlic roll; choose your preferred appearance.)

Repeat for the other two pieces, arranging all three rolls on the baking sheet with about 1 inch between them to allow slight expansion.

Whisk together the egg and 1 tsp water to make an egg wash. Brush the tops and sides of the rolls lightly with egg wash for a golden finish.

Let the assembled rolls rest 15–20 minutes for a short final rise while the oven finishes preheating.

Bake in the preheated oven for 18–22 minutes, until the rolls are golden brown on top and register about 190°F (88°C) in the center with an instant-read thermometer. If the tops brown too quickly, tent lightly with foil for the last 5 minutes.

Remove from oven and immediately brush the tops with the extra melted butter for shine and extra garlic flavor.

Let rolls cool on the baking sheet for 5–10 minutes before serving so the crumb sets. Serve warm.