Home-made Garlic Rolls Recipe

Activate yeast and combine liquids

In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Let sit 5 minutes until foamy. In a separate measuring cup, combine warm milk, melted butter, and the beaten egg; whisk to combine.

Mix dry and wet ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 1/2 cups flour and 1 tsp salt. Start the mixer on low and slowly stream in the liquid mixture and the yeast mixture. Mix until a shaggy dough forms, about 2–3 minutes.

Knead the dough

Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time. If too dry, add warm water by 1 teaspoon increments.

First rise

Lightly oil a large bowl, place the dough inside, turning 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.

Make garlic butter

While the dough rises, combine 6 tbsp softened butter, minced garlic, chopped parsley, 2 tbsp grated Parmesan (if using), 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth and refrigerate briefly if it becomes too soft.

Prepare work surface

Preheat oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it. Lightly flour a work surface.

Roll out dough

Punch down the risen dough and transfer to the floured surface. Roll into a rectangle about 12x16 inches and roughly 1/4-inch thick.

Spread filling

Evenly spread the garlic butter mixture over the dough, leaving a 1/2-inch border along one long edge.

Roll and cut

Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental-floss technique, cut the log into 12 equal rolls (about 1 to 1 1/4-inch each).

Second rise in pan

Place rolls cut-side up into the prepared pan, leaving a little space between them. Cover loosely with plastic wrap or a damp towel and let rise until puffy, about 30–40 minutes.

Egg wash and bake

Brush the tops gently with the beaten egg wash. Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until golden brown and cooked through (internal temperature ~190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Finish and garnish

Remove from oven and immediately brush tops with 1 tbsp melted butter. Sprinkle flaky salt if desired. Let cool in the pan 5–10 minutes, then transfer to a wire rack or serve warm directly from the pan.