Super soft and fluffy, these Easy Garlic Rolls make a delicious addition to your dinner table. Garlic herb butter wrapped in swirls of golden brown deliciousness makes this one of my most loved bread recipes.
These easy garlic rolls are truly AMAZING!!! They smell heavenly while baking and taste so good straight out of the oven
This recipe has the same cinnamon roll concept, but of course, instead of cinnamon and sugar, we are using garlic butter and herbs. It's turning sweet into savoury.
Absolutely delicious!!!
ANY TIME OF THE DAY GARLIC ROLLS
Although these make great dinner rolls, they are also perfect sliced in half and filled with grated cheese or a spread of cream cheese.
A delicious lunch box idea and a change from regular sliced bread sandwiches. Also, I wouldn't say no to one of these for breakfast with coffee….would you?
MAKING THE EASY GARLIC ROLLS
This recipe uses a yeast-based dough, so before you start, make sure that the yeast that you are using is fresh and has not passed the expiry date. As with all my bread recipes, I use instant dry yeast.
BUTTERMILK SUBSTITUTE
Buttermilk is an ingredient used in this recipe. If you do not have buttermilk then just add 2 teaspoons of lemon juice or vinegar to ½ cup (125ml) milk. Allow it to stand for five minutes before using in the dough.
Start by making the dough
In a large bowl, combine the flour, sugar, salt, and yeast with a whisk
Combine the warm milk, buttermilk and melted butter in a bowl.
Pour the warm milk mixture into the flour mixture and stir to combine.
Empty out the dough onto a floured surface and knead for 5 to 8 minutes to form a soft and smooth dough.
Place the dough into a lightly oiled bowl, cover and keep in a warm draft-free area of your kitchen. Let the dough rest for 45 minutes until doubled in size.
MAKING THE FILLING AND TOPPING
Make the filling while the dough is rising. Melt the butter in a small saucepan. Add in crushed or chopped garlic, dried mixed herbs and cayenne pepper or paprika powder. Keep on low heat for 2 minutes. Do not allow the butter to boil, otherwise, you risk burning the garlic. Burning the garlic will cause it to have a bitter taste. Remove the saucepan from the heat and keep aside for filling and topping. You are going to use half of this garlic butter for the filling and half for the topping.
ROLLING OUT AND FILLING
After the dough has doubled in size ( 45 minutes), punch it down and turn it out of the bowl onto a floured surface. Roll it out into a large rectangle, about 15 inches long and 9 inches wide (40cm long and 25 cm wide).
It will spring back as you roll it out but just be patient, it gets easier as you roll the dough.
Brush ½ of the garlic butter mixture evenly over the rolled out dough. Roll up the dough tightly lengthwise. Cut into 12 even pieces and place on a well-greased 9 x 13 inch ( 22 x 33 cm ) baking pan. Cover and leave for 15 minutes.
Preheat the oven to 356°F / 180°C. Bake the rolls for 25 to 30 minutes until baked and golden brown. Remove from the oven and brush the warm rolls with the remaining half garlic butter and serve warm.
A delicious change from regular bread and dinner rolls, these you are going to love….I promise.
Enjoy ♥
Easy Garlic Rolls
Ingredients
FOR THE DOUGH
- 4 ½ cups / 540g all-purpose / cake flour
- 3 teaspoons / 10g instant dry yeast
- ¼ cup / 50g white granulated sugar
- 1 ¾ teaspoon salt
- 1 cup / 250ml lukewarm milk
- ½ cup / 125ml buttermilk SEE NOTE 1
- ⅓ cup / 75 g butter melted
FOR THE FILLING AND TOPPING
- 6 Tablespoons / 85g butter melted
- 1 tablespoon chopped or crushed garlic
- ¾ teaspoon dried mixed herbs or Italian dried herbs
- ½ teaspoon paprika or cayenne pepper
- ¼ teaspoon ground black pepper
Instructions
TO MAKE THE DOUGH
- In a large bowl, combine the flour, sugar, salt, and yeast with a whisk (SEE NOTE 2)
- Combine the warm milk, buttermilk and melted butter in a bowl.
- Pour the warm milk mixture into the flour mixture and stir to combine.
- Empty out the dough onto a floured surface and knead for 5 to 8 minutes to form a soft and smooth dough.
- Place the dough into a lightly oiled bowl, cover and keep in a warm draft-free area of your kitchen. Let the dough rest for 45 minutes until doubled in size.
MAKING THE FILLING AND TOPPING
- Make the filling while the dough is rising.
- Melt the butter in a small saucepan. Add in crushed or chopped garlic, dried mixed herbs and cayenne pepper or paprika powder.
- Keep on low heat for 2 minutes. Do not allow the butter to boil, otherwise, you risk burning the garlic. Burning the garlic will cause it to have a bitter taste. Remove the saucepan from the heat and keep aside for filling and topping. You are going to use half of this garlic butter for the filling and half for the topping.
ROLLING OUT AND FILLING
- After the dough has doubled in size ( 45 minutes), punch it down and turn it out of the bowl onto a floured surface.
- Roll it out into a large rectangle, about 15 inches long and 9 inches wide (40cm long and 25 cm wide). It will spring back as you roll it out but just be patient, it gets easier as you roll the dough.
- Brush ½ of the garlic butter mixture evenly over the rolled out dough. Roll up the dough tightly lengthwise.
- Cut into 12 even pieces and place on a well greased 9 x 13 inch ( 22 x 33 cm ) baking pan. Cover and leave for 15 minutes.
- Preheat the oven to 356°F / 180°C.
- Bake the rolls for 25 to 30 minutes until baked and golden brown.
- Remove from the oven and brush the warm rolls with the remaining half garlic butter and serve warm.
Kelly Lynns Sweets and Treats says
Mmmm...garlic is my FAVORITE!!! These rolls could not be trusted around me hehehe. And easy to make?! Total win!!
Katherine | Love In My Oven says
I love your easy yeasty recipes, Ashika! You make my life easier. And anything with garlic is always SO good!
2pots2cook says
Can feel the flavours releasing out from the oven ! Sharing !
Maria | kitchenathoskins says
I can never pass on a good garlic roll. So addictive!! These rolls are so easy and we will gladly have this dinner with just a side salad. Easy and delish:)
Thandeka Dlamini says
Your recipes are life saving in many levels; simply, quick, available ingredients and alternatives (the best), and of-course the taste. Thanks a lot, be blessed
The Gardening Foodie says
Thank you so much for your kind words Thandeka 🙂 Your comment really made my day.
I am so glad that you are loving the recipes too 🙂
Aankita Sen says
This came out so amazing. It was my first time and you made it so simple. Awesome..
Teresa says
It’s quite easy to follow but mine didn’t turn out as good as the picture and I asked my husband what he thinks and he said he would preferred if it’s more galic. Overall I will make this again with more galic
Angela Norton says
Hi there. Can I freeze these rolls or just store in the fridge ?
Best Angela
Kent UK
The Gardening Foodie says
Hi Angela, It depends on how long you would like to keep these rolls. It lasts up to 3 days in the fridge and up to 1 month in the freezer.
You can reheat the rolls from the fridge for a few seconds in the microwave.
I hope that this helps answer your question 🙂
Kathryn Mitchell says
These look amazing! Which kind of flour is the best, all purpose flour or cake flour?
The Gardening Foodie says
Hi Kathryn, I use cake flour unless otherwise stated in all of my recipes and I love how my bakes turn out. However, I do suggest all-purpose as an alternative in countries where cake flour is not available.
I hope this helps answer your question 🙂
Lebohang says
These turned out fluffy, amazing and delicious. Definitely my go to recipe when I make garlic rolls!
LLrar says
I used powdered garlic, since I was out of fresh garlic, I also had no buttermilk, so I added 1 top of white vinegar to the mix (I forgot to let it sit out before using it in the recipe). Even after all that they came out pretty good! And quick.