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 ♥

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Easy Garlic Rolls

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.

4.88 from 8 votes

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Prep Time 15 mins

Cook Time 30 mins

Servings 12 Garlic Rolls

Ingredients

  

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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.

Notes

1. 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.

2. When measuring out your dry ingredients in the bowl, do not place the sugar and salt directly over the yeast. Doing this will cause the yeast to be deactivated. Place it on opposite sides of the bowl until it is ready to be mixed.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below