Save The smell of garlic butter hitting warm dough still reminds me of my first apartment kitchen, where I made these rolls on a rainy Tuesday just because I craved something comforting. That tiny oven could barely fit the pan, but when I pulled them out golden and bubbling, I knew Id found something special. My roommate wandered in from her room, following the scent, and we stood around the pan picking off pieces while they were still too hot to touch.
I brought these to a friends potluck last winter, and honestly, I was nervous they'd be too simple next to all the elaborate dishes. But within minutes of hitting the table, the pan was empty and people were actually asking for the recipe. Something about tearing off your own piece of warm, buttery bread makes people forget their manners in the best way possible.
Ingredients
- 3 cups all-purpose flour: I've used bread flour when thats what I had on hand, and it makes for a slightly chewier roll, but regular flour works perfectly
- 2¼ tsp instant yeast: One standard packet works beautifully here, no need to proof it first since we're mixing it directly into the flour
- 1 tsp sugar: Just enough to feed the yeast and help the dough rise without making the rolls taste sweet
- 1 tsp salt: Essential for flavor, and I learned the hard way that reducing this leaves the rolls tasting flat
- 1 cup warm milk: Heat it until it feels like a warm bath, about 110 degrees, anything hotter will kill your yeast
- 2 tbsp unsalted butter, melted: This goes into the dough itself for tenderness
- 6 tbsp unsalted butter, melted: For that glorious garlic butter coating that makes these irresistible
- 4 cloves garlic, finely minced: Fresh garlic is non negotiable here, garlic powder doesn't give you that same aromatic punch
- 2 tbsp fresh parsley: Adds a bright pop of color and fresh flavor that cuts through all that rich butter
- ¼ tsp each salt and pepper: To season the garlic butter just right
- 2 tbsp grated Parmesan cheese: Totally optional, but if you love that salty, cheesy crust on garlic bread, you'll want to add this
Instructions
- Mix the dough:
- Combine flour, yeast, sugar, and salt in a large bowl, then pour in the warm milk and melted butter, mixing until everything comes together into a rough, shaggy dough
- Knead until smooth:
- Turn the dough onto a floured surface and knead for about 8 minutes, or let your stand mixer do the work for 5 minutes, until the dough feels smooth and springs back when you poke it
- Let it rise:
- Place the dough in a greased bowl, cover it, and find the warmest spot in your kitchen to let it double in size, which takes about an hour
- Make the garlic butter:
- While the dough rises, stir together the melted butter, minced garlic, parsley, salt, and pepper in a small bowl
- Shape and coat:
- Punch down the risen dough and divide it into 12 equal pieces, roll each into a ball, then generously coat each one in that garlic butter before arranging them in your pan
- Second rise:
- Cover the pan loosely and let the balls rise again for about 25 minutes until they look puffy and are touching each other
- Bake to golden:
- Sprinkle with Parmesan if you're using it, then bake at 350 degrees for 22 to 25 minutes until they're beautifully golden and cooked through
- Serve warm:
- Let them cool for just 5 minutes before serving, because pulling them apart while they're still warm is the whole point
Save My grandmother always said that food meant to be shared tastes better, and these rolls are proof of that philosophy. There's something almost primal about gathering around a pan of bread, tearing off pieces with your hands, the butter coating your fingers, everyone reaching in at once.
Making Ahead
You can prepare the dough through the first rise, then refrigerate it overnight, which actually develops more flavor. Let it come to room temperature before shaping and baking, or shape the rolls, cover the pan tightly, and refrigerate overnight, then let them sit at room temperature for an hour before baking.
Serving Suggestions
These are ridiculously good alongside a steaming bowl of tomato soup, or serve them with pasta instead of garlic bread. I've also been known to eat them for breakfast, especially if there are leftovers, which rarely happens but is wonderful when it does.
Flavor Variations
Try adding shredded mozzarella inside each dough ball before rolling, or mix some Italian herbs into the garlic butter. A pinch of red pepper flakes in the butter adds a gentle heat that cuts through all the richness.
- Add 1 teaspoon of Italian seasoning to the flour mixture for herby rolls
- Brush with additional garlic butter right after baking for extra flavor
- Experiment with different cheeses like asiago or sharp cheddar in the butter
Save These rolls have become my go to for everything from weeknight dinners to special occasions, because sometimes the simplest foods are the ones that bring the most joy to the table.
Saffron Brook Recipe Q&As
- → Can I make the dough ahead of time?
Yes, prepare the dough through the first rise, then refrigerate overnight. Let come to room temperature before shaping and baking.
- → What can I use instead of fresh parsley?
Fresh cilantro, basil, or chopped green onions work well. Dried herbs like Italian seasoning or dried parsley can substitute in smaller amounts.
- → How do I store leftover rolls?
Store in an airtight container at room temperature for 2 days. Reheat in a 350°F oven for 5-8 minutes to refresh. Freeze for up to 3 months.
- → Can I use active dry yeast instead?
Absolutely. Dissolve active dry yeast in the warm milk with a pinch of sugar first, let sit 5 minutes until foamy, then proceed with the recipe.
- → What pan works best?
A 9-inch round cake pan or cast iron skillet works perfectly. The round shape helps the rolls bake together into that classic pull-apart formation.
- → Can I make these dairy-free?
Substitute vegan butter sticks for the butter and use plant-based milk. The texture remains wonderfully soft and the garlic flavor shines through.