Garlic Rolls

Bree, Baked Bree

A hybrid of the two most delicious things on the planet – cinnamon rolls and garlic bread. This savory version of a cinnamon roll is the perfect accompaniment to a bowl of chicken noodle soup, your favorite pasta dish, or perfection all by themselves.

The slightly sweet yeast dough is given a generous slathering of garlic butter, and rolled into beautiful swirls. Nestled tightly together in a pan, bake until golden and brown. Your home will smell heavenly as these garlic rolls bake up.

Garlic Rolls
By Bree


For the dough:
2 1/4 teaspoons yeast
1/2 cup warm water
1/3 cup sugar, divided
4 cups bread flour, divided
6 tablespoons melted butter
1 cup milk
2 teaspoons salt

For the garlic butter:
8 tablespoons butter, room temperature
2 cloves finely minced garlic
1/3 cup chopped flat leaf parsley
salt and pepper


Mix together the yeast and water. Add 2 tablespoons sugar to the yeast mixture. Whisk these together until the yeast is dissolved. Let the yeast stand for about 2 to 3 minutes until it is foamy.

Stir one cup of the flour into the yeast mixture.

In the bowl of a stand mixer or in the food processor with a dough blade, add the yeast mixture, 2 cups of flour, the remaining sugar, melted butter, milk and salt.

Process until the dough comes together. Add 1/4 cup of flour at a time until the dough comes away from the sides of the bowl. You may have some flour left over.

Put the dough in a buttered bowl. Cover the bowl with plastic wrap and let the dough rise and double, about 2 hours.

While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley and season with salt and pepper.

Roll the dough out into a rectangle about 16 inches by 10 inches. Slather the dough with the garlic butter. Cut dough into 16 strips, each 1-inch wide.

Roll the strips up and put them in the pan on their sides. Cover the pan with a towel and let rise for about 45 minutes. Preheat oven to 375 degrees. Bake the garlic rolls for 15 to 20 minutes or until golden brown.

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12 thoughts on “Garlic Rolls

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  1. leanne said:

    When u add the 1/4 cup of flour at a time is that the flour mixed with the yeast? i can’t see where the yeast is added.

    • realbutter said:

      Thanks for pointing that out – we’ve updated the recipe. Please let us know if you have any additional questions!

  2. A said:

    How do you get 16 strips, each 1 1/2 inches wide from a 10 by 16 rectangle?

    • realbutter said:

      Thanks for your note. The strips should be about 1-inch wide.

  3. Pingback: A New Twist: Garlic Rolls | e-Expeditions

  4. Dee said:

    Would love to see this in bread machine format!

  5. Trisha said:

    Is there a reason that is important to the recipe that you cut the dough in strips and then roll it? Or could I just roll up the dough, like you do with cinnamon rolls, and then cut it into rolls?

  6. Deb C. said:

    A nice change from our usual garlic bread, however the family prefers our traditional garlic bread. I rolled and cut it the same as making cinnamon rolls. It was still good and makes an attractive presentation.

  7. Rachel F. said:

    I’m not a big fan of the taste of parsley. I think I would prefer oregano or basil.

  8. Nora R. said:

    Really enjoyed these but did make a couple of changes! I switched out Italian seasoning for the parsley and rather than cutting into strips rolled the dough and sliced like cinnamon rolls.

  9. Pingback: A New Twist: Garlic Rolls | Content Library