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Garlic Butter Rolls

Garlic Butter Rolls

These garlic butter rolls are super soft and fluffy and are jam-packed with garlic flavor. You'll forget your regular garlic bread after tasting these!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Equipment

  • Electric or stand mixer with whisk and dough attachment
  • Silicone spatula
  • Rolling Pin
  • Baking tray
  • Floss

Ingredients
  

Filling

  • 1 whole garlic bulb
  • 2 tsp olive oil
  • Salt to taste
  • 150 grams unsalted butter softened
  • Salt to taste
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp chili flakes optional
  • 1 tsp honey
  • 2 tsp parsley chopped

Dough

  • 92 gs granulated white sugar
  • 78 gs unsalted butter softened
  • 7 gs salt
  • 1 large egg
  • 454 gs all-purpose flour
  • 6 gs instant yeast
  • 255 gs full-fat milk lukewarm

Instructions
 

Garlic Butter Filling

  • Roast the garlic: Slice the top off the garlic bulb, place it on a piece of aluminum foil, top it with olive oil and salt, and wrap it tightly. Bake for 30-40 minutes until softened.
    1 whole garlic bulb, 2 tsp olive oil, Salt to taste
  • In a bowl, add the softened butter, salt, pepper, garlic powder, chili flakes, roasted garlic, chopped parsley, and honey, and mix until combined.
    150 grams unsalted butter, Salt to taste, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp chili flakes, 1 tsp honey, 2 tsp parsley

Dough

  • Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 1-2 minutes.
    92 gs granulated white sugar, 78 gs unsalted butter, 7 gs salt, 1 large egg
  • Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.
    454 gs all-purpose flour, 6 gs instant yeast, 255 gs full-fat milk
  • If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.
  • Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.
  • Lightly oil a bowl, place the finished dough inside, and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
  • Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a rectangle (around 14×18 inches). Don't roll the dough too thin; keep the thickness to around 1/2 inch. If the dough is too thin, the rolls will be tough and chewy rather than soft and fluffy.
  • Spread the garlic butter filling evenly across the dough, make sure to reserve some of the butter for glazing the buns before and after baking.
  • Roll the dough horizontally (breadth-wise) slowly, making sure you are tightly tucking it in, and roll it all the way through until it forms a cigar shape. If it does not work in the first go, unravel it and do it again.
  • Place the roll seam side down and slice it with a string of floss. Mark the dough with roughly equal sizes across the roll, then place the floss string underneath the roll, making sure there is enough overhang on both sides. Bring the overhang up using both hands, then cross it across the dough roll the way you do while trying a string. (For make-ahead instructions, check the notes at the end to follow after this step)
  • Place the cut rolls in a baking pan, making sure to leave enough space between each roll for them to rise. Cover them lightly with cling film, and let them proof and rise for another 1.5 to 2 hours until they are doubled in size.
  • Once the rolls have doubled in size, preheat the oven to 160-170℃. Brush the rolls with melted garlic butter and bake for 20-25 minutes. After this, broil the buns for 5 minutes until they are golden brown.
  • Brush some more melted garlic butter on top while the rolls are still hot.

Notes

Make-Ahead Instructions
These garlic rolls can be prepared ahead and baked fresh before serving.
  • To make ahead, follow up till step 9 of the dough recipe, then place the cut rolls (without rising them) into the fridge.
  • Remove the buns from the fridge 3-4 hours before baking to help them proof and rise. Bake as mentioned in the recipe once they have doubled in size.
  • The unbaked rolls can be stored in the fridge for up to two days.
Storage
These rolls can be stored in the fridge in an airtight container for up to a week. Make sure to heat them before serving. 
Course: Breakfast, Brunch, Dinner
Keyword: garlic bread, garlic butter, garlic rolls