Warm, pull-apart rolls perfumed with slow-roasted garlic and brushed in herby butter—these Roasted Garlic Rolls are comfort-baking at its finest. The crumb is feathery-soft, the crust is lightly golden, and every bite carries that mellow, sweet depth you only get from garlic roasted low and slow. Perfect for family dinners, soups, holiday spreads, or anytime you want bakery-quality rolls from your own oven.
Why You’ll Love Them
- Unbelievably soft: A touch of milk and butter keeps the crumb tender.
- Big garlic flavor, none of the bite: Roasting turns sharp garlic into caramelized, nutty sweetness.
- Make-ahead friendly: Dough can chill overnight; baked rolls freeze beautifully.
- Versatile shaping: Bake as clusters, knots, or a pull-apart wreath.
Ingredients
Roasted Garlic
- 2 large heads garlic
- 2 tsp olive oil
- Pinch fine sea salt
Dough
- ¾ cup (180 ml) warm milk, ~105–110°F (40–43°C)
- 2¼ tsp instant or active dry yeast (1 packet, 7 g)
- 2 tbsp (25 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 large egg, room temperature
- 4 tbsp (57 g) unsalted butter, very soft
- Roasted garlic paste (from above; about 3–4 tbsp)
Garlic-Herb Butter (for brushing)
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp finely chopped parsley (or chives)
- ½ tsp dried oregano (or Italian seasoning)
- 1 small clove fresh garlic, microplaned (optional for extra kick)
- Flaky salt, for finishing
Optional topping: 2 tbsp grated Parmesan or pecorino.
Yield & Timing
- Yield: 12–15 rolls (9×13-inch pan or 12-cup muffin tin)
- Active time: 35 minutes
- Rise + bake: 1 hour 45 minutes–2 hours 15 minutes (varies by kitchen temp)
- Total: ~2½ hours (or overnight with a cold rise)
Instructions
Step 1: Roast the Garlic
- Heat oven to 400°F (205°C). Slice the tops off the garlic heads to expose cloves.
- Drizzle with olive oil and a pinch of salt; wrap tightly in foil.
- Roast 35–45 minutes, until deeply soft and golden. Cool, then squeeze cloves into a bowl and mash to a paste.
Step 2: Build the Dough
- In a large bowl, whisk warm milk, yeast, and sugar. Rest 5–10 minutes until foamy (skip rest if using instant yeast; it should still look slightly creamy).
- Add flour, salt, egg, soft butter, and 3 tbsp roasted garlic paste. Mix with a dough hook (or by hand) until a shaggy dough forms.
- Knead 8–10 minutes (stand mixer on medium-low or by hand) until smooth, elastic, and slightly tacky but not sticky. Add 1–3 tbsp flour only if needed.
Windowpane check: Stretch a small piece—if it thins without tearing and light passes through, gluten is ready.
Step 3: First Rise
- Shape dough into a ball; place in a lightly oiled bowl and cover.
- Rise in a warm spot until doubled, 45–75 minutes, depending on room temp.
Step 4: Shape the Rolls
- Lightly flour your counter. Turn out dough and gently degas.
- Divide into 12–15 equal pieces (about 55–70 g each).
- Shape into tight balls by cupping and dragging on the counter, or roll into 8-inch ropes and tie simple knots.
- Arrange in a greased 9×13-inch pan (3 rows) or place one per muffin cup. Leave a bit of space for expansion.
Step 5: Second Rise
- Cover and proof until puffy and nearly doubled, 30–45 minutes. Preheat oven to 375°F (190°C) near the end of the rise.
Step 6: Bake
- Brush tops lightly with melted butter. Bake 16–20 minutes, until tops are light golden and centers read 195–200°F (90–93°C) on an instant-read thermometer.
Step 7: Finish with Garlic-Herb Butter
- Stir melted butter, parsley, oregano, and fresh garlic (if using).
- Brush generously over hot rolls. Sprinkle flaky salt (and Parmesan, if desired).
- Cool 10 minutes before serving warm.
Nutritional Info
- Calories: ~220
- Fat: 9 g
- Carbs: 30 g
- Protein: 5 g
- Sodium: 200 mg
(Estimates vary by size and toppings.)
Chef Tips for Pillowy Rolls
- Milk matters: Dairy fat + protein = tender crumb and superior browning.
- Don’t over-flour: Slightly tacky dough bakes softer than stiff dough.
- Proof to the look, not the clock: Rolls should look puffy and spring back slowly when gently poked.
- Steam boost: For shinier, softer tops, place a small pan of hot water on the oven floor during baking.
Variations & Twists
- Rosemary Sea Salt: Swap oregano for 1 tsp finely chopped rosemary; finish with flaky salt only.
- Parmesan Crust: Sprinkle 2 tbsp grated Parmesan halfway through baking for a savory lid.
- Cheesy Pull-Apart: Layer shredded mozzarella or provolone between dough balls in a round pan.
- Everything Spice: After buttering, dust with everything bagel seasoning.
- Whole-Wheat Blend: Use 2 cups AP + 1 cup white whole wheat; add 1 tbsp honey and 1–2 tbsp extra milk if needed.
Make-Ahead & Freezer Instructions
- Overnight rise: After the first rise, cover dough and refrigerate up to 18 hours. Shape cold dough, proof slightly longer, then bake.
- Parbake for parties: Bake 12 minutes, cool, wrap, and refrigerate up to 2 days. Finish baking 6–8 minutes before serving.
- Freeze baked rolls: Cool completely; freeze up to 2 months. Rewarm at 325°F (165°C), 8–10 minutes, then brush with butter.
What to Serve With Roasted Garlic Rolls
- Creamy soups (tomato basil, potato-leek)
- Sunday roasts, grilled chicken, or braised short ribs
- Pasta nights—dip into marinara or Alfredo
- Holiday spreads with compound butters (honey butter, lemon-herb)
Troubleshooting
- Dense rolls? Dough was too dry or under-proofed—use less flour and let it rise until really puffy.
- Pale tops? Bake on a higher rack or give 2–3 extra minutes.
- Garlic too mild? Add another tablespoon of roasted garlic to the dough or a tiny pinch of fresh garlic to the finishing butter.
These Roasted Garlic Rolls bring bakery warmth to your table with minimal fuss: a plush, tear-and-share crumb, mellow golden garlic, and a glossy herbed finish. Bake a batch for dinner, tuck extras in the freezer, and enjoy that irresistible aroma anytime the craving strikes.