These garlic dinner rolls are the perfect side for the holidays or your Thanksgiving meal! Loaded up with garlic and brushed with garlic herb butter, these brioche garlic rolls are extra soft and fluffy.
After making my brioche dinner roll recipe last year, I knew I wanted to make a garlic and herb version! I always love making brioche dough, enriched with butter and eggs making it super soft and fluffy.
These soft dinner rolls are perfect as a side dish for your Thanksgiving, Friendsgiving, Christmas dinner, or any holiday meal! Growing up and helping my mom make our big holiday meals, I always wanted to make giant bread rolls!
Why you'll love this recipe!
- Super Soft: These garlic butter rolls are made with an enriched brioche dough. This means the dough is made with eggs, butter and milk. Enriched dough is much softer and richer.
- Garlic & Herbs: The dough is made with garlic and dried herbs, then they're brushed with herb and garlic butter just after being baked! Your whole house is going to smell AMAZING after you've made these bread rolls.
- Easy Recipe: If this is your first time working with yeast, I promise it is easy! You will need to set aside some time to let the dough rise, so keep that in mind.
- Homemade Recipe: these garlic bread rolls are a hundred times better than the storebought version.
- Flour: I'm using bread flour but you could swap it out for all purpose flour.
- Milk: make sure to use full fat milk or whole milk here!
- Sugar: we add just a little bit of sugar to the brioche dough.
- Yeast: check the expiration date on your yeast, if it's expired then the dough will not rise! I'm using instant yeast here, you can use active dry yeast but it needs to be activated first with warm water and sugar.
- Unsalted Butter: I love using European style which is much richer and creamier.
- Herbs: I'm using dried parsley, dried basil and dried rosemary for the bread dough.
- Garlic: I'm using garlic powder for both the dough and the garlic butter, but for the garlic butter you can swap it out for 2 fresh garlic cloves that are minced. Just note that using fresh garlic is going to be much punchier than dried!
Step by Step Instructions
Step 1: In a jug, pour in the warm milk, 1 tablespoon of sugar and yeast. Let sit for 10 minutes or until foamy.
Step 2: Pour this mixture into the bowl of a stand mixer fitted with the hook attachment. Add the flour, eggs, butter, salt, garlic powder and dried herbs. Beat on low speed for 2-3 minutes, then increase the speed to medium and beat for another 2-3 minutes.
Step 3: Take the dough out and lightly oil it with a neutral oil (I used vegetable oil). Pop the dough back in and cover with a kitchen towel or plastic wrap. Let rise for an hour to an hour and a half.
Step 4: At this point, your dough should have doubled in size! It might take longer if your kitchen is cold or if you're using active dry yeast.
Step 5: Divide your dough into 12 equal pieces (they should each weigh about 76 grams or so). Use your hands to gently roll them on an unfloured surface so you can dough balls. If you watch the video below in the recipe card you can see what I mean!
Step 6: Place in a buttered 8x10 or 9x13 pan. Cover the top with plastic wrap or a kitchen towel and let rise for 45 minutes to an hour. It might be faster depending on the warmth of your kitchen.
Step 7: Preheat your oven to 350 Fahrenheit. Whisk an egg with a tablespoon of water and brush the eggwash over the bread rolls. This is going to give them a deep brown color!
Step 8: Bake the garlic rolls for 28-28 minutes. While the bread is baking, whisk the melted butter with the garlic and herbs in a small bowl. Once the bread rolls come out of the oven, brush the tops of the rolls with the melted garlic butter with a pastry brush and sprinkle over some flaky sea salt. Enjoy!
Expert Tips & Tricks
- Kitchen Scale: I always recommend using a kitchen scale when baking, and it is even more important when baking bread! It is really easy to add too much flour, making the bread rolls dense and tough.
- Herbs: I've used dried herbs in both the bread dough and the garlic butter, but feel free to use fresh herbs if you prefer!
- Baking Dish: I've tested this recipe in both a 9x13 and 8x10 baking pan, so you can use either! I recommend using a ceramic pan, if using a metal pan you might want to line it with parchment paper so the rolls don't stick to the bottom of the pan.
- Egg Wash: brushing the dough with an egg wash is going to give them that deep golden brown color, so I don't recommend skipping that out.
Frequently Asked Questions
When you're on the second rise and the dough balls are in the pan, give one of them a gentle poke with your finger. If it bounces back once you take your finger away, the dough is ready. If a dent stays in the dough and doesn't bounce back, then the dough is over proofed.
I recommend grating some fresh parmesan cheese on top of the rolls just before baking if you want them to be slightly cheesy!
Yes you can, just note that the garlic taste will be much stronger.
Garlic Dinner Rolls
- 8x10" baking pan you can also use a 9x13 pan
Brioche Dinner Rolls
- 1 cup whole milk lukewarm
- 2 ¼ teaspoons instant yeast
- 2 tablespoons white sugar
- 4 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ teaspoons fine salt
- 4 ⅛ cups bread flour
- 1 ½ teaspoons dried rosemary
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons dried basil
- 2 teaspoons dried garlic powder
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- flakey sea salt
- In a large jug or bowl, whisk the warm milk, 1 tablespoon of sugar and yeast together. Let sit for 10 minutes until foamy.1 cup whole milk, 2 ¼ teaspoons instant yeast, 2 tablespoons white sugar
- Pour the milk mixture, remaining sugar, egg, egg yolk, butter, salt, garlic powder, herbs and flour into the bowl of a stand mixer fitted with the hook attachment. Beat on low speed until the dough comes together for 2 minutes. Increase the speed to medium and beat for another 2-3 minutes. The dough will be soft and sticky, if it is too sticky then add another tablespoon of flour.4 tablespoons unsalted butter, 1 large egg, 1 large egg yolk, 1 ½ teaspoons fine salt, 4 ⅛ cups bread flour, 1 ½ teaspoons dried rosemary, 1 ½ teaspoons dried parsley, 1 ½ teaspoons dried basil, 2 teaspoons dried garlic powder
- Take the dough out of the bowl, or use another bowl, and grease it with vegetable oil. Place the dough back into the bowl and cover with a clean kitchen towel. Let the dough rise until it is double in size, this should take about an hour to an hour and a half. Note, depending on the temperature of your kitchen it may take longer.
- Grease an 8x10 or 9x13 pan with butter.
- Gently deflate the dough with your fist, then take it out of the bowl onto a surface. Use a bench scraper or pizza wheel to divide the dough into 12 pieces. I recommend weighing them! They should be 76 grams each.
- Bring the edges of each dough ball together onto one side, pinching it. Place the dough ball seam side down, and place your hand on top, slightly cupping it. Roll the dough on an unfloured counter until the seams are sealed. It should be a circle with a tight top! View the video in the recipe card to see what this looks like. Place into the buttered pan.
- Cover the pan with a clean kitchen towel or cling film and let them rise for 1 hour. Preheat the oven to 350°Fahrenheit/175°Celsius. In a small bowl, whisk an egg with a tablespoon of water. Take the kitchen towel off the rolls, they should now have risen and be touching each other, and brush each one with egg wash.1 large egg
- Bake for 23-28 minutes. They should turn a dark golden brown. While baking, whisk melted butter with salt, garlic powder and Italian seasoning. Once out of the oven, brush with melted butter mixture and sprinkle over sea salt.2 tablespoons unsalted butter, 1 teaspoon garlic powder, flakey sea salt, ½ teaspoon Italian seasoning