Best Roasted Garlic Rolls

Roasted Garlic Rolls are fluffy, pull-apart dinner rolls brushed with rich roasted garlic butter and a sprinkle of herbs. They’re soft inside, lightly golden on the outside, and smell like a bakery and an Italian restaurant had a baby.

You get that sweet, mellow garlic flavor from slow-roasted garlic, not harsh raw garlic, so they’re perfect next to soups, pasta, roast chicken, or holiday dinners.

Why You’ll Love These Roasted Garlic Rolls

Super soft texture – Buttery, pillowy rolls that pull apart easily.
Real roasted garlic – Deep, sweet garlic flavor without sharpness.
Perfect side for everything – Soups, stews, pasta, roasts, and holiday meals.
Make-ahead friendly – You can prep the dough earlier and bake later.
Look fancy, but easy – Simple dough + roasted garlic butter does all the work.

Ingredients

For the roasted garlic

1 whole head of garlic
1–2 teaspoons olive oil
Pinch of salt

For the roll dough

3 cups (360 g) all-purpose flour (start with 2 3/4 cups and add as needed)
2 1/4 teaspoons (1 packet, 7 g) active dry yeast or instant yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
1 large egg, room temperature
1/4 cup (60 g) unsalted butter, melted and slightly cooled

For the roasted garlic butter topping

3 tablespoons unsalted butter, melted
Roasted garlic cloves (from the head above), mashed
1–2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
Pinch of salt (if using unsalted butter)

How to Make Roasted Garlic Rolls

1. Roast the garlic

Preheat oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves.
Place on a piece of foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap tightly.
Roast 30–40 minutes until the cloves are soft, golden, and fragrant.
Let cool slightly, then squeeze the cloves out of the skins and mash into a paste. Set aside.

You can do this ahead of time and keep it in the fridge.

2. Make the dough

In a bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy (if using instant yeast, you can skip the wait and mix everything together, but the proof is a good check).
Add the egg and melted butter; whisk to combine.
In a large bowl, combine 2 3/4 cups flour and salt. Pour in the wet mixture and stir with a spoon until a shaggy dough forms.
Turn onto a lightly floured surface and knead 6–8 minutes, adding small amounts of flour as needed, until smooth and slightly tacky but not sticky.

You can also knead with a stand mixer and dough hook for about 5–6 minutes.

3. First rise

Place the dough in a lightly oiled bowl, turning once to coat.
Cover with a clean towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

4. Shape the rolls

Gently punch down the dough to release air.
Turn it out and divide into 12 equal pieces (or 15 smaller rolls if you prefer).
Shape each piece into a smooth ball by tucking the edges underneath.
Arrange the balls in a greased 9×13-inch pan or round baking dish, leaving a little space between them to rise.

5. Second rise

Cover the pan and let the rolls rise again for about 30–40 minutes, or until puffy and almost touching.

Meanwhile, preheat the oven to 375°F (190°C).

6. Make roasted garlic butter

In a small bowl, stir together:

Melted butter
Mashed roasted garlic
Parsley
Pinch of salt (if needed)

Taste and adjust garlic to your liking.

7. Bake

Brush the tops of the risen rolls lightly with some of the roasted garlic butter.
Bake 18–22 minutes, or until golden brown on top and cooked through.
Remove from the oven and immediately brush with more roasted garlic butter while hot.

Let cool slightly, then serve warm.

Optional Nutrition (per roll, 1 of 12)

Approximate values:

Calories: ~180–210
Fat: ~6–8 g
Carbohydrates: ~28–30 g
Protein: ~4–5 g

Exact numbers will vary based on butter amount and roll size.

Serving Suggestions

Serve Roasted Garlic Rolls:

Alongside soups (tomato, chicken noodle, creamy potato, etc.)
With pasta dishes like spaghetti, lasagna, or Alfredo
Next to roasted chicken, steak, or holiday turkey
As sliders: slice and stuff with roast beef, turkey, or grilled veggies

They’re especially perfect for holiday tables or Sunday dinners.

Cook’s Tips

Warm, not hot liquid: Milk should be warm to the touch, not hot, so you don’t kill the yeast.
Soft dough = soft rolls: Don’t over-add flour. Slight tackiness is good.
Let them rise fully: Underproofed rolls will be dense; fully risen dough gives you that fluffy texture.
Don’t burn the garlic: Roasted garlic should be soft and golden, not dark brown or bitter.
Brush while hot: Brushing with garlic butter right out of the oven helps it soak in.

Variations & Add-Ins

Cheesy garlic rolls:
Sprinkle shredded mozzarella or Parmesan over the rolls in the last 5 minutes of baking.
Herb blend:
Add dried Italian seasoning or rosemary to the garlic butter.
Whole wheat twist:
Replace 1 cup of the all-purpose flour with whole wheat flour (you may need a bit more liquid).
Extra garlicky:
Roast two heads of garlic and use more paste in the butter if you want serious garlic flavor.

Storage & FAQ

How do I store leftover rolls?
Keep cooled rolls in an airtight container at room temperature for 1–2 days, or in the fridge up to 4 days.

How do I reheat them?
Wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or briefly microwave (they’ll be softer, not crisp).

Can I freeze them?
Yes. Freeze baked, cooled rolls in a freezer bag up to 2 months. Thaw at room temperature and reheat in the oven.

Can I make the dough ahead?
You can make the dough, let it rise once, shape the rolls, then refrigerate the pan overnight. Let them come to room temp and finish rising before baking.

Roasted Garlic Rolls turn a simple yeast dough into something special with just a head of roasted garlic and some butter. They’re soft, golden, and smell incredible coming out of the oven, and they fit with almost any cozy meal.

Bake them once for a family dinner, and they’ll start getting “requested” every time you say the word soup or pasta.