Prep Time: 1 hour (including inactive resting time)
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes (plus 1.5 – 2 hours for the first rise)
Skill Level:
Intensity: Medium
Difficultly: Easy to Medium
Suitable for: Beginner bakers comfortable with yeast; those who want to impress!
Ingredients
For the Tangzhong (Starter):
40g (⅓ cup) bread flour
180g (¾ cup) whole milk
For the Dough:
All of the tangzhong starter (cooled)
350g (2 ¾ cups) bread flour, plus more for dusting
50g (¼ cup) granulated sugar
1 tsp fine sea salt
1 large egg, at room temperature
7g (2 ¼ tsp) instant dry yeast (or 1 packet)
60g (¼ cup) unsalted butter, very soft, cubed
For the Garlic Butter Topping:
80g (⅓ cup) unsalted butter, melted
4-5 cloves of fresh garlic, crushed or finely minced
2 tbsp fresh parsley, finely chopped
½ tsp sea salt flakes (or kosher salt)
A pinch of red pepper flakes (optional, for heat)
Kitchen Equipment Needed
Large mixing bowl or stand mixer with a dough hook attachment
Digital kitchen scale (recommended for accuracy)
9×13-inch baking pan or a large cast-iron skillet
Clean kitchen towel or plastic wrap
Pastry brush
Small saucepan (for the tangzhong)
Cooling rack
Instructions: How to Make Homemade Garlic Rolls
Step 1: Make the Tangzhong
In a small saucepan, whisk together the bread flour and milk for the tangzhong until no lumps remain. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to a paste-like consistency and forms a “roux.” You’ll know it’s ready when you draw a line through it with the whisk and the paste doesn’t immediately flow back together. This takes about 3-5 minutes. Remove from heat and let it cool completely to room temperature. Don’t skip this step; it’s the key to softness!
Step 2: Mix the Dough
In the bowl of a stand mixer (or a large mixing bowl), combine the cooled tangzhong, bread flour, sugar, salt, egg, and instant yeast. Using the dough hook attachment, mix on low speed until a shaggy dough forms and all the flour is hydrated. This will take about 2 minutes.
Step 3: Knead and Incorporate the Butter
With the mixer on medium-low speed, add the softened, cubed butter a few pieces at a time. Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and pulls cleanly away from the sides of the bowl. The dough should be slightly tacky but not overly sticky. If it’s too wet, add a tablespoon of flour; if it’s too dry, add a teaspoon of milk.
Step 4: First Rise (Bulk Fermentation)
Lightly grease a large bowl with oil or butter. Place the dough in the bowl, turning to coat all sides. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Place it in a warm, draft-free area (like an oven with the light on). Let the dough rise for 1.5 to 2 hours, or until it has doubled in size.
Step 5: Shape the Rolls
Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 15 equal portions. To do this accurately, you can weigh the total dough and divide by 15. Each roll will weigh roughly 40-45g.
Shape each portion into a tight ball by cupping your hand over the dough and rolling it on the counter in a circular motion. You’ll feel the dough tighten and form a smooth top. Arrange the rolls in the prepared 9×13-inch baking pan, placing them close together to allow for a softer, pull-apart texture.
Step 6: Second Rise
Cover the pan with a damp towel or plastic wrap and let the rolls rise for another 45 minutes to 1 hour, until they have puffed up and are touching each other.
Step 7: Bake
Preheat your oven to 180°C (350°F). While the oven is heating, bake the rolls for 18-20 minutes, or until the tops are a beautiful golden brown and the internal temperature of a roll reaches 90°C (190°F).
Step 8: Prepare the Garlic Butter Topping
As soon as the rolls go into the oven, prepare the topping. In a small bowl, combine the melted butter, crushed garlic, fresh parsley, salt, and red pepper flakes (if using). Stir to combine.
Step 9: Glaze and Serve
Immediately after removing the rolls from the oven, brush the tops generously with the garlic butter mixture. Don’t be shy—use all of it! Let the rolls rest in the pan for 5-10 minutes to absorb the butter.
Pro Tip: For an extra depth of flavor, you can sauté the minced garlic in the butter for 1-2 minutes over low heat before brushing it on. Just be careful not to burn it. Once the butter is infused, turn off the heat, stir in the parsley, and brush away.
Recipe Notes & Variations
Make-Ahead Instructions: You can prepare the dough up to the first rise, then punch it down and store it in the refrigerator overnight. The next day, let the dough come to room temperature, shape, and proceed with the second rise and baking.
Cheesy Version: For a cheesy twist, sprinkle 50g of grated Parmesan or sharp cheddar over the rolls after baking. Place them back in the oven for 2-3 minutes to melt.
Herb Variation: Substitute the parsley with fresh rosemary, thyme, or chives for a different flavor profile.
Nutrition Information (per roll – 1 of 15)
Disclaimer: Nutritional values are estimates and may vary depending on specific ingredients used.
Nutrient Amount
Calories 210 kcal
Total Fat 10g
– Saturated Fat 6g
Cholesterol 35mg
Sodium 250mg
Total Carbohydrates 26g
– Dietary Fiber 1g
– Sugars 4g
Protein 5g