Garlic Bread Rolls are soft, golden spirals of fluffy dough swirled with rich garlic butter and herbs—perfect for sharing or savoring on your own.

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In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add egg, salt, and half the flour. Mix, then gradually add remaining flour and knead for 8–10 minutes until smooth and springy.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Meanwhile, mix melted butter with minced garlic and parsley. Reserve some for brushing on top after baking. Optional: mix in grated Parmesan.
Punch down risen dough and roll into a 1/2-inch thick rectangle. Brush with garlic butter, roll up tightly, and slice into even pieces.
Arrange cut rolls in a greased baking pan. Cover and let rise again for 30 minutes.
Bake at 350°F (175°C) for 20–25 minutes until golden brown. Brush with remaining garlic butter and garnish with parsley or Parmesan if desired.

Garnish with fresh herbs, Parmesan, or flaky salt after baking for extra flavor.
Serve alongside soups, pastas, or salads—or with marinara for dipping.
Arrange in a ring or wreath shape for festive presentations.
Store cooled rolls in an airtight container for 1–2 days on counter, or up to 4 days in fridge.
Freeze fully cooled rolls for up to 1 month, wrapped well in foil and plastic wrap.
Reheat in a 350°F oven for 8–10 minutes (covered), or briefly in the microwave.
Instant yeast can be used; mix directly with flour and skip proofing.
For vegan rolls, substitute non-dairy milk, vegan butter, and omit or replace egg.
Ensure soft rolls by not over-flouring and allowing two full rises.
Dough can be made ahead, refrigerated after first rise, then brought to room temp to shape and bake.