Garlic Swirl Rolls

Fluffy, warm rolls loaded with tasty garlic butter are sure to disappear fast at any meal. These homemade swirls pack amazing garlic taste into every bite. Their spiral look pulls in everyone at the table and guarantees you get plenty of buttery goodness all through the soft bread. I've baked these so many times, and unwrapping a hot swirl is always fun. The way that rich garlic butter seeps into every bite makes them pretty much impossible to resist.

Delicious Ingredient Breakdown

Fresh parsley: Bright taste and makes things look prettyActive dry yeast: Helps the rolls puff up and get airyWarm milk: Wakes up the yeast and makes the dough nice and plushUnsalted butter: Go for really good butter for max flavorFresh garlic: Chop it up small so you get even flavorAll-purpose flour: Just right for rolls that stay soft but not mushy

Swirl-Shaping Tips

Pop them in and bake till your kitchen smells amazingLet them sit and rise once they're shaped for extra fluffRoll it out, spread with tasty filling, and roll into a spiralMix your butter, garlic, and herbs for the fillingGive your dough a good knead, mix in the rest of your stuff, and get it smoothCombine the yeast and warm milk, let it get nice and bubblyLet the dough chill in a warm spot till it doubles up

Pin

My crew always loves it when I sneak more herbs into the filling. Pulling some fresh rosemary and thyme from the garden just makes these taste extra awesome.

Serving Ideas Galore

Slice these up for the world's best sandwich or stack them beside a cozy soup. They also go great with creamy pasta or saucy mains.

Tasty Twist Ideas

Want to mix things up? Try sprinkling everything bagel seasoning on top, folding in some cheese, or adding chopped sun-dried tomatoes to the filling.

How to Keep 'Em Fresh

Tuck them into a sealed container on your counter for two days, or freeze them up to three months. Warm in the oven to get them soft again. What I've realized is you can't rush it. Give the dough all the time it wants to rise, and you'll end up with the softest, fluffiest rolls every single time.

Pin

Recipe Questions & Answers

→ Is it okay to prep these ahead?

Totally. Make the dough, stash it in the fridge overnight, and let it get to room temp before you shape.

→ What’s the best way to store extras?

Keep leftover rolls sealed up at room temp for a couple days. Warm them a little before eating again.

→ Can these rolls be frozen?

Definitely. Toss baked rolls in the freezer for up to three months. Just thaw and pop them in the oven to heat.

→ Why isn’t my dough getting bigger?

Double check your yeast is new and your milk is just lukewarm—not hot. Let the dough hang out somewhere warm to rise.

→ Are dried herbs fine here?

For sure. Swap in 1 tablespoon dried parsley or Italian blend instead of fresh.