These garlic butter pizza rolls are effortless and irresistible. Pizza dough infused with garlic and herbs is rolled, baked until soft and fluffy, then finished with plenty of garlic butter and shaved parmesan for the perfect bite.
Garlic butter buns and I are a perfect match.
Light, tender rolls made from pizza dough are brushed with a fragrant garlic-herb butter and served warm. They practically melt in your mouth and are universally loved.
These are simple but one of my favorite things. They’re easy to make at home and versatile enough to adapt — use homemade or store-bought pizza dough depending on your time and preference.
I make these often, especially when I have leftover pizza dough or need a quick, pizza-like roll for a gathering or dinner. The dough gets herbs mixed in for added flavor, and the finished rolls are brushed with plenty of butter and sprinkled with parmesan.
Because they’re made with pizza dough, these rolls have the familiar flavor of a great pizza crust — crisp at the edges and pillowy inside — drenched in salty, garlicky, herby butter.
They are delicious.
Below is my go-to pizza dough method, but feel free to use any pizza dough you like. After the dough rises, divide it into 20 or 24 equal pieces, shape them into rolls, place on a baking sheet and let rise briefly — about 20 to 30 minutes.
While they rise, make a simple herby garlic butter and brush some on before baking.
Then bake until golden. When the rolls come out of the oven, brush them several more times with the reserved garlic butter so every bite is flavorful.
Serve them as a side, with marinara or your favorite dipping sauce, or top them with shredded cheese for gooey pizza-style buns. These are perfect whenever you need a comforting carb fix.
We all need a carbcation.
Garlic Butter Pizza Rolls
Garlic Butter Herb Pizza Rolls
Pin Recipe
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Ingredients
- 1 cup water
- 1 tablespoon honey
- 1 teaspoon olive oil
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 to 3 tablespoons finely grated parmesan cheese
Instructions
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In a large bowl, combine the water, yeast, honey and olive oil. Stir, then let sit until foamy, about 10 minutes. Add the flour, salt, garlic powder and dried herbs, stirring until the dough comes together but remains slightly sticky. Form into a ball and knead on a floured surface for a few minutes. Lightly oil the same bowl, place the dough inside and turn to coat. Cover with a towel and let rise in a warm spot for 1 to 1½ hours, until doubled.
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Once doubled, turn the dough onto a floured workspace. Add a few pinches of flour if it’s too sticky and knead until smooth. Use a bench scraper or knife to divide the dough into 20 to 24 equal pieces.
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Shape each piece into a roll by pinching the bottom together and forming a smooth ball. Place the rolls on a 10×15 inch baking sheet or similar and cover with a towel. Let rise again for 20 to 30 minutes.
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Preheat the oven to 375°F (190°C). While the rolls rise, make the garlic butter: melt the butter with minced garlic and the fresh herbs in a small saucepan over low heat just until melted. Remove from heat.
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Brush half of the garlic butter over the risen rolls. Bake 20 to 25 minutes, until golden and cooked through. Brush with the remaining garlic butter and sprinkle with parmesan before serving.
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