Pan de Ajo con Mantequilla y Hierbas (Garlic Herb Butter Rolls) are soft, fluffy rolls brushed with a savory mix of butter, garlic, and herbs like parsley or thyme.
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In this Pan de Ajo con Mantequilla y Hierbas recipe, I use a simple homemade dough.
Each roll is brushed with a simple garlic-herb butter for a rich, aromatic finish that makes them irresistible alongside soups, pasta, or roasted meats.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Milk: Keeps the rolls soft and rich.
- Butter: Adds flavor and tenderness.
- Eggs: Give structure and a light texture.
- Flour: Forms the base of the dough.
- Instant Dry Yeast: Makes the rolls rise and fluffy.
- Garlic & Herbs: Add the classic savory aroma and taste.
How to Make Pan de Ajo con Mantequilla y Hierbas
Note: Full instructions are provided in the recipe card below.
- In the bowl of a stand mixer, whisk together the milk, melted butter, and one egg until blended. Add the flour and yeast. Using the dough hook, mix on medium speed until the dough comes together and no dry flour remains, about 2 minutes, scraping the sides and hook as needed. Turn off the mixer, cover the bowl with a kitchen towel or plastic wrap, and let the dough rest for 15 minutes.
- Add the sugar and 1 teaspoon of salt. Knead on medium speed until fully incorporated, about 30 seconds. Increase the speed to medium-high and continue kneading until the dough starts to pull away from the sides and bottom of the bowl-it will still be slightly sticky-about 8 to 12 minutes. Transfer the dough to a large, greased bowl, cover it tightly with plastic wrap, and let it rise at room temperature until it has doubled in size, about 1 hour.
- Grease a 13-by-9-inch baking dish with the softened butter. Turn the dough out onto a clean surface and divide it into 12 equal pieces (about 50 grams or 1¾ ounces each). Shape each piece into a smooth ball by cupping it with your palm and rolling it gently against the counter.
- Arrange the dough balls in the prepared dish, making 3 rows of 4. Cover tightly with plastic wrap and let the dough rise again at room temperature until it has nearly doubled in size, about 30 minutes.
- Position the oven rack in the middle and preheat to 350°F (180°C). Beat the remaining egg with a pinch of salt and brush the tops of the rolls evenly with the egg wash (you may not need all of it). Bake until the rolls are richly golden and register 200-205°F (93-96°C) in the center, about 20 minutes.
- While the rolls bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and salt, cooking just until fragrant, about 1 minute. Remove from the heat and stir in the chopped parsley.
- Remove the rolls from the oven and let them cool in the dish for 15 minutes. Brush the warm rolls generously with the garlic-herb butter, coating the tops and sides completely. Let it sit for 5 minutes before serving.
Hint: The dough will feel soft and slightly sticky after kneading-that's exactly what you want for tender, fluffy rolls. Avoid adding extra flour; instead, grease your hands lightly with butter or oil when shaping the balls to prevent sticking.
Storage, Make Ahead, & Freezing
Storage: Once the rolls are fully cooled, store them in an airtight container or zip-top bag at room temperature for up to 2 days. Rewarm briefly in the microwave or in a 300°F (150°C) oven for 5-7 minutes before serving to restore their softness.
Make Ahead: After shaping the rolls (before the second rise), cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let the rolls sit at room temperature for 30 minutes, then proceed with baking as directed.
Freezing: Baked rolls can be frozen for up to 1 month. Once cooled, wrap them tightly in plastic wrap and store in a freezer-safe bag. To serve, thaw at room temperature and warm in a 300°F (150°C) oven until heated through.
Camila's Tips & Variations
- For extra flavor: Add a pinch of dried Italian herbs or a sprinkle of grated Parmesan cheese to the garlic-herb butter before brushing it on top.
- Make it cheesier: Stuff each roll with a small cube of mozzarella or Monterey Jack cheese before shaping for a gooey surprise inside.
- Serving idea: These rolls pair perfectly with pasta, soups, or roasted meats. Serve them warm so the butter melts well into the bread.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes. You can substitute an equal amount of active dry yeast, but be sure to dissolve it first in warm milk (about 110°F / 43°C) along with a pinch of sugar. Let it sit for 5-10 minutes until foamy before mixing with the rest of the ingredients.
How do I know when the dough has risen enough?
The dough should double in size and feel puffy when gently pressed with your fingertip. If it springs back slowly and leaves a slight indentation, it's ready.
Can I make the dough by hand?
Absolutely. Mix the dough with a wooden spoon until it comes together, then knead on a lightly greased surface for about 10-12 minutes until smooth and elastic.
Why are my rolls dense or heavy?
This usually happens if too much flour is added or the dough didn't rise long enough. Keep the dough soft and slightly tacky, and make sure your yeast is fresh for the best results.
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Recipe
Pan de Ajo con Mantequilla y Hierbas
Equipment
- Stand Mixer with Dough Hook
- Plastic wrap or clean kitchen towel
- 13x9-inch baking dish
- Kitchen scale (optional, for accuracy)
Ingredients
Dough
- 177 ml whole milk
- 4 tablespoons unsalted butter , melted, plus 1 tablespoon, softened, for baking dish
- 2 large eggs , divided
- 319 grams all-purpose flour
- 2¼ teaspoons instant dry yeast
- 2 tablespoons sugar
- 1 teaspoon plus pinch kosher salt , divided
Garlic-Herb Butter
- 4 tablespoons unsalted butter
- 3 garlic cloves , minced
- ¼ teaspoon kosher salt
- 1 tablespoon minced fresh parsley
Instructions
Dough
- In the bowl of a stand mixer, whisk together the milk, melted butter, and one egg until blended. Add the flour and yeast. Using the dough hook, mix on medium speed until the dough comes together and no dry flour remains, about 2 minutes, scraping the sides and hook as needed.
- Turn off the mixer, cover the bowl with a kitchen towel or plastic wrap, and let the dough rest for 15 minutes.
- Add the sugar and 1 teaspoon of salt. Knead on medium speed until fully incorporated, about 30 seconds. Increase the speed to medium-high and continue kneading until the dough starts to pull away from the sides and bottom of the bowl-it will still be slightly sticky-about 8 to 12 minutes.
- Transfer the dough to a large, greased bowl, cover it tightly with plastic wrap, and let it rise at room temperature until it has doubled in size, about 1 hour.
- Grease a 13-by-9-inch baking dish with the softened butter. Turn the dough out onto a clean surface and divide it into 12 equal pieces (about 50 grams or 1¾ ounces each). Shape each piece into a smooth ball by cupping it with your palm and rolling it gently against the counter.
- Arrange the dough balls in the prepared dish, making 3 rows of 4. Cover tightly with plastic wrap and let the dough rise again at room temperature until it has nearly doubled in size, about 30 minutes.
- Position the oven rack in the middle and preheat to 350°F (180°C). Beat the remaining egg with a pinch of salt and brush the tops of the rolls evenly with the egg wash (you may not need all of it).
- Bake until the rolls are richly golden and register 200-205°F (93-96°C) in the center, about 20 minutes.
Garlic-Herb Butter
- While the rolls bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and salt, cooking just until fragrant, about 1 minute. Remove from the heat and stir in the chopped parsley.
- Remove the rolls from the oven and let them cool in the dish for 15 minutes. Brush the warm rolls generously with the garlic-herb butter, coating the tops and sides completely. Let it sit for 5 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
