Garlic Butter Croutons will surely take your salad and soup game to a new level! This DIY croutons recipe makes croutons with the most buttery and crispy edges and soft chewy centers!
They only take about 20 minutes to make and are soooo much better than store-bought! You’re going to have a hard time not eating them right off the sheet pan!
Thanks to Rhodes Bake N’ Serv for sponsoring today’s post! As always, all opinions are my own.
I like salad, but I really like all the “stuff” that goes on top of my salad. Let’s face it. Without the extras, a tossed salad is just lettuce!
My very two favorite things to put on top of salad are cheese and homemade croutons!
Sometimes the extras can seem like too much work. Not with this crouton garlic recipe! They are so easy to make!
Not only are they easy, but they are also incredibly addicting! I have to be careful or I’ll eat the whole pan of butter croutons as a snack!
If I find enough willpower to save some for later, they are amazing served on Creamy Tomato Soup, Ham and Potato Soup, Shrimp Salad, Pizza Salad, or served with homemade French Dressing!
Why You’ll Love This Recipe
I’m telling you, once you start making this garlic butter croutons recipe you’ll never be able to go back to the kind from the store. This recipe makes the best fresh, buttery, and completely addicting croutons!
- Quick and easy! All you have to do is toss bread cubes in a few ingredients and bake them in the oven for a bit.
- Simple ingredients! There’s nothing fancy in this recipe! I love keeping Rhodes Warm & Serve Rolls in my freezer for making all kinds of things. These croutons are one of them! They give the croutons the BEST texture!
- Everyone loves them! Be prepared to share the recipe! I’m positive people are going to ask for it!
We’re keeping things really simple today! Let’s talk about what you’re options are so you can customize them exactly as you want!
What Bread to Use to Make Croutons
Bread is obviously the main ingredient and it’s important we use the right kind of bread! My favorite is using Rhodes Warm & Serve Rolls French Rolls or Sourdough Rolls because they are nice and crusty on the edges and chewy on the inside.
That’s exactly what you want when you’re making croutons from scratch. You want sturdy bread. Sandwich bread won’t give you the best results.
I also love using Rhodes rolls because I can make a big batch for my whole family, or just enough for me if I’m home alone. You’ll need to adjust the other ingredients to make a bigger or smaller batch.
Butter: I love using 100% butter because you can’t beat the flavor of butter! And, because my family owns a dairy farm and we believe in butter in this house!
Garlic: We’re using garlic powder here because it’s so easy! No peeling or mincing is needed.
Herbs: Fresh or dried herbs add fun flavors to the croutons. I also love adding a pop of green because it makes the croutons pretty! You can get creative and use whatever herbs you love! Parsley, chives, rosemary, and thyme are great choices.
How to Make Homemade Croutons with Butter
Although you can make croutons in a skillet on the stove, in the microwave, or in the air fryer baking them in the oven is my favorite way to do it.
It’s pretty much foolproof and a little more hands-off!
Step 1: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using a serrated knife cut rolls into 3/4 inch cubes. Set aside.
Step 2: Melt the butter in a microwave-safe bowl. Add salt, garlic powder, black pepper, and parsley flakes. Whisk to combine.
Step 3: Add bread pieces to the butter. Toss to coat.
Step 4: Spread garlic and butter croutons in a single layer onto the parchment-lined baking sheet making sure there is space between them. Bake for 7 minutes. Flip the croutons. Bake for 3-5 more minutes or until the croutons are golden brown and crispy on the edges.
The baking time will vary depending on your oven and the baking sheet used. Darker baking sheets will brown the bottom of the croutons faster than lighter colored baking sheets. You’ll need to keep an eye on the croutons.
If you don’t have parchment paper you can line the baking sheet with aluminum foil and grease it. Or, grease the unlined pan.
Store them at room temperature in an airtight container for up to a week. They can also be stored in the fridge for up to 10 days, or in the freezer for up to 2 months.
Be sure to make sure the croutons are spread out in a single, even layer on a baking sheet leaving a bit of space between each piece of bread. This helps the croutons to brown and crisp evenly. If needed bake the croutons in two batches.
If homemade croutons become soggy or stale you can freshen them by baking them at 300 degrees for 5 minutes. This is how to thaw croutons that have been in the freezer too.
Other Ways to Serve Rhodes Warm & Serve Rolls
If you don’t have your freezer stocked with Rhodes Warm & Serve Rolls you’re missing out! They are obviously handy to pull out and serve with Cheesy Chicken and Potato Soup, Ravioli Casserole, or Roast Beef.
But, they are also my go-to for making sandwiches and baked sliders.
Garlic Butter Croutons
- Baking Sheet
- 4 Rhodes Warm & Serve French Rolls
- 4 Tablespoons butter
- 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon parsley flakes
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Using a serrated knife cut rolls into 3/4 inch cubes. Set aside
- Melt the butter in a microwave-safe bowl. Add salt, garlic powder, black pepper, and parsley flakes. Whisk to combine.
- Add bread pieces to the butter. Toss to coat.
- Spread the bread cubes in a single layer onto the parchement-lined baking sheet making sure there is space between them.
- Bake for 7 minutes. Flip the croutons. Bake for 3-5 more minutes or until the croutons are golden brown and crispy on the edges. The baking time will vary depending on your oven and the baking sheet used.
tried this recipe?
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