Description

These Easy Garlic Butter Dinner Rolls are soft, fluffy, and have a golden crust brushed with flavorful garlic butter. Perfect for any meal, these homemade rolls include a tender dough enriched with milk and butter, gently kneaded and proofed to ensure a light and airy texture. Topped with a delicious garlic parsley butter, they make a delightful addition to your dinner table.

Ingredients

Scale

Dinner Rolls:

1 cup whole milk (240g), warm (around 110F)
3 teaspoons active dry yeast or instant yeast
⅓ cup sugar (70g)
3 ¾ cup all purpose flour (490g)
1 large egg
1.5 teaspoon salt
6 tbsp unsalted butter, softened at room temperature (85g)

Egg Wash:

1 egg yolk
1 tablespoon milk

Garlic Butter:

¼ cup salted butter (57g)
2-3 garlic cloves, finely chopped
1-2 tablespoon freshly chopped parsley

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Instructions

Activate Yeast: In a large bowl, combine the warm milk with the yeast and stir gently. Let it sit until the yeast starts to activate, about 5 minutes.
Mix Dough Ingredients: Add the sugar, flour, egg, salt, and softened butter to the bowl with the yeast mixture. Stir everything together until a shaggy dough forms.
Knead Dough: Turn the dough onto a clean surface and knead using a push-pull motion with your palms for 15 minutes. The dough will be sticky initially but will become smooth and stretchy. Avoid adding extra flour and check readiness with the window-pane test.
First Rise: Transfer the dough to a large bowl lightly coated with oil, cover with cling wrap, and place in a warm, humid spot to rise until it doubles in size, approximately 90 minutes.
Divide and Shape: Once risen, punch down the dough and turn it out onto a clean surface. Divide into 12 equal pieces and roll each into a tight, smooth ball ensuring no wrinkles or cracks.
Prepare Baking Sheet: Line a 9×13-inch baking sheet with parchment paper and place the rolls evenly spaced on the sheet.
Apply Egg Wash: Mix the egg yolk and milk in a small bowl. Use a pastry brush to coat the rolls generously with the egg wash.
Second Rise: Let the rolls rise again in a warm spot for 30-45 minutes until puffy.
Preheat Oven: In the last 20 minutes of the second rise, preheat the oven to 350F (conventional).
Final Egg Wash: Brush the risen rolls with another layer of egg wash for a shiny crust.
Bake Rolls: Bake in the preheated oven for 22 minutes until golden and shiny on top.
Make Garlic Butter: While baking, melt salted butter in a saucepan over medium heat. Add finely chopped garlic and sauté for 1-2 minutes until fragrant. Turn off heat and stir in chopped parsley.
Finish Rolls: Brush the hot rolls generously with the garlic butter as soon as they come out of the oven.
Serve: Serve warm and enjoy these soft, flavorful garlic butter dinner rolls.

Notes

Ensure the milk temperature is warm (around 110F) to properly activate the yeast without killing it.
Do not add extra flour during kneading; the dough will become pliable as you knead longer.
The window-pane test is an effective way to check if the dough has been kneaded enough.
Proof the dough in a warm, humid environment to promote optimal rising.
Use parchment paper on the baking sheet to prevent sticking and ensure easy cleanup.
Brush with egg wash twice to develop a shiny golden crust.
Garlic butter is best applied while rolls are hot so it absorbs into the surface.
You can substitute parsley with chives or omit if unavailable.

Nutrition

Serving Size: 1 roll
Calories: 180 kcal
Sugar: 4 g
Sodium: 160 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 30 mg