Description
These Easy Garlic Butter Dinner Rolls are soft, fluffy, and enriched with a delicious garlic butter glaze. Perfect for any dinner table, these homemade rolls combine the comforting flavors of warm, buttery bread with fragrant garlic and parsley, making them an irresistible side dish.
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
Instructions
- Activate Yeast: In a large bowl, stir together the warm milk with the yeast until dissolved and slightly foamy.
- Combine Ingredients: Add sugar, flour, egg, salt, and softened butter to the bowl. Stir until the mixture forms a shaggy dough.
- Knead Dough: Turn the dough out onto a clean surface and knead using a push-pull motion with your palms for 15 minutes. The dough will start sticky but become smooth and stretchy. Perform the window-pane test by stretching a small piece until it’s almost paper thin without tearing, indicating it is ready.
- First Rise: Transfer the dough to a large, lightly oiled bowl, cover with cling wrap, and place in a warm, humid spot. Let it rise until doubled in size, approximately 90 minutes.
- Divide Dough: Once risen, punch down the dough and turn it out onto a clean surface. Divide into 12 equal pieces.
- Shape Rolls: Roll each piece into a smooth, tight ball by gently twisting with one palm on a flat surface, ensuring no wrinkles or cracks form.
- Prepare Baking Sheet: Line a 9×13″ baking sheet with parchment paper. Place the rolls on the sheet evenly spaced.
- Apply Egg Wash: Mix the egg yolk and milk for the egg wash. Generously brush each roll with the egg wash using a pastry brush.
- Second Rise: Allow the rolls to rise again in a warm spot for 45 minutes until puffy.
- Preheat Oven: In the last 20 minutes of rising, preheat the oven to 350F (conventional).
- Final Egg Wash: Brush the risen rolls with another coating of the egg wash.
- Bake Rolls: Bake the rolls for 22 minutes until they develop a shiny golden crust.
- Prepare Garlic Butter: While baking, melt the salted butter in a saucepan over medium heat. Add finely chopped garlic and sauté for 1-2 minutes until fragrant, then turn off the heat and stir in freshly chopped parsley.
- Brush Rolls: Remove rolls from the oven and immediately brush them with the garlic butter while hot.
- Serve: Let rolls cool slightly, serve warm, and enjoy their soft, buttery garlic flavor.
Notes
- Use warm milk at about 110F to activate the yeast without killing it.
- Do not add extra flour during kneading; stickiness will decrease as gluten develops.
- The window-pane test is crucial for ensuring the dough is kneaded enough to get soft rolls.
- If your kitchen is cold, place the dough in an oven with just the light on to create a warm proofing environment.
- For even softer rolls, brush with melted butter immediately after baking in addition to the garlic butter.
- You can substitute fresh garlic with garlic powder, but fresh garlic gives the best flavor.
- Store leftover rolls in an airtight container; warm before serving for best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
