Garlic Butter Dinner Rolls are the ultimate comfort food that brings warmth and joy to any meal. From their soft, fluffy centers to their perfectly golden tops brushed with garlicky, herbed butter, these rolls are as irresistible as they are easy to make. Whether you’re preparing for a holiday dinner or simply want to elevate your weeknight meals, these garlic butter rolls deliver that freshly baked aroma and flavor everyone loves. This recipe uses simple ingredients and is perfect for both novice and seasoned bakers. Let’s dive into how to make these delightful rolls step-by-step.
Why You’ll Love This Garlic Butter Dinner Rolls Recipe
You’ll love this recipe for Garlic Butter Dinner Rolls because it combines the ease of preparation with incredible flavor. The dough is soft and forgiving, making it ideal even for first-time bakers. The end result? Golden brown rolls with a melt-in-your-mouth texture that are elevated with a rich, savory garlic butter glaze. They pair perfectly with soups, pasta, roasts, or can be enjoyed on their own. And the best part—you can make them ahead of time and freeze for later!
Ingredients
- 220ml (1 cup) warm milk, whole or skimmed
- 1½ tsp sugar
- 7g (1 tbsp) active dry yeast
- 3 tbsp vegetable oil
- 1 large egg
- ½ tsp salt
- 400g (3 cups) bread flour or all-purpose flour
- 1 egg, for brushing
- 1 tbsp butter, melted
- 1 clove garlic, minced or pressed
- 1 tbsp fresh parsley, chopped
Step-by-Step: How to Make Garlic Butter Dinner Rolls
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
- Prepare the Dough: Add oil, salt, and 1 egg to the yeast mixture and stir to combine. Add this to the flour in a large bowl.
- Knead the Dough: Mix until a shaggy dough forms. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer: knead on low for 1 minute, then on medium for 4 more minutes.
- First Rise: Lightly oil the bowl, place dough inside, cover with plastic wrap and a towel. Let rise in a warm place for 1 to 1.5 hours until tripled in size.
- Shape the Rolls: Punch down the dough, divide into 16 equal pieces, shape into balls, and place in a greased 9×13 inch pan, spaced 1 inch apart.
- Second Rise: Cover with a towel and let rise for 30 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush rolls with a beaten egg. Bake for 20-25 minutes or until golden brown.
- Garlic Butter Glaze: While rolls bake, melt butter and combine with minced garlic and chopped parsley.
- Finish: Brush the freshly baked rolls with the garlic butter mixture. Serve warm.
Helpful Tips
- Use warm (not hot) milk to activate the yeast—about 110°F (43°C).
- Let the dough rise in a warm, draft-free area like a turned-off oven with the light on.
- Weigh the dough pieces for uniform rolls.
- For extra fluffy rolls, ensure they triple in size during the first proof.
- Brushing with garlic butter immediately out of the oven infuses deep flavor and keeps the crust soft.
Substitutions And Variations
- Flour: Bread flour yields chewier rolls, but all-purpose works fine. Whole wheat flour can be used for a nuttier flavor (replace up to half).
- Oil: Substitute vegetable oil with melted butter or olive oil for richer flavor.
- Herbs: Try thyme or rosemary instead of parsley for a different herb profile.
- Vegan Option: Replace milk with plant milk, and use a flax egg (1 tbsp flax + 3 tbsp water) instead of a regular egg.
Storage Instructions
- At Room Temperature: Once cooled, keep the rolls in an airtight container for up to three days.
- Refrigeration: Not ideal, as it can lead to dry rolls. For extended storage, freezing is the better option.
Nutritional Information
Per roll (approximate):
Calories: 116
Carbohydrates: 19g
Protein: 4g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 24mg
Sodium: 92mg
Fiber: 1g
Sugar: 1g
Vitamin A: 96IU
Calcium: 25mg
Iron: 0.4mg
Serving Suggestions
- Best enjoyed warm with comforting soups such as tomato basil or creamy mushroom.
- Use as sliders with pulled chicken or beef.
- Great with breakfast—slice and fill with eggs and cheese.
- Perfect for holiday dinners or special occasions.
Frequently Asked Questions About Garlic Butter Dinner Rolls
Can I use instant yeast instead of active dry yeast?
Yes! You can substitute instant yeast in equal quantity and skip the blooming step. Mix it directly with the flour.
Why didn’t my dough rise?
Your yeast may be inactive. Always check the expiration date and bloom it in warm milk to ensure it’s alive.
Can I make these ahead of time?
Absolutely. You can refrigerate the dough after the first rise and bake the next day, or freeze the baked rolls.
How do I make them fluffier?
Letting the dough rise until it triples in size and using bread flour will help achieve super soft and fluffy rolls.
Can I skip the garlic butter?
While the garlic butter adds amazing flavor, you can brush them with plain melted butter or leave them plain.
Conclusion
Thank you so much for trying out these Garlic Butter Dinner Rolls! They’ve been a staple in my kitchen, loved for their pillowy softness and flavorful garlic-herb topping. Whether it’s a family dinner or a festive gathering, these rolls always disappear fast! I hope you enjoy making and sharing them as much as I do. Remember, baking should be joyful and rewarding—these rolls are a delicious way to bring that joy to your table. Happy baking and thank you for being part of our food-loving community!
Garlic Butter Dinner Rolls
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 rolls 1x
- Category: Bread, Side Dish
Description
Garlic Butter Dinner Rolls are golden and pillowy soft, brushed with buttery garlic herb glaze. A must-have for your dinner table.
Ingredients
220ml (1 cup) warm milk, whole or skimmed
1½ tsp sugar
7g (1 tbsp) active dry yeast
3 tbsp vegetable oil
1 large egg
½ tsp salt
400g (3 cups) bread flour or all-purpose flour
1 egg, for brushing
1 tbsp butter, melted
1 clove garlic, minced or pressed
1 tbsp fresh parsley, chopped
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
- Prepare the Dough: Add oil, salt, and 1 egg to the yeast mixture and stir to combine. Add this to the flour in a large bowl.
- Knead the Dough: Mix until a shaggy dough forms. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer: knead on low for 1 minute, then on medium for 4 more minutes.
- First Rise: Lightly oil the bowl, place dough inside, cover with plastic wrap and a towel. Let rise in a warm place for 1 to 1.5 hours until tripled in size.
- Shape the Rolls: Punch down the dough, divide into 16 equal pieces, shape into balls, and place in a greased 9×13 inch pan, spaced 1 inch apart.
- Second Rise: Cover with a towel and let rise for 30 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush rolls with a beaten egg. Bake for 20-25 minutes or until golden brown.
- Garlic Butter Glaze: While rolls bake, melt butter and combine with minced garlic and chopped parsley.
- Finish: Brush the freshly baked rolls with the garlic butter mixture. Serve warm.
Notes
Use warm milk to activate the yeast and proof the dough until it triples in size for the fluffiest result. Best served warm.
Nutrition
- Serving Size: 1 roll
- Calories: 116 kcal
- Sugar: 1g
- Carbohydrates: 19g
- Protein: 4g
