Garlic Butter Dinner Rolls are golden and pillowy soft, brushed with buttery garlic herb glaze. A must-have for your dinner table.

Scale

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

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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.

Use warm milk to activate the yeast and proof the dough until it triples in size for the fluffiest result. Best served warm.