Easy Garlic Butter Dinner Rolls

Nothing beats tearing into warm garlic butter dinner rolls straight from the oven The aroma of yeast and garlic fills the kitchen and each bite is rich pillowy and packed with flavor These rolls make holidays and weeknight dinners memorable but are simple enough for any occasion I love how the golden crust gives way to the softest center especially when brushed with melting garlic butter

My first time making these was for a Sunday roast and now they are a standing request anytime we have guests Everyone is amazed they come from my oven not a bakery

Ingredients

• Whole milk: Warmed to help the yeast activate and ensures ultra plush rolls Use fresh not ultra pasteurized for best rise
• Active dry yeast or instant yeast: Gives these rolls a classic lift Always check your yeast is fresh and not expired
• Granulated sugar: Feeds the yeast balances flavor and gives the rolls a slight sweetness Choose pure cane sugar when possible
• All purpose flour: The sturdy base for the dough Opt for unbleached for better texture and flavor
• Large egg: Provides moisture structure and helps enrich the dough Use a room temperature egg for easier mixing
• Salt: Essential for balanced flavor Try to use fine sea salt for even blending
• Unsalted butter: Adds tenderness and flavor Look for European style for a richer taste
• Egg yolk and milk: These give the rolls their glossy bakery style sheen on top Use a fresh egg yolk and whole milk for best results
• Salted butter: Base for your garlic butter Pick good quality for a more pronounced flavor
• Fresh garlic: Chopped fine for maximum aroma and flavor Choose firm unblemished cloves
• Fresh parsley: Adds color and freshness Always chop right before using for brightest taste

Instructions

Activate the Yeast:

In a large bowl gently stir the warmed whole milk with your yeast Let it sit until dissolved and a bit foamy which means the yeast is ready to work

Mix the Dough:

Add sugar flour egg salt and softened butter into your yeast mixture Stir with a sturdy spoon until it comes together as a shaggy dough You want all spots of flour mixed in but do not worry if it looks messy

Knead by Hand:

Transfer the dough to your clean work surface Knead it using a push and pull motion with the heels of your palms for about fifteen minutes It will start off sticky but trust the process It should become smooth stretchy and pass the window pane test where you can gently stretch a small piece until thin without tearing

Let it Rise:

Place the dough in a lightly oiled large bowl Cover tightly with cling film or a towel Tuck the bowl somewhere warm and let it rise until doubled in size which usually takes about ninety minutes

Shape the Rolls:

Gently punch down the dough and turn it out Cut into twelve equal pieces Roll each into a round tight ball by cupping your hand over the dough and making small circles on your worktop Try to make the tops smooth with no visible seams

Prepare the Baking Tray:

Line your pan with parchment and arrange the dough balls evenly with a little space in between so they have room to puff up during the second rise

Apply the Egg Wash:

Whisk together an egg yolk and a bit of milk Use a pastry brush to give each roll a good coating which will help them turn golden and shiny

Rise Again:

Let the rolls rest and rise uncovered for half an hour to forty five minutes They should look noticeably puffy and pillowy

Preheat the Oven:

While your dough finishes rising start heating your oven to three hundred fifty degrees Fahrenheit so it is ready when you need it

Final Egg Wash:

Right before baking give the rolls another brush with your egg wash This step ensures they come out looking bakery beautiful

Bake to Perfection:

Bake the rolls in the center of your oven until they are deep golden about twenty minutes The smell at this point is incredible

Prepare Garlic Butter:

While they bake melt salted butter in a small saucepan Add chopped garlic and cook just until fragrant about one to two minutes Stir in plenty of chopped parsley right at the end

Butter the Rolls:

As soon as you pull the tray out brush the hot rolls with loads of garlic butter The butter soaks into the crust and the scent is fantastic

Enjoy Warm:

These rolls are at their best straight from the oven Serve right away so every bite is warm soft and bursting with flavor

My favorite part of this recipe is swirling the garlic in butter while the rolls bake The smell fills the house and takes me right back to my childhood when my mom would make pullapart bread on weekends I always sneak an extra brush of garlic butter for myself

Storage Tips

Store leftover rolls in an airtight bag at room temperature for up to three days You can reheat them briefly in a low oven to restore the fresh out of the oven softness If you want to keep them longer freeze them right after baking and cooling Wrap tightly to avoid freezer burn

Ingredient Swaps

If you only have bread flour it will work in place of all purpose though the rolls may have a bit more chew To make these dairyfree substitute plant milk and vegan butter For a mild garlic taste use roasted garlic instead of fresh

Serving Suggestions

Pair these rolls with pastas hearty stews or roast chicken They also make fantastic buns for small sandwiches or sliders Warm a few for breakfast with jam or a drizzle of honey

Rolls in Family Traditions

Every time a batch comes out of my oven it sparks conversation and connection My grandma always served homemade bread with every meal and these rolls keep that spirit alive for my own family Sharing them warm with friends feels like an act of love

Seasonal Adaptations

In summer try adding fresh basil to the butter For winter meals sprinkle a little grated parmesan on top before baking Add a pinch of paprika to the butter for warmth

Success Stories

A friend who had never baked with yeast found this recipe foolproof and now makes it every Thanksgiving Last Christmas my cousin doubled the batch and gave them as heartfelt gifts They are a hit with everyone who tries them

Freezer Meal Conversion

To freeze shape the rolls and let them rise once Place on a tray and freeze solid Once frozen pop them into a bag When ready to bake defrost arrange in a pan let rise a second time and bake as directed This method works beautifully for makeahead meals

Serve these rolls warm with extra garlic butter on the side and watch them disappear fast They are sure to become your goto for every family meal

FAQs about Recipes

→ How can I make sure the rolls are fluffy?

Knead the dough well for elasticity and allow proper rising time until doubled in size. This creates a light texture.

→ Can I use instant yeast instead of active dry?

Yes, instant yeast works just as well—add it directly to the dough without proofing.

→ How do I achieve a glossy golden crust?

Brush the tops of the dough balls with an egg yolk and milk mixture before and after rising for shine and color.

→ When should I add the garlic butter?

Brush the melted garlic butter over the hot rolls immediately after baking for best flavor absorption.

→ Can I make the dough ahead?

You may prepare the dough in advance and let it complete the first rise in the fridge overnight. Shape and bake the next day.

→ What is the window-pane test?

Stretch a bit of dough between your fingers—if it forms a thin, translucent 'window,' it’s kneaded enough.