Description
These easy garlic butter dinner rolls are soft, fluffy, and perfect for any meal. Made with simple ingredients and enriched with a flavorful garlic butter glaze, these rolls have a tender crumb and a beautifully golden crust. The recipe involves kneading the dough by hand, letting it rise twice, and baking until golden, making them an ideal homemade bread to impress family and friends.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk (240g), warm (around 110°F)
- 3 teaspoons active dry yeast or instant yeast
- 1/3 cup sugar (70g)
- 3 3/4 cups 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 tbsp milk
Garlic Butter Topping
- 1/4 cup salted butter (57g)
- 2-3 garlic cloves, finely chopped
- 1-2 tbsp freshly chopped parsley
Instructions
- Activate Yeast: In a large bowl, stir together the warm milk with the yeast until combined and let it sit briefly to activate.
- Combine Dough Ingredients: Add the sugar, flour, egg, salt, and softened unsalted butter to the yeast mixture. Stir all ingredients together until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a clean surface and knead using a push-pull motion with your palms for 15 minutes. The dough will begin sticky but will become smooth and stretchy as you knead; do not add extra flour. The dough is ready when it passes the window-pane test.
- First Rise: Place the dough into a large clean bowl greased lightly with oil, cover tightly with cling wrap, and put in a warm, humid spot to rise until it doubles in size, approximately 90 minutes.
- Shape Rolls: Punch down the risen dough, turn it onto a clean surface, and divide into 12 equal pieces. Roll each piece into a tight, smooth ball without wrinkles or cracks, using your palms.
- Arrange on Baking Sheet: Line a 9×13 inch baking sheet with parchment paper and space the rolls evenly on the sheet.
- Egg Wash: Mix the egg yolk and milk in a small bowl, then generously brush the rolls with this egg wash using a pastry brush.
- Second Rise: Let the rolls rise a second time in a warm spot for 30-45 minutes until puffy.
- Preheat Oven: Preheat your conventional oven to 350°F during the last 20 minutes of the second rise.
- Final Egg Wash: Brush the rolls again with a generous layer of egg wash before baking.
- Bake: Bake the rolls for 20-22 minutes until they develop a shiny, golden brown crust.
- Prepare Garlic Butter: While the rolls bake, melt the salted butter in a saucepan over medium heat, add finely chopped garlic, and sauté for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley.
- Brush Rolls: Immediately after removing from the oven, brush the hot rolls generously with the garlic butter mixture.
- Serve: Serve warm and enjoy the soft, flavorful garlic butter dinner rolls.
Notes
- For best results, use warm milk at approximately 110°F to activate the yeast without killing it.
- Kneading time is important to develop gluten for a soft, fluffy texture—do not rush or add extra flour during kneading.
- The window-pane test is crucial to ensure sufficient gluten development before the first rise.
- Use fresh garlic and parsley for the best flavor in the garlic butter topping.
- Allowing the rolls to rise twice improves their lightness and texture.
- Brush with egg wash twice for a shiny, golden crust.
- Serve the rolls immediately after brushing with garlic butter to enjoy maximum flavor and softness.
Nutrition
- Serving Size: 1 roll (approx. 70g)
- Calories: 180 kcal
- Sugar: 4.5 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
