Why You Will Love This Recipe
You will love these rolls because they deliver a professional bakery-style result right in your own kitchen. By briefly cooking the garlic in butter before adding it to the dough, you mellow out the sharp raw flavor while ensuring every single bite is infused with savory goodness. They are incredibly soft, light, and airy, making them the perfect companion for soups, stews, or a holiday roast. Plus, the final brush of garlic-herb butter right out of the oven gives them that irresistible garlic bread finish that everyone craves.Ingredients
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 1 tablespoon all-purpose flour
- 3 tablespoons chopped fresh parsley
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 cup whole or 2% milk, warmed to 110°F
- 1 large egg, room temperature
- 1 beaten egg (for egg wash)
- For the garlic topping: 2 tablespoons unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped fresh parsley, and flaky sea salt
Step-by-Step Instructions
- Lightly butter the bottom and sides of a 9×13 baking pan and set it aside.
- In a small pot, melt 4 1/2 tablespoons of butter and add the 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat to cool slightly.
- In a stand mixer bowl, combine the flour, parsley, sugar, yeast, and salt. Add the warm milk, egg, and the cooled garlic butter mixture.
- Knead on low speed with a dough hook for 10-12 minutes until the dough is smooth, soft, and slightly tacky. If it is too sticky, add flour one tablespoon at a time.
- Divide the dough into 12 equal portions (ideally 67 grams each). Shape each piece into a tight, smooth ball and place them into the prepared pan.
- Cover the rolls and let them rise in a warm place until doubled in size, about 1-2 hours.
- Preheat your oven to 350°F. Brush the tops of the rolls with the beaten egg wash and bake for 20-30 minutes, or until golden brown.
- While baking, prepare the final garlic butter by melting 2 tablespoons of butter with 1 tablespoon of garlic and 1 tablespoon of parsley. Brush this over the warm rolls immediately after taking them out of the oven. Sprinkle with flaky sea salt.
Expert Tips / Pro Tips
To ensure the best results, use a kitchen scale to measure your flour rather than scooping directly with a measuring cup, which can pack the flour and lead to dry rolls. If you are using active dry yeast instead of instant yeast, be sure to dissolve it in the warm milk with a pinch of sugar and let it sit until foamy before adding it to the dry ingredients. Finally, always go by the appearance of the dough rather than the clock; the rolls are ready to bake when they look noticeably puffy and feel soft to the touch.Variations & Substitutions
If you want to add a cheesy kick, you can fold up to 1/4 cup of shredded parmesan cheese directly into the dough during the mixing stage. For a different herb profile, feel free to swap the parsley for fresh rosemary or thyme. If you prefer a lighter roll, you can use 2% milk, but whole milk will provide a slightly richer crumb.Serving Suggestions
These rolls are best served warm, straight from the oven. They pair beautifully with hearty beef stew, creamy tomato soup, or as part of a holiday spread alongside turkey or ham. For a casual appetizer, serve them alongside a small bowl of balsamic vinegar and olive oil for dipping.Storage, Freezing & Reheating
Store leftovers in an airtight container or Ziploc bag at room temperature for 2-3 days. To freeze, let the baked rolls cool completely and place them in a freezer-safe container for up to one month. To reheat, cover the rolls with foil and warm them in a 350°F oven until heated through, or microwave them for 20-30 seconds.Nutrition Information
| Serving Size | 1 Roll |
| Calories | 87kcal |
| Carbohydrates | 4g |
| Protein | 2g |
| Fat | 7g |
| Sodium | 210mg |
FAQ
Can I make these rolls ahead of time?
Yes! Once the rolls are shaped and placed in the baking pan, cover them tightly with plastic wrap and refrigerate overnight. The next day, let them come to room temperature and rise until doubled in size before baking.
How do I know when the dough is finished kneading?
The dough is ready when it looks smooth, feels elastic, and is slightly tacky to the touch but pulls away cleanly from the sides of the mixing bowl.
Do I have to cook the garlic before adding it to the dough?
While optional, briefly cooking the garlic in butter is highly recommended. It mellows the sharp, pungent raw garlic flavor and ensures the garlic integrates perfectly into the dough without overpowering it.
Soft & Fluffy Garlic Butter Dinner Rolls
These homemade garlic bread rolls are incredibly soft and buttery, packed with fresh garlic and herbs, making them the perfect side dish for any holiday table.
Ingredients
Method
Instructions
- Lightly butter a 9×13 baking pan. In a small saucepan, melt 4.5 tablespoons of butter with 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant, then set aside to cool.
- In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add the warm milk, egg, and the cooled garlic butter mixture.
- Knead on low speed using a dough hook for 10-12 minutes until the dough is smooth, soft, and slightly tacky.
- Divide the dough into 12 equal portions (approx. 67g each). Shape each into a smooth ball by cupping your hand and rotating on the counter, then place into the prepared baking pan.
- Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.
- Preheat oven to 350°F. Brush the rolls with beaten egg wash and bake for 20-30 minutes until golden brown.
- While baking, prepare the final garlic butter by melting 2 tablespoons butter with 1 tablespoon garlic and 1 tablespoon parsley. Brush over hot rolls immediately after removing from the oven and sprinkle with flaky sea salt.
Notes
For best results, use a kitchen scale to measure flour. If using active dry yeast, activate it in the warm milk with a pinch of sugar for 5 minutes before adding to the dry ingredients.