Garlic Butter Dinner Rolls

Pillowy soft, from scratch dinner rolls drenched in garlic butter and topped with fresh herbs and sea salt. These easy Garlic Rolls are the perfect side to almost any meal—especially pasta, soups, or roasted meats.

Course Side Dish

Cuisine American

Keyword dinner rolls, garlic bread rolls, garlic rolls

Prep Time 2 45

Cook Time 20

Total Time 3 5

Servings rolls

Calories 227kcal

Author Julia

Ingredients

For the dough

1 cup warm milk about 110ºF
2 teaspoons active dry yeast
1 tablespoon white granulated sugar
3 ¼ cups all purpose flour or bread flour (spooned and leveled)
1 teaspoon salt
¼ cup unsalted butter melted
1 large egg at room temperature (for the dough)
1 large egg beaten (for egg wash)

For the garlic butter topping

¼ cup unsalted butter melted
4 cloves garlic minced
2 tablespoons fresh parsley finely chopped
sea salt to taste

US Customary - Metric

Instructions

In the large mixing bowl of a stand mixer fitted with the dough hook attachment, add the warm milk, yeast and white sugar. Use a handheld whisk to combine then cover and leave for 5 minutes to become frothy.
To the frothy yeast mixture add the flour, salt, melted butter and one egg. Use a handheld whisk to combine the ingredients into a shaggy dough.
Turn the mixer to its slowest speed and let the dough hook knead the dough for 10 minutes, after which time the dough should be smooth and elastic. If the dough is sticky add a tablespoon of flour and knead again. To test the dough press it with a clean and dry finger, the indent where you’ve pressed the dough should slowly bounce back. If it doesn’t keep kneading for a few more minutes.
Lightly oil a large bowl and turn the dough out into it. Cover with cling wrap and put somewhere warm for 1 - 1 ½ hours, or until the dough has doubled in size.
Meanwhile, grease a 9”x13” baking pan with olive oil.
After the first rise, punch the air out of the dough then divide it into 12 equal sections. You may find it easiest to weigh the dough to ensure each roll is the same size.
Roll each section into a smooth ball then arrange in the baking pan, leaving some space in-between.
Cover the pan with cling wrap and leave somewhere warm for 1-2 hours, or until the balls have puffed up and joined together.
Meanwhile, preheat the oven to 350ºF.
After the second rise, brush the tops and sides of the rolls with the egg wash then bake in the middle of the preheated oven for 20- 25 minutes, or until the rolls are a light golden brown.
Remove from the oven and prepare the garlic butter.
In a small saucepan set over a low heat melt the butter then add the minced garlic and cook for a couple of minutes or until fragrant - don’t allow the garlic to brown.
Brush the garlic butter over the tops and sides of the rolls then scatter over the chopped parsley and add a sprinkling of sea salt.
Serve while still warm. Enjoy!

Notes

To measure flour accurately with measuring cups, don't scoop directly from the bag, as this compacts the flour and leads to excess, resulting in a drier dough. Instead, aerate the flour by whisking or sifting, then spoon it into the cup (using a spoon!) and level it off with a knife.
For activating yeast, use warm milk (should be around 110ºF). If you don’t have a thermometer, test by dipping your finger—if it feels warm but not hot, it’s safe to use. When mixed with sugar and warm milk, yeast should become frothy within 5-10 minutes. If no froth develops, the yeast may be expired and should be replaced.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for 15-20 minutes until smooth and elastic. To test if it’s ready, press gently—if it bounces back, it's good to go. The "window pane" test is another method: stretch a small piece of dough—if it becomes thin and translucent without tearing, it’s properly kneaded.
To ensure even-sized dinner rolls, divide the dough into 12 equal portions by weighing them. Rising times vary depending on the environment, so use visual cues rather than a strict timeline. Taking a photo at the start of the first rise can help determine when the dough has doubled in size. Fully baked rolls should be golden brown with an internal temperature of 190ºF.
Storage: These garlic rolls are best enjoyed fresh but can be stored in an airtight container at room temperature or in the fridge for up to 4 days. Leftovers tend to harden due to the garlic butter but will soften when reheated. Reheat in the microwave for 30 seconds or in a 350°F oven until warmed through.
For freezing, let the rolls cool completely before storing them in an airtight container for up to one month.
Want another super easy bread idea? Try my popular bread machine recipe that results in a perfectly fluffy loaf every time!

Nutrition