Description
These Easy Garlic Butter Dinner Rolls are soft, fluffy, and perfectly buttery with a delicious garlic and parsley butter glaze. Made from scratch with simple ingredients, they have a tender crumb and a shiny golden crust. Perfect for dinner or any special occasion, these rolls are sure to impress with their delicate flavor and pillowy texture.
Ingredients
Scale
For the Dinner Rolls
- 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 teaspoons salt
- 6 tbsp unsalted butter, softened at room temperature (85g)
For the Egg Wash
- 1 egg yolk
- 1 tbsp milk
For the Garlic Butter
- 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 dissolved and slightly foamy.
- Combine Ingredients: Add the sugar, all-purpose flour, egg, salt, and softened unsalted butter to the yeast mixture. Stir well until a shaggy dough forms.
- Knead Dough: Turn the dough out onto a clean surface and knead for 15 minutes using a push-pull motion with your palms. The dough will initially be sticky but will become smooth and elastic. Test for readiness with the window-pane test by stretching a small piece of dough until almost translucent without tearing.
- First Rise: Transfer the dough to a large, oiled bowl. Cover with cling wrap and place in a warm, humid location for approximately 90 minutes, or until it has doubled in size.
- Shape Rolls: Punch down the dough and transfer it to a clean surface. Divide into 12 equal portions. Roll each portion into a tight, smooth ball by placing it on a flat palm and twisting with the other hand or rolling on the counter, ensuring no wrinkles or cracks.
- Arrange Rolls: Line a 9×13-inch baking sheet with parchment paper. Place the dough balls on the sheet evenly spaced apart.
- Apply Egg Wash: Mix egg yolk and milk in a small bowl and generously brush the rolls with this egg wash using a pastry brush.
- Second Rise: Allow the rolls to rise again in a warm spot for 30-45 minutes until they become puffy.
- Preheat Oven: During the last 20 minutes of rising, preheat the oven to 350°F (conventional).
- Final Egg Wash: Once risen, brush the rolls again with the egg wash for a shiny golden crust.
- Bake Rolls: Bake the rolls in the preheated oven for 20-22 minutes or until the crust is beautifully shiny and golden brown.
- Prepare Garlic Butter: While the rolls bake, melt the salted butter in a saucepan over medium heat. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley.
- Brush Garlic Butter: As soon as the rolls come out of the oven and are still hot, brush them generously with the prepared garlic butter mixture.
- Serve: Serve warm and enjoy the soft, buttery, and garlicky dinner rolls.
Notes
- This recipe yields soft, pillowy, and fluffy dinner rolls with a rich garlic butter finish.
- Do not add extra flour during kneading to ensure light texture; the dough should be sticky yet manageable.
- Perform the window-pane test to check if kneading is sufficient.
- Allow proper rising times for a fluffy texture—both the first and second rise are crucial.
- Brushing with egg wash twice helps get a shiny and appealing crust.
- Fresh garlic and parsley in the butter elevate the flavor—use fresh herbs for best results.
- Serve rolls warm for optimal taste and softness.
Nutrition
- Serving Size: 1 dinner roll
- Calories: 180
- Sugar: 4g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
