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Easy Garlic Butter Dinner Rolls

Easy Garlic Butter Dinner Rolls

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If you’re seeking a delightful addition to your dinner spread, look no further than these Easy Garlic Butter Dinner Rolls. Soft and fluffy, these rolls are infused with the rich flavors of garlic butter, making them irresistible. The warm aroma of freshly baked bread wafts through your kitchen, creating a cozy atmosphere that invites everyone to gather around the table. With just a handful of simple ingredients and straightforward steps, you can whip up these delicious rolls that are perfect for any occasion—be it a family meal or a festive gathering. Plus, they can be made ahead of time, ensuring fresh-baked goodness when you need it most!

Ingredients

Scale
  • 1 cup warm whole milk (240g)
  • 3 teaspoons active dry yeast
  • 1/3 cup sugar (70g)
  • 3 3/4 cup all-purpose flour (490g)
  • 1 large egg
  • 1.5 teaspoon salt
  • 6 tbsp unsalted butter, softened (85g)
  • 1/4 cup salted butter (57g) for garlic butter
  • 23 garlic cloves, finely chopped
  • Fresh parsley for garnish

Instructions

  1. Combine warm milk and yeast in a large bowl to activate the yeast.
  2. Add sugar, flour, egg, salt, and softened butter to the bowl; mix until a shaggy dough forms.
  3. Knead the dough on a clean surface for about 15 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with cling wrap, and let rise in a warm area until doubled in size (about 90 minutes).
  5. Punch down the dough and divide it into 12 pieces; shape them into balls.
  6. Arrange on a parchment-lined baking sheet and let rise again for 30-45 minutes.
  7. Preheat oven to 350°F (175°C) while rolls rise.
  8. Brush with an egg wash made from one egg yolk mixed with one tablespoon of milk before baking for about 20-22 minutes until golden brown.
  9. Prepare garlic butter by melting salted butter in a pan and sautéing chopped garlic for 1-2 minutes; then mix in fresh parsley.
  10. Brush hot rolls generously with garlic butter as soon as they come out of the oven.

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