Description
These Easy Garlic Butter Dinner Rolls are soft, fluffy, and flavorful, perfect as a side for any meal or for enjoying on their own. The rolls are made with a simple dough that rises twice, then baked to a beautiful golden brown and brushed with a delicious garlic butter and fresh parsley for an irresistible finish.
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 cup 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 the yeast: In a large bowl, stir together the warm milk with the yeast until combined and let it activate for a few minutes.
- Mix dough ingredients: Add all other dough ingredients (sugar, flour, egg, salt, and softened unsalted butter) to the bowl with the yeast mixture. Stir 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 about 15 minutes. The dough will be sticky at first but will become smooth and stretchy. Do not add flour. The dough is ready when it passes the windowpane test, stretching thin without tearing.
- First rise: Transfer the dough to a large clean bowl lightly sprayed with oil. Cover with cling wrap and place in a warm, humid spot to rise until it doubles in size, about 90 minutes.
- Shape rolls: Punch down the risen dough and turn it out onto a clean surface. Divide into 12 equal pieces and roll each piece into a tight, smooth ball with no wrinkles or cracks.
- Arrange and egg wash: Line a 9×13″ baking sheet with parchment paper. Place the rolls spaced evenly on the sheet. Mix egg yolk and milk to make egg wash, then generously brush all rolls.
- Second rise: Let the rolls rise in a warm spot again until puffy for 30-45 minutes.
- Preheat oven: About 20 minutes before baking, preheat your oven to 350°F (conventional).
- Final egg wash coat: Once risen, brush the rolls again generously with the egg wash for a shiny, golden crust.
- Bake rolls: Bake in the preheated oven for 20-22 minutes, until the rolls are golden brown and have a shiny crust.
- Prepare garlic butter: While rolls bake, melt the salted butter in a saucepan. Add finely chopped garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley.
- Brush with garlic butter: Immediately after removing the rolls from the oven, brush them generously with the garlic butter mixture while still hot.
- Serve and enjoy: Serve these warm garlic butter dinner rolls fresh for the best pillowy soft texture and savory flavor.
Notes
- These rolls are best eaten fresh to enjoy their soft, fluffy texture and buttery garlic flavor.
- Do not add extra flour when kneading, even if sticky; the dough will become smooth and stretchy with proper kneading.
- The windowpane test is essential to know when the dough is properly kneaded for perfect texture.
- The two rises ensure the rolls become light and airy.
- Brushing with egg wash twice gives the rolls a beautiful shiny, golden crust.
- The garlic butter topping can be adjusted in garlic amount according to taste.
Nutrition
- Serving Size: 1 dinner roll (approximately 70g)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
