Garlic Butter Rolls
There’s just something magical about warm, homemade garlic butter rolls straight from the oven. Fluffy on the inside, golden on top, and dripping in buttery garlic goodness, they’re basically little pillows of joy.
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Whether you’re dunking them in soup, mopping up pasta sauce, or just eating one (or three) straight off the pan, these rolls are the kind of side dish that turns a regular dinner into something special.
You only need a handful of pantry basics to make these dreamy garlic bread rolls. Flour, milk, butter, yeast, and of course, fresh garlic. They’re soft, tender, and brushed with a warm garlic butter glaze that makes them smell (and taste) like heaven.
If you are always hunting for homemade bread recipes, you should definitely try my bread machine cheese bread, bread machine beer bread, or these buttermilk rolls.
Why You’ll Love This Recipe
- Super Soft Texture: These rolls bake up perfectly fluffy and light.
- Garlicky Goodness: The garlic butter glaze is rich, flavorful, and totally addictive.
- Beginner Friendly: Basic ingredients and easy steps.
- Make-Ahead Friendly: Prep the dough earlier and bake when ready.
Ingredients
Garlic Butter Rolls
Equipment
- small bowl
- Large bowl
- stand mixer
- 9×13 baking dish
- lightweight kitchen towel or plastic wrap
Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup warm milk about 110°F
- 2 tablespoons unsalted butter softened
- 1 large egg
For Garlic Butter Topping:
- 4 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped (optional)
- ¼ teaspoon salt
Instructions
- In a small bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add yeast mixture, softened butter, and egg. Stir until a dough forms.
- Knead dough on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5–6 minutes) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and divide into 12 equal portions. Shape each into a ball and place in a greased 9×13-inch baking dish.
- Cover and let rise for 30–40 minutes, until puffy.
- Preheat oven to 375°F. Bake rolls for 15–18 minutes, until golden brown on top.
- While baking, combine melted butter, minced garlic, parsley, and salt.
- Brush garlic butter over hot rolls as soon as they come out of the oven. Serve warm.
Notes
Notes
- Use warm milk, around 110°F, to activate the yeast properly.
- Let the dough rise until doubled, not just for a set time.
- Brush garlic butter on while the rolls are still hot for maximum flavor.
Storage
- Storing: Keep leftovers in an airtight container at room temperature for up to 3 days.
- Reheating: Warm in the microwave for about 20 seconds or reheat in a 300°F oven for 5-7 minutes.
- Make Ahead: You can shape the rolls and refrigerate them overnight before the second rise. Bring to room temperature before baking.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendys Tips
- Make sure your milk isn’t too hot, or it will kill the yeast.
- Don’t skimp on kneading. It helps build gluten for a soft texture.
- Brush the garlic butter while the rolls are still hot so it soaks in.
- Want extra golden tops? Brush a little egg wash before baking.
FAQ
Do you have questions about this garlic butter rolls recipe? Here are the answers to the most commonly asked questions.
Yes! You can skip the proofing step and mix it right in with the dry ingredients.
Check that your yeast is fresh and your milk isn’t too hot. Also, let the dough rise in a warm place.
Absolutely. Just use plain melted butter, or add a little honey for a sweeter version.
