Garlic Butter Rolls

A glass baking dish filled with golden-brown garlic rolls topped with chopped herbs and melted butter, resting on a patterned cloth.

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These garlic butter dinner rolls are light, fluffy, and brushed with a warm, buttery garlic glaze. They make the ultimate side for any meal, from weeknight pasta to Sunday roasts.

Prep Time2

Cook Time18

Total Time2 18

Course: Bread

Cuisine: American

Servings: Rolls

Calories: 192kcal

Author: Wendy

Equipment

small bowl
Large bowl
stand mixer
9x13 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 9x13-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

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.

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