Description
These Easy Garlic Butter Dinner Rolls are soft, fluffy, and perfect for any meal. Made from scratch with warm milk, yeast, and plenty of butter, they are brushed with a flavorful garlic butter for a deliciously golden finish. Ideal for family dinners or special occasions, these rolls rise twice to achieve their perfect texture and shine.
Ingredients
Scale
Dinner Rolls:
- 1 cup whole milk (240g), warm (around 110F)
- 3 teaspoons active dry yeast or instant yeast
- ⅓ cup sugar (70g)
- 3 ¾ 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 tablespoon milk
Garlic Butter:
- ¼ cup salted butter (57g)
- 2-3 garlic cloves, finely chopped
- 1-2 tablespoon freshly chopped parsley
Instructions
- Activate Yeast: In a large bowl, stir together the warm milk with the yeast and let it activate for a few minutes until frothy.
- Mix Dough Ingredients: Add the sugar, all purpose flour, egg, salt, and softened unsalted butter to the bowl with the yeast mixture, stirring until a shaggy dough forms.
- Knead Dough: Turn the dough out onto a clean surface and knead using a push-pull motion with your palms for 15 minutes. The dough will transition from sticky to smooth and stretchy. Perform the window-pane test to check readiness by stretching a piece thin without ripping.
- First Proof: Transfer the dough to a clean, lightly oiled large bowl, cover with cling wrap, and place in a warm, humid spot to rise until it doubles in size, approximately 90 minutes.
- Shape Rolls: Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a tight, smooth ball without wrinkles or cracks using your palms.
- Prepare for Second Rise: Line a 9×13 inch baking sheet with parchment paper and space the rolls evenly. Mix egg yolk and milk to make the egg wash and generously brush all rolls.
- Second Proof: Allow the rolls to rise again in a warm spot for 45 minutes until puffy.
- Preheat Oven: Heat the oven to 350F (conventional) in the last 20 minutes of proofing.
- Final Egg Wash: Brush the risen rolls with another generous layer of egg wash before baking.
- Bake Rolls: Bake the rolls for 22 minutes until they develop a shiny golden crust.
- Make Garlic Butter: While baking, melt the salted butter in a saucepan, sauté the finely chopped garlic for 1-2 minutes, then remove from heat and stir in the fresh parsley.
- Brush Rolls: Immediately brush the hot rolls with the garlic butter after removing them from the oven.
- Serve: Serve the warm garlic butter dinner rolls and enjoy!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Do not add extra flour during kneading; the dough should be sticky initially.
- Use the window-pane test to judge dough readiness to avoid dense rolls.
- Proofing times may vary depending on the room temperature.
- For softer rolls, cover the dough with a damp cloth during proofing to maintain humidity.
- You can substitute fresh parsley with dried parsley, using half the amount.
- Store leftover rolls in an airtight container and reheat with a brush of garlic butter for freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
