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Garlic Butter Dinner Rolls

Soft and fluffy homemade dinner rolls brushed with melted garlic butter and parsley. Perfectly golden and delicious, these rolls make the ultimate side for any meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 16 rolls
Course: Bread, Side Dish
Cuisine: American
Calories: 116
Ingredients Equipment Method Notes

Ingredients
  

  • 220 ml / 1 cup warm milk, whole or skimmed
  • 1 1/2 teaspoons sugar
  • 7 g / 1 tablespoon active dry yeast
  • 3 tablespoons vegetable oil (plus more for greasing bowl)
  • 1 large egg
  • 1/2 teaspoon salt
  • 400 g / 3 cups bread flour or all-purpose flour
  • 1 egg for brushing
  • 1 tablespoon butter, melted
  • 1 clove garlic, pressed
  • 1 tablespoon fresh parsley, chopped

Equipment

  • Stand mixer with dough hook, optional for kneading
  • Pastry brush for brushing egg wash and garlic butter
  • Mixing bowl for proofing dough
  • 9×13 inch baking pan for baking rolls
  • Measuring cups and spoons for accurate ingredient measurement

Method
 

  1. In a small bowl, combine warm milk, yeast, and sugar. Let stand 5 minutes until yeast blooms. Add oil, salt, and 1 egg. Mix with a fork.
  2. Add liquid mixture to flour. Mix until rough dough forms, then knead 8-10 minutes by hand or 4-5 minutes with a stand mixer until smooth and elastic.
  3. Grease a bowl with oil, place dough inside, cover, and let rise 1 to 1.5 hours until tripled in size. Preheat oven to 350°F (180°C).
  4. Punch down dough, divide into 16 equal pieces, roll into balls, and place in a greased 9x13-inch baking pan 1 inch apart. Cover and let rise 30 minutes.
  5. Brush rolls with beaten egg. Bake 20-25 minutes until golden.
  6. Meanwhile, melt butter with pressed garlic, then stir in parsley. Brush hot rolls with garlic butter as soon as they come out of the oven.

Notes

Be careful to measure ingredients accurately. Knead until dough is soft and elastic, not sticky. Proofing time varies with room temperature—let the dough triple in size rather than relying only on the clock. Use bread flour for best results, but all-purpose or whole wheat can work. Brush with garlic butter immediately out of the oven to infuse flavor and soften the crust.