Description
These Easy Garlic Butter Dinner Rolls are soft, fluffy, and filled with rich garlic butter flavor. Perfect for any meal, these homemade rolls feature a tender crumb from an enriched yeast dough and a shiny golden crust brushed with egg wash. Serve them warm, slathered with aromatic garlic butter and fresh parsley for an irresistible side.
Ingredients
Scale
Dinner Rolls
- 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 cups all purpose flour (490g)
- 1 large egg
- 1.5 teaspoons salt
- 6 tablespoons unsalted butter, softened at room temperature (85g)
Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Garlic Butter
- 1/4 cup salted butter (57g)
- 2-3 garlic cloves, finely chopped
- 1-2 tablespoons freshly chopped parsley
Instructions
- Activate Yeast: In a large bowl, stir together the warm milk with the yeast until dissolved and slightly foamy.
- Combine Ingredients: Add sugar, flour, egg, salt, and softened unsalted butter to the yeast mixture. Stir together until a shaggy dough forms.
- Knead Dough: Turn the dough onto a clean surface and knead for 15 minutes using a push-pull motion with your palms. The dough will be sticky initially but will become smooth and elastic. Perform the window-pane test to check readiness.
- First Rise: Transfer dough to a large bowl lightly sprayed with oil. Cover with cling wrap and place in a warm, humid spot for about 90 minutes, or until doubled in size.
- Shape Rolls: Punch down the risen dough and turn onto a clean surface. Divide it into 12 equal pieces and roll each into a tight, smooth ball, ensuring no wrinkles or cracks.
- Prepare Baking Pan: Line a 9×13-inch baking sheet with parchment paper and place the rolls spaced evenly apart.
- Apply Egg Wash: Mix egg yolk and 1 tablespoon milk in a small bowl. Use a pastry brush to generously coat the rolls with the egg wash.
- Second Rise: Let the rolls rise again in a warm spot for 30-45 minutes until puffy.
- Preheat Oven: About 20 minutes before baking, preheat the oven to 350°F (conventional).
- Final Egg Wash: Brush the rolls with another generous layer of egg wash just before baking.
- Bake: Bake the rolls for 20-22 minutes until they develop a shiny, golden-brown crust.
- Make Garlic Butter: While the rolls bake, melt salted butter in a saucepan over medium heat. Add finely chopped garlic and sauté 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley.
- Brush Rolls: Once rolls are hot out of the oven, generously brush them with the prepared garlic butter.
- Serve: Serve the garlic butter dinner rolls warm and enjoy!
Notes
- For best results, maintain the milk temperature around 110°F to activate yeast properly.
- Kneading time is important to develop gluten for soft, fluffy rolls; avoid adding extra flour even if dough is sticky.
- The window-pane test ensures dough elasticity and readiness for rising.
- Use parchment paper for easy cleanup and to prevent sticking.
- Double egg wash application helps achieve a shiny, golden crust.
- Garlic butter should be brushed on while rolls are hot to maximize flavor absorption.
- You can substitute parsley with other fresh herbs like chives or thyme for variation.
Nutrition
- Serving Size: 1 roll (approx. 65g)
- Calories: 180
- Sugar: 4g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
