Make soft, fluffy homemade yeast rolls brushed with garlic butter, perfect for any dinner.
Author:Chloe Ashby
Prep Time:30 min
Cook Time:18 min
Total Time:148 min
Yield:12 rolls
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup warm milk (105-115°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup unsalted butter, melted, plus 4 tablespoons for topping
1 teaspoon salt
3 1/2 cups all-purpose flour, plus more for dusting
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions
Combine the warm milk, yeast, and 1 teaspoon of the sugar in a large bowl. Let stand for 5 minutes until foamy.
Stir in the remaining sugar, egg, 1/4 cup melted butter, and salt into the yeast mixture.
Gradually add the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Gently punch down the dough. Divide it into 12 equal pieces and shape each piece into a smooth ball. Place the balls close together in a greased 9×13 inch baking pan.
Cover the pan and let the rolls rise again for 30 to 45 minutes, or until puffy.
Preheat your oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes, or until golden brown on top.
While the rolls bake, melt the remaining 4 tablespoons of butter in a small saucepan. Stir in the minced garlic and chopped parsley.
Remove the rolls from the oven. Immediately brush the tops generously with the garlic butter mixture. Serve warm.
Notes
Use whole milk for richer flavor in your rolls.
For extra soft rolls, cover the pan with aluminum foil for the first 10 minutes of baking.
If you prefer a sweeter roll, increase the sugar in the dough to 1/3 cup.