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Soft Buttery Garlic Dinner Rolls

Close-up of twelve soft, buttery garlic rolls baked together in a white dish, glistening with butter and topped with fresh parsley.

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Make soft, fluffy homemade yeast rolls brushed with garlic butter, perfect for any dinner.

Ingredients

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  • 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

  1. Combine the warm milk, yeast, and 1 teaspoon of the sugar in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the remaining sugar, egg, 1/4 cup melted butter, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  5. 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.
  6. 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.
  7. Cover the pan and let the rolls rise again for 30 to 45 minutes, or until puffy.
  8. Preheat your oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes, or until golden brown on top.
  9. While the rolls bake, melt the remaining 4 tablespoons of butter in a small saucepan. Stir in the minced garlic and chopped parsley.
  10. 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.

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