Description
These Garlic Butter Dinner Rolls are soft, fluffy, and bursting with savory garlic butter flavor. Perfectly golden with a shiny crust, these rolls make an excellent accompaniment to any meal or a delightful snack on their own. The dough is enriched with milk, butter, and eggs, and the garlic butter topping adds an irresistible aroma and taste.
Ingredients
Scale
For the Dough
- 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)
For Egg Wash
- 1 egg yolk
- 1 tablespoon milk
For Garlic Butter Topping
- 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 combined and let it activate for a few minutes.
- Combine Dough Ingredients: Add sugar, flour, egg, salt, and softened unsalted butter to the yeast mixture. Stir until a shaggy dough forms.
- Knead Dough: Turn dough onto a clean surface and knead for about 15 minutes using a push-pull motion with your palms. The dough will be sticky at first but will become smooth and stretchy. Do not add flour. The dough passes the windowpane test when ready.
- First Rise: Transfer the dough to a large bowl lightly sprayed with oil, cover with cling wrap, and place in a warm, humid spot to rise until it doubles in size, about 90 minutes.
- Shape Rolls: Punch down the dough and divide into 12 equal pieces. Roll each piece into a tight, smooth ball with no wrinkles or cracks.
- Prepare Baking Sheet and Brush Rolls: Line a 9×13″ baking sheet with parchment paper. Place rolls evenly spaced on the sheet. Mix egg yolk and milk to make egg wash and brush all rolls generously.
- Second Rise: Let rolls rise again in a warm spot until puffy, about 30-45 minutes.
- Preheat Oven: About 20 minutes before baking, preheat the oven to 350°F (conventional).
- Final Egg Wash: Brush the risen rolls again with egg wash for a shiny golden crust.
- Bake Rolls: Bake in preheated oven for 20 to 22 minutes until golden brown with a shiny crust.
- Make Garlic Butter: While rolls bake, melt salted butter in a saucepan over medium heat. Add chopped garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley.
- Brush Rolls with Garlic Butter: Immediately after removing rolls from the oven, brush them generously with the garlic butter mixture while still hot.
- Serve: Serve these warm garlic butter dinner rolls fresh for the best soft and savory experience.
Notes
- Ensure milk is warm but not hot to properly activate the yeast.
- Do not add extra flour during kneading to maintain soft texture.
- The windowpane test helps ensure proper gluten development.
- Use parchment paper to prevent sticking and for easy cleanup.
- Brush rolls with egg wash before and after rising for a glossy finish.
- Garlic butter topping is best applied immediately after baking for flavor absorption.
- These rolls are best eaten fresh but can be refrigerated and reheated gently.
