Here is my favorite garlic butter dinner rolls recipe, with soft, fluffy homemade rolls that are brushed with rich garlic butter and baked until golden brown.
These dinner rolls are always the first thing to disappear from our table during family dinners. I usually make a double batch because my kids can easily eat three or four each. There’s something so comforting about warm, buttery rolls fresh from the oven, right?
Why You’ll Love These Garlic Butter Dinner Rolls
- Soft, fluffy texture – These rolls come out perfectly tender and light every time, with that bakery-quality feel that makes everyone think you’re a pro baker.
- Irresistible garlic butter topping – The warm garlic butter brushed on top takes these rolls from good to absolutely amazing, adding that rich flavor everyone craves.
- Perfect for any meal – Whether it’s a holiday dinner, Sunday roast, or just a regular weeknight pasta, these rolls make every meal feel more special.
- Made with simple ingredients – You probably already have most of these basic baking staples in your kitchen, so no special shopping trip required.
- Impressive but manageable – While they look and taste like something from a fancy restaurant, the recipe is straightforward enough for home bakers to master.
What Kind of Flour Should I Use?
All-purpose flour is your best bet for these dinner rolls, and it’s what most people have sitting in their pantry already. You don’t need to get fancy with bread flour here – regular all-purpose will give you perfectly soft and fluffy rolls. If you only have bread flour on hand, that’ll work too, though your rolls might be slightly chewier (which isn’t necessarily a bad thing!). Just make sure your flour is fresh and hasn’t been sitting around for years, as old flour can affect the rise and flavor of your rolls.
Options for Substitutions
These dinner rolls are pretty forgiving when it comes to swaps, so here’s what you can do if you’re missing something:
- Active dry yeast: If you only have instant yeast, use the same amount but mix it directly with the flour instead of proofing it first. Fresh yeast works too – use about 1.5 tablespoons crumbled into the warm milk.
- Whole milk: 2% milk, buttermilk, or even non-dairy milk like oat or soy will work fine. Just make sure whatever you use is warmed to about 110°F for the yeast.
- All-purpose flour: Bread flour will give you slightly chewier rolls with more structure, while cake flour will make them more tender. Stick with all-purpose for the best balance though.
- Unsalted butter: Salted butter works if that’s what you have – just reduce the added salt by about half. You can also use vegetable oil or melted coconut oil, but the texture will be slightly different.
- Fresh garlic: Garlic powder works in a pinch – use about 1 teaspoon instead of the fresh cloves. The flavor won’t be quite as bright, but it’ll still taste great.
- Fresh parsley: Dried parsley, chives, or even dried herbs like oregano or thyme can step in here. Use about 1 teaspoon of dried herbs instead of the fresh tablespoon.
Watch Out for These Mistakes While Baking
The biggest mistake when making dinner rolls is using milk that’s too hot, which will kill your yeast and leave you with dense, flat rolls – aim for milk that feels just warm to the touch, around 110°F. Another common error is not kneading the dough long enough, so make sure to knead for at least 8-10 minutes until the dough becomes smooth and elastic, which creates the soft, fluffy texture you want. Don’t rush the rising process either, as under-proofed rolls will be heavy and dense – let them double in size during both rises, even if it takes longer than expected. Finally, resist the urge to skip the egg wash, as this simple step gives your rolls that beautiful golden-brown color and glossy finish that makes them look bakery-perfect.
What to Serve With Garlic Butter Dinner Rolls?
These soft, buttery rolls are perfect alongside just about any hearty meal – think roast chicken, beef stew, or a big bowl of pasta. They’re also amazing for soaking up the sauce from dishes like chicken marsala or any kind of gravy-heavy comfort food. I love serving them with a simple soup like minestrone or chicken noodle, where you can tear off pieces and dip them right in. For special occasions, they make a great addition to holiday dinners with turkey, ham, or prime rib, and honestly, they’re so good that sometimes I just eat them warm with a little extra butter as a snack!
Storage Instructions
Keep Fresh: These garlic butter rolls taste best when stored in an airtight container or covered tightly with plastic wrap at room temperature for up to 3 days. The garlic butter keeps them moist and flavorful, so they’ll still be soft and delicious the next day.
Freeze: You can freeze these rolls for up to 3 months in a freezer-safe bag or container. I like to freeze them after they’re baked and cooled completely, then just thaw them at room temperature when I’m ready to eat them.
Warm Up: To bring back that fresh-from-the-oven taste, wrap the rolls in foil and warm them in a 350°F oven for about 10 minutes. You can also microwave them for 15-20 seconds, but the oven method gives you that nice crispy crust again.
| Preparation Time | 30-45 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 85-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 45-55 g
- Fat: 95-110 g
- Carbohydrates: 325-350 g
Ingredients
For the rolls:
- 1 cup warmed whole milk (about 110°f)
- 3 tsp instant or active dry yeast
- 1/3 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 1 large egg
- 1 1/2 tsp salt
- 6 tbsp unsalted butter, softened
For the egg wash:
- 1 egg yolk
- 1 tbsp whole milk
For the garlic butter topping:
- 1/4 cup salted butter
- 2 to 3 garlic cloves, minced
- 1 to 2 tbsp fresh chopped parsley
Step 1: Activate Yeast and Prepare Dough
- 1 cup warmed whole milk (about 110°F)
- 3 tsp instant or active dry yeast
- 1/3 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 1 large egg
- 1 1/2 tsp salt
- 6 tbsp unsalted butter, softened
In a large bowl, stir together the warmed whole milk (about 110°F) and the yeast until just combined.
Then add the granulated sugar, all-purpose flour, large egg, salt, and softened unsalted butter to the same bowl.
Mix the ingredients with a sturdy spoon until a shaggy dough forms.
This mixture will be quite sticky at first but that’s perfectly normal.
Step 2: Knead the Dough
- shaggy dough from Step 1
Turn the dough out onto a clean surface and knead it using a push-pull motion with your palms for about 15 minutes.
The dough will start off sticky, but will become smoother and more elastic as you knead.
Avoid adding more flour; patience is key here.
Test the dough by stretching a small piece between your fingers: if it stretches thin without tearing (the window-pane test), it’s ready.
I always enjoy this process—it’s therapeutic and worth the effort for fluffy rolls.
Step 3: First Dough Rise
- kneaded dough from Step 2
Place the kneaded dough in a large clean bowl lightly greased with oil.
Cover the bowl with cling wrap and let the dough rise in a warm, humid spot for about 90 minutes, or until it has at least doubled in size.
Step 4: Shape the Dinner Rolls
- risen dough from Step 3
Punch down the risen dough to release the built-up gases, then turn it onto a clean surface.
Divide the dough into 12 equal pieces.
Roll each piece into a tight, smooth ball—either in your palms or by twisting on the countertop—making sure to eliminate any wrinkles or cracks.
Line a 9×13″ baking pan with parchment paper, and arrange the dough balls on the sheet with even spacing.
Step 5: Prepare Egg Wash and Second Rise
- 1 egg yolk
- 1 tbsp whole milk
- shaped rolls from Step 4
In a small bowl, mix together the egg yolk and 1 tablespoon whole milk to make an egg wash.
Use a pastry brush to generously coat the surface of each roll.
Allow the rolls to rise a second time in a warm place for 30-45 minutes, until they appear puffy.
Meanwhile, preheat your oven to 350°F (conventional).
Step 6: Bake the Rolls
- risen, egg-washed rolls from Step 5
- remaining egg wash from Step 5
Once the rolls have risen and the oven is preheated, brush them again with a generous layer of egg wash for an extra-shiny crust.
Bake in the preheated oven for 20-22 minutes, until the rolls are golden brown and their crust is shiny.
Step 7: Make Garlic Butter and Finish Rolls
- 1/4 cup salted butter
- 2 to 3 garlic cloves, minced
- 1 to 2 tbsp fresh chopped parsley
While the rolls are baking, melt the salted butter in a small saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, then remove from the heat and stir in the fresh chopped parsley.
As soon as the baked rolls come out of the oven and are still hot, brush them generously with the garlic butter for extra flavor.
I love to be generous with the garlic butter—it makes all the difference!
Warm Garlic Butter Dinner Rolls
Ingredients
For the rolls:
- 1 cup warmed whole milk (about 110°F)
- 3 tsp instant or active dry yeast
- 1/3 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 1 large egg
- 1 1/2 tsp salt
- 6 tbsp unsalted butter, softened
For the egg wash:
- 1 egg yolk
- 1 tbsp whole milk
For the garlic butter topping:
- 1/4 cup salted butter
- 2 to 3 garlic cloves, minced
- 1 to 2 tbsp fresh chopped parsley
Instructions
- In a large bowl, stir together the warmed whole milk (about 110°F) and the yeast until just combined. Then add the granulated sugar, all-purpose flour, large egg, salt, and softened unsalted butter to the same bowl. Mix the ingredients with a sturdy spoon until a shaggy dough forms. This mixture will be quite sticky at first but that's perfectly normal.
- Turn the dough out onto a clean surface and knead it using a push-pull motion with your palms for about 15 minutes. The dough will start off sticky, but will become smoother and more elastic as you knead. Avoid adding more flour; patience is key here. Test the dough by stretching a small piece between your fingers: if it stretches thin without tearing (the window-pane test), it's ready. I always enjoy this process—it’s therapeutic and worth the effort for fluffy rolls.
- Place the kneaded dough in a large clean bowl lightly greased with oil. Cover the bowl with cling wrap and let the dough rise in a warm, humid spot for about 90 minutes, or until it has at least doubled in size.
- Punch down the risen dough to release the built-up gases, then turn it onto a clean surface. Divide the dough into 12 equal pieces. Roll each piece into a tight, smooth ball—either in your palms or by twisting on the countertop—making sure to eliminate any wrinkles or cracks. Line a 9x13" baking pan with parchment paper, and arrange the dough balls on the sheet with even spacing.
- In a small bowl, mix together the egg yolk and 1 tablespoon whole milk to make an egg wash. Use a pastry brush to generously coat the surface of each roll. Allow the rolls to rise a second time in a warm place for 30-45 minutes, until they appear puffy. Meanwhile, preheat your oven to 350°F (conventional).
- Once the rolls have risen and the oven is preheated, brush them again with a generous layer of egg wash for an extra-shiny crust. Bake in the preheated oven for 20-22 minutes, until the rolls are golden brown and their crust is shiny.
- While the rolls are baking, melt the salted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, then remove from the heat and stir in the fresh chopped parsley. As soon as the baked rolls come out of the oven and are still hot, brush them generously with the garlic butter for extra flavor. I love to be generous with the garlic butter—it makes all the difference!
