Description
These easy garlic butter dinner rolls are soft, fluffy, and enriched with rich garlic butter for a delicious homemade treat. Perfect for dinner, they feature a tender crumb made from scratch using active dry yeast and are brushed with a shiny egg wash for a golden crust.
Ingredients
Scale
Dinner Rolls:
- 1 cup whole milk (240g), warm (around 110F)
- 3 teaspoons active dry yeast or instant yeast
- ⅓ cup sugar (70g)
- 3 ¾ cup all purpose flour (490g)
- 1 large egg
- 1.5 teaspoon salt
- 6 tbsp unsalted butter, softened at room temperature (85g)
- Egg wash: 1 egg yolk and 1 tablespoon milk
Garlic Butter:
- ¼ cup salted butter (57g)
- 2-3 garlic cloves, finely chopped
- 1-2 tablespoon freshly chopped parsley
Instructions
- Activate Yeast: In a large bowl, stir together the warm milk with the yeast until dissolved and slightly frothy.
- Combine Ingredients: Add the sugar, flour, egg, salt, and softened butter into the same bowl. Stir all the ingredients together until a shaggy dough forms.
- Knead Dough: Turn out the sticky dough onto a clean surface and knead with a push-pull motion using your palms for 15 minutes. The dough will transition from sticky to smooth and stretchy. Perform the window-pane test by stretching a piece of dough until almost translucent without tearing.
- First Rise: Transfer the dough to a large, lightly oiled bowl. Cover with cling wrap and place in a warm, humid spot. Let it rise until it doubles in size, approximately 90 minutes.
- Shape Rolls: Punch down the risen dough and turn it onto a clean surface. Divide into 12 equal pieces. Roll each piece into a tight, smooth ball by twisting gently on your palm to remove wrinkles and cracks.
- Prepare for Second Rise: Line a 9×13 inch baking sheet with parchment paper. Place shaped rolls spaced evenly on the sheet. Mix the egg yolk and milk for the egg wash and brush it generously over the rolls.
- Second Rise: Let the rolls rise again in a warm spot for 45 minutes until they become puffy.
- Preheat Oven: In the last 20 minutes of rising, preheat your conventional oven to 350°F (175°C).
- Final Egg Wash: Give the risen rolls another generous brushing of egg wash just before baking.
- Bake Rolls: Bake the rolls for 22 minutes until the crust is shiny and deep golden brown.
- Make Garlic Butter: While the rolls bake, melt the salted butter in a saucepan over medium heat. Add finely chopped garlic and sauté for 1-2 minutes until fragrant, then remove from heat and stir in freshly chopped parsley.
- Brush and Serve: As soon as the rolls come out of the oven, brush them with the warm garlic butter generously. Serve hot and enjoy the soft, flavorful dinner rolls.
Notes
- Use warm milk around 110°F to activate yeast properly without killing it.
- Resist adding extra flour during kneading; dough will become less sticky with kneading.
- Perform the window-pane test to ensure correct gluten development for soft rolls.
- For a softer crust, cover rolls with foil if they brown too quickly during baking.
- Freshly chop garlic and parsley for best flavor in garlic butter.
- Allow the rolls to cool slightly before storing to retain softness or enjoy immediately for best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
