Garlic Butter Dinner Rolls (Extra Soft)
These garlic butter dinner rolls are extra soft and fluffy, baked golden in one pan, and brushed with a warm garlic herb butter right out of the oven.
Ingredients
- 4 cups Flour AP, plain, or bread flour
- 1 ½ teaspoon Granulated sugar
- 1 ½ teaspoon Kosher salt
- 1 tablespoon Instant yeast
- 1 ¼ cups Milk
- ⅓ cup Olive oil or vegetable oil or canola oil
- 1 Egg for the egg wash
Garlic herb butter
- 2 tablespoon Butter melted, unsalted
- 2 cloves Garlic peeled and minced
- 1 tablespoon Parsley chopped
Instructions
Make the dough
- Mix the Dry Ingredients: In the bowl of a stand mixer, add the flour, sugar, salt, and yeast, and mix on low until combined.
- Add the Wet Ingredients: Add the milk and oil and mix on low for about 2 minutes, until the dough comes together.
- Knead: Mix on medium speed for at least 10 minutes, until the dough is smooth and elastic.
- Rise: Transfer to an oiled bowl, cover with plastic wrap, and let rise until doubled or tripled in size.
Shape and bake the rolls
- Divide: Turn the dough onto a lightly floured surface and divide it into 12 equal pieces, about 80 g each.
- Shape and Rise: Roll each piece into a smooth ball and place in a 9x13-inch pan. Cover and let rise in a warm place for about 1 hour, until doubled or tripled in size.
- Bake: Brush the rolls with beaten egg and bake at 180°C (350°F) for 20 to 25 minutes, until golden brown.
- Garlic Butter: Mix the melted butter, minced garlic, and parsley, and add a pinch of flaky salt if you like. Brush generously over the warm rolls.
Notes
- Weigh the Flour: For the most accurate results, weigh the flour on a kitchen scale.
- Active Dry Yeast: Dissolve it in the warm milk with the sugar for 5 to 10 minutes before adding to the flour.
- Warm, Not Hot, Milk: Hot milk can kill the yeast.
- Knead Well: 10 minutes of kneading makes the rolls soft and fluffy.
- Even Rolls: Weigh each dough ball at about 80 g.
- Brush While Warm: Warm rolls soak up the most garlic butter.
- Salted Butter: If using salted butter, skip the flaky salt on top.
- Make Ahead: Shape the rolls, refrigerate overnight, and let them rise at room temperature for 1 to 2 hours before baking.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked rolls for up to 3 months, or shaped unbaked rolls for up to 1 month.
Nutrition
Calories: 199kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 381mgPotassium: 103mgFiber: 1gSugar: 2gVitamin A: 139IUVitamin C: 0.3mgCalcium: 44mgIron: 2mg
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