Easy Garlic Butter Dinner Rolls
Is there anything better than homemade bread? These garlic butter dinner rolls are totally life-changing. They are soft, fluffy, buttery, and everyone is obsessed with them. Save this recipe for holidays, dinner parties, and everything in-between.
Ingredients
Dinner Rolls
- 295 milliliters whole milk (1 1/4 cups)
- 2 1/4 teaspoons active dry yeast
- 26 grams granulated sugar, divided (2 Tablespoons)
- 2 room temperature eggs, divided
- 56 grams unsalted butter, softened & cut into cubes (1/4 cup)
- 1 1/4 teaspoons Kosher salt
- 480 grams bread flour, plus more as needed (4 cups)
- Neutral oil or unsalted butter, for greasing
Garlic Butter
- 28 grams unsalted butter, melted (2 Tablespoons)
- 1 large garlic clove, grated (3/4 teaspoon)
- 1 teaspoon garlic powder
- 1 Tablespoon chopped fresh chives
- Flaky salt, to taste
Equipment
- Stand mixer with dough hook
- Bench scraper
- 9x13 pan
- Pastry brush
Instructions
Make the dough
- Start by warming the milk in the microwave or on the stove until it's about 110°F (38°C). Pour the warmed milk into the bowl of a stand mixer. Add the active dry yeast and 1 teaspoon of sugar. Gently stir the mixture and let it sit until the yeast is foamy, about 5 minutes.
- Once the yeast is foamy, add the rest of the sugar, 1 egg, unsalted butter, salt, and 1 cup (120 grams) of bread flour. Using the dough hook attachment, stir on low until the egg is incorporated and the mixture is smooth. Using a rubber spatula, scrape down the sides of the bowl.
- Add the rest of the flour and stir on low until the dough is shaggy and pulling away from the sides of the bowl. If the dough is very wet and sticky, add flour 1 Tablespoon at a time until it is tacky and workable. (Avoid adding too much flour or the rolls will come out dense. The dough will be a bit sticky.)
- Knead the dough on medium speed until it's smooth, about 5-6 minutes. To test if the dough is properly kneaded, use your knuckle to poke the dough. If it springs back slowly, it's ready to go! If it springs back quickly, knead it for another 1-2 minutes. Or, if the dough doesn't spring back at all, it's over-mixed.
- Remove the dough and grease the bowl with neutral cooking oil. Place the dough back in the bowl, cover it with a clean linen or plastic wrap, and let it rise in a warm spot until doubled, 1 1/2-2 hours.
- Grease a 9x13 baking dish with softened butter or neutral oil. You can also use a large cast iron skillet.
Shape the rolls
- Punch down the dough and turn out on a lightly floured surface. Using a bench scraper or sharp knife, divide the dough into 15-16 equal pieces depending on how many rolls you need. (Don't worry, it doesn't have to be perfect.)
- Working one piece of dough at a time, stretch the dough out and under, tucking the ends of the dough at the bottom. Turn the dough a quarter after each stretch, shaping the dough until you have a smooth ball. Then, pinch the bottom where the ends meet to seal it well. Lastly, place the roll seam-side down. Form your hand into a C-shape, and roll the dough in a circle until the roll is round and the bottom is sealed. Repeat with the rest of the dough pieces.
- Arrange the rolls in the prepared baking dish. Cover with a clean linen or plastic wrap and rise until puffy, about 1 hour.
Bake the rolls
- Adjust an oven rack in the upper-middle section of your oven. Preheat it to 350°F (177°C). Then, whisk the remaining egg with 1 Tablespoon of water to make egg wash.
- When the rolls are ready to bake, use a pastry brush to gently brush 2 layers of egg wash on the rolls. Bake for 20-22 minutes, until the tops are golden-brown but the centers are still nice and soft. If the tops start to brown too much, tent the pan with tinfoil.
Brush with garlic butter
- While the rolls are baking, whisk the melted butter, grated garlic, and garlic powder until smooth. Brush the warm rolls with garlic butter.
- Sprinkle the rolls with the chives and flaky salt. Serve warm with salted butter. Enjoy!
Notes
Depending on where you live, bread flour is sometimes called strong flour or baker's flour. Essentially, it's just flour with higher gluten (12-14%) which helps bread rise properly and makes it chewier!
I highly recommend using a kitchen scale to measure out the ingredients. This is the best way to make sure that the rolls come out soft and fluffy every time. If you don't have a scale, measure the flour by first fluffing it with a whisk. Spoon the fluffed flour into a measuring cup and level it off without packing the flour in.
If you don't have a stand mixer, you can make the dough by hand. You might just need to knead the dough for an extra few minutes.
The rise time will depend on the warmth of your kitchen and the altitude you live at. If your kitchen is cold, it will take a while for the dough to rise and vice versa. Also, if you live at higher altitude, the dough will rise faster than at sea-level.
If you want rolls that are the same size, just weigh the dough on a scale and divide the weight by 15 or 16 (depending on how many rolls you want). Then, cut the rolls, weighing each piece to make sure they're even. (For example, my dough came out to 915 grams, so I cut 15 rolls that were 61 grams each.)
For those golden-brown tops, bake the rolls on the rack just above the middle of the oven. This will help the tops get golden-brown while the centers stay soft and fluffy!
The tops of the rolls may feel a bit crusty when you take them out of the oven. But don't worry! Once you brush the butter on top, they'll soften and get squishy.
This recipe is super easy to double. Just bake the rolls in 2 pans and you'll have rolls for a crowd! You can also double the recipe and freeze half for later.
Serving: 1roll, Calories: 176kcal, Carbohydrates: 26.8g, Protein: 4.5g, Fat: 5.5g, Saturated Fat: 3.2g, Cholesterol: 24mg, Sodium: 225mg, Potassium: 80mg, Fiber: 1g, Sugar: 2.8g, Calcium: 30mg, Iron: 2mg
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