From holiday feasts to casual weeknight dinners, there are certain dishes that have the magical ability to elevate any meal. For my family, Garlic Butter Dinner Rolls are undeniably one of those culinary gems. I remember the first time I baked a batch of these golden, fragrant clouds of dough. The aroma alone was intoxicating, filling the kitchen with the comforting scent of warm yeast and savory garlic. As we sat down to dinner, the rolls, still warm from the oven, were placed on the table. The reaction was immediate and unanimous – pure delight. Soft, pillowy, and bursting with garlicky, buttery goodness, these rolls vanished in minutes, leaving behind happy smiles and requests for seconds (and thirds!). Since then, Garlic Butter Dinner Rolls have become a staple in our home, requested time and time again. They are surprisingly easy to make, yet deliver a bakery-quality taste and texture that is simply irresistible. If you’re looking for a side dish that will impress your guests, delight your family, and become a beloved recipe in your own kitchen, look no further. These Garlic Butter Dinner Rolls are the answer.

Ingredients

This recipe is divided into two parts for clarity: the ingredients needed for the dough itself, and the ingredients for the luscious garlic butter topping that takes these rolls to the next level. Using quality ingredients will significantly impact the final flavor and texture, so opt for fresh yeast, good quality butter, and fresh garlic whenever possible.

For the Dough:

1 cup (240ml) warm milk (lukewarm to the touch, about 105-115°F or 40-46°C) – Whole milk is recommended for richness, but 2% or even non-dairy milk alternatives can be used. The warmth of the milk is crucial for activating the yeast. Too hot, and you risk killing the yeast; too cold, and it won’t activate properly.
2 ¼ teaspoons (1 packet) active dry yeast – Ensure your yeast is fresh for the best rise. If you’re unsure about its freshness, you can proof it by adding it to the warm milk with a teaspoon of sugar and waiting 5-10 minutes. If it gets foamy, it’s good to use.
¼ cup (50g) granulated sugar – Sugar not only adds a touch of sweetness but also feeds the yeast and contributes to the rolls’ soft texture.
1 teaspoon salt – Salt is essential for flavor development and also controls the yeast activity, preventing the dough from rising too quickly and becoming too airy.
1 large egg, lightly beaten – Eggs add richness, moisture, and structure to the dough, resulting in a more tender and flavorful roll.
¼ cup (60g) unsalted butter, melted and cooled slightly – Melted butter adds flavor and tenderness. Cooling it slightly prevents it from cooking the egg when added to the mixture.
3 ½ – 4 cups (420-480g) all-purpose flour, plus more for dusting – The amount of flour can vary depending on humidity and flour type. Start with 3 ½ cups and add more gradually until the dough is soft and slightly sticky but manageable. Bread flour can also be used for a slightly chewier texture.

For the Garlic Butter Topping:

½ cup (113g) unsalted butter, softened – Softened butter is essential for creating a smooth and spreadable garlic butter. Ensure it is softened but not melted.
4-5 cloves garlic, minced – Freshly minced garlic provides the best flavor. Adjust the amount to your preference – use more for a stronger garlic flavor, or less for a milder taste. You can also roast the garlic for a sweeter, mellower flavor.
1 tablespoon fresh parsley, chopped (optional) – Parsley adds a touch of freshness and visual appeal. Other herbs like chives or thyme can also be used.
¼ teaspoon salt – Balances the flavors in the garlic butter.
Pinch of black pepper – Enhances the savory notes of the garlic butter.

Instructions

Making these Garlic Butter Dinner Rolls is a rewarding process, and while it requires some time for the dough to rise, the active preparation time is quite manageable. Follow these step-by-step instructions carefully for perfect, pillowy rolls every time.

Step 1: Activate the Yeast

In a large bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and granulated sugar. Gently stir to combine and let it sit for 5-10 minutes. This step is crucial for activating the yeast. You should see small bubbles forming or a foamy layer on top, indicating that the yeast is alive and active. If nothing happens after 10 minutes, your yeast might be old or inactive, and you should start with fresh yeast.

Step 2: Combine Wet Ingredients

Once the yeast is activated, add the salt, lightly beaten egg, and melted and slightly cooled butter to the yeast mixture. Stir to combine all the wet ingredients thoroughly. Ensure the butter is cooled slightly so it doesn’t cook the egg and is still liquid enough to incorporate smoothly.

Step 3: Gradually Add Flour and Knead

Gradually add the flour, starting with 3 ½ cups, to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed until the dough comes together. If kneading by hand, mix with a wooden spoon or spatula until the dough becomes shaggy. Then, turn the dough out onto a lightly floured surface and begin kneading.

Knead the dough for 8-10 minutes if using a stand mixer, or 10-12 minutes by hand. The dough should become smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky and unmanageable, add a tablespoon of flour at a time until it reaches the desired consistency. Proper kneading is essential for developing gluten, which gives the rolls their structure and chewiness. The dough should pass the “windowpane test” – you should be able to stretch a small piece of dough thinly enough to see light through it without tearing.

Step 4: First Rise (Bulk Fermentation)

Place the kneaded dough in a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The ideal temperature for rising is around 75-80°F (24-27°C). A warm spot in your kitchen, a slightly warmed oven (turned off!), or even a proofing box can be used. This first rise, also known as bulk fermentation, allows the yeast to work its magic, creating flavor and lightness in the dough.

Step 5: Shape the Rolls

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions. You can use a kitchen scale for precise portions, aiming for around 60-70 grams per roll, or simply eyeball it.

Shape each portion into a smooth ball by gently stretching the top of the dough and tucking it underneath, pinching to seal. Place the shaped rolls in a greased 9×13 inch baking pan, leaving some space between them for expansion during the second rise.

Step 6: Second Rise (Proofing)

Cover the baking pan with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size. This second rise, called proofing, is crucial for achieving light and airy rolls. They should look noticeably larger and feel soft to the touch.

Step 7: Preheat Oven and Prepare Garlic Butter

While the rolls are proofing, preheat your oven to 375°F (190°C). Prepare the garlic butter by combining the softened butter, minced garlic, parsley (if using), salt, and pepper in a small bowl. Mix well until everything is evenly combined and the garlic is distributed throughout the butter.

Step 8: Bake the Rolls

Once the rolls have proofed, brush the tops and sides generously with the prepared garlic butter. Make sure to get into all the crevices between the rolls for maximum flavor.

Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and cooked through. The internal temperature of the rolls should reach around 200-210°F (93-99°C) for optimal doneness. If the tops are browning too quickly, you can loosely tent the pan with foil for the last 5-10 minutes of baking.

Step 9: Final Garlic Butter Brush (Optional, but Highly Recommended!)

Remove the rolls from the oven and immediately brush them with any remaining garlic butter. This extra brush of garlic butter while they are hot and fresh from the oven intensifies the flavor and adds an irresistible shine.

Step 10: Cool Slightly and Serve

Let the Garlic Butter Dinner Rolls cool in the pan for a few minutes before serving. They are best enjoyed warm, when they are at their softest and most flavorful. Serve them immediately and watch them disappear!

Nutrition Facts

The following nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This is based on a serving size of one roll, with the recipe yielding 12 rolls.

Servings: 12 rolls
Calories per serving (approximately): 250-300 calories

Approximate Nutritional Breakdown per Serving:

Calories: 275 kcal
Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
Cholesterol: 45mg
Sodium: 300mg
Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 5g
Protein: 5g

Disclaimer: Nutritional information is an estimate and should be used as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and measurements of ingredients used.

Preparation Time

The total time to make these Garlic Butter Dinner Rolls includes both active preparation and inactive rising time. Plan accordingly when you are ready to bake.

Prep Time: 30 minutes (This includes measuring ingredients, mixing dough, kneading, and shaping rolls)
First Rise Time: 1 – 1.5 hours
Second Rise Time: 30 – 45 minutes
Bake Time: 20 – 25 minutes
Total Time: Approximately 2 hours 20 minutes – 2 hours 50 minutes

How to Serve

Garlic Butter Dinner Rolls are incredibly versatile and can complement a wide variety of meals and occasions. Their delightful flavor and soft texture make them a welcome addition to any table. Here are some serving suggestions:

Alongside Main Courses:
- Pasta Dishes: Serve with spaghetti and meatballs, lasagna, fettuccine alfredo, or any pasta dish with a rich sauce to soak up with the rolls.
- Roasted Meats: Perfect with roasted chicken, pot roast, prime rib, or roasted pork loin. The rolls provide a lovely counterpoint to savory meats.
- Soups and Stews: Ideal for dipping into hearty soups like tomato soup, French onion soup, chili, beef stew, or creamy vegetable soups.
- Salads: Serve as a side to a large, satisfying salad to make it a complete meal.
- BBQ: A fantastic accompaniment to BBQ ribs, pulled pork, grilled chicken, or burgers.
For Special Occasions and Holidays:
- Thanksgiving and Christmas: A must-have on holiday dinner tables. They are always a crowd-pleaser.
- Easter Brunch: A delightful addition to a brunch spread.
- Birthday Parties: Serve alongside party platters and main dishes.
- Potlucks and Gatherings: Easy to transport and always popular at potlucks and family gatherings.
Serving Temperature and Presentation:
- Warm is Best: Serve these rolls warm for the ultimate soft and buttery experience.
- In a Basket: Present them in a warm bread basket lined with a cloth napkin to keep them warm and inviting.
- Individual Plates: Place a roll or two on each plate as a welcoming side dish.
- With Butter (Optional): While they are already loaded with garlic butter, you can offer extra softened butter on the side for those who like to indulge further.

Additional Tips for Perfect Garlic Butter Dinner Rolls

To ensure your Garlic Butter Dinner Rolls are a resounding success every time, consider these helpful tips gleaned from years of baking experience and tweaking this recipe to perfection.

Use Fresh and Active Yeast: Yeast is the heart of these rolls, so using fresh and active yeast is paramount. Check the expiration date on your yeast package. If you are unsure of its activity, proof it as described in the instructions. Active yeast is essential for a good rise and light, airy rolls. Inactive yeast will lead to dense, flat rolls, no matter how well you follow the rest of the recipe. Proper storage of yeast is also important – keep it in a cool, dry place, and once opened, store it in an airtight container in the refrigerator for optimal freshness.
Don’t Overheat the Milk: Warm milk is crucial for activating the yeast, but overheating it can kill the yeast. Aim for lukewarm milk, around 105-115°F (40-46°C). If you don’t have a thermometer, test it by placing a drop of milk on your wrist – it should feel warm but not hot. If the milk is too hot, let it cool down before adding the yeast. Cold milk will also hinder yeast activation, so ensure it’s properly warmed.
Knead Dough Adequately: Kneading is not just about mixing ingredients; it’s about developing gluten, the protein in flour that gives bread its structure and chewiness. Proper kneading is essential for soft, well-risen rolls. Whether you knead by hand or using a stand mixer, ensure you knead for the recommended time (8-12 minutes). The dough should become smooth, elastic, and slightly tacky. Under-kneading will result in dense rolls, while over-kneading is less common but can make the dough tough.
Warm Place for Rising is Key: Yeast thrives in warm environments. A consistently warm place for both the first and second rise is crucial for achieving proper dough expansion. A slightly warmed oven (turned off!), a warm spot in your kitchen, or a dedicated proofing box are all good options. Avoid drafty areas or overly cold temperatures, as these will significantly slow down the rising process. In colder months, you might need to extend the rising times slightly. Conversely, in very warm weather, the dough might rise faster, so keep an eye on it.
Don’t Overbake: Overbaking can lead to dry, tough rolls. Bake the rolls until they are golden brown on top and cooked through, but still soft. Use a toothpick to check for doneness – it should come out clean when inserted into the center of a roll. The internal temperature should reach 200-210°F (93-99°C). Start checking for doneness around 20 minutes and adjust baking time as needed based on your oven. Residual heat will continue to cook the rolls slightly after you remove them from the oven, so it’s better to err on the side of slightly underbaked rather than overbaked.

Frequently Asked Questions (FAQ)

Here are some common questions people ask when making Garlic Butter Dinner Rolls, along with detailed answers to help you troubleshoot and achieve baking success.

Q1: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast (also known as rapid-rise or bread machine yeast) for active dry yeast. Instant yeast doesn’t require proofing in liquid first. You can add it directly to the dry ingredients. If using instant yeast, you can reduce the first rise time slightly, as it tends to work a bit faster. However, for this recipe, proofing the yeast in warm milk, even with instant yeast, can still give you a good visual confirmation that your yeast is active and ready to go. Use the same amount of instant yeast (2 ¼ teaspoons or 1 packet) as active dry yeast. The rest of the recipe instructions remain the same.

Q2: My dough is too sticky, what should I do?

A: Dough stickiness can be influenced by humidity and flour type. If your dough is excessively sticky and difficult to handle even after kneading, gradually add flour, one tablespoon at a time, while kneading. Knead until the dough becomes smooth and slightly tacky but manageable. Avoid adding too much flour at once, as this can make the rolls dry and tough. A slightly sticky dough is actually desirable for soft rolls, but it should still be workable. Lightly flouring your hands and work surface while kneading and shaping can also help manage stickiness without adding too much extra flour to the dough itself.

Q3: Can I make the dough ahead of time and bake later?

A: Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough, shape it into rolls, and place them in the baking pan. Cover the pan tightly with plastic wrap and refrigerate for up to 12-18 hours. When you are ready to bake, remove the pan from the refrigerator and let the rolls sit at room temperature for about 1-1.5 hours for the second rise, or until they are puffy and almost doubled in size. Then, proceed with baking as instructed. Cold fermentation (refrigerating the dough) can actually enhance the flavor of the rolls.

Q4: Can I freeze Garlic Butter Dinner Rolls?

A: Absolutely! Garlic Butter Dinner Rolls freeze beautifully, both baked and unbaked.

Baked Rolls: Allow the baked rolls to cool completely. Wrap them tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. Freeze for up to 2-3 months. To reheat, thaw them at room temperature or in the refrigerator. Then, wrap them in foil and warm them in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Unbaked Rolls: After shaping the rolls and placing them in the baking pan for the second rise, freeze them before they rise. Place the pan in the freezer until the rolls are solid, about 2-3 hours. Once frozen, transfer the rolls to a freezer-safe bag. When ready to bake, place the frozen rolls in a greased baking pan, cover, and let them thaw and rise at room temperature for 3-5 hours, or overnight in the refrigerator. Then, bake as directed.

Q5: Can I add cheese to these rolls?

A: Yes, adding cheese can create delicious variations. You can incorporate cheese into the dough itself or sprinkle it on top before baking.

Cheese in Dough: Add about ½ to 1 cup of shredded cheese (cheddar, mozzarella, Parmesan, or a blend) to the dough when you are adding the flour. Knead to incorporate it evenly.
Cheese Topping: Sprinkle shredded cheese on top of the rolls along with the garlic butter before baking. You can also add cheese during the last 5-10 minutes of baking to prevent it from burning.

Cheese adds another layer of flavor and richness to these already irresistible rolls, making them even more decadent and satisfying. Feel free to experiment with different types of cheese to find your favorite combination.