Soft, fluffy, golden dinner rolls brushed with garlic butter and fresh herbs.
Ingredients (makes 12 rolls)
Dough
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2 Tbsp sugar
- 2¼ tsp (7 g) instant yeast
- 1 large egg, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose or bread flour
Garlic Butter Topping
- ¼ cup (56 g) unsalted butter, melted
- 3–4 garlic cloves, minced
- 2–3 Tbsp fresh parsley or cilantro, finely chopped
- Pinch of salt
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
Add the egg, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed. - First rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape the rolls
Punch down the dough and divide into 12 equal pieces. Roll each piece into a smooth ball.
Arrange the balls in a greased 9×13-inch baking pan or on a baking sheet, placing them close together for soft sides. - Second rise
Cover and let rise until puffy, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 18–25 minutes, until deep golden brown. - Garlic butter finish
While the rolls bake, mix the melted butter, minced garlic, chopped herbs, and a pinch of salt.
As soon as the rolls come out of the oven, brush them generously with the garlic herb butter.
Let cool for a few minutes, then serve warm.
Tips
- For stronger garlic flavor, mix a little minced garlic into the dough or brush the rolls with garlic butter before the second rise.
- These are best eaten warm. Reheat leftovers in a low oven or microwave with a damp paper towel.
- You can prepare the shaped rolls the night before, refrigerate them, and bake the next day (let them come to room temperature first).
Soft, buttery, and full of garlic-herb flavor. Enjoy!
