Garlic Butter Dinner Rolls

It makes 12 soft, pillowy rolls, takes about 2 hours 30 minutes total (including proofing), and needs no mixer.

Ingredients

Dinner rolls

• 1 cup (240 g) whole milk, warm (around 110°F / 43°C)
• 3 teaspoons active dry yeast or instant yeast
• ⅓ cup (70 g) sugar
• 3¾ cups (490 g) all-purpose flour
• 1 large egg
• 1½ teaspoons salt
• 6 tablespoons (85 g) unsalted butter, softened at room temperature
• Egg wash: 1 egg yolk + 1 tablespoon milk

Garlic butter

• ¼ cup (57 g) salted butter
• 2–3 garlic cloves, finely chopped
• 1–2 tablespoons freshly chopped parsley

Instructions

1. In a large bowl, stir the warm milk with the yeast.
2. Add the sugar, flour, egg, salt, and softened butter to the same bowl.
3. Stir with a large spoon until a shaggy dough forms.
4. Turn the dough out onto a clean surface and knead by hand with a push-pull motion for about 15 minutes. It will be sticky at first but becomes smooth and stretchy—do not add extra flour. The dough is ready when it passes the windowpane test (you can stretch a piece thin enough to see light through it without tearing).
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot (around 75–80°F / 24–27°C) until at least doubled, about 90 minutes.
6. Punch down the dough, turn it out, and divide into 12 equal pieces.
7. Shape each piece into a smooth, tight ball (no wrinkles or cracks).
8. Line a 9×13-inch baking sheet with parchment paper and place the rolls on it with even spacing.
9. Brush generously with egg wash.
10. Let rise a second time in a warm spot for 30–45 minutes until puffy.
11. Preheat the oven to 350°F (175°C) in the last 20 minutes of rising.
12. Brush the rolls with a second coat of egg wash.
13. Bake for 20–22 minutes until they have a shiny golden crust.
14. While the rolls bake (or right after), melt the salted butter in a saucepan. Add the chopped garlic and sauté 1–2 minutes until fragrant. Turn off the heat and stir in the parsley.
15. Brush the hot rolls generously with the garlic butter.

Serve warm. These keep well in an airtight container at room temperature for 1–2 days or in the fridge up to 5 days (reheat for best texture).

Key tips from the original recipe

• Kneading properly is the most important step for that ultra-soft texture—keep going until the dough is smooth and stretchy.
• Milk temperature should be warm but not hot (too hot kills the yeast).
• Proof in a warm, humid spot for the best rise.

This matches the photo and description exactly. Enjoy!