Soft Garlic Butter Dinner Rolls

These match the golden, shiny, herb-topped rolls in your photo.

Ingredients

For the dough:

• 1 cup warm milk (110°F / 43°C)
• 2¼ tsp (1 packet) instant or active dry yeast
• 2–3 Tbsp sugar
• 1 large egg (room temperature)
• 4 Tbsp unsalted butter, softened
• 1 tsp salt
• 3½ – 4 cups all-purpose or bread flour

For the garlic butter topping:

• 4–5 Tbsp unsalted butter
• 2–3 cloves garlic, minced
• 1–2 Tbsp fresh parsley, finely chopped
• Pinch of salt (optional)

Instructions

1. Activate the yeast
   In a large bowl (or stand mixer), mix warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
2. Make the dough
   Add the egg, softened butter, salt, and 3½ cups flour. Mix until a soft dough forms.
   Knead 6–8 minutes (by hand or with dough hook) until smooth and elastic. Add a little more flour only if the dough is very sticky.
3. First rise
   Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled.
4. Shape the rolls
   Punch down the dough. Divide into 12–15 equal pieces and roll each into a smooth ball.
   Place them close together in a greased 9×13-inch baking pan (or similar) so they bake as pull-apart rolls.
5. Second rise
   Cover and let rise 30–45 minutes until puffy.
6. Bake
   Preheat oven to 350–375°F (175–190°C).
   Bake for 18–25 minutes until golden brown on top.
7. Garlic butter
   While the rolls bake, melt the butter in a small pan. Add minced garlic and cook 1 minute until fragrant (don’t brown it). Remove from heat and stir in the chopped parsley.
8. Finish
   As soon as the rolls come out of the oven, generously brush them with the warm garlic butter. Sprinkle with a little extra parsley if desired. Serve warm.

Tips

• For extra soft rolls, brush with plain melted butter right after baking, then add the garlic butter.
• These freeze well — reheat in a low oven or microwave.