Description
Soft, fluffy garlic butter dinner rolls made from scratch with warm milk, active dry yeast, and a hint of garlic and parsley. Perfect for serving alongside any meal or as a delicious snack fresh from the oven.
Ingredients
Scale
Dough
- 220ml / 1 cup warm milk (whole or skimmed)
- 1½ tsp sugar
- 7g / 1 tbsp active dry yeast
- 3 tbsp vegetable oil
- 1 large egg
- ½ tsp salt
- 400g / 3 cups bread flour (or all purpose flour)
Topping
- 1 egg for brushing
- 1 tbsp butter (melted)
- 1 clove garlic (pressed)
- 1 tbsp fresh parsley (chopped)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, yeast, and sugar. Let it stand for 5 minutes until the yeast blooms and becomes frothy, indicating it’s active.
- Mix wet ingredients: Add the vegetable oil, salt, and 1 egg to the yeast mixture. Mix with a fork until combined.
- Form dough: Pour the liquid mixture into the flour and stir until a rough dough forms. Transfer the dough onto a floured surface and knead by hand for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook, kneading on low speed for 1 minute, then on medium for 4 more minutes.
- First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap and a towel. Let it rise in a warm place for 1 to 1.5 hours until it triples in volume. Meanwhile, preheat your oven to 180°C (350°F).
- Shape rolls: Punch down the dough onto a floured surface and divide it into 16 equal pieces. Roll each piece into a ball and place them spaced about 1 inch apart in a well-buttered 9×13 inch baking pan.
- Second rise: Cover the rolls with a tea towel and let them rise again for 30 minutes until puffed.
- Prepare for baking: Brush the tops of the rolls with a beaten egg to give them a beautiful golden color when baked.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown.
- Make garlic butter: While baking, melt 1 tablespoon of butter in a small pan, press in the garlic clove and cook briefly to infuse the flavor. Remove from heat, stir in the fresh chopped parsley.
- Brush rolls: Once out of the oven, immediately brush the hot rolls with the garlic butter mixture for a delicious, fragrant finish.
Notes
- These garlic butter dinner rolls are best served warm, fresh out of the oven alongside your favorite meals.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading develops gluten which gives the rolls their soft and elastic texture.
- You can substitute bread flour with all-purpose flour but bread flour yields a chewier texture.
- Storing leftover rolls in an airtight container keeps them soft for 2 days; reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 116 kcal
- Sugar: 1 g
- Sodium: 92 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.03 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 24 mg
