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Garlic Butter Homemade Dinner Rolls

Garlic butter dinner rolls are soft, fluffy yeast rolls baked until golden brown in a 9x13-inch pan. Brush them with warm garlic-parsley butter and serve straight from the pan.
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Prep Time 25 minutes
Cook Time 23 minutes
Rising and resting 2 hours 20 minutes
Total Time 3 hours 8 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 nonstick cooking spray for the pan
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, at room temperature
  • 0.5 cup unsalted butter divided (4 tbsp softened for the dough; 4 tbsp for the garlic butter)
  • 1 tsp table salt
  • 3.5 cups all-purpose flour
  • 1 tbsp all-purpose flour for kneading
For the garlic butter
  • 2 cloves garlic finely minced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking pan
  • 1 small saucepan

Method
 

Make the rolls
  1. Grease a 9x13-inch baking pan with nonstick cooking spray.
  2. Warm the milk to 105–110°F, stir in the sugar and yeast, and let stand for 5–10 minutes, until foamy.
  3. Add the egg, 4 tbsp softened butter, salt, and 3 1/2 cups flour; stir until a shaggy dough forms.
  4. Dust a clean work surface with the additional 1 tbsp flour and knead the dough for 8–10 minutes, until smooth, elastic, and slightly tacky.
  5. Return the dough to the bowl, cover, and let rise at room temperature for 1–1 1/2 hours, until doubled in size.
  6. Divide the dough into 12 equal pieces, shape into balls, and arrange in the prepared pan.
  7. Cover and let rise for 30–45 minutes, until puffy and touching, heating the oven to 375°F during the last 20 minutes.
  8. Bake for 18–22 minutes, until the tops are golden brown.
Make the garlic butter
  1. Melt the remaining 4 tbsp butter in a small saucepan over low heat, add the garlic, and cook for 1 minute, until fragrant but not browned; remove from the heat and stir in the parsley.
  2. Brush the garlic butter over the hot rolls.
  3. Let the rolls rest in the pan for 5 minutes before serving.

Notes

For the softest rolls, knead until the dough is smooth, elastic, and slightly tacky. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.