Homemade Garlic Butter Dinner Rolls

A classic American bakery recipe for tender yeast dough rolls finished with a signature garlic herb butter glaze. This intermediate-level baking project requires a stand mixer and a 9×13-inch baking dish, yielding 15 rolls.

Ingredients

• 1 cup (240 ml) whole milk, warmed to 105°F–110°F (40°C–43°C)
• 2 ¼ teaspoons (7g / 1 standard packet) active dry yeast
• 2 tablespoons (25g) granulated white sugar
• 1 large egg, room temperature
• 4 tablespoons (56g) unsalted butter, softened to room temperature
• 1 teaspoon fine sea salt
• 3 ¼ to 3 ½ cups (420g–450g) unbleached all-purpose flour (or bread flour for extra chew)
• 1 large egg (for egg wash)
• 1 tablespoon whole milk or water (for egg wash)
• 5 tablespoons (70g) unsalted butter (for glaze)
• 4 large cloves fresh garlic, finely minced or grated
• 2 tablespoons freshly chopped Italian flat-leaf parsley
• ½ teaspoon garlic powder
• ¼ teaspoon flaked sea salt (Maldon or coarse kosher salt)
• 2 tablespoons finely grated Parmesan cheese (optional)

Instructions

1. Bloom the yeast: In a stand mixer bowl or large ceramic bowl, pour warmed milk. Stir in sugar and sprinkle yeast evenly. Rest undisturbed for 5 to 8 minutes until frothy, thick, and fragrant.
2. Form the shaggy dough: Whisk the room-temperature egg, softened butter, and fine sea salt into the bloomed yeast mixture. Add 3 cups of flour. Mix on low speed (or with a wooden spoon) for 1–2 minutes until incorporated. Gradually add the remaining ¼ to ½ cup of flour, one tablespoon at a time, until the dough pulls away from the sides and feels soft, supple, and slightly tacky.
3. Knead to develop gluten: Using a stand mixer, knead on medium-low speed for 6 to 8 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead vigorously for 8 to 10 minutes until it springs back when pressed.
4. First rise: Lightly grease a large bowl with oil. Place the dough ball in the bowl and roll to coat. Cover tightly with plastic wrap or a damp towel. Place in a warm, draft-free spot (75°F–80°F) for 60 to 75 minutes, or until doubled in volume.
5. Divide and shape: Grease a 9×13-inch baking pan with 1 tablespoon of softened butter. Punch down the risen dough. Divide into 15 equal pieces (approx. 50–55g each). Shape each into a smooth ball by rolling against an un-floured surface. Arrange in a grid of 3 rows of 5 in the pan.
6. Second rise: Cover loosely with oiled plastic wrap or a dry towel. Rise for 30 to 40 minutes until puffy and touching neighbors. Preheat oven to 375°F (190°C) with a rack in the center.
7. Bake: Whisk the remaining egg and 1 tablespoon of milk. Brush the tops of the rolls gently. Bake for 20 to 22 minutes until deep golden brown and internal temperature reaches 195°F–200°F (90°C–93°C).
8. Prepare glaze and finish: While baking, melt 5 tablespoons of butter in a saucepan over low heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant (do not brown). Remove from heat and stir in parsley and garlic powder. Immediately brush the warm rolls with the garlic butter, sprinkle with flaky sea salt and Parmesan cheese. Cool for 5 minutes before serving.

Notes

Monitor milk temperature: Milk over 115°F (46°C) kills yeast, while below 100°F (38°C) delays fermentation. Avoid over-flouring to prevent dense rolls; a slightly sticky dough yields the softest crumb. Make-ahead option: After shaping, refrigerate covered for up to 16 hours. Bring to room temperature for 1 to 1.5 hours until doubled before baking.