These Garlic Butter Dinner Rolls are fluffy, soft and so flavorful. Think garlic bread, but in roll form! Whether you’re prepping for a holiday feast or just want to level up your weeknight dinner, these rolls are the way to go.
Serve these rolls with one of my main dish recipes, or one of my grilling recipes at your next BBQ or gathering. This recipe is based on my base Homemade Dinner Rolls recipe.
Table of Contents
Why This Recipe Works
- Easy to make: It uses basic pantry staples: all-purpose flour, instant yeast, milk, butter, and egg. Even if you’re new to bread baking, the steps are clear and forgiving. You’ll never buy store-bought dinner rolls again!
- Perfect for any season: Whether it’s a cozy family dinner or a special holiday, these rolls deliver that comforting, warm‑and‑buttery/garlicky flavor.
- Perfect Side: Serve with soups (like my Roasted Red Pepper Tomato Soup), roasts, or slathered in jam for breakfast. They go with everything!
Ingredients
You probably have all these ingredients in your pantry and fridge right now! Here’s what you will need to make this recipe:
- Flour: I am using all-purpose flour here. Bread flour can also be used for a chewier texture. You can also substitute in some whole wheat flour if you prefer.
- Yeast: I recommend using instant yeast. It can be mixed into the dry ingredients without pre-blooming in liquid. It helps the dough rise quickly. It’s what I use in most of my baking recipes. Active dry yeast can be used, but you will have to bloom it in the milk. To do that, warm up the milk slightly, add the dry active yeast to it along with the sugar, stir to combine and set aside.
- Milk: Adds richness and tenderness. Use whole milk or 2%. If you are using instant yeast, you don’t need to use warm milk. You could use water instead of the milk, but the rolls won’t be as rich.
- Toppings: For the topping, I recommend mixing softened butter, grated Parmigiano Reggiano, chopped parsley and minced garlic. This is a classic “garlic bread” flavor combination we all love!
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Easy Garlic Butter Dinner Rolls Recipe
This is not an overly complicated recipe, but it does have a few key steps. I suggest that you read through it first before starting so that you know what to expect.
Step 1. Add Dry Ingredients. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix to combine (Image 1). This is also when you can add the optional garlic powder. You can also knead by hand using a large mixing bowl and a wooden spoon.
Step 2. Mix Wet Ingredients. In a measuring cup, whisk together the milk, melted butter, and egg (Image 2).
Step 3. Knead. Pour the wet ingredients into the dry and knead using the dough hook attachment on medium-low speed until a soft dough ball forms, about 7-9 minutes. If the dough is sticking to the sides of the bowl, increase to medium speed. The dough should pull away from a loose ball (Image 3).
Step 4. First Rise. Using your hands, gently form a tight smooth ball with the dough and drop it back into the mixer bowl. Cover the bowl with plastic wrap or clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size (Image 4).
Step 5. Divide. Punch down the dough and divide it into 12 equal portions using a knife or bench scraper. Use a scale for precision; each piece should weigh about 67-70g (Image 5).
Step 6. Roll. Roll each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion on a very lightly floured surface (Image 6). Only lightly flour the work surface if you need it.
Step 7. Arrange. Place the dough balls, seam side down, into a buttered baking pan. The dough balls shouldn’t be touching. Leave about ¾ to 1 inch of space between the rolls. The space will fill out as the rolls proof (Image 7).
Step 8. Second Rise. Cover with a kitchen towel and let rise for another 1.5 hours, until puffy (Image 8).
Step 9. Bake. Preheat your oven to 350°F (175°C). The rolls should now have risen and filled the baking tray (Image 9). Bake the rolls for 22-25 minutes, or until golden brown. They will seem overbaked at first, and hard to the touch, but don’t worry, they will soften when you brush them with the topping (Image 10).
Step 10. Make the Garlic Herb Butter. While the rolls bake or right after, combine softened butter, minced garlic, chopped parsley, and grated Parmesan in a small bowl (Image 11).
Step 11. Brush. Brush the topping over the warm rolls as soon as they come out (Image 12). Then serve. Heavenly!
Expert Tips
- Weigh Everything. Using a kitchen scale ensures consistency in ingredient amounts and perfectly uniform dough balls. I do my best to include both metric and US customary measurements in my baking recipes. But I always highly recommend you weigh out the ingredients, especially the flour and liquid.
- Make sure your milk isn’t too hot. About 100‑110°F (38‑43°C) is ideal.
- Use unsalted butter. If you only have salted butter, you can use it in the dough, but you will need to reduce the amount of salt from 1.5 teaspoon to 1 teaspoon in the dry ingredients.
- Gluten Development. Knead until the dough feels smooth, holds its shape, and isn’t too sticky. Typically, this takes 7–9 minutes in a mixer or about 10 minutes by hand. It’s okay for the dough to be slightly tacky. It will make rolling the balls easier later.
- Don’t skip the second rise. it’s key to fluffy dinner rolls. Dough should be puffy and marshmallow-like when ready. Don’t rush the second rise, but also don’t let it go on too long. Take a look at the photos above for cues. Use the “poke test”: after rising, poke dough gently. If it springs back slowly (leaves a small indentation), it’s ready to bake.
- The perfect pan. I am using a 9×13 metal pan. The same one I use in my No Knead Focaccia and Tuscan Flatbread recipes. It’s so versatile. I highly recommend you pick one up if you don’t have one.
- For more uniform “buns”: Line a baking sheet with parchment paper and give the rolls about 2 inches of space. This way they won’t touch as they rise and bake. Or follow my Homemade Hamburger Buns recipe. For a fun twist, use my Double Cheeked Buns as the base recipe.
Recipe FAQs
Yes! You can shape the rolls, assemble your tray and refrigerate them overnight. Let them come to room temperature and rise before baking.
Store them in an airtight container at room temperature for up to 1 day. Since there is cheese in the topping, I would recommend refrigerating the buns for up to 3 days. You can warm them back up in a toaster oven.
Absolutely. Freeze baked rolls in a freezer bag for up to 3 months. Reheat in a 300°F oven until warmed through.
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Garlic Butter Dinner Rolls Recipe (with Parmesan Cheese)
Equipment
- 9×13 Baking Tray – Or similar
Ingredients
Base Dough
- 3 cup All purpose flour – 450 grams
- 2¼ teaspoon Instant yeast – 7 grams or 1 packet
- 1 tablespoon Sugar – 12 grams
- 1½ teaspoon Kosher salt – 8 grams
- 2 teaspoon Garlic powder – Optional
- 1 cup Lukewarm whole milk – 240 ml
- 4 tablespoon Melted unsalted butter – 56 grams
- 1 Large egg
Topping
- 3 tablespoon Softened unsalted butter
- ¼ cup Parmesan cheese
- 2 tablespoon Chopped fresh parsley
- 1-2 Garlic cloves (minced) – Use more or less to preference
Instructions
- Add Dry Ingredients. In the bowl of a stand mixer, combine 3 cup All purpose flour, 2¼ teaspoon Instant yeast, 1 tablespoon Sugar, and 1½ teaspoon Kosher salt. Add in the optional 2 teaspoon Garlic powder. Mix to combine. You can also knead by hand using a large mixing bowl and a wooden spoon.
- Mix Wet Ingredients. In a measuring cup, whisk together 1 cup Lukewarm whole milk, 4 tablespoon Melted unsalted butter, and 1 Large egg.
- Knead. Pour the wet ingredients into the dry and knead using the dough hook on medium-low speed until a soft dough ball forms, about 7-9 minutes. If the dough is sticking to the sides of the bowl, increase to medium speed. The dough should pull away from a loose ball. Try not to add more flour unless you must.
- First Rise. Using your hands, gently form a tight smooth ball with the dough and drop it back into the mixer bowl. Cover the bowl with plastic wrap or clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Divide. Punch down the dough and divide it into 12 equal pieces using a knife or bench scraper. Use a scale for precision; each piece should weigh about 67-70g. Note: for smaller rolls, divide the dough into 18 pieces.
- Roll. Roll each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion on the countertop. Only lightly flour the work surface if you need it.
- Arrange. Place the dough balls, seam side down, into a buttered baking pan. The dough balls shouldn’t be touching. Leave about ¾ to 1 inch of space between the buns. The space will fill out as the buns proof.
- Second Rise. Cover with a kitchen towel and let rise for another 1.5 hours, until puffy.
- Bake. Preheat your oven to 350°F (175°C). The rolls should now have risen and filled the baking tray. Bake the rolls for 22-25 minutes, or until golden brown. They will seem overbaked at first, and hard to the touch, but don’t worry, they will soften when you brush them with butter.
- Make the Garlic Herb Butter. While the rolls bake or right after, combine 3 tablespoon Softened unsalted butter, ¼ cup Parmesan cheese, 2 tablespoon Chopped fresh parsley, and 1-2 Garlic cloves (minced) in a small bowl.
- Brush. Brush the topping over the warm rolls as soon as they come out. Then serve.
Notes
-
- Flour: I use all purpose flour most of the time. Bread flour can also be used for a chewier texture. You can also substitute in some whole wheat flour if you prefer.
-
- Yeast: I recommend using instant yeast. It can be mixed into the dry ingredients without pre-blooming in liquid. It helps the dough rise quickly and efficiently. Active dry yeast can be used of course, but you will have to bloom it the milk. To do that, warm up the milk slightly, add the dry active yeast to it along with the sugar, stir to combine and set aside.
-
- Milk: Adds richness and tenderness. Use whole milk or 2%. If you are using instant yeast, you don’t need to use warm milk. You could use water instead of the milk, but the rolls won’t be as rich.
- Toppings: For the topping, I recommend mixing softened butter, grated Parmigiano Reggiano, chopped parsley and minced garlic. This is a classic “garlic bread” flavor combination we all love!
- Weigh Everything. Using a kitchen scale ensures consistency in ingredient amounts and perfectly uniform dough balls.
- Don’t skip the second rise. it’s key to fluffy dinner rolls. Dough should be puffy and marshmallow-like when ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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