Garlic butter rolls are soft homemade dinner rolls topped with a flavorful garlic herb butter. These easy yeast rolls take less than two hours to make from start to finish from scratch.
These garlic butter rolls take soft homemade dinner rolls and make them even better with plenty of garlic herb butter. The rolls bake up soft and fluffy, and the buttery garlic and herb topping adds lots of flavor without adding much extra work.
And you don’t have to spend all day making them. These homemade rolls take less than two hours from start to finish, so they’re doable for everything from Sunday dinner alongside a pot of soup or chili or with your favorite holiday main dishes like ham or turkey.
Ingredient notes and substitutions
- Milk: Anything from skim to whole milk will work. Whole milk will give you a richer roll.
- Flour: Only add as much flour as it necessary. If you add additional flour, it will give you heavy, dough, or dry rolls.
- Butter: You can substitute unsalted butter + a pinch or two of salt for the salted butter.
How to make garlic butter rolls
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease a rimmed 9×13-inch baking dish. Set aside.
Step 2: Combine 3 cups of flour, yeast, sugar, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.
Step 3: Mix on low using the dough hook until the ingredients are combined.
Step 4: Continue adding flour, 1/4 cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn’t come off on your fingers if you pinch it.
Step 5: Continue to knead on low for 2 minutes.
Step 6: Cover the bowl. Let the dough rise for 30 minutes in a warm, draft-free spot.
Step 7: Uncover, and deflate the dough by punching down. Divide dough to form 24 rolls.
Step 8: Place rolls onto prepared baking pan. Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
Step 9: Toward the end of the rising time, preheat oven to 375F.
Step 10: Bake the rolls for 12-15 minutes, or until light golden brown.
Step 11: To make the garlic butter, stir together melted butter, garlic, and parsley in a small bowl. Set aside.
Step 12: Remove rolls and brush with the garlic butter mixture.
Recipe Tips!
- Temperature: Temperature is important when working with yeast. The milk should be warm, but it shouldn’t be hot. If it’s too hot, it can kill the yeast.
- Using a kitchen thermometer is the best way to check the temperature of the milk. There’re about $10, and you can use a kitchen thermometer for a variety of cooking and baking tasks.
- Butter and eggs: the butter and egg should be at room temperature. Otherwise, if they’re cold, they can bring down the temp of the dough and cause the rolls to rise slowly.
- Yeast: Using fresh yeast is key! Old yeast can lead to a dough that doesn’t rise.
- Flour: A range in flour measurements is given. You only need to use enough flour to form a smooth, slightly sticky dough.
Recipe FAQs
You can make the dough by hand. I recommend adding an additional minute or two to the kneading time if mixing by hand.
You can! If using active dry yeast, combine the yeast, sugar, and warm milk in a small bowl. Let it stand for 5 minutes, or until foamy. If the yeast doesn’t foam, start over, or the rolls won’t rise.
You can! Make the rolls through step 9. Place them in a freezer-safe container, and wrap tightly with plastic wrap. Let the rolls thaw and rise through the second rise before baking. I recommend increasing the amount of yeast by 20% to help with the yeast die-off in the freezer.
One of the most important things you can do is avoid adding too much flour. The dough should have the texture described in the recipe rather than becoming stiff or dry.
It’s also important not to overbake the rolls. Removing them from the oven at the proper time helps preserve their soft texture.
Storage
The dinner rolls should be stored in an airtight container at room temperature. These rolls should keep for up to 3 days.
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Garlic Butter Dinner Roll Recipe
Equipment
Ingredients
- 4-5 cups all purpose flour divided
- 2 tablespoons instant yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 ½ cups warm milk about 105-110F
- 6 tablespoons butter at room temperature
- 1 large egg at room temperature
- 2 tablespoons salted butter melted
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
Instructions
- Grease a rimmed 9×13-inch baking dish. Set aside.
- Combine 3 cups of flour, yeast, sugar, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.2 tablespoons instant yeast, ¼ cup granulated sugar, 1 teaspoon salt, 1 ½ cups warm milk, 6 tablespoons butter, 1 large egg
- Mix on low using the dough hook until the ingredients are combined.
- Continue adding flour, ¼ cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn’t come off on your fingers if you pinch it.
- Continue to knead on low for 2 minutes.
- Cover the bowl.
- Let the dough rise for 30 minutes in a warm, draft-free spot.
- Uncover, and deflate the dough by punching down.
- Divide dough to form 24 rolls.
- Place rolls onto prepared baking pan.
- Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
- Toward the end of the rising time, preheat oven to 375 F.
- Bake the rolls for 12-15 minutes, or until light golden brown.
- To make the garlic butter, stir together melted butter, garlic, and parsley in a small bowl. Set aside.2 tablespoons salted butter, 1 tablespoon minced garlic, 1 tablespoon chopped fresh parsley
- Remove rolls and brush with the garlic butter mixture.
Notes
- Milk: Anything from skim to whole milk will work. Whole milk will give you a richer roll.
- Flour: Only add as much flour as it necessary. If you add additional flour, it will give you heavy, dough, or dry rolls.
- Butter: You can substitute unsalted butter + a pinch or two of salt for the salted butter.
- Dividing the dough: I divide the dough in half. Then, I divide each half in half to form 4 pieces. I then divide each of the 4 pieces in half again to form 8 equal pieces. Each of those pieces I divide into 3 rolls to form 24 rolls.
- Baking: If the rolls are browning too quickly, tent the rolls with foil.
- Nutrition values are estimates.
Nutrition
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