Garlic Dinner Rolls Recipe

A baking dish filled with homemade garlic dinner rolls brushed with garlic butter and sprinkled with fresh parsley.

Soft, fluffy garlic dinner rolls with savory garlic flavor baked into the dough and finished with buttery garlic herb topping.

Prep Time25

Cook Time18

Rise Time1 45

Total Time2 28

Servings: rolls

Calories: 263kcal

Author: Sandra

Ingredients

Dough

4 ¼ cups bread flour 510 g (Note 1)
2 ¼ teaspoons instant yeast or active dry yeast (Note 2)
2 tablespoons granulated sugar
1 ½ teaspoons table salt
2 teaspoons garlic powder
1 cup whole milk 240 ml. Warmed to 110–115 F (43–46 C)
½ cup water 120 ml. Warmed to 110–115 F (43–46 C)
¼ cup unsalted butter 57 g. Softened.
1 large egg room temperature

Garlic Butter Topping

4 tablespoons unsalted butter 57 g
3 garlic cloves smashed
1 tablespoon chopped fresh parsley or 1 teaspoon Dried Parsley (Note 3)
pinch table salt

Instructions

Dough

Add the 4 ¼ cups bread flour, 2 ¼ teaspoons instant yeast, 2 tablespoons granulated sugar, 1 ½ teaspoons table salt, and 2 teaspoons garlic powder to the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine. (If you don't have a stand mixer, see Note 4 below for hand-mixing instructions).
Add the 1 cup whole milk, ½ cup warm water, ¼ cup softened unsalted butter, and 1 large egg. Mix on low speed until no dry flour remains and a shaggy, uneven dough forms.
Let the dough rest for 5 minutes to allow the flour to fully hydrate. (Note 4)
Knead on low to medium-low speed for 8–10 minutes. Stop once or twice to scrape down the bowl if needed. The dough may stick to the bottom of the bowl but should begin pulling away from the sides.
The finished dough should feel soft, smooth, and slightly tacky. It may lightly stick to your finger when touched but should release cleanly without leaving dough behind. Avoid adding extra flour during the first few minutes of kneading. If the dough still clings heavily to the sides of the bowl after several minutes, add bread flour 1 tablespoon at a time. If it feels dry or stiff, add water 1 teaspoon at a time.
Transfer the dough to a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 60–90 minutes. Because this is an enriched dough, it may take longer in a cool kitchen. The dough is ready when it looks noticeably expanded and a lightly floured fingertip pressed about ½ inch into the dough leaves an indentation that slowly springs back.
Grease a 9 × 13-inch baking dish. Divide the dough into 12 equal pieces (about 86 g each). Gather the edges of each piece toward the center and pinch them together underneath. Turn the dough seam-side down. Cup your hand loosely around it and gently rotate it against the counter until the surface becomes smooth and taut. Arrange the rolls evenly in the prepared baking dish.
Cover loosely and let the rolls rise until noticeably puffy and nearly doubled. They should be touching or nearly touching one another and feel light and airy when gently pressed with a lightly floured fingertip. The indentation should slowly spring back while remaining slightly visible. Depending on the temperature of your kitchen, this may take anywhere from 30 minutes to over an hour.
Toward the end of the rise, preheat the oven to 375 F (190 C).
Bake for 18–22 minutes, until the tops are evenly golden brown and the center rolls register about 190 F (88 C) on an instant-read thermometer. If the tops brown too quickly, loosely tent with foil during the final few minutes.

Garlic Butter Topping

While the rolls bake, melt the 4 tablespoons unsalted butter over low heat. Add the smashed 3 smashed garlic cloves and cook gently for 3–5 minutes until fragrant. Do not let the garlic brown. Remove and discard the garlic cloves. Stir in the 1 tablespoon chopped fresh parsley and pinch table salt.
Brush the warm rolls generously with the garlic butter and serve warm. (Note 5)

Notes

Weighing the flour is strongly recommended for the most consistent results. Because this is an enriched dough, allow it to knead for several minutes before deciding whether it needs additional flour.
Substitute an equal amount (2¼ teaspoons) of active dry yeast. Combine it with the warm milk, warm water, and all of the sugar from the recipe. Let stand for 5–10 minutes, or until the mixture is foamy. Then add it to the remaining ingredients and proceed with the recipe as directed. Expect the rise times to be slightly longer than when using instant yeast.
Fresh parsley gives the brightest flavor and appearance, but dried parsley works well if that's what you have on hand.
If you don't have a stand mixer, combine the ingredients in a large mixing bowl and stir until a shaggy dough forms. Let the dough rest for 5 minutes, then turn it onto a lightly floured surface. Knead by hand for 10–15 minutes, adding only enough flour to keep the dough manageable. The dough is ready when it is smooth, elastic, and slightly tacky. Continue with the recipe as directed.
After brushing with the garlic butter, loosely cover the warm rolls with a clean kitchen towel for about 10 minutes.

Storage

Store cooled rolls in an airtight container or zip-top bag at room temperature for up to 3 days. Reheat in a 300 F (150 C) oven for 5–10 minutes or microwave individual rolls for about 15 seconds to restore their soft texture.

Freezing: Cool completely, wrap well, and freeze for up to 2 months. Thaw at room temperature, then warm before serving.

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