Garlic Butter Dinner Rolls

4.64 from 11 votes

These dinner rolls brushed with herb and garlic butter fresh out of the oven are what you want to serve with your meals.

Prep Time25

Cook Time20

Proving Time1 30

Total Time2 15

Course: Side Dish

Cuisine: American

Keyword: dinner rolls

Servings:

In a small bowl combine the warm milk, yeast and sugar and let it stand for 5 minutes until you see the yeast bloom. Then add the oil, salt and 1 egg. Mix with a fork.
Add the liquid to the flour, mix until rough dough forms, then take it out of the bowl onto a floured surface and start kneading until smooth and elastic dough is formed for approximately 8-10 minutes. If using a stand mixer, knead using a dough hook attachment for 1 minute on low speed, then switch to medium and kneed for 4 minutes longer.
Take the dough out of the bowl and rub the bowl with vegetable oil, then return the dough to the bowl, cover with plastic wrap and a towel and let it rise for 1 hour to 1.5 hours in a warm place until it triples in volume. Preheat the oven to 180C/350F.
Take the dough out of the bowl onto a floured surface and divide into 16 equal parts. (You might want to weigh them to ensure they are all the same but eyeballing is also fine.) Roll into balls and place into a well-buttered 9x13 inch baking pan 1 inch apart from each other. Cover with a tea towel and let them rise one more time for 30 minutes.
Brush with a beaten egg and bake for 20-25 minutes or until golden. Meanwhile melt 1 tbsp of butter together with pressed garlic, then add fresh chopped parsley to the mix.
Once the rolls are done, brush them with the garlic butter mixture.

Be careful to follow the recipe and measure all ingredients accurately.
Use a stand mixer and a dough hook for easy kneading. However, mixing this bread dough roll by hand is very easy as the recipe produces very soft dough.
When you finish kneading your dough, it should be soft and not sticky when touched with clean hands.
Use your own judgement when proofing the dough. It will take anywhere between 1 hour and 1.5 hours but the exact time depends on how warm your house is. Keep an eye on it. It needs to triple in volume. Let the size, rather than time, be your main marker.
Use bread flour for best results, but all purpose flour will also work. Or whole wheat flour if that is your preference.
Brush the rolls with melted garlic butter straight out of the oven to allow them to be fully infused with the flavours and for the butter to soften the crust.