Best Soft Garlic Butter Rolls Recipe

 These butter garlic rolls are the ultimate side dish, boasting an incredibly soft and airy crumb coated in a flavorful garlic butter. This easy homemade recipe is sure to be a crowd-pleaser!

• Keyword Focus: Soft Garlic Rolls, Fluffy Dinner Rolls, Best Garlic Rolls, Homemade Bread Recipe, Garlic Butter.

Yields: 12 rolls Prep time: 30 minutes Rise time: 1.5 - 2.5 hours Cook time: 18-20 minutes

Ingredients:

For the Dough:

• 1 cup (240ml) warm milk (around 110°F/43°C)  
• 2 ¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 large egg, at room temperature
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 3 cups (360g) all-purpose flour, plus more for dusting

For the Garlic Butter:

• ½ cup (1 stick/113g) unsalted butter, melted
• 4-5 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (optional)
• ¼ teaspoon garlic powder (optional, for extra flavor)
• Pinch of salt (or to taste)

For Egg Wash (optional, for a shiny crust):

• 1 large egg yolk
• 1 tablespoon milk or water

Equipment:

• Large mixing bowl
• Stand mixer with dough hook (recommended, but can be kneaded by hand)
• Measuring cups and spoons
• 9x13 inch baking pan
• Parchment paper or cooking spray

Instructions:

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
2. Make the Dough: Add the softened butter, egg, and salt to the yeast mixture. Mix on low speed until just combined. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
3. Knead the Dough:
   • Stand Mixer: Switch to the dough hook and knead on medium-low speed for 6-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should pass the "windowpane test" (stretch a small piece thinly without tearing).
   • By Hand: Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until it becomes smooth and elastic.
4. First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shape the Rolls: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
6. Second Rise: Arrange the dough balls in a lightly greased or parchment-lined 9x13 inch baking pan, leaving a little space between them. Cover the pan loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until noticeably puffy.
7. Preheat Oven & Egg Wash (Optional): About 15 minutes before baking, preheat your oven to 375°F (190°C). If using, whisk together the egg yolk and milk (or water) for the egg wash. Gently brush the tops of the risen rolls with the egg wash for a golden and shiny crust.  
8. Bake: Bake for 18-20 minutes, or until the rolls are golden brown on top.
9. Make the Garlic Butter: While the rolls are baking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant (be careful not to burn the garlic). Stir in the chopped parsley and garlic powder (if using), and add a pinch of salt to taste.
10. Brush with Garlic Butter: As soon as the rolls come out of the oven, generously brush the tops and sides with the prepared garlic butter.
11. Serve: Let the rolls cool in the pan for a few minutes before serving warm. They are best enjoyed fresh!