Description
Delicious soft and fluffy garlic butter dinner rolls made from scratch, featuring a rich blend of melted butter, fresh parsley, and garlic for an irresistible savory finish. Perfect as a side for any meal or enjoyed on their own.
Ingredients
Scale
Dough Ingredients
- 220ml / 1 cup warm milk (whole or skimmed)
- 1½ tsp sugar
- 7g / 1 tbsp active dry yeast
- 3 tbsp vegetable oil
- 1 large egg
- ½ tsp salt
- 400g / 3 cups bread flour or all purpose flour
Topping Ingredients
- 1 large egg (for brushing)
- 1 tbsp butter, melted
- 1 clove garlic, pressed
- 1 tbsp fresh parsley, chopped
Instructions
- Activate the yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Let stand for 5 minutes until the yeast is foamy and blooms, indicating it’s active and ready.
- Mix wet ingredients: Add vegetable oil, salt, and one large egg to the yeast mixture. Mix with a fork until combined.
- Form the dough: Pour the liquid mixture into the flour. Mix until a rough dough forms, then transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for 1 minute on low speed, then 4 minutes on medium speed.
- First rise: Oil a bowl with vegetable oil and place the dough inside. Cover with plastic wrap and a towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has tripled in size.
- Prepare rolls: Preheat oven to 180°C (350°F). Punch down dough and transfer to a floured surface. Divide into 16 equal portions and roll each into a ball. Place the balls into a well-buttered 9×13 inch baking pan about 1 inch apart.
- Second rise: Cover rolls with a tea towel and let them rise for 30 minutes until puffy and nearly doubled.
- Brush and bake: Beat one egg and brush it over the rolls. Bake in preheated oven for 20-25 minutes until golden brown.
- Make garlic butter: While baking, melt 1 tablespoon butter and mix in pressed garlic and chopped parsley.
- Finish: Remove rolls from oven and immediately brush generously with the garlic butter mixture to infuse flavor and soften the crust.
Notes
- Measure all ingredients precisely for best results.
- Use a stand mixer with a dough hook for easier kneading, although hand kneading is simple due to the soft dough.
- The dough should be soft but not sticky after kneading; adjust flour if necessary.
- Allow dough to rise until it triples in volume, which may take 1 to 1.5 hours depending on room temperature.
- Bread flour is preferred for a better texture, but all-purpose or whole wheat flour can be used.
- Brush the rolls with garlic butter immediately after baking to maximize flavor infusion and crust softness.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
