Get ready to bake the most incredible, soft, and fluffy dinner rolls you have ever tasted. These Garlic Rolls are the absolute pinnacle of comfort food, a perfect companion to any meal, from pasta night to a holiday feast. This recipe creates unbelievably tender and airy rolls, thanks to a rich, buttery dough that is infused with fresh garlic and parsley. To make them truly irresistible, the warm, freshly baked rolls are brushed with an extra layer of decadent garlic butter right out of the oven.
Table of Contents
Why This is the Ultimate Dinner Roll Recipe
This recipe for Fluffy Garlic Rolls is a guaranteed showstopper. Here’s why you’ll love it:
- Incredibly Soft and Fluffy: The use of milk and a simple kneading process creates a wonderfully light, airy, and pillowy-soft texture.
- Packed with Savory Flavor: With garlic and fresh parsley mixed into the dough and brushed on top in a garlic butter, every single bite is bursting with savory, herby flavor.
- Easier Than You Think: While they taste like they came from a fancy bakery, the steps for making these rolls are straightforward and perfect for bakers of any skill level.
- The Perfect Side for Any Meal: These rolls are the perfect accompaniment to sop up sauce from a pasta dish, to serve alongside a hearty soup, or to grace your Thanksgiving dinner table.
Your Simple Ingredient Checklist
This recipe uses a handful of high-quality ingredients for a spectacular result.
For the Garlic Roll Dough:
- 4 ½ tbsp unsalted butter
- 2 tbsp minced garlic
- 3 ½ cups + 1 tbsp all-purpose flour
- 3 tbsp chopped fresh parsley
- 1 tbsp granulated sugar
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 tsp fine sea salt
- 1 cup whole or 2% milk, warmed to about 110°F
- 1 large egg, at room temperature
- 1 beaten egg, for the egg wash
For the Garlic Butter Topping:
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp chopped fresh parsley
- Flaky sea salt for finishing
Step-by-Step Instructions
Follow these simple steps for perfect, fluffy garlic rolls.
Part 1: Make the Dough
- Infuse the Butter: In a small pot, melt the 4 ½ tablespoons of butter over low heat. Add the 2 tablespoons of minced garlic and cook for 1-2 minutes until it’s fragrant but not browned. Remove from the heat and let it cool down.
- Combine Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, fresh parsley, sugar, instant yeast, and salt. Add the warmed milk, the room temperature egg, and the cooled garlic butter.
- Knead the Dough: Knead the dough on low speed for 10-12 minutes. The dough should be smooth, elastic, and slightly tacky. If it’s too sticky, you can add a little more flour, one tablespoon at a time.
- Shape the Rolls: Cut the dough into 12 equal portions (about 67 grams each if you have a kitchen scale). Roll each piece into a smooth, tight ball.
Part 2: Let it Rise
- Arrange in Pan: Lightly butter the bottom and sides of a 9×13 inch baking pan. Place the shaped dough balls in the pan.
- Rise: Cover the pan with a clean kitchen towel and let the rolls rise in a warm, draft-free place for 1-2 hours, or until they have puffed up and doubled in size.
Part 3: Bake and Finish
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Egg Wash and Bake: Gently brush the tops of the risen rolls with the beaten egg wash. Bake for 20-30 minutes, until the rolls are a beautiful golden brown on top.
- Make the Garlic Butter: While the rolls are baking, make the garlic butter topping. In a small pot, melt the 2 tablespoons of butter. Add the 1 tablespoon of minced garlic and cook for 1-2 minutes until fragrant. Remove from the heat and stir in the chopped fresh parsley.
- Finish the Rolls: As soon as the hot rolls come out of the oven, brush them generously with the prepared garlic butter and sprinkle with a little flaky sea salt. Serve warm.
Frequently Asked Questions (FAQ)
1. Can I make these rolls without a stand mixer? Yes, you can absolutely make these by hand. After you combine all the dough ingredients in a large bowl, you will need to knead the dough on a lightly floured surface for about 12-15 minutes, until it becomes smooth and elastic.
2. Can I prepare the dough ahead of time? This is a great make-ahead recipe. You can prepare the dough through the shaping step (Part 1, Step 4). Place the shaped rolls in the prepared pan, cover them tightly with plastic wrap, and let them do their first rise in the refrigerator overnight (for up to 18 hours). The next day, take them out of the fridge and let them sit at room temperature for about 1-2 hours to finish rising before baking as directed.
3. What is the best way to know when the rolls are done baking? The most accurate way to check for doneness is with an instant-read thermometer. The internal temperature of the center roll should register between 190°F and 200°F (88°C to 93°C). Visually, they should be a deep golden brown on top.
4. How do I store and reheat leftovers? Store any leftover garlic rolls in an airtight container or a zip-top bag at room temperature for up to 3 days. To reheat and bring back that fresh-baked softness, you can wrap them in foil and warm them in a 350°F oven for about 5-10 minutes.
Fluffy Garlic Rolls
Equipment
- Stand mixer with dough hook optional; can knead by hand
- 9×13 inch baking pan for rolls
- Small saucepan to make garlic butter
- Pastry Brush for butter and egg wash
Ingredients
- 4 ½ tbsp unsalted butter
- 2 tbsp minced garlic
- 3 ½ cups + 1 tbsp all-purpose flour
- 3 tbsp fresh parsley, chopped
- 1 tbsp granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- 1 tsp fine sea salt
- 1 cup milk (whole or 2%), warmed to 110°F
- 1 large egg, at room temperature
- 1 beaten egg (for egg wash)
- 2 tbsp unsalted butter (for topping)
- 1 tbsp minced garlic (for topping)
- 1 tbsp fresh parsley, chopped (for topping)
- Flaky sea salt, for finishing
Instructions
- Melt 4 ½ tbsp butter in a small pot over low heat. Stir in 2 tbsp minced garlic, cook 1–2 minutes until fragrant, then remove from heat to cool.
- In a stand mixer bowl, combine flour, parsley, sugar, yeast, and salt. Add warmed milk, egg, and cooled garlic butter. Knead on low speed 10–12 minutes until smooth and elastic.
- Divide dough into 12 equal pieces (~67 g each). Shape into smooth balls and place in a greased 9×13-inch pan.
- Cover and let rise 1–2 hours in a warm spot until doubled in size.
- Preheat oven to 350°F (180°C). Brush risen rolls with beaten egg wash. Bake 20–30 minutes until golden brown (internal temp 190–200°F).
- Meanwhile, melt 2 tbsp butter in a small pot. Add 1 tbsp garlic and cook 1–2 minutes. Stir in parsley. Brush rolls immediately with garlic butter after baking and sprinkle with flaky sea salt.