Servings: 12 rolls
Prep Time: 20 minutes (plus 1 hour for rising)
Cook Time: 20–25 minutes
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ tsp) instant yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- ¾ cup warm milk (about 110°F)
- ¼ cup warm water
- 4 tbsp unsalted butter, softened
- 1 large egg
For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 2–3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (optional, but fancy)
- ½ tsp salt
Instructions
- Activate the Yeast:
- In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy. If it doesn’t foam, start over—your yeast might be dead.
- Make the Dough:
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, softened butter, and egg. Mix until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5 minutes—your arms will thank you.)
- Let It Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Shape the Rolls:
- Punch down the dough to release the air. Divide it into 12 equal pieces and roll each into a ball.
- Arrange the dough balls in a greased 9×13-inch baking dish, leaving a little space between them. Cover and let them rise again for 30 minutes, or until puffed.
- Bake the Rolls:
- Preheat your oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until golden brown on top.
- Make the Garlic Butter:
- While the rolls bake, mix the melted butter, minced garlic, parsley, and salt in a small bowl.
- Brush and Serve:
- As soon as the rolls come out of the oven, generously brush them with the garlic butter. Make sure to get every nook and cranny for maximum flavor.
- Devour:
- Serve warm and watch them disappear in seconds!
Do’s and Don’ts
DO:
- Use fresh garlic for the best flavor—garlic powder just doesn’t hit the same.
- Knead the dough properly for soft, fluffy rolls. Under-kneaded dough = dense rolls.
- Serve warm for peak buttery, garlicky deliciousness.
DON’T:
- Skip the second rise; your rolls need time to puff up for that light texture.
- Overbake them—dry rolls are sad rolls. Check at the 20-minute mark.
- Forget to save some garlic butter for dipping. Trust me, you’ll want it.
Optional Add-Ins:
- Cheesy Rolls: Sprinkle shredded mozzarella or Parmesan on top before baking.
- Herbed Rolls: Add dried Italian seasoning or rosemary to the garlic butter.
- Spicy Kick: Stir in a pinch of red pepper flakes to the butter for heat.
These garlic butter rolls are soft, flavorful, and dangerously addictive. Perfect for holiday dinners, soups, or just as a snack you “accidentally” eat 6 of. 🧄🥖✨
