I swear, if there’s one smell that instantly makes my whole day better, it’s warm garlic butter drifting out of the oven. These garlic butter dinner rolls are the kind of thing I make when I want something comforting but still impressive — soft, golden, and shiny like bakery rolls but way more flavorful. Every time I bake these, I end up standing over the pan “tasting just one,” which always turns into three. You’ll see what I mean.

Before we dive in, let me give you a quick sense of what these rolls are: fluffy, tender, buttery clouds brushed with warm garlic butter that sinks into all the tiny cracks and makes the whole kitchen smell like bliss. They feel fancy, but honestly, they’re simple enough that you’ll start craving them on random weeknights.

And what makes them special? They strike that perfect balance between homestyle comfort and a little culinary magic. You get the satisfaction of making bread from scratch without the stress of complicated steps. The dough is forgiving, the flavors are bold, and the final result looks like something you’d proudly pop onto a holiday table.

Why You’ll Love This Recipe

You and I both know there are a million dinner roll recipes out there, so here’s why this one should be the one you actually make:

• Soft and fluffy texture that stays tender even the next day
• Garlic butter that melts into every bite
• Beginner-friendly dough you can totally handle
• Ready for weeknight or special occasions
• Easy to customize with herbs, cheese, or spice
• Perfect side for soups, pastas, roasts — pretty much everything

Tools You’ll Need

I like keeping things simple, so here’s exactly what you need and why:

• Mixing bowl — any big, comfy bowl to combine your dough
• Wooden spoon or silicone spatula — helps mix without sticking too much
• Kitchen scale (optional but helpful) — makes your measurements super consistent
• Measuring cups and spoons — if you’re going old-school
• Baking dish or 9×13 pan — this gives you that soft pull-apart texture
• Stand mixer (optional) — if you want to knead without breaking a sweat
• Pastry brush — to slick on that glorious garlic butter

Ingredients

Here’s everything you’ll need, both in US and metric:

Dough

• 3 cups all-purpose flour (360g)
• 2 tbsp sugar (25g)
• 2 1/4 tsp instant yeast (1 packet, 7g)
• 1 tsp salt (5g)
• 1 cup warm milk, about 110°F (240ml)
• 1/4 cup unsalted butter, melted (55g)
• 1 large egg

Garlic Butter

• 1/4 cup unsalted butter, melted (55g)
• 3–4 garlic cloves, minced
• 1 tbsp fresh parsley or 1 tsp dried
• Pinch of salt
• Optional: 1 tbsp grated parmesan

Instructions

Let’s do this step-by-step — and don’t worry, I’ll walk you through those moments where dough can feel intimidating.

1. Warm the milk

Heat your milk until warm, not hot. If it’s too hot, you’ll kill your yeast (been there). You want it just slightly warmer than your hand.

2. Start the dough

In a large bowl, whisk together the flour, sugar, yeast, and salt. I like mixing the dry stuff first because it wakes up the yeast evenly.

3. Add the wet ingredients

Pour in the warm milk, melted butter, and egg. Stir everything until it turns into a shaggy dough — messy is normal.

4. Knead the dough

You can do this by hand for 8–10 minutes or in a stand mixer for about 5. The dough should get soft and springy. If it looks sticky, add a tiny sprinkle of flour, but don’t overdo it — soft dough makes soft rolls.

5. First rise

Cover the bowl with a damp towel and let the dough rise for 60–90 minutes. You’re looking for it to double in size. I always get a weird satisfaction seeing it puff up like a marshmallow.

6. Shape the rolls

Punch down the dough gently — yes, it’s as fun as it sounds. Tear the dough into 12 equal pieces and roll them into smooth balls. If they look rough, just cup your hand over each one and roll it on the counter to smooth it out.

7. Second rise

Place the dough balls into your baking dish, cover again, and let them rise for 30–40 minutes until they look puffy and cozy.

8. Bake

Bake at 350°F (175°C) for 18–22 minutes. They should be lightly golden on top — not too dark.

9. Make the garlic butter

While the rolls bake, stir together the melted butter, garlic, parsley, and salt. The smell alone is worth it.

10. Brush and serve

As soon as the rolls come out of the oven, brush them generously with the garlic butter. It slides right into the hot dough and makes everything shiny and irresistible.

Serving Ideas

You can serve these with pretty much anything, but here are my favorites:

• Warm with soups and stews
• Alongside pasta dishes
• With roasted chicken or turkey
• Torn apart and dipped into marinara or pesto
• Used for mini sliders

Variations & Customizations

If you’re in the mood to experiment:

• Add parmesan to the garlic butter
• Mix herbs into the dough
• Add a little cheese cube inside each roll
• Brush with chili butter for a kick
• Use roasted garlic instead of raw for sweeter flavor

Make-Ahead & Storage

• Store leftover rolls in an airtight container for 2–3 days.
• Warm them in the microwave for 10–12 seconds to make them soft again.
• Freeze baked rolls for up to 2 months.
• Make-ahead option: shape the rolls, refrigerate overnight, and bake the next day after a 30-minute warm-up.

Pro Tips & Common Mistakes to Avoid

These are the little things I wish someone told me the first time:

• Don’t overheat the milk
• Soft dough = soft rolls
• Don’t skip the second rise
• Brush the butter right away so it melts perfectly
• Let them cool slightly before pulling apart so they don’t tear too aggressively

Recipe Info

• Yield: 12 rolls
• Prep time: 20 minutes
• Rise time: 90–120 minutes
• Cook time: 18–22 minutes
• Total time: about 2.5 hours

Nutrition (per roll, approximate)

• 165 calories
• 6g fat
• 22g carbs
• 4g protein

Hope You Bake These Soon

If you do make these, I really hope you take a second to admire how soft and pillowy they turn out — it’s genuinely satisfying. And if you share your rolls, don’t be surprised when people ask for the recipe. Feel free to come back and tell me how yours turned out or what twist you added. I’d love to hear about it.