The Easiest Garlic Butter Dinner Rolls – Soft, Fluffy, and Irresistibly Buttery

There’s nothing quite like the warm, comforting aroma of freshly baked bread wafting through the kitchen. These Garlic Butter Dinner Rolls are soft, pillowy, and coated in a golden, garlicky butter glaze that makes them completely unforgettable. The best part? They’re incredibly easy to make—even for beginner bakers.

Whether you’re serving them with a holiday roast, a bowl of hearty soup, or using them to sop up leftover sauce, these rolls will be the highlight of the meal. No complicated techniques, no intimidating steps—just simple, wholesome ingredients and an irresistibly rich garlic butter finish.

Perfect for make-ahead, freezer-friendly baking, and sure to become a staple on your dinner table.

Ingredients Overview

These easy dinner rolls are made from pantry basics, with a few key flavor-boosting additions.

All-Purpose Flour

• Provides the soft yet structured body of the rolls.

• For fluffier texture, you can substitute part with bread flour.

• Whole wheat flour can be used for a nuttier flavor but will yield a denser roll.

Yeast

• Active dry yeast or instant yeast both work.

• If using active dry yeast, dissolve in warm milk with sugar to activate.

• Make sure your yeast is fresh for the best rise.

Milk

• Warm whole milk adds richness and softness.

• Can be substituted with 2%, almond milk, or oat milk if desired.

Butter

• Used in both the dough and as the garlic butter glaze.

• Melted into the dough for richness; brushed on top for flavor and sheen.

Sugar

• Feeds the yeast and adds just a hint of sweetness to the dough.

Salt

• Enhances flavor and balances the richness of the butter and milk.

Garlic Butter Glaze

• Made with melted butter, minced garlic, and chopped parsley or chives.

• Adds an aromatic, savory finish that takes these rolls over the top.

Step-by-Step Instructions

1. Activate the Yeast (if using active dry)

In a small bowl, mix:

• 1 packet (2 1/4 tsp) active dry yeast

• 1 cup warm milk (100–110°F)

• 1 tbsp sugar

Let sit for 5–10 minutes until foamy.

Skip this step if using instant yeast—add it directly to the dry ingredients.

2. Make the Dough

In a large mixing bowl (or stand mixer with dough hook), combine:

• 3 cups all-purpose flour

• 1 tsp salt

• 1/4 cup melted butter

• Yeast mixture (or instant yeast + milk + sugar)

Mix until a soft dough forms. Knead for 7–10 minutes until smooth and elastic.

If the dough is sticky, add more flour 1 tablespoon at a time. It should be tacky but not wet.

3. First Rise

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 60–90 minutes, or until doubled in size.

4. Shape the Rolls

Punch down the dough. Divide into 12–15 equal portions, depending on how large you want your rolls.

Shape each piece into a smooth ball and place in a greased 9×13-inch baking dish or round cake pan.

Cover loosely and let rise again for 30–45 minutes, until puffy and nearly doubled.

5. Bake

Preheat oven to 375°F (190°C).

Bake rolls for 18–22 minutes, or until golden brown on top and cooked through.

6. Make the Garlic Butter

While rolls are baking, melt:

• 1/4 cup (4 tbsp) unsalted butter

• 2 garlic cloves, minced

• 1 tbsp chopped fresh parsley or chives

• Pinch of salt

Simmer on low heat for 1–2 minutes to infuse the butter.

7. Brush and Serve

Remove rolls from the oven and brush immediately with the garlic butter.

Let cool slightly, then serve warm for the ultimate soft, buttery bite.

Tips, Variations & Substitutions

Pro Tips

• Use a kitchen scale for even dough portions and uniform baking.

• To speed up rising, place the bowl in a slightly warm oven (turned off) with the light on.

• Leftover rolls can be reheated in the oven at 300°F for 5 minutes.

Flavor Variations

• Add shredded cheese to the dough or on top before baking (cheddar, mozzarella, or Parmesan).

• Sprinkle with sea salt or garlic powder for extra flavor.

• Use roasted garlic instead of fresh for a sweeter, milder glaze.

Substitutions

• Make them dairy-free: Use plant milk and vegan butter.

• Gluten-free version: Use a 1:1 gluten-free baking flour with added xanthan gum (note: texture may vary).

Serving Ideas & Occasions

These garlic butter dinner rolls are incredibly versatile and pair with almost anything:

Perfect With:

• Pasta dishes like lasagna or fettuccine Alfredo

• Hearty soups (chicken noodle, tomato, or minestrone)

• Holiday meals (Thanksgiving, Christmas, Easter)

• Roast chicken, pot roast, or grilled meats

• Breakfast sandwiches with scrambled eggs and cheese

Occasions:

• Holiday dinners

• Family gatherings

• Weeknight meals

• Potlucks

• Freezer meal prep

They’re freezer-friendly too—just bake, cool, and freeze in an airtight container for up to 3 months.

Nutritional & Health Notes

Each roll provides a mix of:

• Carbs for energy

• Healthy fats from butter

• Minimal sugar, just enough for yeast activity

• Protein if enriched with milk or cheese

To lighten the recipe:

• Use low-fat milk and half the butter in the dough.

• Try whole wheat flour for extra fiber (use half AP, half whole wheat for best texture).

• Use olive oil instead of butter for a Mediterranean twist.

FAQs

Q1: Can I make the dough ahead of time?

Yes. After the first rise, shape the rolls, cover, and refrigerate overnight. Let them sit at room temp for 45 minutes before baking.

Q2: Can I freeze the rolls?

Yes. Bake, cool, and freeze in a zip-top bag. Reheat in a 325°F oven for 10–15 minutes or microwave until warm.

Q3: Can I use store-bought dough?

Definitely. Use pizza dough or frozen dinner roll dough, thawed, and proceed from the shaping step.

Q4: Why didn’t my dough rise?

Check your yeast—make sure it’s not expired and your liquid isn’t too hot (over 115°F kills yeast).

Q5: Can I use garlic powder instead of fresh garlic?

Yes. Use 1/2 teaspoon garlic powder in the butter for milder flavor.

Q6: How do I keep the rolls soft?

Brush with butter immediately after baking and cover loosely with foil to keep steam in.

Q7: What’s the best flour for soft rolls?

All-purpose works great. For extra chew, try a mix of AP flour and bread flour.

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