Garlic Dinner Rolls

Written by Emily on October 7, 2022 in Breads, Snacks

Fluffy, soft, mildly sweet, savory dinner rolls flavored with garlic and brushed with herb-garlic butter.

These savory yet mildly sweet garlic dinner rolls are easy to make, delicious, and pillow soft. They are so soft and fluffy, made with fresh garlic, and brushed with herb-garlic butter. These irresistibly soft Garlic dinner rolls can be eaten as it is or as a side dish for your meal. This ultimate garlic dinner rolls recipe uses active dried yeast and creates the best dinner rolls that are bursting with rich, garlic butter flavor.

There’s nothing like fluffy warm homemade dinner rolls. And when they come flavored with garlic- they are irresistible! This easy-to-make recipe for garlic dinner rolls is perfect for any occasion. These yummy rolls are so simple to make. You only need basic pantry ingredients to make these garlic dinner rolls. Herby, soft, and buttery, these fresh garlic dinner rolls outshine any main dish.

Homemade with just a handful of simple ingredients, the best Garlic dinner rolls can be on your table with a bit of planning. The dough has to prove twice for the dinner rolls to attain the perfect flavor and texture. In the first proofing, the flavor is attained and the second proofing guarantees a fluffy, light texture. They really are the perfect addition to any meal. Making these homemade garlic dinner rolls are easier than you think, with this step-by-step recipe video and instructions. If you don’t have a stand mixer with a dough hook, you can achieve the same result by kneading the dough for 10 minutes on a clean floured surface.

Garlic Dinner Rolls Ingredients

Whole milk: The fat in the milk adds richness to the bread. Make sure it is just warm and not scalding hot. Using hot milk can kill the yeast. You’ll need ½ cup of warm milk.
Active dry yeast: Make sure it’s not expired or old. You’ll need 1 tablespoon of active dry yeast.
Granulated sugar: This will be used to activate the yeast and to give the rolls a little bit of sweetness. 2 tablespoons of sugar are used in the initial proofing of the yeast and ¼ cup of sugar is used in the making of the dough.
Salted butter: Butter is one of the main fats in these dinner rolls. I’ve used 3 tablespoons of butter in the dough and 2 tablespoons of melted salted butter to brush on the warm rolls when it comes out of the oven.
Salt: These are savory dinner rolls after all. You need 1/2 teaspoon of salt to season the rolls.
Garlic: I have used 8 cloves of chopped garlic to flavor the rolls.
All-purpose flour: I’ve used 4 cups of all-purpose flour in the recipe
Italian seasoning: ½ teaspoon of Italian seasoning is added to the melted salted butter to brush on the warm rolls when they come out of the oven.
Garlic powder/minced garlic: ½ teaspoon of garlic powder or minced garlic is added to the melted salted butter to make the herb-garlic butter which is brushed on the rolls when they come out of the oven

How to Make Garlic Dinner Rolls

Prove the yeast: In a small bowl, take ½ cup of warm milk. To the milk, add 1 tablespoon of active dried yeast and 2 tablespoons of sugar. Mix it well and let it sit for 5 minutes until frothy. If it doesn’t get frothy, then the yeast is not good; you’ll have to start over with fresh yeast.
Making the dough and the first proofing: In a large bowl, pour the proofed yeast mixture, ½ teaspoon of salt, 1/3 cup of warm water, 7 to 8 cloves of garlic, chopped, ¼ cup of sugar, and mix well. To this, add 4 cups of all-purpose flour and mix with a wooden spoon until you’re not able to mix anymore. Knead the dough in a stand mixer until the dough comes together. Add 3 tablespoons of butter into the bowl and keep kneading until the butter is fully absorbed by the dough. Knead for a further 5 minutes until the dough is springy to the touch. When you’re done kneading the dough, you must be able to stretch the dough into a thin film without tearing it. If you don’t have a stand mixer, invert the contents of the bowl on a clean floured work surface and knead well with your hands. Add the butter and knead further until the butter is absorbed by the dough. It might appear wet in the beginning and you must be tempted to add more flour. But do not add more flour. Knead well for 10 minutes and the butter will be fully absorbed by the dough and the dough comes together as springy when pressed. Oil the bowl well and place the dough in the bowl and cover. Place the dough in a warm spot in the kitchen for 2 hours to prove.
Shaping the dough and second proofing: After 2 hours, the dough must’ve doubled in size. This is when the flavor of the rolls is developed. Knock the air out of the dough and divide the dough into 8 equal parts. Take each part and roll it into thin logs 1 foot long. Make it into a cross and shape it into rolls (see the video). Place the rolls 1 inch apart on a baking tray lined with parchment paper. Cover the rolls loosely with a kitchen towel and place them in a warm spot in the kitchen to prove for 1 & ½ to 2 hours. After proving for 2 hours, the rolls must’ve doubled in size.
Preheat the oven: when it is ½ hour more to prove the rolls, go ahead and preheat the oven to 190 C.
Egg wash and Bake the rolls: After 2 hours of proofing, the rolls have doubled in size. In a small bowl, beat an egg. Brush the egg gently on top of the rolls. Transfer the baking tray containing the rolls to a preheated oven to 190 C. Bake the rolls at 190 C for 15 minutes.
Prepare the herb-garlic butter: while the rolls are baking, go ahead and prepare the herb-garlic butter. In a small bowl, melt 2 tablespoons of salted butter. To this, add ½ teaspoon each of Italian seasoning and garlic powder/minced garlic. Mix it well and set it aside.
Brush the baked rolls with herb-garlic butter: When the rolls are fresh out of the oven, Brush the top of the rolls generously with herb-garlic butter. Serve warm and enjoy.

Watch me make these Garlic Dinner Rolls:

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Garlic dinner rolls

Recipe by EmilyCourse: Breads, SnacksDifficulty: Easy

Servings

rolls

Prep time

minutes

Proofing time

hours

Calories

0.310

kcal

Baking Time

minutes

Total time

hours

minutes

Ingredients

For the roll base:
Whole milk – 1/2 cup
Active dried yeast – 1 tablespoon
Sugar – 2 tablespoon + 1/4 cup
Salt – 1/2 teaspoon
Garlic – 7 to 8, chopped
Water – 1/3 cup, warm
Salted butter – 3 tablespoon
All-purpose flour – 4 cups
For the herb-garlic butter as a topping:
Salted butter – 2 tablespoons, melted
Italian seasoning – 1/2 teaspoon
Garlic powder/minced garlic – 1/2 teaspoon

Directions

In a small bowl, take ½ cup of warm milk. To the milk, add 1 tablespoon of active dried yeast and 2 tablespoons of sugar. Mix it well and let it sit for 5 minutes until frothy. If it doesn’t get frothy, then the yeast is not good; you’ll have to start over with fresh yeast.
In a large bowl, pour the proofed yeast mixture, ½ teaspoon of salt, 1/3 cup of warm water, 7 to 8 cloves of garlic, chopped, and ¼ cup of sugar, and mix well. To this, add 4 cups of all-purpose flour and mix with a wooden spoon until you’re not able to mix anymore. Knead the dough in a stand mixer until the dough comes together. Add 3 tablespoons of butter into the bowl and keep kneading until the butter is fully absorbed by the dough. Knead for a further 5 minutes until the dough is springy to the touch. When you’re done kneading the dough, you must be able to stretch the dough into a thin film without tearing it. If you don’t have a stand mixer, invert the contents of the bowl on a clean floured work surface and knead well with your hands. Add the butter and knead further until the butter is absorbed by the dough. It might appear wet in the beginning and you must be tempted to add more flour. But do not add more flour. Knead well for 10 minutes and the butter will be fully absorbed by the dough and the dough comes together as springy when pressed. Oil the bowl well and place the dough in the bowl and cover. Place the dough in a warm spot in the kitchen for 2 hours to prove.
After 2 hours, the dough must’ve doubled in size. This is when the flavor of the rolls is developed. Knock the air out of the dough and divide the dough into 8 equal parts.
Take each part and roll it into thin logs 1 foot long. Make it into a cross and shape it into rolls (see the video). Place the rolls 1 inch apart on a baking tray lined with parchment paper.
Cover the rolls loosely with a kitchen towel and place them in a warm spot in the kitchen to prove for 1 & ½ to 2 hours. After proving for 2 hours, the rolls must’ve doubled in size.
when it is ½ hour more to prove the rolls, go ahead and preheat the oven to 190 C.
After 2 hours of proofing, the rolls have doubled in size. In a small bowl, beat an egg. Brush the egg gently on top of the rolls.
Transfer the baking tray containing the rolls to a preheated oven to 190 C. Bake the rolls at 190 C for 15 minutes.
while the rolls are baking, go ahead and prepare the herb-garlic butter. In a small bowl, melt 2 tablespoons of salted butter. To this, add ½ teaspoon each of Italian seasoning and garlic powder/minced garlic. Mix it well and set it aside.
When the rolls are fresh out of the oven, Brush the top of the rolls generously with herb-garlic butter. Serve warm and enjoy.

Recipe Video

Notes

While proofing the yeast, if the yeast mixture does not become frothy after keeping it for 5 minutes, it means the yeast is not good. Discard the mixture and start over with a fresh batch of yeast.
When you add butter to the dough while kneading, the dough will appear sticky and you’ll be tempted to add more flour. But do not add more flour then. Keep kneading more for about 8 to 10 minutes. The dough will come together. Adding more flour will result in the rolls being tough.
Brush the herb-garlic butter immediately when the rolls are fresh out of the oven.