Homemade Garlic Butter Dinner Rolls

Soft, fluffy pull-apart dinner rolls brushed with garlic butter and finished with flaky salt. Bake them the day before for one less thing to stress about on Thanksgiving.

From Alexa's kitchen
Serves
12 rolls
Jump to recipe
Twelve golden garlic butter dinner rolls in a white baking dish on a gingham tablecloth

Method

  1. Combine the warm milk, yeast and sugar. Let sit for 5-10 minutes, until foamy.

  2. Add the egg, softened butter, flour and salt. Mix until a dough forms, then knead for 8-10 minutes, until smooth and elastic.

  3. Transfer the dough to a lightly greased bowl, cover and let rise for 60-90 minutes, or until doubled in size.

  4. Divide the dough into 12 equal pieces, shape each into a smooth ball and arrange in a buttered 9 x 13-inch baking dish.

  5. Cover and let rise again for 35-60 minutes, until puffy.

  6. Bake at 375°F for 18-23 minutes, or until beautifully golden brown.

  7. Melt the butter with the minced garlic over low heat for 30-60 seconds.

  8. Brush the warm rolls generously with the garlic butter and finish with flaky salt.

Alexa's notes

Make-ahead tip: I baked mine the day before, let them cool completely and stored them covered at room temperature overnight. Before serving, I warmed them covered at 300°F for about 8-12 minutes, then brushed them with fresh garlic butter. One less thing to worry about on Thanksgiving Day!

Use a kitchen scale to divide the dough into 12 even pieces so the rolls bake evenly.

  • thanksgiving
  • bread
  • baking
  • garlic
  • sides

With love, Alexa

Questions and comments

Made it, or have a question? Leave a note below.

Your name and comment will be public. A first name or nickname is enough. Plain text only, no links.

Loading comments…

With Love, Alexa Recipes from Alexa's kitchen

Homemade Garlic Butter Dinner Rolls

Serves
12 rolls
www.withlovealexa.us

Ingredients

For the rolls

  • 3½ cups (420g) all-purpose flour
  • 1 cup warm whole milk (105-110°F)
  • 2¼ tsp instant yeast (1 packet)
  • 3 tbsp sugar
  • 1 large egg
  • 4 tbsp unsalted butter, softened, plus more for the baking dish
  • 1¼ tsp salt

For the garlic butter

  • 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • Flaky salt, to finish

Method

  1. Combine the warm milk, yeast and sugar. Let sit for 5-10 minutes, until foamy.
  2. Add the egg, softened butter, flour and salt. Mix until a dough forms, then knead for 8-10 minutes, until smooth and elastic.
  3. Transfer the dough to a lightly greased bowl, cover and let rise for 60-90 minutes, or until doubled in size.
  4. Divide the dough into 12 equal pieces, shape each into a smooth ball and arrange in a buttered 9 x 13-inch baking dish.
  5. Cover and let rise again for 35-60 minutes, until puffy.
  6. Bake at 375°F for 18-23 minutes, or until beautifully golden brown.
  7. Melt the butter with the minced garlic over low heat for 30-60 seconds.
  8. Brush the warm rolls generously with the garlic butter and finish with flaky salt.

Notes

Make-ahead tip: I baked mine the day before, let them cool completely and stored them covered at room temperature overnight. Before serving, I warmed them covered at 300°F for about 8-12 minutes, then brushed them with fresh garlic butter. One less thing to worry about on Thanksgiving Day!

Use a kitchen scale to divide the dough into 12 even pieces so the rolls bake evenly.