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Home » Savory Breads

Easy Garlic Butter Dinner Rolls

Published: Feb 22, 2024 · Modified: Jan 12, 2025 by Zoha · This post may contain affiliate links · 29 Comments

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There aren't many things in life better than the warm dinner rolls served at a restaurant before dinner... except these homemade Easy Garlic Butter Dinner Rolls! They are really simple and fuss-free to make, don't require a mixer, and are pillowy soft and light in texture. And I mean it when I say they're better than any restaurant bread. Once you make these at home, there's truly no going back.

close up from an angle of garlic butter dinner rolls showing their round soft shape
close up of garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter. one roll is placed sideways showing the soft interior texture

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

Jump to:
  • WHY YOU SHOULD TRY THIS RECIPE
  • HOW TO PROPERLY KNEAD DOUGH FOR DINNER ROLLS
  • HOW TO PROPERLY PROOF DINNER ROLLS
  • VIDEO TUTORIAL
  • PROCESS WITH PHOTOS
  • FREQUENTLY ASKED QUESTIONS
  • RELATED RECIPES
  • Easy Garlic Butter Dinner Rolls

WHY YOU SHOULD TRY THIS RECIPE

I honestly believe this is the best recipe you'll ever try for homemade garlic butter dinner rolls, and here's why:

  • They are easy and fuss-free. I have especially developed this recipe to make bread less intimidating and more approachable for the average joe / jane. There are no unnecessary steps, and it's hard to mess them up
  • They don't require a mixer. If you want to use a mixer to skip the kneading, you can use one, but I knead them by hand and so can you
  • They're fluffy and pillowy soft. They have the absolute dreamiest, most unbelievable texture which is usually very hard to achieve at home. Just feeling them in your mouth is an experience of its own
  • They taste absolutely delicious. Warm and buttery with the perfect balance of sweet, salty and garlicky. Pure perfection
close up of garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter
close up from the side of garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter

HOW TO PROPERLY KNEAD DOUGH FOR DINNER ROLLS

Kneading is probably the single most important step in order to get the coveted light and fluffy texture of dinner rolls. It activates the gluten in the dough, and gluten provides the structure or scaffolding which allows the rolls to rise while baking while still holding their shape. If there isn't enough gluten in the rolls, they won't be able to rise properly, and therefore won't be light and soft. Here's how to get it right:

Kneading by hand

Start by bringing the ingredients together in the bowl using a large spoon, then knock the dough out onto a clean working surface. Start kneading by using a push, pull motion with your palm. You want to lock your elbow and use your body weight as opposed to bending your elbow, as that will tire you out a lot more quickly.

At first, the bread will feel quite sticky. But as you keep kneading it, it will start to become smoother and easier to work with. Avoid adding more flour, and keep kneading for a good 15 minutes.

You know the dough is well kneaded when it gets very smooth and stretchy, and passes the window-pane test. Stretch a section of dough slowly between your fingers until it becomes paper thin without ripping. If it rips quickly, you need to knead more.

Kneading with a stand mixer

Alternatively, you can use a stand mixer with the dough hook attachment to knead the dough. This will take almost 10 minutes on medium-high speed. You will know the dough is done when it pulls away from the edges of the bowl, looks very smooth, and passes the window-pane test.

hands holding 2 garlic butter dinner rolls stuck together, with very soft sides
hands pulling apart 2 garlic butter dinner rolls revealing the soft interior of the bread

HOW TO PROPERLY PROOF DINNER ROLLS

"Proofing" is the term used for rising bread dough. This is the second most critical step to get right for the perfect dinner rolls, and is achieved when the yeast becomes active and starts feeding on the sugar and water to release carbon dioxide, which then creates little air bubbles which make the dough rise.

Proofing happens in 2 steps, and here's how you can get them right:

  • First proof. After you knead the bread, place it in a large, clean bowl sprayed with oil. Cover with plastic wrap, and place the bowl in a warm, humid place, ideally around 75-80F. If your kitchen is too cold, you can place a bowl of hot water in your oven, and place the bowl inside the oven. The first proof is done when the dough at least doubles in size, and passes the "poke test". Gently poke with your finger - the dough should spring back part of the way but not fully.
  • Second proof. After you shape the dinner rolls, it is time for the second proof. This is important because shaping the dough removes some of the air trapped in it during the first proof. Place the rolls in the baking sheet, and let them rise again in a warm spot until the rolls look puffy and pass the "poke test" again.
close up from the top of garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter

Why your dough is not rising

If you feel like your dough is not rising even after waiting, there could be a few reasons for it:

  1. Your yeast has expired. To test this, mix the yeast with warm water and wait for 10 minutes. If it does not start bubbling up, it has expired
  2. Your milk was too cold or too hot. The temperature of the milk should be between 100-110F. If it is colder, the dough will be cold and it will take longer for the yeast to activate. If it is hotter, there's a risk it will kill the yeast
  3. Your kitchen is too cold. Yeast needs heat to work, so make sure you place the dough in a spot that is 75-80F

How to proof the dough overnight

If you want to split the work between 2 days, you can do the first proof overnight in the fridge. Due to the colder temperature, the dough will take longer to rise. Make sure it has at least doubled in size before you shape the next day, and do the second rise in a warm spot as instructed.

VIDEO TUTORIAL

Here's a video tutorial for these Easy Garlic Butter Dinner Rolls:

[adthrive-in-post-video-player video-id="l8C0HGT9" upload-date="2024-02-22T10:40:28.000Z" name="Easy Garlic Butter Dinner Rolls" description="How to make ultra easy garlic butter dinner rolls at home" player-type="default" override-embed="default"]

PROCESS WITH PHOTOS

The detailed recipe is written in the recipe card at the bottom of this post, but let's quickly go over the key steps with photos to help you visualize everything:

Stir the yeast with warm milk, then add all the other ingredients to the same bowl:

mixture of yeast and milk in a glass bowl
all bread dough ingredients in a large glass bowl

Bring the ingredients together into a shaggy dough with a spoon, then turn onto the counter:

shaggy bread dough in a glass bowl with a large spoon
sticky bread dough on a counter

Knead until the dough is smooth and stretchy:

hand kneading bread dough
bread dough after kneading, now looks smooth and stretchy

Transfer to a bowl and let the dough rise:

bread dough in glass bowl before proofing
proofed bread dough in a glass bowl

After the dough has proofed, divide it into 12 equal portions:

bread dough shaped into a circle
circle of dough cut into 12 triangles

Shape each piece into a smooth ball:

hand holding a rolled up ball of dough
dough rolled into tight balls

Transfer to a baking sheet and brush with egg wash:

pastry brush brushing egg wash on dough balls before proofing
12 dough balls in baking sheet brushed with egg wash

Allow the rolls to rise again, then give a second coating of egg wash:

pastry brush brushing egg wash on proofed dough balls
12 dough balls after proofing and egg wash

Bake until golden, then brush over garlic butter:

12 garlic butter dinner rolls baked in a baking sheet
12 garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter

And now it's time to enjoy!!

garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter. hand is pulling one roll away
hand showing the inside of garlic butter dinner roll which is very soft and light

FREQUENTLY ASKED QUESTIONS

I've covered questions about kneading and proofing/rising above, so make sure to read those sections!

Can I use instant yeast?

This recipe works with both instant yeast and active dry yeast, and there's no difference in the method.

What is a substitute for the egg in this recipe?

You can substitute the egg with ¼ cup of full fat plain or Greek yogurt. Instead of the egg wash, you can use just milk but it won't give the same shine.

How to tell when the rolls are done baking?

The rolls are done baking when they develop a deep golden color, and springs back when pushed gently.

How to store these garlic butter dinner rolls?

You can store these rolls in an airtight container at room temperature for 1-2 days, or in the fridge for up to 5 days. Reheat in the oven for best results.

close up of garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter. one roll is torn into half showing the light and soft interior

RELATED RECIPES

Once you perfect these easy garlic butter dinner rolls, you can also attempt my other bread recipes!

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  • 9 garlic knots in a batch touching each other. They are golden in color and brushed with garlic butter and parsley
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Print
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close up of garlic butter dinner rolls on a wooden serving board. Rolls have a beautiful golden shine on them and have been brushed generously with garlic butter. one roll is placed sideways showing the soft interior texture

Easy Garlic Butter Dinner Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Zoha
  • Total Time: 3+ hours with proofing
  • Yield: 12 dinner rolls
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Description

The best, pillowy soft and fluffy homemade garlic butter dinner rolls


Ingredients

Dinner rolls:

  • 1 cup whole milk (240g), warm (around 110F)
  • 3 teaspoons active dry yeast or instant yeast
  • ⅓ cup sugar (70g)
  • 3 ¾ cup all purpose flour (490g)
  • 1 large egg
  • 1.5 teaspoon salt
  • 6 tbsp unsalted butter, softened at room temperature (85g)
  • Egg wash: 1 egg yolk and 1 tablespoon milk

Garlic butter:

  • ¼ cup salted butter (57g)
  • 2-3 garlic cloves, finely chopped
  • 1-2 tablespoon freshly chopped parsley

Instructions

  • In a large bowl, stir together the warm milk with the yeast
  • Add all the other ingredients for the dinner rolls to the same bowl
  • Use a large bowl to stir together the ingredients until they form a shaggy dough
  • Turn out onto a clean surface, and knead with a push-pull motion using your palms for 15 minutes. The dough will be sticky at first, but will become smooth and stretchy with time, so do not add more flour. You know the dough is done kneading when it passes the window-pane test (stretch a piece of dough slowly between your fingers until it becomes almost paper thin without ripping)
  • Transfer the dough to a large clean bowl sprayed with a little oil. Cover with cling wrap and place in a warm, humid spot to let the dough rise until it at least doubles in size. This typically takes around 90 minutes
  • Once risen, punch the dough and turn it out onto a clean surface. Divide it into 12 equal pieces
  • Roll each piece into a tight, smooth ball. I like to do this by placing the dough on one palm which I hold flat, and twisting it around with the other palm which I slightly curve, using gentle pressure. You can also twist it into a ball on the counter using one palm. Make sure there aren't any wrinkles or cracks
  • Line a 9x13" baking sheet with parchment paper, and place the rolls on the sheet with even space between them
  • Mix the egg yolk and milk in a small bowl to make the egg wash, and use a pastry brush to generously brush the rolls with the egg wash
  • Allow the rolls to rise a second time in a warm spot for 30-45 minutes until they are puffy
  • In the last 20 minutes, preheat the oven to 350F (conventional)
  • Once the rolls are risen, brush them with another generous coating of the egg wash
  • Bake for 20-22 minutes until the rolls have a beautiful shiny golden crust on them
  • To make the garlic butter, melt the butter in a saucepan. Add the garlic and saute for 1-2 minutes. Then turn off the heat and mix in the parsley
  • Brush the rolls with garlic butter while they're still hot
  • Serve & enjoy!

Video tutorial:

[adthrive-in-post-video-player video-id="l8C0HGT9" upload-date="2024-02-22T10:40:28.000Z" name="Easy Garlic Butter Dinner Rolls" description="How to make ultra easy garlic butter dinner rolls at home" player-type="default" override-embed="default"]

Notes

  • I strongly recommend reading the blog post above as I have shared many tips on how to knead and proof the dough properly so you achieve the softest dinner rolls
  • Prep Time: 40 min
  • Cook Time: 20 min
  • Category: Bread
  • Cuisine: American

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

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Comments

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  1. Zee says

    February 22, 2024 at 4:46 am

    Wow!!! These look absolutely perfect and I have no doubt are better than restaurant rolls. Very excited to try

    Reply
  2. Sobia says

    March 15, 2024 at 3:54 pm

    best ever dinner rolls

    Reply
    • Zoha says

      March 24, 2024 at 9:08 pm

      I agree!!

      Reply
  3. Uswa says

    March 15, 2024 at 5:54 pm

    I tried your so many recipes, they are bomb. Garlic butter rolls turned out so amazing, pillowy soft and so yummy. Thanks for sharing your amazing recipes with us. May Allah bless you more.
    Love you.

    Reply
    • Zoha says

      March 24, 2024 at 9:07 pm

      Lots of love and duas for you. Thank you for the support <3

      Reply
  4. Neha says

    March 19, 2024 at 9:41 am

    Coming from somebody who has never baked any form of bread before these were outstanding. Unbelievably soft and cloud-like. Completely fool proof recipe too! It was so much fun i cant wait to try more of these recipes. Not scared of baking bread anymore😌

    Reply
    • Zoha says

      March 24, 2024 at 8:59 pm

      YAY i feel so accomplished! Thank you so much!

      Reply
      • Tooba Aslam says

        January 14, 2025 at 4:33 am

        Can I make it healthier by adding less sugar and low fat butter?

        Thank you Zoha for all the lovely recipes!

        Reply
  5. Hania Faisal says

    March 31, 2024 at 5:58 am

    These rolls are absolutely amazing!!! Made them yesterday and it was a hit!

    Reply
    • Zoha says

      April 16, 2024 at 5:17 pm

      YAY thank you!

      Reply
  6. Joanna says

    April 04, 2024 at 11:58 am

    I’m replying to myself as you can reheat!!!
    Just reheat for 5-7 mins then brush on garlic butter these are SO GOOD!!!! Light fluffy and delicious 🤤 OMG will never attempt any other Roll Recipe

    Reply
    • Zoha says

      April 16, 2024 at 5:12 pm

      Yes you can reheat! I always use my oven to reheat at ~300F until they're warm again and they turn out great 🙂

      Reply
  7. Bushra Alam says

    May 29, 2024 at 8:44 pm

    I have tried so many of Zoha’ recipes and all of them have been outstanding. The measurements are so perfect that there is no chance you can ruin it. Zoha has become my top food content creator and now whenever i have to try out a new recipe i first search for her recipe 🥰🥰

    Reply
    • Zoha says

      July 10, 2024 at 1:07 pm

      You are so incredibly kind. Thank you so so much!

      Reply
  8. Bonne says

    July 18, 2024 at 1:39 pm

    I never make bread, I just don't have the confidence, but I made these dinner rolls this afternoon and they turned out amazing!
    I loved the explanations, so helpful.
    Zoha, you are amazing at what you do!!!
    I'm so glad I found you! I'm definitely trying more of your recipes.

    Reply
    • Zoha says

      September 04, 2024 at 12:11 am

      Hi Bonne! I wish I could explain how much this means to me. Makes all the hard work worth it 🙂 Thank you

      Reply
  9. Layeeq says

    August 05, 2024 at 4:50 am

    Can we halve this recipe?

    Reply
    • Zoha says

      September 03, 2024 at 11:47 pm

      yes you can!

      Reply
  10. Faiza says

    August 07, 2024 at 5:19 pm

    Hello.

    Thank you for the recipe . Can we freeze these and what step? Like for my toddler , at what step you suggest freezing it?
    And how to half the recipe !
    Thanks

    Reply
    • Zoha says

      September 03, 2024 at 11:43 pm

      You can halve the recipe with no other changes, so that's no issue! I don't recommend freezing before baking. You can freeze after baking instead. Then reheat in the oven!

      Reply
  11. Ayah says

    August 21, 2024 at 12:49 pm

    can you stuff them?

    Reply
    • Zoha says

      September 03, 2024 at 11:30 pm

      Sure!

      Reply
  12. Natasha says

    August 31, 2024 at 2:25 pm

    Made these today and they are amazing! Soft and delicious!

    Reply
    • Zoha says

      September 03, 2024 at 11:11 pm

      I am SO happy to hear that!!!

      Reply
  13. Maggie says

    November 03, 2024 at 7:13 am

    Hi! I followed the recipie but my dough was not very sticky and I needed for at least 15 min and it did not become smooth. Any ideas?

    Reply
    • Zoha says

      November 04, 2024 at 2:16 pm

      What did the dough look like if not smooth? Were you adding enough pressure while kneading?

      Reply
  14. Elena says

    February 04, 2025 at 3:46 am

    They are the best ! And quite easy process to make them ❤️

    Reply
  15. Urvashi says

    April 20, 2025 at 2:44 am

    made these for Easter today, and it was a real hit ! thanks for sharing this superb recipe

    Reply
    • Zoha says

      May 07, 2025 at 5:44 pm

      Thank you, Urvashi!

      Reply
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Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

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