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Garlic Herb Butter Dinner Rolls

Garlic herb butter dinner rolls bake up soft and fluffy inside with golden-brown tops. Brush them warm with melted butter, fresh parsley, and thyme for a fragrant finish.
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Prep Time 30 minutes
Cook Time 21 minutes
rising and resting 1 hour 58 minutes
Total Time 2 hours 49 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 1 egg large, room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp kosher salt
  • 3.5 cups all-purpose flour
  • 1 tbsp neutral oil divided
For the garlic herb butter
  • 3 tbsp unsalted butter
  • 2 cloves garlic finely minced
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp dried thyme

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Warm the whole milk to 105–110°F.
  2. Pour the milk into a large bowl and stir in the active dry yeast and granulated sugar.
  3. Let the mixture stand for 5–10 minutes, until foamy.
  4. Whisk in the egg and melted, cooled butter.
  5. Stir in the kosher salt and all-purpose flour until a shaggy dough forms.
  6. Knead the dough on a clean work surface for 8–10 minutes, until smooth and elastic.
  7. Grease a large bowl with 1 teaspoon of the neutral oil.
  8. Add the dough to the bowl and turn it to coat.
  9. Cover and let rise for 1–1 1/2 hours, until doubled in size.
Shape and bake the rolls
  1. Grease a 9x13-inch baking dish with the remaining 2 teaspoons oil.
  2. Divide the dough into 12 equal pieces.
  3. Shape the pieces into balls and arrange them in the dish.
  4. Cover and let rise for 30–45 minutes, until puffy.
  5. Bake at 375°F for 18–22 minutes, until the tops are golden brown.
Make the garlic herb butter
  1. Melt the unsalted butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30–60 seconds, until fragrant but not browned.
  3. Remove the pan from the heat and stir in the parsley and dried thyme.
  4. Brush the warm rolls with the garlic herb butter.
  5. Let the rolls rest in the pan for 5 minutes before serving.

Notes

For the softest rolls, let the dough rise until doubled and avoid adding extra flour while kneading. Store covered at room temperature for up to 3 days; freeze baked rolls for up to 3 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.