Garlic Herb Butter Rolls (Printable Version)

Soft, fluffy rolls brushed with fragrant garlic herb butter, ideal for any meal accompaniment.

# What You'll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk (about 110°F)
06 - 4 tablespoons unsalted butter, melted
07 - 1 large egg, room temperature

→ Garlic Herb Butter

08 - 4 tablespoons unsalted butter
09 - 2 cloves garlic, finely minced
10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 tablespoon fresh chives, finely chopped
12 - 1/2 teaspoon salt

# Directions:

01 - Combine warm milk, sugar, and yeast in a large bowl; let sit 5–10 minutes until foamy.
02 - Stir melted butter, egg, and salt into the yeast mixture until blended.
03 - Gradually add flour, one cup at a time, stirring to form a soft dough.
04 - Turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
06 - Punch down dough, divide into 12 equal pieces, shape each into a ball, and arrange in a greased 9x13-inch baking dish.
07 - Cover rolls and let rise 30–40 minutes until puffy.
08 - Set oven to 375°F (190°C).
09 - Bake for 18–20 minutes until golden brown.
10 - Melt butter in a saucepan, add garlic, cook 1 minute until fragrant, then stir in herbs and salt off heat.
11 - Generously brush warm rolls with garlic herb butter before serving.

# Expert Advice:

01 -
  • They're genuinely soft and pillowy inside without being dense—the secret is in the balance of yeast and rise time, something I learned through happy accidents
  • The garlic herb butter transforms simple bread into something that tastes like a restaurant brought their kitchen into yours
  • These freeze beautifully, so you can make a batch and always have something warm and buttery waiting for you
02 -
  • The water temperature for your milk matters more than you'd think—too hot and it kills the yeast, too cool and the rolls won't rise properly. A quick thermometer check saves disappointment.
  • Don't skip the second rise. Some people rush here, but those extra 30 to 40 minutes is when the rolls transform from dense to pillowy.
  • Fresh herbs make an enormous difference in the butter. Dried herbs get woody and bitter by comparison, so splurge on fresh parsley and chives if you can.
03 -
  • If you want to get ahead, you can make the dough the night before, let it do its first rise, then shape and refrigerate overnight. In the morning, give it 30 minutes at room temperature before baking—it's like magic for a weekday dinner.
  • Don't waste any of that garlic herb butter. Brush it on while the rolls are piping hot so it seeps into every layer, and if there's extra, save it for spreading on toast or roasted vegetables tomorrow.

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