Homemade Garlic Dinner Rolls – Buttery, Fluffy & Easy

Let’s Talk Garlic Rolls: My Not-So-Secret Obsession

If I had a dollar for every time someone asked for my homemade garlic dinner rolls recipe (honestly, sometimes it’s just my dad asking again because he lost the last Post-it), I’d probably afford a pretty fancy rolling pin. Making these rolls always reminds me of the kitchen in my childhood home—windows foggy from the oven heat, my mum humming to the radio, someone sneaking taste tests (usually me, hands full of flour and somehow still managing to swipe a buttery corner). There’s something really comforting about making bread from scratch, especially when it involves garlic and enough butter to make a cardiologist cringe. Seriously, though—the smell alone might make your neighbors “accidentally” stop by at dinnertime.

Why My People Lose Their Minds for These

I make these rolls whenever I need an easy win. Like, if I’ve thrown a so-so main together and need to rescue dinner, these save the day. My family more or less expects them, especially if we’re doing something like a big soup night. Friends have texted the next day asking if I have any left, as if these ever survive past midnight. (True story: I once tried making a batch without garlic because I ran out, and, um, the table got real quiet.) The best part? You barely need any fancy ingredients or techniques. The kneading is a bit of a faff, but hey, it’s worth it.

What You’ll Need (And a Few Swaps You Can Get Away With)

• 3 cups (roughly 400g) all-purpose flour — Sometimes I swap out a cup for bread flour if I want it extra chewy. My gran swore by King Arthur, but any will do.
• 2 ¼ tsp instant yeast (one envelope) — I’ve forgotten to check expiration before (don’t be me!).
• 1 cup warm milk (about 240ml) — I use whole milk, but 2% or even almond milk have saved me when the fridge is empty.
• ¼ cup sugar (just a small handful if measuring is a hassle)
• 1 tsp salt (I once over-salted, so keep it level—not heaping)
• 4 tbsp unsalted butter, melted — Salted works if that’s what’s in the fridge; just cut down the extra salt.
• 5 cloves garlic, minced (I go big on the garlic—I mean, why not? But 3 will do for mild folk)
• 1 egg (for that nice golden glaze—but honestly, sometimes I skip it and just use milk on top)
• Optional: Fresh parsley, chopped, for sprinkling — Dried is fine too; I forget it half the time

How These Rolls Happen (Complete With My Tangents)

1. Soften the yeast: Pour your warm milk into a biggish bowl (if it’s too hot, it’ll kill the yeast; learned that one the hard way). Sprinkle in the sugar and yeast. Let it get frothy—like a latte gone rogue. Usually about 5-10 min. If nothing happens, your yeast has retired, and you’ll need fresh stuff.
2. Add the good stuff: Once it looks bubbly, toss in about half your flour, melted butter, salt, garlic, and the egg. Mix with a wooden spoon (or your hands, which is messier but more fun). When it gets too gloopy, add the rest of the flour until a soft dough comes together.
3. Knead away: Turn the dough out onto a floured surface and knead for about 7 minutes (put music on, time flies) until smooth. Or do it in the mixer if it’s a Tuesday and you just can’t.
4. Let it chill (figuratively): Plop the dough into a clean bowl, oil it a bit, and cover with a tea towel. Let it rise somewhere warm for about an hour, or until doubled. My airing cupboard is weirdly perfect for this, but a sunny spot works!
5. Shape it up: Punch the dough down (most satisfying bit), break into 12 balls (roughly golf ball size). I eyeball it, though my partner once measured each—don’t be that guy. Arrange in a greased baking tin (I use a 9-inch round, but honestly, whatever fits).
6. Second rise: Let them puff up again, 30-40 mins. Cover loosely so they don’t get crusty. At this point, the dog usually starts begging because it smells that good.
7. Bake: Preheat oven to 180°C/350°F. Brush the tops with egg (or milk) for shine. Bake 18–23 mins until golden and puffy.
8. Garlic butter finale: While still warm, brush with some extra melted butter stirred with a bit more minced garlic and a sprinkle of parsley. This is where I usually sneak a taste—just a corner, I swear.

Some Notes from My Many Attempts

• If you’re using fresh garlic, let it sit in melted butter for a bit—takes the bite off. But don’t burn it on the stovetop; burnt garlic is, well, tragic.
• Sometimes the dough is stickier than you expect, especially if it’s humid. Just add a spoonful more flour.
• I like these best slightly cooled, though my cousin swears they’re top tier when piping hot. Go figure.

Variations (Some Winners, A Couple Weirdos)

• Cheese inside: Tuck a little cube of mozzarella into each dough ball before baking. Did this by accident once—big hit.
• No garlic (blasphemy?): Did it once, total flop, but maybe that’s just my crew.
• Different herbs: Rosemary and chives are both great if you fancy.
• Sweet version: I tried cinnamon sugar—messy, but actually not too bad if you leave out the garlic.

You Don’t Need Fancy Gear (But It Helps)

Technically, all you need is a big bowl, spoon, and something oven-proof. No stand mixer? Just roll up your sleeves and knead by hand. For the brush, I once used a bit of folded parchment paper. Improv is the mother of dinner, right?

Storing Leftovers (Assuming There Are Any…)

If you miraculously have some left, tuck them in an airtight box—they stay good for a couple of days at room temp (though honestly, in my house they rarely make it past day one). You can also freeze them—just warm in the oven before serving. Actually, I think this tastes even better the second day, a bit like how pizza is improved by overnight pondering in the fridge.

How I Like to Serve ‘Em (And Some Family Feuds)

Best with big bowls of soup, especially tomato. Sometimes I split them and stuff with cheese—makes a killer snack. My dad dunks his in gravy, though we’ve had heated debates about the correct amount of gravy. (I say, go big or go home.)

Lessons Learned: My Pro Tips

• Don’t rush the first rise. I once shoved the bowl in a hot spot to hurry it up; ended up tasting yeasty and weird. Give it time.
• Let the rolls cool slightly before slathering with too much butter, or you’ll get soggy bottoms (nobody needs that).
• If using dried herbs, go easy—fresh is less intense, I reckon.

Real-Life FAQ (Because Friends Text Me These)

• Can I make the dough ahead? Yep—pop it in the fridge overnight after the first rise. Next day, shape and bake. (Just let it warm up a bit before shaping, or your hands might freeze off.)
• What if I don’t have instant yeast? Just use active dry yeast—bloom in the warm milk a bit longer, maybe 15 minutes. It’ll all work out.
• Can I double this? Oh sure—I’ve made double batches for parties. Takes a bit more muscle, but so worth it. You’ll need a bigger pan (or two).
• I’ve only got margarine… Use it! Rolls will be a touch different, but sometimes it’s a Tuesday and you do what you gotta do.
• How garlicky are these? Depends—five cloves is my sweet spot, but I’ve known folks (like my pal Sarah) who add roasted garlic. Want less bite? Roast the garlic first (here’s an explainer: how to roast garlic on Simply Recipes).

Side note, and totally unrelated: Has anyone else noticed that while kitchen timers are meant to be helpful, they always go off at the worst possible moment? Just once I’d like the timing to align with me not being elbow-deep in dough. Anyway, hope you enjoy these as much as my (occasionally rowdy) family does. Happy baking, and don’t be afraid to swap, fudge, or freestyle as you go. That’s half the fun, isn’t it?

★★★★★ 4.40 from 31 ratings

Homemade Garlic Dinner Rolls – Buttery, Fluffy & Easy

yield: 12 rolls

prep: 25 mins

cook: 20 mins

total: 45 mins

Light, fluffy, and buttery garlic dinner rolls made from scratch. These easy rolls are packed with garlic flavor and perfect as a side for any meal.

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Ingredients

• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp salt
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp unsalted butter, melted (for brushing)

Instructions

1. 1
   In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. 2
   Add melted butter, salt, minced garlic, and 2 cups of flour. Mix until combined.
3. 3
   Gradually add the remaining flour and knead the dough for 5-7 minutes, until smooth and elastic.
4. 4
   Cover the bowl and let dough rise in a warm place for about 60 minutes, or until doubled.
5. 5
   Punch down the dough, divide into 12 pieces, shape into balls, and place in a greased baking pan.
6. 6
   Cover and let rise for another 20 minutes. Brush with melted butter and sprinkle with chopped parsley. Bake at 375°F (190°C) for 18-20 minutes until golden brown.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 160 caloriescal

Protein: 4gg

Fat: 4gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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