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Garlic Dinner Rolls
5 from 27 votes

Garlic Dinner Rolls

Garlic Dinner Rolls combine a rich, buttery dough with a flavorful garlic and parsley filling. The dough is moist and elastic, yielding soft rolls with a tender crumb. After assembling, the rolls are topped with beaten egg, melted butter, and flaky sea salt to create a glossy, savory crust. These rolls work well as a side for dinner or holiday meals, offering a fresh garlic taste and soft texture.

Prep Time
1 hr
Cook Time
20 mins
Inactive Time (Rise Time)
1 hr 30 mins
Total Time
2 hrs 50 mins
Servings: 15 rolls
Calories: 255 kcal
Course: Appetizer, Bread
Cuisine: American

Ingredients

Dough:
  • 1 tablespoon butter for the baking pan, unsalted
  • 4 1/2 cups all-purpose flour (562 g)
  • 5 tablespoons sugar (71 g)
  • 2 instant yeast envelopes
  • 2 teaspoons kosher salt
  • 1 1/3 cup milk whole
  • 1/4 cup butter cubed, unsalted
  • 1 egg large
  • 2 egg large yolks
Filling:
  • 6 tablespoons butter cubed and softened to room temperature, unsalted
  • 6 cloves garlic grated
  • ¼ cup Italian parsley finely chopped, fresh
  • 1 teaspoon kosher salt
Topping:
  • 1 egg beaten, for egg wash topping, large
  • 2 tablespoons butter unsalted
  • sea salt flakey

Instructions

To Make the Dough:
    Cup of Yum
  1. Butter a 9×13-inch baking pan or something comparable and set aside.
  2. *Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!
  3. In the bowl of a stand-up mixer (with the hook attachment), add the flour, sugar, yeast, and salt.
  4. Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
  5. Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with the machine on medium speed for about 5-7 minutes, until smooth and elastic.
  6. The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow it to rise in the fridge for 12 to 24 hours.
To Make the Filling:
  1. Combine the softened butter, garlic, parsley, and kosher salt in a small bowl and use a fork to thoroughly mix. Set aside.
To Assemble the Rolls:
  1. Turn the dough out onto a clean work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough into a roughly 13” x 21” rectangle.
  2. Spread the filling onto the rolled-out dough with a silicone spatula or offset spatula ensuring that it covers the surface from edge to edge.
  3. Fold the dough like a letter, folding the left side to the middle and then the right side over the left. Turn the dough so that the wide part is horizontal. If the dough is warm, transfer it to a baking sheet and chill it in the freezer for 20 minutes or until firm.
  4. When firm, cut the dough into 15 even strips, making sure the widest part is horizontal. Pull each strip longways to gently stretch each piece.
  5. Starting from the end, wrap one strand around the tips of your thumb and two or three fingers one and a half times then loop the strand around the bunch and place into the pregreased pan. Repeat with all strands.
  6. Allow them to rise for about 1 to 1 1/2 hours. They should have doubled in size and should be puffy and supple.
  7. *Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after being assembled!
  8. Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.
To Garnish:
  1. When the buns come out of the oven, immediately brush the tops with the butter mixture and sprinkle with flakey sea salt.

Notes

  • Store rolls in a sealed bag at room temperature to keep them soft.
  • Rewarm rolls wrapped in foil in a 200°F oven for about 10 minutes.
  • Use flaky sea salt on top for best texture; kosher salt is an acceptable substitute.
  • If using active dry yeast instead of instant, bloom it in warm milk and honey before mixing.
  • Make dough ahead by refrigerating overnight for a slow rise; cover tightly to prevent crust formation.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 28mg (9%) Sodium 477mg (20%) Potassium 82mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 424IU (8%) Vitamin C 2mg (2%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 15 rolls

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Sodium 477mg 20%
Potassium 82mg 2%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 424IU 8%
Vitamin C 2mg 2%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.