These Easy Homemade Garlic Butter Dinner Rolls are the perfect addition to your Sunday dinner or holiday table! They’re made from a simple homemade dough, formed into twists and brushed with garlic butter and sea salt!
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I don’t know about your family, but at our family’s holiday meals there are always homemade dinner rolls on the table. Whether it’s plain dinner rolls or something a little special, like these Easy Homemade Garlic Butter Dinner Rolls, it wouldn’t be a holiday dinner without them! I’m so glad to be sharing this recipe with you today – it’s a total keeper for the holidays!!
Looking for even more holiday recipes? Try this delicious Healthier Green Been Casserole or this Slow Cooker Cranberry Apple Cider!
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How to make the PERFECT dinner rolls:
- Use milk and eggs! – Dinner rolls should be soft and tender, not crusty and dense like regular bread. Recipes containing eggs and milk yield a softer, sweeter roll that’s the perfect addition to any dinner table.
- Don’t use too much flour! – Nobody likes a dry dinner roll, so add the last 1/2 cup of flour slowly just until the dough is sticky but stays together in a ball.
- Go for golden brown! – Use egg wash (1 egg beaten with a splash of water or milk), or even melted butter to brush over the unbaked rolls before baking to create that gorgeous golden brown colour!
- Think outside the box! – Who says a great dinner roll needs to have that traditional round shape? Try a knot-style, a twist or the style I used in a muffin tin for these Easy Homemade Garlic Butter Dinner Rolls!
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I hope you love these Easy Homemade Garlic Butter Dinner Rolls as much as we do! Let me know in the comments below, what’s your favourite holiday side dish? I’d love to know!
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Looking for more holiday meal recipes? You’ll LOVE these:
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Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
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- 1 1/4 cup room temperature water
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons white sugar
- 3 1/4 cup all purpose flour (plus 1/4 cup if necessary)
- 1 teaspoon sea salt
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1/3 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon sea salt
- fresh parsley for garnish
- flaked sea salt for garnish (or coarsely ground sea salt)
- In a 2-cup glass measuring cup, add the water, yeast and sugar, and stir together with a fork. Set aside to rise.
- Add the flour and sea salt to the bowl of your stand mixer fitted with the dough hook attachment (use a large bowl and a wooden spoon if you don't have a stand mixer).
- When the water, yeast and sugar mixture has risen up slightly and is nice and fluffy, add it to the mixing bowl along with the egg and melted butter.
- Turn the mixer on low speed and mix until the dough comes together. Turn the speed up just slightly until the dough forms a very soft ball around the dough hook and clears the sides of the bowl. If the dough appears very sticky and too fluid, add the extra 1/4 cup flour.
- Cover the bowl with plastic wrap and rise in a warm place in the kitchen for 90 minutes or until the dough at least doubles in size.
- When the dough has finished rising, grease 2 muffin tins (you'll need about 18 cups) with a little bit of melted butter and set aside.
- Preheat your oven to 350 degrees Fahrenheit.
- Melt the 1/3 cup butter in the microwave and stir in the garlic, parsley and sea salt. Set aside.
- Punch the dough down after it rises and divide the dough in two equal parts.
- Roll out one part of the dough on a lightly floured surface using a rolling pin into an 12-inch by 12-inch square.
- Use a pizza cutter or sharp knife to cut the square into 9 smaller squares (make a tic tac toe shape with the large square).
- Brush each of the 9 squares with the melted butter mixture. Twist each square one and a half times in the middle and place them twist side down into the muffin cups. Repeat with the second half of the dough.
- Once all the dough squares have been twisted and placed in the muffin cups, brush the tops with the leftover melted butter mixture.
- Cover the muffin tins with a clean kitchen towel and let rise a second time for about 20-25 minutes.
- Bake at 350 degrees Fahrenheit for about 15-18 minutes or until the rolls are a light golden brown colour.
- While the rolls are hot, sprinkle with some flaked or coarse sea salt and some chopped fresh parsley, if desired.
- Remove them from the muffin cups and let cool completely on a wire rack before serving.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
*This recipe is adapted from Anna Olson’s Parker House Rolls recipe, which you can find HERE.