Ingredients
- Dinner Rolls:
- 1 cup whole milk, warm
- 2 ¼ teaspoons active dry yeast or instant yeast
- 2 tablespoons sugar
- 3 ¼ cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 4 tablespoons unsalted butter, softened
- Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
- Garlic Butter:
- 4 tablespoons salted butter
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Mix warm milk and yeast in a large bowl. Let sit for a few minutes until foamy if using active dry yeast.
- Add sugar, flour, egg, salt, and softened butter. Stir into a shaggy dough.
- Knead on a clean surface for about 15 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled (about 90 minutes).
- Punch down the dough, divide into 12 pieces, and shape into balls. Arrange on a parchment-lined baking pan.
- Brush with egg wash and let rise again until puffy (30–45 minutes).
- Preheat oven to 350°F (175°C). Brush once more with egg wash and bake for 20–22 minutes until golden brown.
- Meanwhile, melt butter in a pan, sauté garlic briefly, stir in parsley, and brush over hot rolls before serving.
Notes
- Sprinkle cheese on top before baking for cheesy rolls.
- Add rosemary or thyme to garlic butter for an herby flavor.
- For a sweet version, brush with honey butter instead of garlic butter.
- Dough can be proofed overnight in the fridge for convenience.
- Rolls freeze well—reheat from frozen in the oven.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
