Homemade Garlic Butter Rolls
Made from scratch, fluffy homemade pull-apart rolls slathered in garlic herb butter. The perfect buttery homemade pull-apart rolls recipe!
I am a sucker for carbs. Oh and butter...I love me some butter. So when you combine fluffy, buttery dinner rolls and garlic herb butter, I am a smitten kitten. I have plenty of readers who reach out to me telling me they are intimidated by making homemade bread. But don't you worry, I got you! I will break down step-by-step so you can feel grand success in your kitchen!
I have shared my favorite HOMEMADE DINNER ROLLS RECIPE with you and it has been a huge hit on Modern Honey. Thank you for trying it! Another recipe that you have loved is my HOMEMADE FRENCH BREAD RECIPE. Making homemade bread at home is so much easier than you think!
These Homemade Garlic Butter Rolls start out with my homemade dinner roll recipe and are baked until fluffy and then a garlic herb butter is spread all over the hot rolls so they can soak in all of the goodness. I like to do slather garlic butter all over the rolls several times to make sure it really soaks into the rolls.
The key to making homemade bread comes down to the yeast. Is it fresh yeast? Will it work? Will it allow my bread to rise? These are all valid questions and concerns. I have a foolproof way to know it is working. I have made homemade bread before with yeast that had gone bad and it never proofed, which means that the bread never did rise.
Here are some ways to know if your yeast is working:
- In a bowl, dissolve 1 teaspoon of sugar into 1/4 cup of warm water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. If you don’t have a thermometer, the water should be warm but NOT hot to the touch.
- Stir in 2 1/4 teaspoons of dry yeast. Yeast should be at room temperature before using.
- Within several minutes, the yeast will have absorbed enough liquid to activate and start to rise.
- After ten minutes, the yeast mixture should be bubbling and foamy and should have started to rise. If this is true, your yeast is very active. If your yeast is doing absolutely nothing, discard the yeast and buy fresh yeast.
How to make Homemade Garlic Butter Rolls:
- Follow the instructions above to get your YEAST ready for action. Make sure it is working before adding it to the other ingredients. It is definitely the game-changing ingredient in any homemade bread recipe so we need to make sure it is effectively working.
- Use BUTTER and EGGS. The butter and eggs are what adds richness to the homemade garlic butter roll dough.
- Use a STAND MIXER. This bread recipe is easiest with a stand mixer such as a Bosch or KitchenAid. This is a huge time saver as you knead the rolls for 5 minutes in the mixer. It saves you from doing it yourself! If you don’t own a stand mixer, you can knead the bread dough by hand. Watch for the dough to start pulling away from the sides. You still want the dough to be slightly sticky but begin to pull away from the sides.
- Let RISE until DOUBLE in size. This can be done in a warm place. If you want the dough to rise faster, place the dough covered in a warm oven. Set the oven to 200 degrees, turn off, and then place the dough in the oven and let it rise until double in size. This expedites the rising process and cuts the time in half.
- Make sure to group the rolled dough close together which allows the rolls to RISE UP VERTICALLY, rather than horizontally. I love to use a cast-iron skillet but you can use any type of pan.
- BAKE until GOLDEN BROWN. Heat the oven to 350 degrees and bake until light golden brown. Remove from oven and spread garlic butter all over the top of rolls to give moisture and shine. Once the rolls have soaked in the garlic butter, do it 2-3 more times until the garlic butter is used.
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Homemade Garlic Butter Rolls. Made from scratch, fluffy homemade pull-apart rolls slathered in garlic herb butter. The perfect buttery homemade pull-apart rolls recipe!
- 1/4 cup Warm Water (110-115 degrees)
- 1 teaspoon Sugar
- 2 1/4 teaspoons Yeast (active dry or instant)
- 1/4 cup Butter (softened)
- 2 Tablespoons Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1/3 cup Milk (preferably warmed)
- 2 1/3 cups Flour
- 1 teaspoon Salt
- 6 Tablespoons Butter (softened)
- 3 Garlic Cloves (grated)
- 1 teaspoon Dried Parsley or Italian Seasoning
In a bowl, dissolve 1 teaspoon of sugar into 1/4 cup of warm water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. If you don’t have a thermometer, the water should be warm but NOT hot to the touch. Stir in 2 1/4 teaspoons of dry yeast. Yeast should be at room temperature before using.
Within several minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the yeast mixture should be bubbling and foamy and should have started to rise. If this is true, your yeast is very active. If your yeast is doing absolutely nothing, discard the yeast and buy fresh yeast.
In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk and mix for 2 more minutes. Add in proofed yeast mixture.
Pour in flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
Cover bowl and set aside to rise in a warm place until double in size, about 1-2 hours. If you want to expedite the rising process, heat the oven to 200 degrees, turn off the oven, and place the oven-safe bowl to rise until double in size.
Once the dough is doubled, roll into small balls, about 7-9 depending on size preference. Place on greased or buttered baking pan or cast-iron skillet, close together to ensure the rolls rise upward and not spread.
In a small bowl, stir together butter, garlic, and seasonings. Lightly spread 1/4 of butter mixture over the rolls.
Cover and set aside to rise for 1 hour. Preheat oven to 350 degrees. Bake for 14 - 18 minutes or until golden brown. Brush rolls with remaining garlic butter. Let the rolls soak up the garlic butter and keep repeating until all of the garlic butter is on the rolls. Serve warm or store in an air-tight container.
This recipe is true winner! Flavour and texture and perfect. Garlic isn’t over powering and dough is light and airy on the inside with a slight crusty top! Recipe is easy to follow.
Any particular flour here? Bread or All Purpose? Starting to work our way through your receipes as we found the Levain Chocolate Chip Cookies and Orange Chicken by accident this weekend and couldn't believe how easy...and how good both were. Fellow AZ native!
WOW!!!! This came out so well! I'm new to baking bread and I was so worried but this was a total winner ❤️ The top had a lovely crust and the texture and taste of the bread beats anything I buy in stores! Thank you so much 💕
Wow! Without a doubt this is the best dinner role I’ve ever made, or ever eaten! Turned out perfectly. It was so incredibly light and fluffy. The garlic flavor was amazing. I was worried I would have too much butter but it could not have been better. The top bottom and sides had a slight crispiness which was really nice. This is the first recipe I have made from the site, but now can’t wait to make more
What size cast iron pan did you use ? Anxious to try this this week. Thanks .
I never considered myself to be a baker, but following your recipes are so easy and things come of the oven as if I was a pro baker! Love your recipes melissa! I’ve made your home made garlic rolls and the pretzels, and a couple of other things. They turned out so well, everyone loved them. I’ve tagged you in my post.
These were AMAZING. You made me look so good, thank you! This is the first time I've made anything bread-like so it's definitely approachable for a beginner. I used a 10-inch cast-iron pan and it worked, but I think the rolls would be even cozier in a smaller pan. I will make these again and again. It felt restaurant quality.
Hi
Can these rolls be made ahead and frozen before baking? Also, is there a difference in taste when using parsley or italian seasoning on these rolls.
If you are using instant yeast, do you still need to proof it?
Bread is pretty forgiving... so I’m sure you can mix it all together and have the same end result.
Made these today on a whim and they were AMAZING! The texture and flavor were just so impressive. Restaurant quality for sure. Pretty sure I’m going to make these at least once a week for the rest of my life. Made in a 8in round cake pan and they were really tall, may try in a bigger diameter next time.
Woooow am speechless, tried these today and they came out wooow, thank you thank you thank you
Wish i could send a pic lol
So grateful
These turned out great.
For me, 7 buns ended up WAY too big. Next time I’ll double it into a 9x13 pan.
Also, I put a wee bit too much butter on the bottom... so I wont grease the pan next time.
Can’t wait to make these again!
Thanks!
These are my absolute favorite go-to dinner rolls! They've been excellent as mini chicken sandwiches, a side for spinach cream soup, and are my go-tos for a night with alcohol to help us avoid hangovers. If there were any parties or Thanksgiving celebrations this year these would be the ones I'd have to bring.
In case anyone is interested I've had wonderful results with switching up the ingredients for my dairy sensitive household. Organic virgin cold pressed unrefined coconut oil has given me the best results and both Thai Kitchen and So Delicious coconut milk work great. I've also experimented with taking the oil topping and simmering it with at least 1 tablespoon of minced garlic for 20 minutes and that was fantastic as well.
This recipe is so fantastic and I can not recommend it enough!
Made these tonight! Family looooved them. Will definitely be on our menu once a week
I made these today, and they were superb! The rolls are soft and fluffy and the garlic butter topping divine. My first time at this site because I wanted to make bread with garlic butter, so voila!
Thank you for sharing this wonderful recipe. Certainly for keeps.
When using the Kitchenaid mixer, are you using the paddle attachment or the dough hook? Do you switch to the dough hook once the butter and sugar are creamed?
That’s exactly what I do, Starla. Works like a charm.
I’m making these now - I used the paddle attachment then switched to the dough hook before I added the flour. The dough is rising now, but it came together great!
These are buttery, garlicy, pillows of goodness! We baked in our smaller cast iron pan. They came out perfectly! Thanks
These are fabulous! I had been using a different similar recipe but decided to give these a try. I wasn't expecting a huge difference, but WOW! These were so tender and fluffy and had a wonderful yeasty taste, just like I love. I followed the recipe exactly, except used bread flour I wanted to use up. The dough was so easy to work with and they turned out perfect!