Pin It The smell of garlic butter hitting warm dough still pulls me back to my first apartment kitchen. I'd made these on a rainy Tuesday when the world felt heavy, and by the time they came out of the oven, golden and fragrant, everything had shifted. My roommate walked in, stopped dead in her tracks, and asked what bakery I'd secretly visited. We ate them standing up, pulling apart the soft buttery rolls, steam rising between our fingers, talking until the rain stopped.
Last Christmas Eve, my sister's family came over unexpectedly. I threw these together last minute, worried they'd be too simple for a holiday gathering. But when I set that pan on the table, steam still curling off the crust, the conversation stopped cold. My nephew reached in, pulled a roll apart, and his eyes widened. We passed the pan around like it was the most precious thing in the room, and in that moment, it absolutely was.
Ingredients
- 3 cups all-purpose flour: This forms the foundation, and I've learned that measuring by weight gives the most consistent results
- 2¼ tsp instant yeast: One packet works perfectly, no proofing needed which saves you a step
- 1 tsp sugar: Just enough to feed the yeast and help the dough rise beautifully
- 1 tsp salt: Don't skip this even though it seems small, it balances everything
- 1 cup warm milk: Keep it around 110°F, think bathwater temperature, anything hotter will kill your yeast
- 2 tbsp unsalted butter, melted: This goes into the dough itself for that tender crumb
- 6 tbsp unsalted butter, melted: This is for that garlic butter coating that makes everything irresistible
- 4 cloves garlic, finely minced: Fresh garlic is non-negotiable here, the flavor needs to be bold
- 2 tbsp fresh parsley, finely chopped: Adds brightness and makes the rolls look stunning
- ¼ tsp salt and ¼ tsp ground black pepper: Simple seasoning that lets the garlic shine
- 2 tbsp grated Parmesan cheese: Optional but creates this incredible salty crust on top
Instructions
- Mix the Foundation:
- Combine flour, yeast, sugar, and salt in your largest bowl. Pour in the warm milk and melted butter, then stir with a wooden spoon until you have a rough, shaggy dough coming together.
- Knead Until Smooth:
- Turn the dough onto a lightly floured surface and knead for 7 to 8 minutes, or let your stand mixer do the work for 5 minutes with the dough hook.
- Let It Rise:
- Place the dough in a greased bowl, cover with a warm towel, and find the coziest spot in your kitchen. Let it double in size, about an hour.
- Make the Garlic Butter:
- While the dough rises, stir together melted butter, minced garlic, parsley, salt, and pepper in a small bowl. Your kitchen will start smelling amazing right about now.
- Shape and Coat:
- Punch down the risen dough gently and divide into 12 equal pieces. Roll each into a ball, dip generously in the garlic butter, and arrange them in a greased 9-inch round pan.
- Second Rise:
- Cover loosely with plastic wrap and let the rolls puff up for 20 to 30 minutes. They should look noticeably plumper, ready for the oven.
- Bake to Golden:
- Preheat your oven to 350°F, sprinkle with Parmesan if you're using it, and bake for 22 to 25 minutes until the tops are golden brown and you can smell them throughout the house.
- Serve Warm:
- Let them cool for just 5 minutes, then bring the whole pan to the table. Watch everyone reach in simultaneously, pulling apart the soft, buttery rolls.
Pin It 
Pin It My mom asked for the recipe after that Christmas dinner, and I sent it to her with a warning that she'd never want store-bought dinner rolls again. She texted me a week later saying she'd made them three times already, each for a different occasion. That's when I knew this wasn't just a recipe anymore.
Making Ahead
You can prepare the dough the night before and let it do its first rise in the refrigerator. The cold fermentation actually develops more flavor, and you'll wake up to dough that's ready to shape. Just let it come to room temperature for about 20 minutes before rolling into balls.
Getting Creative
Sometimes I tuck small cubes of mozzarella into the center of each dough ball before shaping, creating this incredible cheesy surprise when you pull them apart. A pinch of red pepper flakes in the garlic butter adds warmth without overwhelming the garlic. My sister swears by adding everything bagel seasoning on top instead of Parmesan.
Serving Ideas
These disappear fastest alongside a hearty tomato soup or a bowl of pasta. They're perfect for mopping up extra sauce, and I've learned to always make a double batch when serving pasta dishes. The contrast of hot, buttery bread against cool, crisp salads is also unexpected and delightful.
- Keep any leftovers in an airtight container and warm them for 10 seconds in the microwave
- If they start to stale, slice and toast them for the most incredible garlic bread croutons
- The dough also works beautifully shaped into one large loaf, just increase baking time to 30 minutes
Pin It 
Pin It There's something deeply satisfying about placing that golden pan on the table and watching hands reach in, pulling apart the warm, buttery rolls. Food that brings people together, one piece at a time.
Recipe FAQs
- → How do I know when the dough has doubled in size?
The dough has properly risen when it has doubled in bulk and a gentle press with your finger leaves an indentation that slowly springs back. This typically takes about 1 hour in a warm, draft-free spot.
- → Can I prepare these rolls ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. The cold fermentation actually enhances flavor. Bring to room temperature before shaping and baking, or bake directly from the refrigerator adding a few extra minutes.
- → What's the best way to reheat leftover rolls?
Wrap individual rolls in aluminum foil and warm in a 350°F oven for 5-7 minutes until heated through. This method preserves moisture while restoring that fresh-baked texture. Microwave reheating tends to make them chewy.
- → Can I use dried parsley instead of fresh?
Fresh parsley provides the best vibrant flavor and color, but you can substitute 1 teaspoon dried parsley flakes if fresh isn't available. The garlic butter will still deliver delicious aromatic flavor to every roll.
- → Why do my rolls turn out dense instead of fluffy?
Dense rolls usually result from under-kneading, which prevents proper gluten development, or insufficient rising time. Ensure you knead for the full 7-8 minutes until smooth and elastic, and allow adequate time for both rises in a warm environment.
- → Can I freeze the unbaked dough balls?
Absolutely. After shaping into balls and coating with garlic butter, arrange them in your baking pan and freeze until solid. Transfer to a freezer bag for storage. When ready to bake, place frozen balls in the pan, let thaw and rise, then bake as directed.