Garlic Butter Dinner Rolls Recipe
Quick Answer
Mix tangzhong (2 tbsp flour + ⅓ cup water, cooked to paste). Combine with 3 cups flour, ¼ cup sugar, 1 tsp salt, 2¼ tsp yeast, ¾ cup warm milk, 1 egg, 3 tbsp butter. Knead 10 min, rise 1 hr. Shape 12 rolls, rise 30 min. Bake 375°F 18-20 min. Brush with garlic herb butter immediately.
By RecipesQueen Kitchen • June 15, 2026
These garlic butter dinner rolls are pillowy soft, brushed with a generous layer of garlic herb butter, and impossibly fluffy. The dough uses a tangzhong (flour-water roux) technique that traps moisture inside, keeping the rolls soft for days. Fresh out of the oven, each roll pulls apart with a satisfying stretch and fills the kitchen with the most incredible garlic-butter aroma.
## Baker's Tips
**Don't skip the tangzhong:** This Japanese technique cooks a small portion of flour with water to create a paste that locks in moisture, making rolls that stay soft much longer than traditional recipes.
**Butter temperature matters:** Use room-temperature butter in the dough for proper gluten development, but melted butter for the garlic brushing.
**Pull test:** The dough is kneaded enough when you can stretch a small piece thin enough to see light through it (windowpane test).
Ingredients
- 2 tbsp all-purpose flour (for tangzhong)
- ⅓ cup water (for tangzhong)
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2¼ tsp instant yeast
- ¾ cup whole milk, warm
- 1 large egg
- 3 tbsp unsalted butter, softened
- 4 tbsp unsalted butter, melted (for brushing)
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp flaky sea salt
Instructions
- 1
Make tangzhong: whisk 2 tbsp flour and ⅓ cup water in a small saucepan over medium heat until it forms a thick paste. Cool to room temperature.
- 2
In a stand mixer, combine 3 cups flour, sugar, salt, and yeast. Add warm milk, egg, and cooled tangzhong. Mix with dough hook until combined.
- 3
Add softened butter 1 tbsp at a time, kneading on medium speed 8-10 minutes until smooth and elastic (windowpane test).
- 4
Place dough in a greased bowl, cover, and let rise 1 hour until doubled.
- 5
Punch down and divide into 12 equal pieces. Shape into smooth balls and place in a greased 9×13 baking pan.
- 6
Cover and let rise 30 minutes until puffy.
- 7
Preheat oven to 375°F (190°C). Bake 18-20 minutes until golden brown.
- 8
Mix melted butter with minced garlic and parsley. Brush generously over hot rolls. Sprinkle with flaky salt.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I make these ahead of time?
Shape the rolls and refrigerate overnight. Let them come to room temperature and rise 45 minutes before baking.
Why are my rolls dense?
The most common cause is using too much flour. Measure by weight if possible (375g). Also ensure your yeast is fresh and the milk is warm (not hot).
How do I store leftover rolls?
Store in an airtight container at room temperature for 3 days or freeze for up to 1 month. Reheat in a 300°F oven for 5 minutes.
Reviews
No reviews yet. Be the first to review this recipe!
