Make my Quick Dinner Rolls Recipe in 1 hour, brushed with garlic butter for a perfect addition to a Thanksgiving table or any weeknight meal.
- 4 cups (1 lb 4oz/568 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablepoon instant yeast* (see notes below)
- 1 teaspoon salt
- 2 tablespoons (1 oz/28 g) butter, softened
- ¾ cup (6 fl oz/180 ml) warm water
- ¾ cup (6 fl oz/180 ml) warm whole milk
- 3 tablespoons (1 ½ oz/ 43 g) butter, room temperature
- 2 cloves garlic, finely minced
- 1 tablespoon parsley, finely chopped
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In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, yeast and salt. Mix to combine.
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Add in the softened butter and mix on low speed until the butter breaks up into large breadcrumbs.
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While still mixing, slowly stream in the warm water and milk. (Note: add enough water for your dough to form a tight ball and clean the bottom of the bowl. You might not need all the liquid)
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Increase the speed to medium and knead until the dough is smooth and elastic, about 6-8 minutes.
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Add a splash of olive oil into the mixing bowl and coat the dough and the sides of the bowl. Cover tightly with cling wrap and a kitchen towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
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Turn the dough out onto a lightly floured surface and form it into an even ball. Using a dough cutter or knife, cut the dough in half. Roll each half of the dough into a long log. Cut each log into 8 (2 oz) rolls. Roll each one into the shape of a ball.
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Butter and line a baking tray 9 x 13 inch baking tray. Place the dough balls in the tray about 2 inches apart.
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Cover the rolls with cling wrap and allow to rise again for about 20 minutes while your oven is preheating to 400°F (200°C).
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Add the butter, minced garlic and parsley in a small bowl and microwave for about 25 seconds, or until the butter has melted. Set aside.
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When the rolls have risen for the second time and joined together, lightly brush the rolls with half of the melted garlic butter (reserve the other half for after they are baked).
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Bake until golden brown, roughly brown, roughly 18-22 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted garlic butter.
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After cooling slightly pull apart and serve. Cover remaining rolls and store at room temperature for up to 2-3 days. They also freeze really well.
Watch the Recipe Video!
- *You can replace the sugar with runny honey in the same quantity. You may need to adjust the liquids if you use a liquid sugar in any recipe.
- I don't recommend using bread flour as it will be too chewy and hard to handle. All-purpose flour has a lower gluten content which yields a softer, less chewy texture.
- To hand knead dough, turn it out onto a floured surface, flatten it, fold it over itself, push it down and away with the heel of your hand, then rotate and repeat for about 8-10 minutes until the dough is smooth and elastic.
- If you’re baking at a high altitude, you may need to make adjustments to your ingredients or baking time to achieve the best results. Check out my Guide to High Altitude Baking for details.
- To ensure or speed up the proofing process for your dough if it's not warm enough in your kitchen:
- Place the dough in the Instant Pot, set it to the yogurt function at low heat, and cover it with a damp cloth. This creates a warm environment.
- Preheat your oven to the lowest setting for just a few minutes, then turn it off. Place a bowl of hot water on the bottom rack and the covered dough on the middle rack.
- Boil a cup of water in the microwave, then turn it off. Place the dough in the microwave (without the water) and close the door. The residual heat and steam will help the dough rise quickly.
- Fill a large bowl with warm water (about 100°F/38°C) and place a smaller bowl with the dough inside. The gentle heat from the water bath will help proof the dough faster.
- For even baking, consider preheating a baking stone or steel in your oven. This helps distribute heat evenly and can give your rolls a lovely crust.
- Freezing Raw Dough for Quick Dinner Rolls Recipe:
- Prepare the Dough: Follow the recipe until the first rise is complete and the dough has doubled in size.
- Shape the Rolls: After the first rise, shape the dough into rolls as instructed.
- Flash Freeze: Place the shaped rolls on a baking sheet lined with parchment paper, ensuring they are not touching. Flash freeze them for about 1-2 hours, or until solid.
- Store in Freezer Bags: Once frozen, transfer the rolls to a freezer-safe zip-top bag or airtight container. Label the bag with the date and type of rolls, and store them in the freezer for up to 2-3 months.
- Thawing: When ready to bake, remove the desired number of rolls from the freezer and place them in a greased baking dish. Cover them with plastic wrap and let them thaw in the refrigerator overnight or at room temperature for 1-2 hours until they have doubled in size.
- Final Rise: After thawing, allow the rolls to rise for about 30 minutes to an hour in a warm place until they are puffy.
- Bake: Preheat the oven as instructed in the recipe and bake the rolls according to the directions.