The other night I pulled some Polpette out of the freezer, thinking I’d serve them with a salad and call it dinner. But when I looked at what I had, it didn’t feel like quite enough—so I decided to make some dinner rolls to stretch the meal a bit.
These garlic butter rolls ended up being the star of the table. Soft, fluffy, and brushed with garlic butter while still warm, they’re the kind of thing you keep reaching for without thinking. And honestly, they made the Polpette feel like a whole new meal.
They do take a bit of time to rise (an hour for each proof), but the actual hands-on part is quick and simple. I shape them into 8 good-sized rolls, and they bake up beautifully golden. The garlic butter is made in the microwave (no need to get a pan out), and I brush it on twice—once before they go in the oven, and again right before they come out.
A Note on Shaping
If you’ve never made dinner rolls before, the shaping part might seem a bit fiddly, but it’s really quite easy. After dividing the dough into 8 pieces, I gently tuck the edges of each piece underneath and pinch them together at the base. This helps create a smooth top and gives the rolls a nice rounded shape once baked.
You’ll see exactly how I do this in the video—it’s one of those techniques that’s easier to watch than explain, but once you’ve done it once or twice, it becomes second nature.
Ingredients Explained
Here’s a quick rundown of what each ingredient is doing in the dough:
- Milk – Warm milk helps activate the yeast and gives the dough a soft, rich texture. I use full cream milk.
- Yeast – I use instant yeast, which doesn’t need to be activated separately. Just whisk it into the warm milk and let it do its thing.
- Sugar – A teaspoon is enough to feed the yeast and give the rolls a subtle lift in flavour.
- Flour – Plain (all-purpose) flour works well here—it’s soft enough for fluffy rolls but strong enough to hold their shape.
- Salt – Just enough to season the dough without overpowering it.
- Butter – Melted into the dough for flavour and softness, and brushed over the top with garlic for that glossy, golden finish.
- Egg – Helps give the rolls structure while keeping the crumb tender.
- Garlic – Freshly grated or finely minced. It’s mellowed out in the butter and gives the rolls their signature flavour.
- Parsley (optional) – I sometimes add this to the garlic butter for a bit of colour and freshness, but it’s totally up to you.
Tips & Variations
- You can prep the dough earlier in the day—just let it rise somewhere warm and unbothered.
- They’re best fresh but can be gently reheated the next day wrapped in foil.
- If you like a cheesy finish, a sprinkle of parmesan on top works really well.
Serving Suggestions
These go beautifully with:
- Polpette (Italian Meatballs)
- Old-Fashioned Chicken Noodle Soup
- Roast Chicken with Ratatouille
- Anything saucy, soupy, or in need of a bit of bread for mopping
Storage
These rolls are best on the day they’re baked, but they’ll keep in an airtight container for up to 2 days. Reheat in a 160°C oven wrapped in foil for 5–8 minutes.
They also freeze well—just let them cool, pop in a ziplock bag, and reheat from frozen.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can make the dough earlier in the day and let it rise slowly in the fridge after the first rise. Just bring it back to room temperature before shaping and continuing with the second rise.
Can I make these garlic butter rolls without egg?
Yes. You can leave out the egg and add 1 tablespoon of extra milk. The texture will be slightly less rich, but still soft and delicious.
Can I double the recipe?
Absolutely. Just double all the ingredients and divide the dough into 16 rolls instead of 8. Bake them in two dishes or a large baking tray, and keep an eye on the baking time—it may take a couple of minutes longer depending on your oven.
How do I reheat the rolls?
Wrap them loosely in foil and warm in a 160°C oven for about 5–8 minutes. If frozen, reheat directly from frozen for 10–15 minutes. Brushing with a little extra garlic butter after reheating doesn’t hurt either.
Can I freeze these?
Yes. Once baked and cooled completely, freeze in an airtight container or ziplock bag. Reheat from frozen in the oven as above.
Can I skip the parsley in the garlic butter?
Of course. The parsley just adds a bit of colour and freshness, but the rolls are just as tasty without it.
Final Thoughts
I wasn’t expecting these rolls to become a new favourite, but they’ve definitely earned their place. They’re soft, buttery, and packed with garlicky flavour—exactly what you want on the side of a comforting meal. Whether you’re making something simple or pulling leftovers from the freezer, these are an easy way to turn dinner into something a bit more satisfying.
Garlic Butter Dinner Rolls
Equipment
- 1 Large mixing bowl
- 2 Baking dish 23cm
- 1 small microwave safe bowl for the garlic butter
Ingredients
For the dough:
- 1 cup 250 ml warm milk (about 40°C)
- 1 tsp white sugar
- 2¼ tsp instant yeast 1 sachet
- 3 cups 450 g plain (all-purpose) flour
- 1 tsp fine salt
- 40 g unsalted butter melted
- 1 large egg
For the garlic butter topping:
- 40 g unsalted butter
- 2 garlic cloves finely grated or minced
- 1 tbsp chopped parsley optional
Instructions
Mix the dough
- In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it’s foamy. Add the flour, salt, melted butter, and egg. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. If it’s sticky, add a little more flour—up to ½ cup if needed.
First rise – 1 hour
- Cover the dough with a clean tea towel and leave it in a warm spot to rise for about an hour, or until doubled in size.
Shape the rolls
- Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Tuck the edges of each piece underneath and pinch them together at the base to form a smooth ball. Place seam-side down in a greased or lined 23 cm baking dish.
- You can see this shaping technique demonstrated in the recipe video.
Second rise – 1 hour
- Cover the dish loosely and let the rolls rise again for another hour. They should be puffy and nearly touching.
Make the garlic butter
- Combine the butter and garlic in a small microwave-safe bowl. Heat in 10-second bursts until just melted. Stir in a pinch of salt and parsley, if using.
- (If you prefer, you can melt the butter gently on the stove and stir in the garlic off the heat.)
Bake
- Preheat the oven to 180°C fan-forced (200°C conventional). Brush the rolls with half the garlic butter, then bake for 18–22 minutes or until golden and cooked through.
- In the last 2 minutes of baking, pull the rolls out and brush them with the remaining garlic butter. Return to the oven to finish.
Serve
- Let them rest for a few minutes, then serve warm.
Video
Nutrition
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