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    Home » Recipes » Breads » Buns and Rolls » Garlic Butter Dinner Rolls

    Garlic Butter Dinner Rolls

    ★★★★★ from 49 reviews
    111 Comments
    By Erin Clarkson on Dec 15, 2020 (updated Jun 2, 2022) This post may contain affiliate links.

    Jump to Recipe
    Garlic Butter Dinner Rolls

    The softest, squishiest garlic butter dinner rolls are the perfect accompaniment to any meal. These are easy and fun to make, and the recipe can easily be scaled. They are baked until golden brown then finished with a garlic butter when they are hot from the oven.

    Table of contents

    • The best Dinner Roll Recipe
    • Steps for making the best Dinner Rolls
    • Ingredients in Garlic Butter Dinner Rolls
    • How to scale this recipe for other uses.
    • How to store Garlic Butter Dinner Rolls
    • FAQ for Garlic Butter Dinner Rolls
    • A few wee tips for Garlic Butter Dinner Rolls
    • For more bun recipes, check out:
    • Made this recipe and love it?
    • A note on salt and oven temperature
    • Why is this recipe in grams?

    The best Dinner Roll Recipe

    Hi hi! I am so excited to share the recipe for these Garlic Butter Dinner Rolls with you! I've tested this a whole bunch of times to get it just right for you, and am so stoked to finally share! This recipe is such a winner - super super soft dinner rolls, finished with a salty garlic butter glaze. I made them a whole lot of different ways when testing, so I've also listed some optional sizing and baking pan variations for you too!

    This recipe is also perfect for burger buns - I will write a separate post up for them later, but for now, enjoy these! I am so excited for them!

    Steps for making the best Dinner Rolls

    These are pretty hands off - you dump all the ingredients in then leave it to mix. However there are a few steps along the way that I discovered which make the process super easy, and you get the best rolls!

    • Activate your yeast - I use active dry yeast in the recipe, and it needs to be bloomed in lukewarm liquid. To get my liquid 'lukewarm' I mix boiling water with the milk and it works great, or you can mix them both together and then warm up either in a pan or the microwave. The milk and water, yeast, and sugar hang out until the yeast is foamy.
    • Add the remaining ingredients - Unlike my brioche recipes where I mix up everything except for the butter first, with this recipe you just dump everything in and then leave it to knead in the mixer!
    • Mix the dough - This takes a wee bit. Because the rolls are so nice and soft and fluffy, the mixture is pretty wet, and it takes a bit for the gluten to develop and come together. Don't worry though. We are baking by weight, so you know you've added the right amount of each ingredient. Scales for the win, as per usual.
    • Shape and do the first rise - Once the dough has finished mixing, you pull it out of the mixer and shape into a ball. You may need a tiny bit of flour here if it's sticking a wee bit. Shape it into a ball, resist the urge to play with it because it's SO SOFT, and then cover with plastic and leave to do its first rise, which takes about two hours!
    • Pre-shape - I did a TON of reading when I was developing these, along with watching a bunch of videos and one technique that is new to me for rolls in particular is giving them a pre-shape. You divide the dough into the number of rolls you're going to make (in this case it is 12), then shape each into a ball and leave to hang out under some plastic wrap for 10 minutes or so, then shape them again into a ball. This helps develop even more tension in the dough and gives you beautiful perky round rolls!
    • Second shape and second rise - The dough balls get another wee roll and then are arranged in the pan, covered lightly and left to do their second rise. This takes about an hour, and you can preheat the oven while this is happening. The rolls should puff up and double in size, and when poked gently with your fingertip, will spring back and leave a tiny dent.
    • Bake the rolls - The rolls get brushed with egg wash and then are baked until golden brown. This takes 15-18 minutes, but you can check the internal temperature too if you need! For enriched dough you want to shoot for 190°f / 90°c. Internal temperature is a great way to check doneness if you're new to baking with yeast!
    • Finish with garlic butter - If you're serving these right away, prepare the garlic butter while the rolls are baking. Butter and minced garlic get combined and simmered for just a wee bit on the stove to take the edge off the garlic and infuse the butter, then the warm garlic butter gets brushed over the rolls when they are hot out of the oven.

    Ingredients in Garlic Butter Dinner Rolls

    The ingredient list for these dinner rolls is a bit more lengthy than some other roll recipes, but I think that everything has its place and they all contribute to the most amazing roll recipe!

    • Flour - We have All-Purpose and Bread Flour in these. The Bread Flour gives the dough strength which it needs to make a super round, soft and fluffy dinner roll.
    • Yeast - I use active dry yeast, but you should be able to use Instant just fine if that's all you have - I need to test it but I don't see it being an issue. You can skip the activation step.
    • Milk and Water - Milk helps with softness and browning.
    • Milk Powder - Milk Powder gives a super soft, smooth, tender dough. I used whole milk powder, non-fat should work fine too.
    • Butter - Provides softness and richness in the dough.
    • Egg - Helps with dough strength and richness. This recipe only has one egg, just to help keep it together! There is another egg used as an egg wash too, to help the buns bake up to be beautifully golden brown.
    • Salt - Essential for flavour in all bread recipes!

    How to scale this recipe for other uses.

    I tested this recipe both as a double and a single, but ultimately wanted to make a recipe that was super solid and can easily be doubled. For some reason in baking it is always easier to double a recipe than halve it and be certain that it worked, so I wanted to make sure that I had a super solid single batch recipe that you could double, and it works great. Use the scale button in the recipe card to double the ingredients.

    I also tested out a bunch of different sized rolls. The recipe makes about 600g dough. You can divide this however you like depending on the roll size that you want. This recipe also makes really good burger buns, which I will cover in a new post very soon. You can use it to make 12 good sized dinner rolls as I have here in this post, but you could also:

    • Divide the dough into 9 and arrange in a 9" square pan for 9 larger dinner rolls
    • Divide into 6 and shape into buns to make 6 large burger buns. Or, divide into 8 to make 8 slightly smaller ones. You can either use rings for these or arrange them stand alone on your pan. I'll break my whole process down in a post soon!
    • Double the recipe and use it to make 24 dinner rolls. If you do this, I would suggest arranging them on a half sheet pan. You could also divide the dough into 18 and make 18 slightly larger rolls. I would also use a half sheet pan for this. This would be great if you were feeding a few more people. The rolls are VERY easy to eat, particularly straight out of the oven, and make great leftovers, so if you've got a larger family to feed then I would suggest doubling

    How to store Garlic Butter Dinner Rolls

    The rolls store super well in an airtight container at room temperature and will stay soft for a few days. You can re-warm briefly in the microwave before eating them. If you're planning on having leftovers, don't add salt or the garlic butter to the tops until just before serving. It will go soggy while storing them.

    Even if you are making these a little ahead of time (for example you make them in the morning for the evening meal), hold off on adding the garlic butter until just before serving. You can refresh them in the oven for 5 minutes or so just to warm them up. This will make sure they are nice and fresh when you brush the butter over them. Alternatively you could make a compound butter to serve them with. Something with garlic and herbs would be so good, and can be prepared ahead of time.

    These would freeze well. Don't add the garlic butter, and once the rolls are cooled, pop them into a ziploc bag and freeze. Bring to room temperature and refresh in the oven or microwave before serving.

    FAQ for Garlic Butter Dinner Rolls

    • Can this recipe be doubled?
      Yes, super easily. Just double everything (there is a button to do this in my recipe card). The rise time will be the same. See the notes above for scaling the recipe for possible roll configurations.
    • Can these be made sweet?
      They can - just increase the sugar to 2 Tbsp. Rich eats these with Nutella or Peanut Butter all the time - you could also glaze them hot cross bun style when they come out of the oven to give them a shiny sweet finish. Obviously leave off of the garlic butter!
    • Can I make these ahead of time?
      Yes! The dough takes a fair amount of time to do the first rise even at room temperature due to the higher quantity of liquid and butter and egg, so you could easily do the first rise overnight in the fridge and then assemble the next day. You can make the dough up to 24 hours ahead of when you need it. Any longer and I find that the yeast generally won't be as active. The rolls themselves store well but are best on the day they are made, so if you are planning ahead, I would aim to bake them on the day that you serve them.
    • Can I make these without a stand mixer?
      Not these ones I don't think. The dough needs a LONG time in the mixer in order to develop enough strength, and it is really sticky. You could probably make these by hand if you really, really had to, but you're going to be there for a very long time kneading.
    • Help! My dough doesn't look like it is coming together!
      It's a sticky dough, just a heads up! It needs about 15 to 20 minutes in the mixer, but it will come together!
    • Can Dinner Rolls be frozen?
      I haven't tried it but I think that it would be fine to freeze the baked rolls in an airtight container. I would thaw on the counter and then refresh in the oven briefly to help soften them up.
    • Do I have to make the garlic butter?
      Absolutely not - you do you here! You could sprinkle them with flaky sea salt after you brush with the egg wash, or you could sprinkle with some everything bagel seasoning, or sesame seeds.
    • How long do these need to rise for?
      The first rise has been taking about 2 hours for me, and then the second takes about an hour. Because it is cold at the moment I am using a little countertop oven on the proof setting to rise my bread in. You can also generate this environment by microwaving a bowl of water for about 30 seconds, then removing and using the warm microwave to rise your bread, or you can do it in the oven with the light on. The most important thing is to watch your dough, not the timing. Rise time may vary a lot depending on what temperature your kitchen is.
    • Do I have to use Bread Flour?
      Yep, it's super important. Bread Flour (or High Grade Flour if you are in NZ, or Strong flour if you're in the UK), is higher in protein than all-purpose flour, so is super important for developing a strong dough, especially when it's a soft one like these rolls. I tested a bunch of different ratios of bread to all-purpose flour when I was making these, and the bread flour makes a huge difference. Dough made with only AP doesn't come together as well and isn't as elastic.
    • Can I leave out the milk powder?
      The role of the milk powder in these rolls is to help keep the dough super soft. I haven't tried it without it, so I am not sure about this sorry! I would get some if you can as it gives bread the most amazing soft texture.
    • What kind of pan should I use?
      I prefer something metal - 12 rolls fit perfectly into a 9"x13" (23x33cm) pan. You can either use something with sides, or a quarter sheet pan works great too. I tested both and either are perfect. You can see all the products I use often here.

    A few wee tips for Garlic Butter Dinner Rolls

    • The dough will take a while to come together. Mine takes about 15 to 20 minutes in the mixer. If you're worried, set a timer and walk away. When it is ready it will be somewhat balling around the hook and pulling away from the sides, and the dough will be super smooth and elastic. You can do the windowpane test on it, where you stretch out the dough. It should stretch out enough that you can see light through it.
    • Don't add more flour when you're mixing. The dough is sticky. And it takes a while to come together in the mixer, and even when it's done, it won't ball up around the hook as much as some other recipes do. It will be a bit tacky, and super smooth and elastic when it is ready to rise. This is the benefit of baking in grams - I know exactly how much flour you are adding in, so can be confident in telling you that your mix will come together just fine!
    • You can add a tiny dusting of flour onto your work surface when shaping the dough into a ball to rise, and then a bit more when shaping. Use only just enough to help it not stick, not too much more. The dough is super nice to work with!
    • To get your milk and water mixture lukewarm, just mix the milk with the 40g boiling water and it should give you a lukewarm situation! If it feels like it needs a little more warmth to get it lukewarm, just zap a little of the liquid in the microwave to warm it up a touch and add it back in.You want it to feel about body temperature when you stick your finger in. Too hot and it will kill the yeast so just be careful!

    For more bun recipes, check out:

    • Baked Cream buns with Vanilla Bean Whipped Cream
    • Chocolate and Cream Cheese buns
    • Apricot Crumb Buns
    • Cheese, Spring Onion, and Chive Brioche Buns

    Made this recipe and love it?

    I would LOVE for you to leave me a review below to let me know how you liked it! Make sure to tag me on Instagram if you make it!

    A note on salt and oven temperature

    It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

    All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

    Why is this recipe in grams?

    I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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    Garlic Butter Dinner Rolls

    ★★★★★ 5 from 49 reviews
    • Author: Erin Clarkson
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Total Time: 3 hours 15 minutes
    • Yield: 12 rolls 1x
    • Category: Dinner Rolls
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    The softest, squishiest garlic butter dinner rolls are the perfect accompaniment to any meal. These are easy and fun to make, and the recipe can easily be scaled. They are baked until golden brown then finished with a garlic butter when they are hot from the oven.


    Ingredients

    Scale

    Bread Dough

    • 150g whole milk, lukewarm
    • 40g water, lukewarm
    • 1 Tbsp granulated sugar
    • 1 tsp active dry yeast
    • 1 large egg, at room temperature
    • 245g bread flour
    • 50g all-purpose flour
    • 20g milk powder
    • ¾ tsp kosher salt
    • 45g unsalted butter, at room temperature
    • Egg wash - 1 egg beaten with 1 tsp cold water

    Garlic Butter (Optional - see FAQ for other finishing options)

    • 50g unsalted butter, cold from the fridge is fine
    • 2 cloves garlic, finely minced or grated on a microplane
    • Big pinch of flaky sea salt such as maldon
    • Flaky Sea Salt such as Maldon to finish

    Instructions

    BREAD DOUGH

    1. In the bowl of a stand mixer, combine the milk, water, sugar, and yeast, and leave to stand for 5 minutes until foamy.
    2. Add the egg, bread flour, all-purpose flour, milk powder, salt, and butter, and mix with the dough hook attachment on low speed until combined, 2-3 minutes, scraping down if the hook is having a hard time reaching any dry flour. 
    3. Increase the speed of the mixer to medium-high and mix the dough for 15 to 20 minutes, until it is smooth, supple, and is pulling away from the sides. It will go through stages where it looks like it will never come together - this is fine, just leave it to keep mixing and it will develop strength. It may not pull fully away from the sides but you will see that the gluten is developing and the dough generally moves as one mass. It will be very smooth and stretchy and will pass the windowpane test.
    4. Turn the dough out onto a very lightly floured surface, and shape into a tight ball. Transfer to a lightly oiled bowl and cover with plastic wrap. Leave to proof in a warm place until doubled in size, which will take anywhere between 1 ½ to 2 ½ hours depending on the temperature of your kitchen. 
    5. Turn the dough out onto a lightly floured surface, and divide into 12 pieces of equal weight. The dough should weigh about 600g so you want to shoot for 50 g per piece. Weigh your dough first just to check and divide that number by 12 to work out your weight per ball.
    6. Working with one piece of dough at a time, flatten out the piece of dough, then tuck up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly. Place to the side and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, grouping the balls together on your counter with a little space between them so they don't touch.
    7. Grease or line a 9"x13" (23x33cm) pan.
    8. Leave the dough balls to rest under the plastic for 10 minutes, then give them a quick re-roll to tighten the ball back up, and arrange in the prepared pan. There will be a little space between your dough balls.
    9. Cover the pan with plastic and leave to rise in a warm spot for about an hour, until the dough balls are puffy and when poked gently, an indentation that slowly springs back is left. See images in post for immediately after rolling, and just before the oven.
    10. When there is about 20 minutes to go on the second rising period of the rolls, preheat the oven to 375°f / 190°c. 
    11. Brush the rolls with egg wash, and place in the oven. Bake uncovered for 15 to 18 minutes, until the rolls are evenly golden brown and register 190°f / 90°c internal temperature on a thermometer (checking the internal temperature isn't super important, just bake until nice and golden brown). 
    12. When the rolls are done, remove from the oven. If serving immediately, brush with the garlic butter and sprinkle with extra flaky sea salt (see notes).

    GARLIC BUTTER

    1. Place the butter and garlic into a small saucepan and place over medium low heat. Cook until the butter is melted, then cook for a further 1-2 minutes, stirring often, to infuse the butter and take the edge off the garlic. 
    2. Add a big pinch of salt, then stir to combine and use. 
    3. This can be made ahead and then just re-melted prior to use.

    Notes

    If you are serving these right away, add the garlic butter. If you are making ahead, leave the garlic butter off until just before serving as it can make them soggy. Warm the rolls in the oven then brush with the garlic butter and serve.

    Keywords: Dinner Rolls, Garlic butter, soft rolls, soft and fluffy rolls, garlic butter dinner rolls

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

    Key Ingredients

    • Garlic Butter
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      If you made this recipe then I would love for you to leave me a review below to let me know how you liked it! If you have recipe questions please feel free to leave them below too!

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. stacy

      December 15, 2020 at 7:47 pm

      so excited to make these! they look like the perfect bun 🙂

      ★★★★★

      Reply
      • Ellie

        December 19, 2020 at 4:31 pm

        So delightfully soft and squishy! I halved the size of each bun, so made 24 mini buns and baked them in a ring around a wheel of brie (with honey, garlic, rosemary + walnuts).
        I had to cut the second proof short as I was running out of time and they were still wonderful.

        ★★★★★

        Reply
        • Erin

          December 20, 2020 at 8:20 am

          Ohhhh my this sounds AMAZING!!! I am so glad you loved!

          Reply
        • Rebecca

          January 03, 2021 at 9:30 pm

          Sounds delish!

          ★★★★★

          Reply
          • Erin

            January 04, 2021 at 10:12 am

            They are so good! 🙂

            Reply
            • Laura

              June 30, 2021 at 10:14 pm

              Yummy. My daughter age 9 made them and they turned out great

              ★★★★★

    2. Ailin

      December 17, 2020 at 5:44 pm

      Hi
      Thank you for all the nice recipes.
      May I request if possible all the measurements be in cups ?
      Thank you

      Reply
      • Erin

        December 17, 2020 at 5:46 pm

        Hi, I don't post my recipes in cups sorry as they are not accurate. It is extremely important that this recipe be made accurately or the dough may not be the right consistency, so I highly recommend making it by weight. You are welcome to google the conversions if you like but please know that it has not been tested in cups and so I cannot guarantee that it works. Sorry about that.

        Reply
        • Tanya

          December 25, 2020 at 4:15 pm

          You can pick up a kitchen scale relatively inexpensively. Best $12 I’ve spent to improve baking results!

          Reply
          • Erin

            December 26, 2020 at 9:51 am

            Yesss just the best!

            Reply
    3. Elaine

      December 18, 2020 at 8:05 pm

      These rolls look fantasic, I’d just like to ask what is the protein content of bread And all-purpose flour that you use? Thanks!

      Reply
      • Erin

        December 18, 2020 at 9:00 pm

        AP is generally around 9-11%, Bread flour is usually about 11-13% depending on the brand!

        Reply
    4. Amanda

      December 21, 2020 at 8:30 am

      Have you experimented with gf flour for these? I love your recipes and have translated a few to gf but not sure about these in particular? I’m droooooling but my 10 yo has celiacs and i don’t think making these for me and getting him frozen gf rolls in this case will pass as the same 😆

      Reply
      • Erin

        December 21, 2020 at 8:37 am

        Hi! I havent, but I unfortunately don't think that it will work. The dough relies HEAVILY on the gluten for both shape and texture - I use bread flour which is high in protein in order to make lots of gluten. The strength of the dough is how I can get away with packing lots of moisture into it so it is soft and also strong, and GF flour won't do that. I tried these with AP and they didn't work well so I am almost certain that gluten free flour won't work. Sorry about that! I would look up a GF dinner roll recipe if you're after something gluten free. I don't have much experience with gluten free baking but my friend Sarah over at Snixy Kitchen has an incredible GF blog, and so does my friend Alanna who is The Bojon Gourmet. I hope this helps!

        Reply
        • Elyse

          January 01, 2021 at 11:35 pm

          Currently stuffing my face with these hot out of the oven. These are without a doubt, the softest, most delicious and easiest rolls I have ever made. Hardest part is not eating them all at once. I "accidentally" covered almost all of them with garlic butter straight away, so i guess i will just have to eat them so they don't go soggy 😉

          ★★★★★

          Reply
          • Erin

            January 02, 2021 at 8:50 am

            ahhh yayyy yesss so good right! So glad you love them!

            Reply
    5. Alex

      December 21, 2020 at 10:56 am

      I made these without the garlic butter since I wasn’t sure if we would eat them all right away and didn’t want them to be soggy. This ended up being a ridiculous decision because we scarfed them all up immediately. They were so fluffy and delicious!! Cannot recommend enough. I did forget to line/grease the pan as the recipe suggests, and regret doing so since I lost some precious pieces to the bottom of the pan. I will absolutely be making these again, and will not skip the greasing and garlic butter.

      ★★★★★

      Reply
      • Erin

        December 21, 2020 at 10:59 am

        Yayyyy aren't they just SO GOOD!?! The garlic butter is so yum on them too. I am working on a sweet version using the same dough, and it's going to be so good I think - watch this space! 🙂

        Reply
    6. Meaghan

      December 23, 2020 at 9:07 pm

      What size bowl do you use on your stand mixer? Mine is rather large and I often find it hard to knead smaller batches of dough in it. I want to make sure a 1x batch will knead properly in my mixer.

      Reply
      • Erin

        December 23, 2020 at 9:08 pm

        I have the kitchenaid pro 600 so the bowl is 6 quarts / 6 litres!

        Reply
        • Meaghan

          December 24, 2020 at 6:39 am

          Thanks for replying so quickly! That’s the same mixer I have! Excited to know I won’t need to double this just to fit it!

          Reply
        • Meaghan

          December 25, 2020 at 1:14 am

          Another quick Q - is it possible to do the second rise in the fridge instead of the first if making these in advance?

          Reply
          • Erin

            December 25, 2020 at 9:03 am

            Hi! Yep! you can! you'll need to pull them to come back to room temp and finish rising after they have been in the fridge. Make sure they are super puffy before you put them in the oven! Alternatively they stay super squishy so I have been just making the rolls early in the day then quickly re-heating closer to meal time x

            Reply
            • Meaghan

              December 26, 2020 at 11:04 pm

              Thank you again for answering my questions. These are literally the beat rolls ever and the dough is incredibly gorgeous. I was a chef for 13 years (some of that time spent in a bakery, too) and this is the most beautiful dough I have ever handled. I want to rate this more than five stars.

              ★★★★★

    7. Elle

      December 24, 2020 at 8:49 am

      Hi Erin, I’m in the process of making these and I had them kneading for 20mins but as soon as I stop the mixer it’s like ectoplasm! Super stretchy like melted mozzarella but also really sticky! I checked measurements carefully. Is it because I'm in the U.K.? Humidity and altitude play a role right? I’m used to high hydration sourdough so I handled it with damp hands and plopped it in the bowl for rising. Hopefully they still come out okay! 🙂

      Reply
      • Erin

        December 24, 2020 at 9:16 am

        Hi! Hmmmm yeah it's pretty wet but shouldn't be super super sticky? Just dust with a little flour if you're worried. There are highlights in my IG stories if you want to see how it looks! Were you able to shape it into a ball ok? Are you at altitude?

        Reply
        • Elle

          December 24, 2020 at 10:07 am

          With water on my hands i got it into a ball. But yeah nothing like in your videos on Instagram. Mine was not handleable with bare fingers 🙁 not at altitude and used 13.5% protein bread flour and actually my egg was more like medium than large. I never have much luck with these super soft enriched doughs 🙁

          Reply
          • Erin

            December 24, 2020 at 10:33 am

            I sometimes have to use a little flour to get it into a ball to pop into the bowl - let me know how you go with the rise! I find I need a bit of bench flour for the shaping. Sometimes it's just a wee bit sticky, it should be ok!

            Reply
            • Elle

              December 24, 2020 at 10:40 am

              We are all good! Just shaped them into their balls and was fine 🙂 I am beyond excited for these!!

              Thank you for your help and for the recipe!

              ★★★★★

    8. Tanya

      December 25, 2020 at 4:12 pm

      Made these for Christmas dinner today....forgot to take a pic, but they were PERFECT. Thank you for the recipe and all of the tips and tricks. Delicious!

      ★★★★★

      Reply
      • Erin

        December 26, 2020 at 9:54 am

        Ahhh so happy they worked so well for you!

        Reply
      • Lara

        January 27, 2022 at 4:02 am

        I made this using rock salt and i think i ended up using less than what the recipe called for. But we were happy bread still! Can i possibly put cheese as filling? Thanks

        Reply
        • Erin Clarkson

          January 31, 2022 at 5:43 pm

          Hi! I haven't tried but I think it would work - I would squish a piece of cheese into the middle of each after you have knotted them!

          Reply
    9. Chloe

      December 25, 2020 at 6:56 pm

      Made these at 7,000 feet altitude today, increased bread flour to 290 grams and all other measurements kept as written. They are perfect!! Thank you so much 😊

      Reply
      • Erin

        December 26, 2020 at 9:54 am

        Ah yayyy thank you thank you for the tips! So, so helpful x

        Reply
    10. Lindsey C

      January 01, 2021 at 4:28 pm

      Made these last night for NYE...wow! Super soft and tender and lovely flavor. I did use non-fat milk powder and worked just fine. My husband thinks they could use more salt but I did omit the butter/garlic at the end to accommodate an 8yo palate. You are right, the dough is so nice to work with! And, love the weight measurements as it makes it so easy to be precise and to just keep adding ingredients without dirtying cups. So so happy with these, thank you Erin!

      ★★★★★

      Reply
      • Erin

        January 02, 2021 at 8:51 am

        Hiiii! Ah yayyyy so glad you loved them! Good point about the salt, I will add a note in the recipe that if you aren't adding garlic butter to increase the salt a little. Thank you so much for such a lovely review, I appreciate it so much x

        Reply
    11. Alejandra D.

      January 09, 2021 at 12:23 am

      This is my first time ever making a dough! I studied it for months😆 Well, today I decided to go for it and they came out great! I also guided myself with your IG stories. They’re super helpful!

      ★★★★★

      Reply
      • Erin

        January 09, 2021 at 9:21 am

        Yayyy so glad you loved!

        Reply
    12. Sarah

      January 12, 2021 at 4:34 pm

      THE BEST. So squishy and so easy.

      ★★★★★

      Reply
    13. Jenny B

      January 12, 2021 at 6:17 pm

      Fantastic rolls! I followed the recipe including running away as the dough mixed - it just never seemed like it would come together. Thank you for all of your explanation this recipe (though easy) needs some guidance.

      ★★★★★

      Reply
      • Erin

        January 12, 2021 at 6:32 pm

        Hi! Ahhh yayyy! So glad that wee tip helped - I didn't want people to be worried because it's so weird and sticky for so long!

        Reply
    14. Catherine

      January 16, 2021 at 10:32 am

      Have made 3x now! Twice as buns. So good. One batch I made without milk powder and just used all milk (no water) and they were still soft and yummy.

      ★★★★★

      Reply
      • Erin

        January 16, 2021 at 11:40 am

        Oh yayyyyyy I love to hear this! they are my fave x

        Reply
    15. Rachel

      January 17, 2021 at 2:23 pm

      Loved this recipe! I made them for Christmas dinner and they were a huge hit! So much so, that I've had 4 requests for me to make more since then! They are so versatile and easy to make. Follow the directions (yes the measuring too!!) and you will have made the best rolls that are perfect with so many meals! Thanks Erin for such a great, easy to follow recipe!

      ★★★★★

      Reply
      • Erin

        January 18, 2021 at 7:20 am

        Ah yayyyy! They are my fave 🙂

        Reply
    16. Jackie

      January 17, 2021 at 2:26 pm

      Simply amazing! Our #1 dinner roll recipe!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:15 am

        Yayyyy it's ours too!

        Reply
    17. Dana

      January 17, 2021 at 2:55 pm

      Took me quite a while to make these but it was worth every second! I didn’t even have time to make the garlic butter because I was too excited to eat one right out of the oven! I used them as a side, but also as a roll for mini breakfast sandwiches and mini chicken parm sandwiches! LOVE these!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:13 am

        Yummmmm that all sounds so good! I've doubled the recipe before and done it in a half sheet for 24 rolls too hahah and it's so satisfying

        Reply
    18. Sezza

      January 17, 2021 at 3:16 pm

      These are amazing!!!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:12 am

        So glad you love!

        Reply
    19. Fareen

      January 17, 2021 at 3:48 pm

      Tried these and did them as 6 to work as burger buns - A M A Z I N G. 100% will make them again as dinner rolls as per recipe and as the burger buns; might even try to shape them as hotdog / meatball sub buns. The tips were all super helpful as were the photos. I’m especially grateful for recipes that provide weighted ingredients. Thank you Erin! Can’t wait to make them again. And again. And again.

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:12 am

        Ah yayyyy! I have made them a few times as burger buns too and just love them so much

        Reply
    20. Trish Miller

      January 17, 2021 at 9:53 pm

      These rolls are AMAZING! Light and fluffy. I’m a bit intimidated bread recipes, but this one kept calling my name do I decided to give it a try. They did not disappoint.!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:06 am

        Eeee so happy you loved them! Thank you so much for the review x

        Reply
    21. Dana

      January 19, 2021 at 8:00 pm

      My favourite recipe!!!! These were amazing!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:01 am

        Yay so glad you loved them!

        Reply
    22. Jaycee

      January 20, 2021 at 7:44 pm

      Reading through the recipe and am dying to make these. Do you suggest using non-fat milk powder? That is all I seem to find at my local grocery store.

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 9:35 pm

        Hi! Mine was whole milk but a lot of people have done it with non-fat and it's been ok! 🙂

        Reply
        • Jaycee

          January 21, 2021 at 11:25 am

          You’re so nice to comment back. Should have just read through all the recipe notes, which I have now done! Can’t wait to see how they turn out tonight.

          Reply
    23. Katie

      January 23, 2021 at 12:15 am

      Thanks again for another great recipe! I made these and added cheese & bacon to the tops of it to make cheese & bacon rolls. They turned out amazing!!

      ★★★★★

      Reply
      • Erin

        January 23, 2021 at 11:14 am

        Ooooohhh this sounds like an a+ move and one I have to try immediately! Did you do it just before the oven?

        Reply
        • Katie

          January 24, 2021 at 5:00 am

          Yes I did! Came out beautifully 🙂 Thanks again!!

          ★★★★★

          Reply
    24. Kqteykqte

      January 24, 2021 at 5:40 am

      Omg, these were so delightfully soft and fluffy I had to restrain myself from eating them all! Definitely the best success I've had with an enriched dough. Ka pai!
      P.S. 100% scales for the win!

      ★★★★★

      Reply
      • Erin

        January 24, 2021 at 8:55 am

        Eeeee so glad you loved them! 🙂

        Reply
    25. Karina (yourkitchenmykithchen)

      February 21, 2021 at 5:30 am

      The first time I made them were good but not as soft as yours appear, but the second time, omg! This are the best ever, so soft and fluffy.
      Definitely the best!!!
      Thank you for this delicious recipe 😉

      ★★★★★

      Reply
      • Erin

        February 21, 2021 at 11:37 am

        Hi! Yay you are so welcome - so happy you loved 🙂

        Reply
    26. claire

      March 02, 2021 at 10:23 pm

      these turned out SO AMAZING!! i had to use fat free milk powder and instant yeast because it’s all i had on hand and they still tasted & looked fabulous! your detailed instructions were so very helpful! this will definitely be my go-to roll recipes from now on!!

      ★★★★★

      Reply
      • Erin

        March 03, 2021 at 1:10 pm

        Yayyyy I love to hear this! 🙂

        Reply
        • Sally Anne

          April 01, 2021 at 8:43 pm

          Hi, do you think these would come together using the dough setting on a bread maker?

          Reply
          • Erin

            April 01, 2021 at 9:28 pm

            Hi! I've never used a bread maker before sorry so i'm not sure! They do need quite a bit of kneading so the dough may be too soft.

            Reply
    27. Kate Neame

      March 28, 2021 at 1:10 am

      Kia Ora from NZ!

      Made these tonight to go with a classic pumpkin soup and WOW! Thank god I scaled up on the batch size! Haha.

      Reply
      • Erin

        March 28, 2021 at 9:04 am

        Yayyy so happy you loved!

        Reply
    28. Erin

      April 03, 2021 at 9:50 pm

      These rolls are so, so good! The weights make it super easy to measure out the ingredients, which I appreciate. I had to bake a bit before the second rise was complete but they were absolutely perfect- so soft, and so wildly delicious! I'm making them again tomorrow 🥰

      ★★★★★

      Reply
    29. katie

      April 25, 2021 at 1:36 am

      these are absolutely incredible! the grams were so easy to use and they tasted amazing. i, unfortunately, did make them sans stand mixer and it was . . . quite the workout hahah i am definitely going to buy some sort of dough hook to make this again in the future.

      ★★★★★

      Reply
      • Erin

        April 25, 2021 at 10:02 pm

        Ahhhh oh man I can only imagine what a workout hahaha holy shit

        Reply
    30. Natasha

      May 01, 2021 at 12:56 am

      These are excellent!

      ★★★★★

      Reply
    31. Leah

      May 23, 2021 at 9:59 pm

      These were so so incredible! I literally could not stop eating them. They are the perfect texture and the flavour with the garlic butter is fantastic. I will be making this again and again. I wish I could give them more than 5 stars!

      ★★★★★

      Reply
      • Erin

        May 24, 2021 at 1:53 pm

        So happy you love them! They are for sure my new fave! x

        Reply
    32. Chanté

      October 06, 2021 at 7:37 am

      Hi
      Can you make this rolls just using all purpose flour?

      Reply
      • Erin

        October 06, 2021 at 10:58 pm

        Hi! It needs the gluten in the bread flour! You could try but it won't have as much structure

        Reply
    33. Natalie

      November 14, 2021 at 4:59 pm

      I made a double batch of these for a family lunch yesterday and was BLOWN AWAY! So easy (especially having it all in grams and being able to just pour everything in!), did the first rise overnight in the fridge, and it came together so easily the next day. The rolls are the lightest, fluffiest rolls I've ever had and my family loved them. I just quickly reheated one in the microwave this morning and it's still good! Can't wait to make these again 🙂

      ★★★★★

      Reply
      • Erin Clarkson

        November 19, 2021 at 9:36 pm

        Yay I love to hear this so much! x

        Reply
    34. Gabby

      November 16, 2021 at 7:18 am

      I love this recipe! The garlic butter is SO good with the rolls and it’s so super soft! I was wondering if I could add raisins to the dough and still have it bake the same? My son absolutely loves raisin dinner rolls! Thank you so much for sharing!! :)))

      Reply
      • Erin Clarkson

        November 19, 2021 at 9:34 pm

        So happy you love them! Yes you can knead them in by hand once the dough is developed 🙂

        Reply
    35. Raph

      November 21, 2021 at 12:41 am

      Amazing recipe, I used my bread maker on the dough cycle and they were incredible

      ★★★★★

      Reply
      • Erin Clarkson

        November 21, 2021 at 4:30 pm

        So so happy you loved! x

        Reply
    36. Erin

      November 24, 2021 at 9:17 pm

      Made these to go with soup and they will 100% be in my rotation. To be honest, I forgot the butter in the microwave (I was thawing it) and they were still so soft and delicious. Make these!!

      ★★★★★

      Reply
      • Erin Clarkson

        November 29, 2021 at 4:29 pm

        Eeee so happy you loved!

        Reply
    37. Brandie

      November 29, 2021 at 11:27 pm

      These were so easy to make and yummy for our Thanksgiving dinner.

      ★★★★★

      Reply
    38. Diane O.

      November 30, 2021 at 7:13 am

      Oh my, oh my! Made a double batch of these rolls (minus the garlic so as not to “fight” with the many varied turkey day flavors) for our Thanksgiving dinner and they were a HUGE hit! They are so light and pillowy soft with just a hint of chew — absolute perfection! People were actually fighting over them lol. Hubby had the only one we had as a leftover 2 days after the holiday and it was still fresh and incredible. Show your family some love and make these today!! They are so easy and the recipe gives such thorough directions that even a beginner can make them successfully. Another win from Erin at Cloudy Kitchen!

      ★★★★★

      Reply
    39. Emy

      November 30, 2021 at 12:03 pm

      This recipe was easy to follow along and they turned out great! Squishy, soft and garlicky. My friends thought they were store bought! I must've sent the link to like a dozen people being like "you need to make these"
      This is definitely a keeper, thanks Erin!

      ★★★★★

      Reply
    40. Kalley

      December 19, 2021 at 9:56 am

      Will baking these in a cast iron skillet change the outcome?

      Thank you!! Love your content!!

      Reply
      • Erin Clarkson

        December 23, 2021 at 1:32 am

        I haven't tried sorry but it should be ok!

        Reply
    41. Caitlin

      December 23, 2021 at 3:48 pm

      Super excited to make this but on a time crunch!! Is there a step I can pause and refrigerate the dough at? I’m a trained baker and am thinking that once shaped they can either be refrigerated or frozen. Let me know what you think! I can’t wait to devour them!

      Reply
      • Erin Clarkson

        December 23, 2021 at 4:49 pm

        I haven't tried freezing them before sorry! you can make it and chill overnight for the first rise!

        Reply
    42. Emma

      December 27, 2021 at 12:45 am

      I’ve made this recipe over and over and over and it’s truly excellent. I doubled it yesterday and it came out just as good. So soft. So easy. So delicious.

      ★★★★★

      Reply
    43. Greta F

      December 27, 2021 at 7:45 am

      I make this recipe all the time (with just sea salt on top)! My boys love them. They’re so versatile. We eat them as is, use them for burgers, sandwiches, etc. I follow the recipe exactly as it’s written and they come out perfectly squishy and delicious! It’s worth all the effort. Thank you for another great recipe!

      ★★★★★

      Reply
    44. Natalie Chiu

      December 27, 2021 at 5:06 pm

      Made these for Christmas dinner- the easiest recipe ever! Was a 10/10 hit with the kids, my kids ate two each! We had them with lamb cooked on a spit, the usual trimmings. Everyone commented how soft and fluffy they were. Thanks for an amazing recipe, Erin!

      Reply
    45. Dawn

      December 27, 2021 at 5:58 pm

      These dinner rolls are THE BEST! Be the hero of the gathering with this recipe 🏆. The instructions are spot on- and the tips are very useful as well. My family of 4 DEVOURED these- then asked me to make more for turkey sandwiches the next day….These will be my permanent go-to rolls! ❤️

      ★★★★★

      Reply
    46. Laurel

      January 05, 2022 at 7:39 pm

      Loved making this recipe! I was worried my house would be a bit cold for the proofing, but the dough was huge in my 68-70 degrees house. I doubled the recipe (per the double button - thanks Erin!) and the weight of the dough came out perfectly. Each dough ball was precisely 50g just like the single recipe. I baked these the night before the meal and I heated them in a 375 degree oven with saran wrap and foil on top the next day. The saran wrap kept the buns totally moist. The texture and height of the buns were perfect - a great height and light and airy inside with a hint of squish. Would make these again in a second!

      ★★★★★

      Reply
    47. Marie S

      January 08, 2022 at 1:01 pm

      I have now made these rolls twice. Once just for me and my husband and a second time doubling the recipe for a family gathering. These turn out perfectly! They are so soft and doughy-just what we needed in a roll. I got so many compliments on these and they will now be a staple in our home going forward!

      ★★★★★

      Reply
    48. Barbara Woyski

      January 16, 2022 at 12:02 pm

      Best dinner rolls ever. Soft, buttery, fluffy. Stay soft for days, if they last that long.

      ★★★★★

      Reply
    49. Stephanie

      January 28, 2022 at 8:05 pm

      These were incredible - they were unbelievably soft and fluffy! The only danger was that my mixer almost vibrated itself off the counter after about 15 mins of mixing 🙂

      I will be making these again soon!

      ★★★★★

      Reply
      • Erin Clarkson

        January 31, 2022 at 5:36 pm

        I am so happy you loved! Thank you so much for the review! x

        Reply
    50. Nanette

      April 21, 2022 at 9:31 pm

      I LOVE THIS RECIPE!!! It is perfection. I just finished making 250 rolls for a banquet at my children’s high school. Thank you Erin for all the work you put into making sure a recipe is successful.💛💛💛

      ★★★★★

      Reply
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    Erin Clarkson Cloudy Kitchen

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