Soft, fluffy, buttery dinner rolls… but make them garlicky. 🧄🍞✨
Thank you for reading this post, don't forget to subscribe!These same-day garlic butter dinner rolls use the exact same dough as my sourdough hamburger buns and same-day hot dog buns, which makes me VERY happy because one glorious dough doing three different jobs is my kind of baking.
We’re using sourdough starter and a little instant yeast here. The sourdough brings that lovely flavor, while the instant yeast gets things moving quickly enough that you can mix, proof, shape and bake these all in the same day.
Then, while the rolls are still warm from the oven, we brush the whole pan with melted garlic parsley butter and sprinkle a little flaky sea salt over the top.
Soft middles. Golden tops. Garlic butter sneaking into all the little spaces between the rolls. 🤤
Bring the whole pan to the table warm and let everyone pull them apart. Preferably with more butter nearby because… ✨obviously. ✨
Why You’ll Love These Garlic Butter Dinner Rolls
- Soft, fluffy, and pull-apart delicious
- Made with sourdough starter and instant yeast for a faster rise
- Ready the same day
- Brushed with fresh garlic herb butter straight from the oven
- One dough that also works for burger buns and hot dog buns
- Easy to make ahead overnight
- Flexible enough to make with starter, discard, instant yeast only or sourdough only
- Makes 16 rolls… perfect for holidays, family dinners, and feeding a little crowd
What You’ll Need
- Stand mixer with dough hook
- Sheet pan or baking tray
- Parchment paper
- Kitchen scale
- Small saucepan
- Pastry brush
- Instant-read thermometer (optional, but handy for checking the center rolls)
I keep my favorite tools and pantry staples in this storefront if you want to peek!
A Few Helpful Tips Before You Begin
Don’t rush that final proof.
This is the big one! You want the rolls light, puffy and filling the pan before they head into the oven. Underproofed rolls will be much denser, so give them the time they need.
Shape on an unfloured surface.
That little bit of grip between the dough and your bench is what helps you build tension and create a nice, smooth ball. Only reach for flour if the dough is really sticking.
Look for the windowpane test.
After adding the butter and kneading, your dough should be smooth, strong and shiny. You should be able to gently stretch a small piece thin enough for light to pass through without it immediately tearing.
Don’t brown the garlic.
We’re just warming the grated garlic in the melted butter for 1–2 minutes until it smells glorious. Keep the heat low so it doesn’t brown.
Brush them while they’re HOT.
As soon as those rolls come out of the oven… garlic butter time. 🧄✨ Get it all over the tops and into those little cracks between the rolls.
Same-Day Garlic Butter Dinner Roll FAQs
Can I make these dinner rolls with only instant yeast?
Yes! Replace the 240g sourdough starter with 120g additional flour and 120g additional water, and increase the instant yeast to 12g.
Everything else stays the same.
Your timeline will also be shorter: bulk proof for around 45–60 minutes, then final proof for approximately 1–1½ hours.
Can I make them with only sourdough and no instant yeast?
Yep! Just leave the instant yeast out entirely.
Make sure your starter is very active and bubbly before you begin by feeding it 12–18 hours beforehand.
Your bulk proof will take around 5–6 hours at room temperature, followed by another 2–4 hours for the final proof. You can do it all in one day, but… that’s a looooong bread day. 😅
It’s easier to bulk proof overnight, then shape and complete the final proof the following morning.
Can I use sourdough discard?
Yes! Active starter or discard will both work because the instant yeast is doing most of the heavy lifting here.
Use discard that’s no more than 2 weeks old, and pour off any hooch first.
Can I use honey instead of sugar?
Yes. Swap the granulated sugar for the same amount of honey and reduce the water by approximately 15–20g.
Can I make these dinner rolls ahead of time?
Yes! Shape the rolls a little earlier into the bulk proof, arrange them on your pan, cover and refrigerate overnight.
If you’re using cling wrap, lightly oil the tops of the rolls so the wrap doesn’t stick.
In the morning, egg wash and bake them straight from the fridge.
How do I know when the dinner rolls are done?
The tops should be deeply golden, and the center roll should reach 190°F (88°C) internally.
How should I store leftover dinner rolls?
Keep them wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
Warm them before serving and brush with a little extra garlic butter if you’re feeling fancy. 🧄
How to Make Same-Day Garlic Butter Dinner Rolls
Here’s the quick version before we dive in:
- Mix the dough ingredients in a stand mixer.
- Knead for 8 minutes.
- Gradually add the softened butter and knead for another 8 minutes.
- Bulk proof until nearly doubled.
- Divide the dough into 16 equal pieces.
- Shape each piece into a tight, smooth ball.
- Arrange on a lined sheet pan and proof until light and puffy.
- Brush with egg wash and bake until deeply golden.
- Make the fresh garlic parsley butter.
- Brush the warm rolls generously with garlic butter, sprinkle with flaky sea salt and serve warm.
Same-Day Garlic Butter Dinner Rolls (Sourdough + Instant Yeast)
Rate this RecipeIngredients
- 720 g bread flour
- 320 g warm water
- 240 g bubbly active sourdough starter, see notes for no sourdough (100% instant yeast) option or 100% sourdough option
- 10 g instant yeast
- 2 large eggs
- 100 g granulated sugar to sub for honey, see notes
- 70 g butter softened
- 16 g fine salt
- 1 egg
- 1 tbsp cream
- 56 g salted butter 4 tbsp
- 3 garlic cloves finely grated
- 4 g fresh parsley finely chopped (about 1 tbsp)
- 1-2 pinches flaky sea salt for sprinkling on top
Equipment
- 1 Stand mixer with dough hook
- 1 Sheet pan or baking tray
Method
- Mix. Combine the flour, water, starter, yeast, eggs, sugar and salt in the bowl of your stand mixer. Mix on low until the flour is absorbed, then knead on medium-high for 8 minutes until the dough is smooth.
- Add butter. With the mixer still running, add the softened butter a little at a time. Knead for another 8 minutes until the dough is smooth, strong and shiny and passes the windowpane test. Shape into a ball in the bowl and cover.
- Bulk proof. Let rise at room temperature until nearly doubled, about 1-2 hours.
- Divide and shape. Gently deflate the dough and divide into 16 equal pieces, about 94g each. On a clean, unfloured surface, cup your hand over each piece and roll it in small circles until it pulls into a tight, smooth ball. The slight grip of an unfloured bench is what builds the tension, so only add a sprinkle of flour if it is really sticking.
- Final proof. Line a sheet pan with baking paper and place the rolls in rows on the pan, just touching. Cover and proof until light, puffy and filling the pan, about 1-2.5 hours. Don't rush this one (underproofed rolls will be dense). Toward the end, preheat your oven to 375°F (190°C).
- Egg wash and bake. Mix the egg and cream and brush gently over the rolls. Bake for 18-22 minutes until deeply golden and the centre roll reads 190°F (88°C) inside.
- Make the garlic butter. While the rolls bake, melt the salted butter in a small saucepan over low heat. Add the grated garlic and warm for 1-2 minutes until fragrant, without letting it brown. Take it off the heat and stir in the parsley.
- Brush and serve. The moment the rolls come out of the oven, brush them generously with the garlic butter and sprinkle with flaky sea salt. Rest in the pan for 10-15 minutes, then pull apart and serve warm.
