Oh, you are going to LOVE this. Seriously, if there’s one thing that always gets a rave review in my house, and that I can whip up even when I’m feeling totally wiped out after a long day, it’s these Garlic Butter everything rolls. They’re not just a side dish; they’re practically a main event. I mean, who doesn’t love warm, fluffy rolls oozing with garlic butter and a hint of everything bagel seasoning? They remind me a little bit of those soft dinner rolls you get at fancy restaurants, but honestly, they taste even better because you know exactly what went into them. And the smell? Pure magic. It fills the whole kitchen and honestly, it’s the best kind of welcome home signal. I always find myself making a double batch because they just disappear so fast!
What is garlic butter everything roll?
So, what exactly *are* these magical little dough balls? Think of them as the most comforting, savory, incredibly delicious evolution of a dinner roll. They start with a super soft, slightly sweet dough that’s then generously brushed with a fragrant, potent Garlic Butter mixture. The real kicker, though, is the sprinkle of “everything bagel” seasoning right on top before they bake. It gives them this amazing, irresistible crunch and a complex flavor that plays perfectly with the rich garlic butter. It’s essentially a hug in bread form, a simple concept elevated by a few key ingredients that just sing together. They’re humble, yes, but in the best possible way. They’re proof that sometimes, the simplest things are the most extraordinary.
Why you’ll love this recipe?
There are so many reasons why this recipe has become a staple for me, and I just know you’ll fall in love with it too. First off, the flavor is out of this world. The combination of rich, mellowed garlic and creamy butter is just divine, and when you add that savory, slightly oniony, seedy punch from the everything bagel seasoning, it’s pure culinary bliss. You get this perfect balance of soft, fluffy interior and a slightly crisp, incredibly flavorful crust. What I love most about these Garlic Butter rolls, though, is how ridiculously easy they are to make, even for a beginner. You don’t need any fancy equipment or techniques. Seriously, if you can mix ingredients, you can make these. They’re also incredibly cost-effective. Flour, yeast, butter, garlic – all pantry staples that don’t break the bank. And their versatility is just another huge plus. I’ll get to that in a bit, but trust me, these aren’t just for dinner. They’re perfect for brunch, a midday snack, or even a late-night craving. They’ve saved me on so many occasions when I needed a quick, impressive-seeming dish with minimal effort. Plus, the aroma that wafts through your house while they’re baking? Priceless. It’s that warm, inviting scent that makes everyone flock to the kitchen, just begging for one.
How do I make garlic butter everything roll?
Quick Overview
This recipe is all about creating a soft, pillowy dough, letting it rise to fluffy perfection, and then bathing it in a glorious Garlic Butter mixture before a final bake. The process is straightforward: mix, knead (or let your mixer do the work!), proof, shape, proof again, brush with garlic butter, sprinkle with seasoning, and bake until golden brown and irresistible. What makes this method special is the generous application of garlic butter *before* the final bake, allowing it to seep into the rolls and create that incredible flavor from the inside out. It’s remarkably simple, and the results are consistently show-stopping.
Ingredients
For the soft dough:
You’ll need warm milk – not too hot, not too cold, just lukewarm, about 105-115°F (40-46°C). This is crucial for waking up the yeast! Use whole milk for the best richness, but 2% works in a pinch. You’ll also need active dry yeast. Make sure it’s fresh; if it doesn’t foam when you proof it, toss it and get new yeast. Granulated sugar is what feeds the yeast and adds a touch of sweetness to balance the savory flavors. All-purpose flour is your go-to here; I find King Arthur or Bob’s Red Mill give great results. You’ll need about 3 to 3.5 cups, plus more for dusting. Unsalted butter, softened, adds tenderness and flavor to the dough. A large egg, at room temperature, helps bind everything together and adds richness. And of course, salt for flavor – don’t skip it!
For the Glorious Garlic Butter:
This is where the magic happens! We’re talking unsalted butter, melted. And lots of it. Fresh garlic, minced really, really finely, or even grated, is key. I love using about 6-8 cloves, but you can adjust to your garlic-loving heart’s content. A little bit of dried parsley adds a nice fleck of color and subtle herbiness. And a pinch of salt to enhance all those flavors. Some people add a touch of onion powder here too, and it’s delicious if you’re feeling adventurous!
For the Everything Topping:
This is where the “everything” comes in! You can buy pre-made everything bagel seasoning, which is super convenient and contains sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse sea salt. Or, you can make your own by combining equal parts of these ingredients. Just ensure you have coarse salt; fine salt will just dissolve.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Lightly grease it with butter or cooking spray. This prevents any sticking and ensures your beautiful rolls slide out easily later. I usually just use a paper towel to smear a thin layer of softened butter all over the inside of the dish.
Step 2: Mix Dry Ingredients
In a large bowl (or the bowl of your stand mixer fitted with the dough hook), whisk together about 3 cups of the all-purpose flour, the sugar, yeast, and salt. Give it a good stir to make sure everything is evenly distributed. This is your starting point for fluffy goodness!
Step 3: Mix Wet Ingredients
In a separate, smaller bowl or liquid measuring cup, combine the warm milk, melted (and slightly cooled) unsalted butter, and the room temperature egg. Whisk them together until they’re well combined. Make sure the milk isn’t too hot, or it’ll kill your yeast! A good rule of thumb is that it should feel comfortably warm on your wrist, like a baby’s bathwater.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. If you’re using a stand mixer, mix on low speed until the ingredients just start to come together. If you’re mixing by hand, use a wooden spoon or spatula. Once it starts to form a shaggy dough, gradually add more flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl but is still a little sticky. Knead the dough for about 5-7 minutes in the stand mixer on medium speed, or for about 8-10 minutes by hand on a lightly floured surface. You’re looking for a dough that’s smooth, elastic, and springs back slowly when you poke it. Don’t add too much extra flour – a slightly sticky dough makes for softer rolls!
Step 5: Prepare Filling
While your dough is getting its knead on, or resting, you can get your garlic butter ready. In a small bowl, combine the melted unsalted butter, minced fresh garlic, dried parsley, and a pinch of salt. Stir it all together until it’s well combined. You want that garlic to be fragrant and ready to perfume your rolls. If you want to taste it (and who could blame you?), just dip the very tip of a spoon in and have a tiny taste. Adjust seasoning if needed!
Step 6: Layer & Swirl
Turn the kneaded dough out onto a lightly floured surface. Gently shape it into a rough rectangle. Now, generously brush about half of your glorious garlic butter mixture all over the surface of the dough, going almost to the edges. Don’t be shy! Then, grab your everything bagel seasoning and sprinkle it generously over the buttered surface. Now, here’s the fun part: roll up the dough tightly, like you’re making a cinnamon roll, starting from one of the longer sides. Once rolled, use a sharp knife or a bench scraper to cut the log into about 12 equal pieces. These are your rolls! Place them cut-side up into your prepared baking dish, spacing them about an inch apart. They’ll puff up and touch as they bake. Now, cover the dish with plastic wrap or a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, or until they’ve noticeably puffed up and look airy. This second rise is crucial for that super soft texture.
Step 7: Bake
Once they’ve had their second rise, uncover the rolls. Now, take the remaining garlic butter mixture and brush it generously over the tops of the risen rolls. This second layer of butter adds even more flavor and helps the seasoning stick. Pop the dish into your preheated oven and bake for 20-25 minutes. You’re looking for them to be beautifully golden brown on top and cooked through. The internal temperature should reach around 190-200°F (88-93°C) if you want to be super precise, but visual cues are usually enough. If they start to brown too quickly, you can always loosely tent them with foil.
Step 8: Cool & Glaze
As soon as the rolls come out of the oven, I like to brush them with a little *more* melted butter if I have any leftover – it just adds an extra sheen and flavor boost. Let them cool in the pan for about 5-10 minutes. This allows them to set up a bit and makes them easier to serve. The garlic butter will continue to meld into the rolls as they cool slightly, making them incredibly tender and flavorful.
Step 9: Slice & Serve
Serve these beauties warm! They are absolute perfection right out of the oven. You can pull them apart by hand, which is part of the fun. The centers will be soft and steamy, and the tops will have that wonderful garlic-butter crunch. They’re best enjoyed on the day they’re made, but if you have any leftovers (which is rare in my house!), store them according to the instructions below.
What to Serve It With
These garlic butter everything rolls are surprisingly versatile. For a simple breakfast, I love them toasted with a smear of cream cheese or a side of scrambled eggs. They’re also incredible alongside a big brunch spread – imagine them next to some crispy bacon and a fruit salad. As a dessert, they might sound a little unusual, but a light dusting of powdered sugar can transform them into a sweet treat, or they pair beautifully with a lighter, fruit-based dessert. But let’s be honest, their true calling is as the ultimate accompaniment to dinner. They’re divine with a hearty stew, a perfectly grilled steak, a creamy pasta dish, or even just a simple salad. My kids absolutely love them with chili or mac and cheese – they basically consider them a special occasion meal when these rolls are on the table! They’re perfect for potlucks too because they travel so well and are always a crowd-pleaser. I’ve even been known to just eat a whole roll on its own as a comforting snack when I’m curled up with a good book.
Top Tips for Perfecting Your Garlic Butter Everything Rolls
I’ve made these rolls more times than I can count, and over the years, I’ve picked up a few tricks that really elevate them. For the dough, always use good quality, fresh yeast. I’ve had my fair share of flat rolls because of old yeast, so test it by blooming it in warm water with a pinch of sugar – if it gets foamy, you’re good to go! When you’re mixing the wet and dry ingredients, resist the urge to add too much extra flour. A slightly sticky dough is what makes for incredibly soft, tender rolls. Over-flouring will make them dense and dry. Kneading is important for developing that gluten structure, but don’t overdo it. You want a smooth, elastic dough, but stopping too early will result in a tougher roll. Pay attention to the texture. When it comes to the garlic butter, I highly recommend mincing your garlic very finely or even grating it. This ensures you get that delicious garlic flavor distributed evenly throughout the butter, rather than having big chunks. Fresh garlic is non-negotiable here; the jarred stuff just doesn’t have the same punch. For the everything bagel seasoning, if you can’t find it, making your own is easy and totally worth it. Just combine equal parts sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt. If you like a lot of garlic, feel free to add an extra clove or two to your butter mixture. When you’re shaping the rolls, rolling the dough up tightly helps create those beautiful, distinct layers when they bake. And for the second rise, a warm, draft-free spot is ideal. I often pop my dough in my oven with just the light on – it creates the perfect cozy environment for rising.
Storing and Reheating Tips
These garlic butter everything rolls are definitely best enjoyed fresh, but if you happen to have any leftovers, here’s how to keep them delicious. For room temperature storage, let the rolls cool completely in the pan. Once cooled, you can transfer them to an airtight container or wrap the entire baking dish tightly with plastic wrap and then foil. They’ll stay good at room temperature for about 2 days. For longer storage, the refrigerator is your friend. Wrap them well in plastic wrap, then in foil, or place them in an airtight container. They’ll keep in the fridge for up to 4-5 days. When it’s time to reheat, I usually pop them in a moderate oven (around 300-325°F or 150-160°C) for about 5-10 minutes, just until warmed through and the butter is melty again. If you’re just reheating a couple, you can pop them in the toaster oven or even microwave them for 15-20 seconds, though the oven method gives them back that lovely fresh-baked texture. If you plan to freeze them, I recommend doing so *before* the final brushing of garlic butter and topping, but after they’ve had their second rise and you’ve cut them. You can bake them directly from frozen, adding the butter and seasoning after the first few minutes of baking. Alternatively, bake them completely, let them cool, and then wrap them tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw them overnight in the refrigerator and then reheat as directed above.
Frequently Asked Questions
Final Thoughts
Honestly, if you’re looking for a crowd-pleasing, incredibly delicious, and surprisingly easy recipe, these garlic butter everything rolls are it. They bring so much joy to any meal, and they’re just so satisfying to make and to eat. The perfect balance of soft, pillowy dough, rich garlic butter, and that addictive everything bagel crunch is something truly special. They’ve become such a go-to for me because they’re foolproof and always impress. I really hope you give these a try; I’m practically buzzing with excitement for you to experience them! They’re perfect for weeknight dinners, holiday gatherings, or even just a cozy evening in. If you end up making them, please, please let me know how they turn out in the comments below! I’d love to hear about your experience, any variations you tried, or how quickly they disappeared from your table. Happy baking!
garlic butter
Ingredients
Main Ingredients
- 1.5 pounds sirloin steak cut into small cubes
- 1 tablespoon olive oil
- 4 tablespoons salted butter
- 5 cloves garlic minced
- 0.5 teaspoon fresh ground black pepper plus more to taste
- 2 tablespoons fresh parsley finely chopped, for garnish
- to taste salt and black pepper for seasoning
Instructions
Preparation Steps
- Add the olive oil to a large skillet set over high heat. Once the pan is hot, add the steak in a single layer, working in batches if necessary. Sprinkle generously with salt and black pepper to season.
- Allow the steak to cook for at least 2 minutes before stirring. Once they have a nice sear, stir and continue to cook for an additional 1-2 minutes. Remove the steak from the pan and transfer it to a clean plate. Repeat until all steak bites are cooked.
- Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter and cook for approximately 1 minute until fragrant.
- Return the steak bites to the skillet. Stir to coat in the garlic butter sauce and continue to cook for an additional minute.
- Remove the pan from heat and sprinkle with chopped parsley, salt, and pepper to taste. Serve warm and enjoy!
