These garlic herb cowboy butter rolls bake up tender and pull-apart, with a pillowy crumb, a shiny golden top, and a warm layer of melted cowboy butter that soaks into every crease. The dough can rise in the fridge ahead of time, so you can shape and bake when dinner is close. Serve them next to homemade Breadsticks or your favorite pasta night spread.
Why You’ll Love This Recipe
These rolls stay soft in the center, pick up a deep golden color from a simple egg wash, and finish with cowboy butter that brings garlic, fresh herbs, and a mild pepper kick. Instant yeast keeps the rise window short enough for a weeknight, and the pan of 12 is easy to share at holidays or Sunday supper.
- Soft, enriched dough with a light, fluffy crumb
- Bold cowboy butter topping without extra fuss at the table
- Make-ahead first rise in the refrigerator
- Reliable 9 × 13 pan of 12 even rolls
Tips for Success
- Warm the milk to 110°F to 115°F so the yeast activates without dying.
- Add the last of the flour gradually. Stop when the dough clears the sides of the bowl and feels soft, not stiff.
- Cup each portion in your palm and roll it in a small circle on a lightly floured counter for even, round rolls.
- Let the shaped rolls puff until nearly doubled before baking, or they will bake up dense.
- Brush the cowboy butter on while the rolls are hot so it melts into the crust instead of sitting on top.
Ingredients and Substitutions
Flour
All-purpose flour gives the rolls structure. Add it in stages so the dough stays soft. If it clings to the bowl after the last addition, sprinkle in more flour ¼ cup at a time.
Yeast
Rapid-rise (instant) yeast is written into this recipe and does not need to be proofed first. Active dry yeast works too: stir it into the warm milk with a pinch of the sugar and wait 5 to 10 minutes, until foamy, then continue. Plan on a slightly longer rise.
Sugar
Granulated sugar feeds the yeast and adds a light sweetness. An equal amount of honey can stand in; mix it with the warm milk so it dissolves.
Salt
Kosher salt balances the dough. If you only have table salt, use a scant teaspoon.
Milk
This version uses 2% milk warmed to 110°F to 115°F. Whole milk makes a slightly richer crumb. Unsweetened oat or almond milk also works; keep the same temperature so the yeast stays active.
Eggs
One egg enriches the dough. The second egg is mixed with water for the wash that browns the tops. A splash of milk can replace the egg wash if needed; the color will be a little paler.
Garlic and chives
Fresh garlic and chives season the dough without overpowering the cowboy butter. Leave them out for plain rolls, or swap in 1 teaspoon dried chives if that is what you have.
Cowboy butter
Melted cowboy butter is the finish. If you do not have a batch ready, brush the hot rolls with melted butter mixed with minced garlic, chopped parsley or chives, a pinch of paprika, and a little cayenne or red pepper flakes.
Storage Tips
Cool completely, then keep in an airtight container at room temperature for 1 to 2 days. For longer storage, wrap cooled rolls and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving, then brush with fresh melted cowboy butter if you like.
Garlic Herb Cowboy Butter Rolls
Ingredients
Dough
- 4 cups (500 g) all-purpose flour, divided, plus more if needed
- 2 envelopes (about 4 ½ teaspoons) rapid-rise yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 1 ½ cups (366 g) 2% milk, warmed to 110°F to 115°F
- 1 large egg, room temperature, beaten
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh chives, minced
Egg Wash
- 1 large egg, room temperature, beaten
- 1 tablespoon water
Cowboy Butter Topping
- 1 recipe cowboy butter, melted
Instructions
Make the Dough
- Add 3 cups of the flour, the yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook. Mix to combine.
- Pour in the warm milk and beaten egg. Knead on medium speed for 2 minutes.
- Add ½ cup flour and knead on medium speed for 2 minutes more.
- Add the remaining ½ cup flour, garlic, and chives. Knead until the dough pulls away from the sides of the bowl. If it stays sticky, add flour ¼ cup at a time. If it feels dry, add water ¼ cup at a time.
- Transfer the dough to a lightly greased bowl. Cover and let rise for 45 minutes, or until doubled.
Shape and Rise
- Grease a 9×13-inch baking dish.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange in the pan.
- Cover and let rise for 30 minutes, or until doubled.
Bake and Finish
- Heat the oven to 375°F.
- Whisk the remaining egg with the water. Brush the wash gently over the risen rolls.
- Bake for 18 to 22 minutes, until the tops are deep golden brown.
- Brush the hot rolls generously with melted cowboy butter. Cool for a few minutes, then serve warm.
This recipe was inspired by the Cowboy Butter Dinner Rolls recipe by Iamhomesteader.com