Warmed Rolls & Garlic Butter Recipe

Soften and combine

Place 6 tablespoons softened unsalted butter in a medium bowl. If butter is cold, microwave in 5–7 second bursts until just soft but not melted.

Add 3 finely minced garlic cloves to the softened butter. Use a microplane or very fine mince to keep garlic texture even.

Add 2 tablespoons finely chopped fresh parsley and 1 tablespoon finely chopped chives (if using). Stir to combine.

Stir in 1/2 teaspoon lemon zest (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If the butter is too stiff for easy spreading, add 1 teaspoon olive oil and mix until smooth and spreadable.

Taste and adjust seasoning — add a pinch more salt or lemon zest if desired. Transfer garlic butter to a small dish or keep in bowl; you can chill briefly if you need to make ahead.

Preheat oven to 350°F (175°C). If using frozen rolls, allow them to thaw according to package instructions before warming.

Place 12 dinner rolls on a baking sheet cut-side up if split, or whole if not. Lightly brush the tops (and cut sides if split) with 2 tablespoons melted or softened unsalted butter for a glossy finish.

Warm rolls in the preheated oven for 8–12 minutes until heated through and the exterior is lightly golden. For extra softness, cover loosely with foil for the first 6–8 minutes, then remove foil to brown for the last 2–4 minutes.

Alternatively, warm rolls in a 300°F (150°C) oven for 10–15 minutes for gentler reheating, or microwave single rolls for 10–15 seconds each on a microwave-safe plate (best for immediate serving only).

When the rolls are hot, transfer to a serving platter. If rolls were split, immediately spread a generous dollop (about 1 tbs) of garlic butter on the warm cut surface so it melts into the roll. If rolls are whole, place small spoons of garlic butter in a shallow bowl for guests to spread.

Optional: Sprinkle a light pinch of flaky sea salt over buttered rolls and grate 2 tablespoons Parmesan over the top for a savory finish.

Serve warm. Leftover garlic butter can be refrigerated for up to 5 days or frozen for up to 3 months; bring to spreadable temperature before using.