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Garlic Butter Bread Rolls

Garlic butter bread rolls with a fluffy, pull-apart interior made from a yeast dough that rises twice for airy texture. Brushed with garlic, parsley, and melted butter right after baking for a glossy finish.
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Prep Time 20 minutes
Cook Time 20 minutes
rise 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup warm milk (110F)
  • 2.25 tsp instant yeast
  • 3 tbsp sugar
  • 1 large egg
  • 0.25 cup butter, melted
  • 1 tsp salt
  • 3.5 cup all-purpose flour
Garlic Butter Topping
  • 0.25 cup butter, melted, for topping
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Bloom yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let sit 5 minutes until foamy.
  2. (Visual cue) The surface should look bubbly and foamy before you proceed.
Make the dough
  1. Add the egg, melted butter, salt, and all-purpose flour, then knead 6-8 minutes until smooth and elastic.
  2. (Visual cue) The dough should feel stretchy with a uniform texture and slightly tacky feel.
First rise
  1. Cover the dough and let rise 1 hour until doubled in size.
  2. (Visual cue) It should puff up noticeably and fill the container.
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan, cover, and let rise 30 minutes until puffy.
  2. (Visual cue) The balls should look swollen and touch or nearly touch each other in the pan.
Bake
  1. Preheat oven to 375F, then bake the rolls for 18-20 minutes until golden brown.
  2. (Visual cue) The tops should be visibly browned and the rolls should sound slightly hollow when tapped.
Garlic butter finish
  1. Stir melted butter with garlic and chopped parsley, then brush generously over the hot rolls.
  2. (Visual cue) The tops should look glossy and slightly wet from the butter.
  3. Sprinkle flaky sea salt over the rolls, then serve warm.
  4. (Visual cue) The flaky salt should look like small visible crystals on top.

Notes

For the smoothest dough, knead until elastic and avoid adding extra flour unless the dough is truly unworkable. Store leftovers covered in the fridge up to 3 days; rewarm in a 300F oven for 5-8 minutes. These can be frozen up to 2 months—thaw overnight in the fridge and rewarm until hot. For a dairy-light option, use plant butter in both the dough and topping (warm milk should still be dairy-free if desired).