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Garlic Butter Bread Rolls

Garlic butter bread rolls with a soft, pull-apart crumb—proofed until doubled, then baked golden and brushed with garlicky melted butter. The fluffy, steaming center comes from an enriched dough kneaded smooth and risen twice for extra lift.
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Prep Time 20 minutes
Cook Time 20 minutes
rise time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Bread rolls 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
 

Activate the yeast
  1. Whisk warm milk, yeast, and sugar together, then let sit for 5 minutes until foamy. You should see bubbling across the surface as the yeast wakes up.
Make the dough
  1. Add egg, melted butter, salt, and flour, then knead for 6-8 minutes until smooth and elastic. The dough should look cohesive and stretch without tearing.
  2. Cover the dough and let rise for 1 hour until doubled in size. It should puff to about twice the original volume.
Shape and second rise
  1. Divide the dough into 12 balls, place them in a greased 9x13-inch pan, cover, and let rise for 30 minutes until puffy. The tops should feel lighter and look fuller in the pan.
Bake and finish
  1. Preheat the oven to 375F, then bake for 18-20 minutes until golden brown. The rolls should have set tops and smell toasty.
  2. Stir melted butter with garlic and parsley, then brush generously over the hot rolls. The surface should glisten and the garlic should smell fragrant.
  3. Sprinkle flaky salt over the rolls, then serve warm. The flakes should cling to the butter-slick surface.

Notes

For the lightest texture, aim for warm (not hot) 110F milk so the yeast foams quickly. Store leftovers in an airtight container for up to 3 days; rewarm in the oven at 300F for 5-8 minutes. Freezing is yes—freeze baked rolls (without topping salt) up to 2 months and reheat until hot before brushing again if needed. For a dairy-light option, use plant butter in both dough and topping while keeping the dough temperature the same.