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Garlic Butter Bread Rolls

Garlic butter bread rolls made with an instant-yeast dough that rises twice for a fluffy, pull-apart center. Baked until golden brown, then brushed with garlic, parsley, and melted butter.
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Prep Time 20 minutes
Cook Time 20 minutes
rising 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Warm milk
  • 1 cup warm milk 110F
Instant yeast
  • 2.25 tsp instant yeast
Sugar
  • 3 tbsp sugar
Egg
  • 1 egg
Butter
  • 0.25 cup butter melted (for dough)
  • 0.25 cup butter melted (for topping)
Salt
  • 1 tsp salt
  • 0.5 tsp flaky sea salt
All-purpose flour
  • 3.5 cup all-purpose flour
Garlic
  • 3 clove garlic minced
Fresh parsley
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Activate the yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let it sit for 5 minutes until foamy (visual cue: bubbles on the surface).
Make the dough
  1. Add egg, melted butter, salt, and all-purpose flour, then knead for 6-8 minutes until smooth and elastic (visual cue: dough pulls together and feels springy).
First rise
  1. Cover the dough and let it rise for 1 hour until doubled in size (visual cue: indentation slowly fills back in when poked).
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan, then cover and rise for 30 minutes until puffy (visual cue: balls look noticeably taller and softer).
Bake
  1. Preheat the oven to 375F, then bake for 18-20 minutes until golden brown (visual cue: tops are deeply browned and the rolls look set).
Garlic butter finish
  1. Stir melted butter with minced garlic and chopped fresh parsley, then brush generously over the hot rolls (visual cue: glossy coating soaks in right away).
  2. Sprinkle flaky sea salt over the rolls, then serve warm (visual cue: a light salty sparkle on the surface).

Notes

For the best fluffy texture, use warm milk at 110F and give the yeast mixture the full 5 minutes to turn foamy before mixing the dough. Store leftovers in an airtight container in the fridge for up to 4 days; rewarm in the oven or microwave until soft. Freeze baked rolls for up to 2 months, thaw overnight in the fridge, then reheat. For a dairy-forward swap, use an equal amount of plant butter for the dough and topping (texture will be slightly less tender but still great).