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Garlic Butter Bread Rolls

Garlic butter bread rolls made with a quick yeast rise for fluffy, pull-apart centers and a glossy garlic-butter topping. Baked until golden, then finished with garlic, parsley, and flaky salt for maximum flavor in every tear.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup warm milk Warm to about 110F so the yeast blooms.
  • 2.25 tsp instant yeast Instant yeast, no proofing beyond the initial rest.
  • 3 tbsp sugar
  • 1 large egg
  • 0.25 cup butter Melted for the dough.
  • 1 tsp salt
  • 3.5 cup all-purpose flour
Garlic Butter Topping
  • 0.25 cup butter Melted for topping.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.5 tsp flaky sea salt For finishing and texture.

Equipment

  • 1 sheet pan

Method
 

Bloom yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let sit for 5 minutes until foamy with small bubbles on the surface.
Mix and knead dough
  1. Add the egg, melted butter, salt, and all-purpose flour, then knead for 6-8 minutes until smooth and elastic with a cohesive dough.
First rise
  1. Cover the dough and let rise for 1 hour until doubled in size, looking puffy and airy.
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, nearly touching.
Bake
  1. Preheat the oven to 375F, bake for 18-20 minutes until golden brown and the tops look set.
Finish with garlic butter
  1. Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls so they glisten.
Serve
  1. Sprinkle flaky sea salt over the rolls and serve warm while the centers steam and pull apart easily.

Notes

For the best soft texture, knead until the dough is elastic and springs back when lightly pressed. Store baked rolls airtight in the fridge up to 3 days; rewarm in a 300F oven for 5-7 minutes. Freeze up to 2 months (freeze fully cooled), then reheat from frozen. For a dairy-light option, use plant-based butter and a lactose-free milk that still warms to about 110F.