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Garlic Butter Bread Rolls

Garlic butter bread rolls with a fluffy, pull-apart center made from a yeast dough. After rising, the rolls bake golden at 375°F, then get brushed with garlic butter and parsley.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Bloom the yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let sit for 5 minutes until foamy. (Visual cue: bubbles and a creamy foam layer on top.)
Make the dough
  1. Add the egg, melted butter, salt, and all-purpose flour, and mix until a shaggy dough forms. (Visual cue: flour is fully incorporated with no dry patches.)
  2. Knead the dough for 6-8 minutes until smooth and elastic. (Visual cue: it becomes supple and springy.)
First rise
  1. Cover the dough and let it rise for 1 hour until doubled in size. (Visual cue: it expands and looks puffy throughout.)
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan. (Visual cue: balls are evenly sized.)
  2. Cover and let the rolls rise for 30 minutes until puffy. (Visual cue: the balls fill out and touch slightly.)
Bake
  1. Preheat oven to 375°F, then bake the rolls for 18-20 minutes until golden brown. (Visual cue: tops are deeply golden and the centers feel set when tapped.)
Garlic butter finish
  1. Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls. (Visual cue: the tops glisten as the butter soaks in.)
  2. Sprinkle flaky sea salt over the rolls and serve warm. (Visual cue: visible salt flecks on the buttery surface.)

Notes

For best pull-apart texture, warm the milk to about 110°F (not hotter) so the yeast blooms quickly, then avoid moving the dough during both rises. Store rolls in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days and rewarm in the oven at 300°F for 5-8 minutes. Freeze baked rolls up to 2 months; thaw overnight and rewarm. For a lower-dairy option, swap the butter for a plant-based stick and use unsweetened plant milk warmed to 110°F, keeping the rest the same.