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Garlic Butter Bread Rolls

Garlic butter bread rolls with a soft, pull-apart crumb made using a quick yeast dough, a 1-hour rise, and a final rest for puffy texture. Baked until golden brown, then brushed with garlic-butter and finished with parsley and flaky sea salt.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Bread rolls base
  • 1 cup warm milk Warm to 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 garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Bloom the yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let sit 5 minutes until foamy. Visual cue: bubbles and a creamy layer form on top.
Make the dough
  1. Add the large egg, melted butter, salt, and all-purpose flour, then knead 6-8 minutes until smooth and elastic. Visual cue: the dough looks cohesive and springs back when pressed.
First rise
  1. Cover the dough and let rise 1 hour until doubled in size. Visual cue: it expands and fills the bowl.
Shape and second rise
  1. Divide the dough into 12 balls, place them in a greased 9x13-inch pan, cover, and rise 30 minutes until puffy. Visual cue: the rolls look swollen and touch each other slightly.
Bake
  1. Preheat the oven to 375F, then bake the rolls 18-20 minutes until golden brown. Visual cue: the tops turn deep golden and the rolls look set.
Garlic butter finish
  1. Stir the melted butter with the 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: bright specks of salt remain visible on the surface.

Notes

Pro tip: warm milk at 110F helps the yeast bloom quickly—if it isn’t foamy after 5 minutes, start again with fresh yeast. Store rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Freeze baked rolls (cool completely) for up to 2 months. For a lighter option, use half the butter in the topping (reduce to 2 tbsp) while keeping the garlic and parsley amounts the same.