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Garlic Butter Bread Rolls

Garlic butter bread rolls with a fluffy, pull-apart center—made by blooming yeast, rising twice, then baking until golden brown. Finished with hot-roll brushing of garlic butter, parsley, and flaky sea salt for a glossy finish.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter Bread Rolls
  • 1 cup warm milk (110F) Warm to about 110°F for yeast activation.
  • 2.25 tsp instant yeast
  • 3 tbsp sugar
  • 1 large egg
  • 0.25 cup butter, melted For dough.
  • 1 tsp salt
  • 3.5 cup all-purpose flour
  • 0.25 cup butter, melted, for topping
  • 3 garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp flaky sea salt For finishing.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Bloom the yeast
  1. Whisk warm milk (110F), instant yeast, and sugar together, then let sit 5 minutes until foamy.
  2. Check for a foamy surface before continuing; if it isn’t foamy, discard and start with fresh yeast.
Make the dough
  1. Add the large egg, melted butter, salt, and all-purpose flour, then mix and knead 6-8 minutes until smooth and elastic.
  2. Keep kneading until the dough springs back when lightly pressed and looks cohesive.
First rise
  1. Cover the dough and let it rise 1 hour until doubled in size.
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan, then cover.
  2. Let the rolls rise 30 minutes until puffy.
Bake
  1. Preheat the oven to 375F, then bake the rolls for 18-20 minutes until golden brown.
  2. Bake until the tops are clearly browned and the centers feel set when lightly tapped.
Finish and serve
  1. Stir melted butter, minced garlic, and chopped parsley, then brush generously over the hot rolls.
  2. Sprinkle with flaky sea salt while warm, then serve immediately.

Notes

For the fluffiest pull-apart rolls, make sure the milk is around 110°F—too hot can slow yeast, and too cool may delay rising. Store covered at room temperature up to 2 days; reheat in a 300°F oven for 5-8 minutes. Freeze baked rolls up to 2 months; thaw overnight and rewarm. For a lower-gluten swap, replace up to half the all-purpose flour with bread flour for better chew, or use a gluten-free 1:1 baking mix designed for yeast breads.