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Garlic Butter Bread Rolls

Garlic butter bread rolls made with a yeast dough that rises twice for soft, pull-apart centers. Baked until golden, then brushed with garlic-parsley butter and finished with flaky sea salt.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Dough and rising
  • 1 cup warm milk (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 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp flaky sea salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bloom the yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let sit 5 minutes until foamy (about 110°F starter temperature).
  2. Add the large egg, melted butter, salt, and all-purpose flour, then mix until a shaggy dough forms.
Knead and rise
  1. Knead the dough 6-8 minutes until smooth and elastic, using firm hand pressure to develop gluten.
  2. Cover the dough and let it rise 1 hour until doubled, keeping it in a warm, draft-free spot.
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan.
  2. Cover and let rise 30 minutes until puffy, with noticeably increased volume in the pan.
Bake
  1. Preheat the oven to 375°F, then bake the rolls 18-20 minutes until golden brown.
Finish with garlic butter
  1. Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls while they’re still warm.
  2. Sprinkle flaky sea salt over the top and serve warm.

Notes

For the best airy texture, make sure the warm milk is about 110°F so the yeast foams reliably; if it doesn’t foam, start over with fresh yeast. Store rolls in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; rewarm in a 300°F oven for 5-8 minutes. Freezing is yes: freeze baked rolls up to 2 months and reheat directly from frozen. For a dairy swap, use plant-based butter and warm plant milk at the same temperature.