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Garlic Butter Bread Rolls

Garlic butter bread rolls made with instant yeast for fluffy pull-apart texture. The rolls are baked golden, then brushed with garlic butter and parsley for a fragrant, 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
  

Dough base
  • 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

Method
 

Bloom the yeast
  1. Whisk warm milk (110F), instant yeast, and sugar together, then let sit 5 minutes until foamy and active.
Make the dough
  1. Add the egg, melted butter, salt, and all-purpose flour, then knead 6-8 minutes until smooth and elastic, with the dough pulling back as you press it.
First rise
  1. Cover the dough and let rise 1 hour until doubled in size, visibly puffing and filling the container.
Shape and second rise
  1. Divide the dough into 12 balls, place them in a greased 9x13-inch pan, cover, and let rise 30 minutes until puffy.
Bake
  1. Preheat the oven to 375F and bake for 18-20 minutes until the tops are golden brown.
Garlic butter finish
  1. Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls so the butter glistens as it soaks in.
  2. Sprinkle flaky sea salt over the rolls and serve warm for the best soft, steaming pull-apart texture.

Notes

For extra tender rolls, keep the milk near 110F so the yeast blooms without being overheated. Store airtight at room temperature up to 2 days, or refrigerate up to 4 days; rewarm in a 300F oven for 5-8 minutes. Freeze baked rolls up to 2 months. For a dairy-light option, replace butter with a plant-based butter stick and use plant milk warmed to 110F.