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Garlic Butter Bread Rolls

Garlic butter bread rolls made with a quick yeast bloom and a fluffy, pull-apart bake. Soft dinner rolls brushed with garlicky parsley butter and finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 20 minutes
rise 1 hour 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Bread rolls dough
  • 1 cup warm milk Warm to about 110F.
  • 2.25 tsp instant yeast
  • 3 tbsp sugar
  • 1 large egg
  • 0.25 cup butter, melted Measure as melted butter.
  • 1 tsp salt
  • 3.5 cup all-purpose flour
Garlic butter topping
  • 0.25 cup butter, melted Melt for brushing on hot rolls.
  • 3 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp flaky sea salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bloom the yeast
  1. Whisk warm milk, instant yeast, and sugar, then let sit 5 minutes until foamy.
  2. (Visual cue) Look for bubbles/foam on the surface before continuing.
Make the dough
  1. Add egg, melted butter, salt, and all-purpose flour, then knead 6-8 minutes until smooth and elastic.
  2. (Visual cue) The dough should feel stretchy and hold together without being sticky.
First rise
  1. Cover the dough and let rise 1 hour until doubled in size.
  2. (Visual cue) The dough should look puffy and nearly doubled.
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan, cover, and rise 30 minutes until puffy.
  2. (Visual cue) Balls should touch slightly and look light and aerated.
Bake
  1. Preheat the oven to 375F, then bake 18-20 minutes until golden brown.
  2. (Visual cue) The tops should be deeply golden with a set, springy surface.
Finish with garlic butter
  1. Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls.
  2. (Visual cue) The rolls will glisten as the butter soaks in.
  3. Sprinkle flaky sea salt over the top and serve warm.
  4. (Visual cue) Finish with a light, even snowfall of salt before pulling them apart.

Notes

Pro tip: warm milk near 110F helps the yeast bloom quickly, and kneading until truly elastic creates a tender, airy center. Store cooled rolls covered in the fridge up to 3 days; rewarm in a 350F oven for 5-8 minutes. Freezing is yes—freeze up to 2 months, thaw overnight in the fridge, then rewarm until hot. For a dairy-reduced option, use plant butter (for dough and topping) and warm plant milk; texture stays soft but flavor may be slightly milder.