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Garlic Butter Bread Rolls

Garlic butter bread rolls made with a fluffy, yeast-risen dough and baked in a greased 9x13 pan for pull-apart tenderness. Brushed with hot garlic butter and finished with parsley and flaky sea salt for a glossy golden top.
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Prep Time 20 minutes
Cook Time 20 minutes
rising 1 hour 35 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 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
 

Make the dough
  1. Whisk warm milk, instant yeast, and sugar, then let sit 5 minutes until foamy. Look for bubbles across the surface before you continue.
  2. Add the large egg, melted butter, salt, and all-purpose flour, then knead 6-8 minutes until smooth and elastic. The dough should feel stretchy and cohesive.
Rise
  1. Cover the dough and let rise 1 hour until doubled in size. It should look puffy and lighter when pressed gently.
  2. Divide into 12 balls, place in a greased 9x13-inch pan, cover, and rise 30 minutes until puffy. The rolls should expand and touch slightly in the pan.
Bake and finish
  1. Preheat the oven to 375F, then bake the rolls 18-20 minutes until golden brown. Watch for an even color and set tops.
  2. Stir melted butter with garlic and parsley, then brush generously over the hot rolls. Use a heavy hand so the tops look glossy as the butter melts in.
  3. Sprinkle flaky sea salt over the garlic butter, then serve warm. Finish with a visible flecked crust on top.

Notes

Pro tip: for maximum loft, use warm milk around 110F and let the yeast mixture sit until clearly foamy before adding flour. Store leftover rolls in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days; rewarm in the oven at 300F until soft. Freezing is yes—freeze baked rolls airtight up to 2 months and thaw, then reheat until warm. For a dairy-light swap, use a 1:1 plant-based butter substitute and dairy-free milk warmed to 110F.