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Garlic Butter Bread Rolls

Garlic butter bread rolls are soft, homemade yeast rolls baked until golden brown and brushed with warm garlic, parsley butter. A 5-minute rest lets the buttery topping settle into the hot rolls before serving.
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Prep Time 30 minutes
Cook Time 26 minutes
Rising and resting 1 hour 58 minutes
Total Time 2 hours 54 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 tbsp vegetable oil divided
  • 1 cup whole milk warmed to 105–110°F
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, at room temperature
  • 8 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough; 4 tablespoons for the garlic butter)
  • 3.5 cup all-purpose flour spooned and leveled
  • 1.125 tsp fine salt divided (1 teaspoon for the dough; 1/8 teaspoon for the garlic butter)
For the garlic butter
  • 2 cloves garlic finely minced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make and bake the rolls
  1. Lightly coat a large bowl with 1 teaspoon of the vegetable oil.
  2. Stir the warm milk, sugar, and yeast together in a large mixing bowl; let stand for 5–10 minutes, until foamy.
  3. Whisk in the egg and 4 tablespoons of the melted, cooled butter.
  4. Add the flour and 1 teaspoon of the salt, then mix until a shaggy dough forms.
  5. Knead on a clean work surface for 8–10 minutes, until the dough is smooth and elastic.
  6. Transfer the dough to the oiled bowl, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
  7. Grease a 9x13-inch baking dish with the remaining 2 teaspoons of oil.
  8. Divide the dough into 12 equal pieces, shape into balls, and arrange them in the dish.
  9. Cover loosely and let rise for 30–45 minutes, until puffy.
  10. Meanwhile, heat the oven to 350°F.
  11. Bake for 20–25 minutes, until the rolls are golden brown on top.
Make the garlic butter
  1. Melt the remaining 4 tablespoons of butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30–60 seconds, stirring, until fragrant.
  3. Remove from the heat and stir in the parsley and remaining 1/8 teaspoon of salt.
  4. Brush the garlic butter over the hot rolls.
  5. Let the rolls rest for 5 minutes before serving.

Notes

For evenly sized rolls, weigh the dough before dividing. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.