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Garlic Butter Bread Rolls

Delicious garlic butter bread rolls that elevate any meal with their aromatic flavor and fluffy texture.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 rolls
Course: Appetizer, Side Dish
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Use high-quality flour for best results.
  • 1 packet active dry yeast About 2 1/4 teaspoons.
  • 1/2 cup warm milk Milk should be warm but not hot.
  • 2 tablespoons sugar Helps activate the yeast.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/4 cup unsalted butter, melted Real butter is preferred.
  • 1/4 cup garlic, minced Add more for extra flavor.
  • 2 tablespoons parsley, chopped Used for garnish.
  • 1 whole egg For egg wash, optional.
For the Garlic Butter Glaze
  • 1/4 cup melted butter Same as dough butter.
  • 1/4 cup minced garlic For flavor in the glaze.

Method
 

Preparation
  1. Activate the yeast by combining warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until frothy.
  2. Mix the flour and salt in a large bowl to create a dry base.
  3. Add the yeast mixture and melted butter to the flour; mix until a soft, slightly tacky dough forms.
  4. Knead the dough on a floured surface for 5-8 minutes until smooth and elastic.
  5. Place the kneaded dough in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Punch down the risen dough, then divide it into small balls and shape them.
  3. Arrange the dough balls on a parchment-lined baking sheet.
  4. Mix minced garlic with melted butter for the glaze and brush over the rolls.
  5. If using, beat the egg and brush it over the rolls for a shiny finish.
  6. Bake the rolls for 15-20 minutes until golden brown and fragrant.
  7. Upon removing from the oven, brush remaining garlic butter on top and sprinkle chopped parsley.

Notes

Store leftover rolls in an airtight container in the fridge for up to 3 days. To freeze, keep for about a month.