Name: Garlic Butter Bread Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Ingredients: 3 cups all-purpose flour – Gives structure to the rolls.; 2 1/4 tsp active dry yeast – Helps the dough rise, creating that fluffy texture.; 1 cup warm milk (about 110°F) – Adds moisture and softness to the dough.; 2 tbsp sugar – Just a touch to activate the yeast and enhance flavor.; 1 tsp salt – Balances the flavor.; 4 tbsp unsalted butter, melted – Adds richness to the dough.; 3 cloves garlic, minced – The key to that irresistible garlic flavor.; Fresh parsley, finely chopped (for garnish) – Adds a pop of color and freshness.; 3 tbsp unsalted butter – Perfect for brushing on the rolls.; 2 cloves garlic, minced – Infuses the butter with intense garlic flavor.; 1 tbsp fresh parsley, chopped – Optional, but adds color and freshness.

Ingredients

Scale

3 cups all-purpose flour – Gives structure to the rolls.
2 1/4 tsp active dry yeast – Helps the dough rise, creating that fluffy texture.
1 cup warm milk (about 110°F) – Adds moisture and softness to the dough.
2 tbsp sugar – Just a touch to activate the yeast and enhance flavor.
1 tsp salt – Balances the flavor.
4 tbsp unsalted butter, melted – Adds richness to the dough.
3 cloves garlic, minced – The key to that irresistible garlic flavor.
Fresh parsley, finely chopped (for garnish) – Adds a pop of color and freshness.

For the Garlic Butter Topping:

3 tbsp unsalted butter – Perfect for brushing on the rolls.
2 cloves garlic, minced – Infuses the butter with intense garlic flavor.
1 tbsp fresh parsley, chopped – Optional, but adds color and freshness.

Cook Mode Prevent your screen from going dark

Instructions

Activate the Yeast
- In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This means the yeast is active. (If it doesn’t foam, the yeast might be expired or the milk too hot/cold).
Mix the Dough
- Add melted butter, salt, and flour to the yeast mixture. Stir with a wooden spoon until it comes together in a shaggy dough.
Knead the Dough
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. (A tip: if the dough is sticking to your hands, add a tiny bit more flour, but try to keep it minimal to avoid a dry dough).
First Rise
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours or until doubled in size.
Shape the Rolls
- After the dough has risen, punch it down gently to release air. Divide it into 12 equal portions (you can weigh them for consistency). Shape each portion into a ball by pulling the edges toward the center and rolling it on a clean surface.
Second Rise
- Place the rolls on a parchment-lined baking sheet or in a greased baking dish. Cover and let them rise again for about 30 minutes. This second rise gives the rolls their fluffy texture.
Prepare the Garlic Butter Topping
- While the rolls are rising, make the garlic butter topping. In a small saucepan, melt butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant (be careful not to burn it). Stir in chopped parsley, then set aside.
Bake the Rolls
- Preheat the oven to 375°F (190°C). Brush the tops of the rolls generously with half of the garlic butter. Bake for 18-20 minutes or until golden brown. (Tip: If your oven runs hot, keep an eye on them after 15 minutes to prevent over-browning).
Finish with Garlic Butter
- When the rolls come out of the oven, brush them with the remaining garlic butter for that extra flavor boost. Sprinkle a bit of fresh parsley for a pop of color and serve warm.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 12
Calories: 160