Soft, fluffy, golden buns brushed with garlic herb butter — perfect fresh from the oven.
Ingredients (makes 12 rolls)
Dough
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- 2 Tbsp sugar
- 1 large egg, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose or bread flour
Garlic Butter
- ⅓ cup (75 g) unsalted butter, melted
- 4–6 garlic cloves, minced
- 2–3 Tbsp fresh parsley, finely chopped
- ½ tsp salt
- Optional: pinch of black pepper or red pepper flakes
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
Add the egg, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed.
Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours. - Shape the rolls
Punch down the dough and divide into 12 equal pieces. Roll each piece into a smooth ball.
Arrange the balls in a greased 9×13-inch baking pan or on a baking sheet, placing them close together for soft sides. - Second rise
Cover and let rise until puffy, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 18–25 minutes, until deep golden brown. - Garlic butter finish
While the rolls bake, mix the melted butter, minced garlic, parsley, and salt.
As soon as the rolls come out of the oven, brush them generously with the garlic butter.
Let cool for a few minutes, then serve warm.
Tips
- For extra garlic flavor, mix a little minced garlic into the dough or brush the rolls with garlic butter before the second rise.
- These are best eaten warm. Reheat leftovers in a low oven or microwave with a damp paper towel.
- You can prepare the shaped rolls the night before, refrigerate them, and bake the next day (let them come to room temperature first).
Soft, buttery, and full of garlic flavor. Enjoy!
