Description

These soft, buttery rolls are infused with fresh garlic and herbs, offering a pull-apart, bakery-style experience that’s perfect as a side dish or shareable appetizer. Ideal for weeknight meals or party platters.

Ingredients

3 1/2 cups bread flour
2 1/4 tsp instant yeast
1 tbsp sugar
1 tsp salt
1 cup warm milk
1/4 cup unsalted butter, melted
1 large egg (optional, for egg wash)
1/4 cup unsalted butter (for garlic butter)
3 cloves garlic, finely minced
2 tbsp fresh parsley, chopped

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Instructions

In a large bowl, combine bread flour, instant yeast, sugar, and salt. Add warm milk and melted butter. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth. Let rise in a greased bowl, covered, until doubled (about 1 hour).
Divide dough into 12 equal pieces. Shape into smooth balls and place on a buttered or parchment-lined baking dish. Cover and let rise again for 30–40 minutes until puffy.
Meanwhile, melt the remaining 1/4 cup butter and mix in minced garlic and chopped parsley. Set aside.
Preheat oven to 375°F (190°C). Brush rolls with beaten egg if using. Bake for 18–22 minutes until golden brown.
While hot, brush generously with garlic butter. Sprinkle with extra parsley or parmesan if desired. Serve warm.

Notes

Bread flour gives a chewier, bakery-style texture, but all-purpose flour can be used in a pinch.
Dough can be made ahead and refrigerated overnight after first rise.
Rolls freeze well and can be reheated wrapped in foil in a 350°F oven.
To make vegan, use plant-based milk, vegan butter, and skip the egg wash.