Soft, fluffy garlic bread rolls brushed with buttery garlic topping, perfect for Thanksgiving or holiday dinners.

Scale

1 cup warm milk (100–110°F)

2 1/4 tsp instant yeast

2 tbsp granulated sugar

3 cups (360g) all-purpose flour

1 tsp salt

1/4 cup unsalted butter, softened

1 large egg

For garlic butter: 1/4 cup unsalted butter, 3 minced garlic cloves, 1/2 tsp salt, 1 tbsp chopped parsley

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1. Mix warm milk, yeast, and sugar; let sit until foamy.

2. Add flour, salt, butter, and egg; knead until smooth.

3. Let rise in a warm place until doubled, about 1 hour.

4. Divide dough into 12 pieces, shape into rolls, and place in a greased pan.

5. Let rise again until puffy, about 30–45 minutes.

6. Bake at 350°F for 20–23 minutes until golden.

7. Melt butter with garlic and salt, stir in parsley, then brush over warm rolls.

Use a kitchen scale for accurate flour measurement.

Rolls can be frozen baked or unbaked.

If freezing unbaked, freeze after shaping; thaw and proof before baking.

You can make ahead by refrigerating overnight after shaping. Bring to room temperature and bake next day.