Ingredients:

  • 1 cup Whole Milk (Warmed to 105°–115°F)
  • 1 tablespoon Granulated Sugar
  • 2 ¼ teaspoons Active Dry Yeast (One standard packet)
  • 3 cups All-Purpose Flour, plus more for dusting
  • 1 teaspoon Fine Sea Salt
  • 4 tablespoons Unsalted Butter (Melted and slightly cooled)
  • 1 Large Egg (Lightly beaten)
  • ½ cup Unsalted Butter (Melted, for topping)
  • 4 cloves Fresh Garlic (Finely minced or pressed)
  • 2 tablespoons Fresh Parsley (Finely chopped)
  • ½ teaspoon Flaky Sea Salt (For topping)

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top. Let stand for 5–10 minutes until foamy and bubbly (this is called 'waking up the yeast').
  2. Combine Dry Ingredients: In the bowl of a stand mixer (or a large mixing bowl), combine the flour and salt.
  3. Add Wet Ingredients: Pour the activated yeast mixture, the melted butter, and the lightly beaten egg into the dry ingredients.
  4. Knead the Dough: Mix on low speed until the dough comes together. Increase speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. (If kneading by hand, this takes 10–12 minutes).
  5. First Proof (The Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let proof in a warm place for 60–90 minutes, or until doubled in size.
  6. Divide and Punch Down: Gently punch the risen dough down to release the air. Turn it out onto a lightly floured surface.
  7. Shape the Rolls: Divide the dough into 12 equal pieces. Roll each piece into a tight, smooth ball.
  8. Arrange: Lightly grease the 9x13 inch baking pan. Arrange the rolls snugly in the pan (3 rows of 4).
  9. Second Proof (The Final Rise): Cover the pan again and let the rolls rest for 30–45 minutes until they look visibly puffy and soft, nearly touching each other.
  10. Preheat Oven: Preheat your oven to 375°F (190°C).
  11. Bake: Bake the rolls for 18–20 minutes. They should be deeply golden brown on top and sound slightly hollow when tapped.
  12. Prepare Garlic Butter: While the rolls are baking, gently melt the ½ cup of butter. Stir in the minced garlic, chopped parsley, and salt. Do not cook or sauté the garlic; it should remain raw and pungent.
  13. Brush and Serve: Immediately upon removing the rolls from the oven, liberally brush or pour the garlic butter over the hot rolls. The garlic butter should sizzle and soak into the cracks.
  14. Rest: Allow the rolls to rest in the pan for 5 minutes before serving piping hot.