Ingredients:

  • 1 cup Whole Milk (full-fat is best)
  • 2 Tbsp Granulated Sugar
  • 2 ¼ tsp Instant Dry Yeast (7 g)
  • 1 Large Egg, lightly whisked
  • 4 Tbsp Unsalted Butter, melted and cooled (56 g)
  • 3 ½ cups All-Purpose Flour (420 g, plus extra for dusting)
  • 1 tsp Fine Sea Salt (for dough)
  • 6 Tbsp Unsalted Butter, softened (85 g, for glaze)
  • 4 cloves Fresh Garlic, minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • ½ tsp Fine Sea Salt (for glaze)
  • ¼ tsp Black Pepper, freshly ground

Instructions:

  1. Activate the Yeast: Warm the milk and sugar in a saucepan until it reaches 105–115°F (40–46°C). Pour into a large bowl (or stand mixer bowl) and sprinkle the instant yeast over the top. Let stand for 5–10 minutes until foamy.
  2. Mix Wet Ingredients: Whisk the melted butter and the whisked egg into the foamy milk mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  4. Knead the Dough: Gradually add the flour mixture to the wet ingredients. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  5. First Proof (Bulk Fermentation): Form the dough into a smooth ball. Place it in a lightly oiled bowl, turning to coat. Cover and let rise in a warm, draft-free spot until doubled in size (60–90 minutes).
  6. Punch Down & Divide: Gently punch the risen dough down to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
  7. Shape the Rolls: Take each piece and gently roll it into a tight, smooth ball, tucking the edges underneath to create tension.
  8. Arrange and Proof: Lightly grease a 9x13 inch baking dish. Arrange the 12 rolls evenly in the dish. Cover loosely and allow them to rest and rise for the second proof (30–45 minutes), until puffy and nearly doubled. Preheat the oven to 375°F (190°C) during the last 15 minutes of proving.
  9. Bake: Place the pan in the preheated oven. Bake for 18–20 minutes, or until the tops are deeply golden brown and the internal temperature reaches 200°F (93°C).
  10. Prepare the Glaze: While the rolls are baking, combine all Garlic Butter Glaze ingredients (softened butter, garlic, parsley, salt, pepper) in a small bowl.
  11. Glaze Immediately: Remove the hot rolls from the oven. Immediately brush the entire surface and crevices generously with the prepared garlic butter glaze. The hot rolls will absorb the butter quickly.
  12. Serve Warm: Let the rolls cool slightly in the pan for 5 minutes before serving.