Ingredients:

  • 2 ¼ teaspoons Instant Dry Yeast
  • 1 tablespoon Granulated Sugar
  • 1 cup Whole Milk, warmed (40°C/105°F)
  • 1 Large Egg, room temperature
  • 4 tablespoons Unsalted Butter, melted (for dough)
  • 3 cups All-Purpose Flour or Bread Flour
  • 1 teaspoon Fine Sea Salt (for dough)
  • 6 tablespoons Unsalted Butter, melted (for glaze)
  • 4 cloves Fresh Garlic, finely minced
  • ¼ cup Fresh Parsley, finely chopped
  • ½ teaspoon Flaky Sea Salt (for glaze)
  • Pinch Black Pepper

Instructions:

  1. Activate the Yeast: In a large bowl (or stand mixer bowl), combine the warm milk, sugar, and yeast. Whisk gently. Let sit for 5–10 minutes until frothy and bubbly.
  2. Add Wet Ingredients: Whisk in the egg and the melted butter (4 tablespoons) until combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk the flour and salt together (1 teaspoon).
  4. Form the Dough: Gradually add the dry mixture to the wet mixture, stirring until a shaggy dough forms.
  5. Knead: Knead for 8–10 minutes (by hand or mixer) until the dough is smooth, elastic, and passes the 'windowpane test'.
  6. First Rise (Bulk Fermentation): Place the dough ball in a lightly oiled bowl, cover tightly, and place in a warm, draught-free spot until doubled in size (60–90 minutes).
  7. Punch Down & Divide: Gently punch the risen dough down to release the gas. Turn it out onto the work surface and divide the dough into 12 equal pieces.
  8. Divide and Shape: Gently roll each piece into a tight, smooth ball (rounding).
  9. Arrange and Second Proof: Arrange the rolls closely together in the greased 9x13 inch baking dish. Cover again lightly and allow to proof until puffy (30–45 minutes).
  10. Preheat and Initial Glaze: Preheat the oven to 190°C (375°F). Lightly brush the tops of the rolls with 1 tablespoon of extra melted butter (optional) just before baking for a golden crust.
  11. Bake: Bake for 18–20 minutes, rotating the pan halfway through, until the rolls are deeply golden brown on top.
  12. Prepare Glaze: While the rolls bake, prepare the garlic butter by combining the 6 tablespoons of melted butter, minced fresh garlic, parsley, flaky sea salt, and pepper in a small bowl.
  13. Glaze and Serve: As soon as the rolls come out of the oven, use a pastry brush to liberally drench the tops and sides of the rolls with the prepared garlic butter. Let the butter soak in for 5 minutes and serve warm.