Ingredients
Scale
- 4 1/2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 3 1/2 cups + 1 tablespoon all-purpose flour (*See notes below for measuring*)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 cup whole or 2% milk, warmed to 110°F
- 1 large egg, room temperature
- 1 beaten egg, for brushing the tops
- For the Garlic Butter
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- flaky sea salt, for finishing
Instructions
- Lightly butter the bottom and sides of a 9×13 pan and set it aside.
- In a small pot, melt the butter and add the minced garlic. Cook for 1–2 minutes or until fragrant. Remove from heat and let cool.
- In a stand mixing bowl, combine flour, parsley, sugar, yeast, and salt. Add the warmed milk, egg, and garlic butter. Knead on low with the dough hook until smooth and soft, about 10–12 minutes. If the dough is too sticky, add one tablespoon of flour at a time until workable.
- Divide dough into 12 equal pieces (about 67 g each). Shape each piece into a smooth ball, pinch the seams, and place into the greased pan. Cover and let rise in a warm spot until doubled in size, about 1–2 hours.
- Preheat the oven to 350°F (180°C). Brush the tops with the beaten egg and bake for 20–30 minutes, or until golden brown.
- While baking, make the garlic butter. Melt the butter, add the garlic, and cook for 1–2 minutes until fragrant. Stir in parsley.
- Brush the hot rolls with the garlic butter right after baking. Sprinkle with flaky sea salt and serve warm.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale.
- If using active dry yeast instead of instant yeast, activate it first in warm milk with a pinch of sugar and let it foam for 5 minutes.
- Best served the day they’re baked, but can be stored for 2–3 days at room temperature in an airtight container.
- To freeze: Let cool completely, then store in an airtight container for up to one month.
- To make ahead: Shape rolls, cover tightly, and refrigerate overnight. Let rise at room temperature before baking.
- Reheat: Cover with foil and warm at 350°F, or microwave for 20–30 seconds.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian