Ingredients

4 1/2 tablespoons unsalted butter

2 tablespoons minced garlic

3 1/2 cups + 1 tablespoon all-purpose flour

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

2 tablespoons unsalted butter (for garlic butter topping)

1 tablespoon minced garlic (for garlic butter topping)

1 tablespoon chopped fresh parsley (for garlic butter topping)

Flaky sea salt, for finishing (optional)

Instructions

Step 1: Lightly butter the bottom and sides of a 9×13 inch pan and set it aside.

Step 2: In a small pot, melt 4 1/2 tablespoons of butter and add 2 tablespoons minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat and let it cool while you prepare the dough.

Step 3: In a stand mixer bowl, combine 3 1/2 cups plus 1 tablespoon flour, 3 tablespoons chopped parsley, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt. Add the warmed milk, 1 large egg, and the garlic butter mixture. Knead on low speed with the dough hook for 10-12 minutes until the dough is smooth, soft, and slightly tacky. If too sticky, add flour one tablespoon at a time until manageable.

Step 4: Divide the dough into 12 equal pieces (about 67 grams each). Shape each piece into a smooth ball, pinching the seam tightly at the bottom. Place the rolls in the prepared pan, cover with plastic wrap or a kitchen towel, and let rise in a warm place until doubled in size, about 1-2 hours.

Step 5: Preheat your oven to 350°F (180°C).

Step 6: Brush the tops of the risen rolls with the beaten egg. Bake for 20-30 minutes until golden brown.

Step 7: While baking, prepare the garlic butter topping by melting 2 tablespoons butter with 1 tablespoon minced garlic in a small pot. Cook 1-2 minutes until fragrant, then remove from heat and stir in 1 tablespoon chopped parsley.

Step 8: When rolls come out of the oven, immediately brush generously with the garlic butter mixture. Sprinkle flaky sea salt on top if desired and serve warm.

Tips & Variations

For extra flavor, add a pinch of grated Parmesan cheese to the garlic butter before brushing it on the rolls.

If you prefer a softer crust, cover the pan with foil for the first half of baking time.

Use a kitchen scale to portion the dough evenly for uniform rolls.

Substitute fresh parsley with dried parsley if fresh is unavailable, but reduce the quantity to 1 tablespoon.

To make the rolls vegan, swap butter for a plant-based alternative and use a flax egg instead of a chicken egg.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls after baking and cooling by wrapping them tightly in plastic wrap and foil; they keep well for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 10-15 minutes or until heated through, brushing with additional garlic butter if desired.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It will take about 15-20 minutes to achieve a smooth, elastic texture.

Why is it important to warm the milk to 110°F?

Warming the milk to about 110°F helps activate the yeast without killing it, ensuring a good rise for the dough.