Ingredients:

  • 1 cup Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 tablespoons Granulated Sugar
  • 2 1/4 teaspoons Instant Dry Yeast
  • 3 1/2 to 4 cups All-Purpose Flour
  • 1 1/2 teaspoons Fine Sea Salt
  • 4 tablespoons Unsalted Butter, softened to room temperature (for dough)
  • 1 large Egg, room temperature
  • 1/2 cup Unsalted Butter, melted (for topping)
  • 4 cloves Fresh Garlic, finely minced or pressed
  • 3 tablespoons Fresh Parsley, finely chopped
  • 1/4 teaspoon Flaky Sea Salt (for topping)
  • 1/2 teaspoon Dried Oregano (optional)

Instructions:

  1. Bloom the Yeast: Combine the warm milk and sugar in a mixer bowl. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy and active.
  2. Add Enriched Ingredients: Whisk in the room temperature egg and the softened butter until roughly combined.
  3. Mix Dry Ingredients: In a separate bowl, combine 3 1/2 cups of the flour and the salt.
  4. Form the Dough: Gradually add the flour mixture to the wet ingredients while the mixer is running on low speed. Mix until a shaggy dough forms.
  5. Knead: Increase speed to medium-low. Knead for 6–8 minutes in the stand mixer (or 10–12 minutes by hand) until the dough is smooth, elastic, and passes the windowpane test. Add flour sparingly if the dough is too sticky.
  6. First Proof (Bulk Fermentation): Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover tightly. Let rise in a warm, draft-free place for 60–90 minutes, or until doubled in size.
  7. Divide and Shape: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 13 equal pieces (about 60–65g each).
  8. Form Rolls: Roll each piece into a tight, smooth ball. Place the rolls snugly in a greased 9x13 inch baking dish.
  9. Second Proof: Cover the dish loosely and let the rolls rise again for 30–45 minutes, or until they look puffy and nearly doubled.
  10. Preheat Oven: Preheat your oven to 375°F (190°C).
  11. Bake: Bake the rolls for 18–20 minutes, rotating the dish halfway through, until the tops are golden brown. If the rolls are browning too quickly, cover loosely with foil.
  12. Prepare Topping: While the rolls bake, combine the melted butter, minced garlic, parsley, flaky salt, and optional oregano in a small bowl.
  13. Finish: Immediately remove the rolls from the oven. Brush the entire surface generously with the prepared garlic butter mixture while the rolls are piping hot.
  14. Serve: Allow the rolls to cool slightly (about 5 minutes) before pulling apart and serving.