30 Minute Garlic Parmesan Dinner Roll with Fresh Herbs (12 Rolls)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with butter or non stick spray. In a stand mixer bowl, combine your warm water (110°F), granulated sugar, and instant yeast. Allow it to sit for 2 minutes until the mixture looks slightly foamy and smells like fresh bread. Note: This ensures your yeast is alive before you add the other ingredients.
2. Add 45g of melted butter, the garlic powder, fine sea salt, and exactly 2 cups (about 250g) of the flour. Mix on low speed using the dough hook until a shaggy, messy paste forms.
3. Gradually add the remaining flour while the mixer is running. Knead for 5 minutes in the stand mixer (or 7 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
4. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal sized pieces (aim for 65-70g each) and roll them into smooth, tight balls. Note: Tension on the surface of the ball helps it rise upward rather than outward.
5. Place the dough balls in the prepared 9x13 inch baking dish in a 3x4 grid. They should be close but not necessarily touching yet.
6. Bake for 15 minutes until the tops are a beautiful golden brown and the rolls sound hollow when tapped. The internal temperature should reach 190°F if you’re checking with a probe.
7. While the rolls are in the oven, melt the remaining 55g of butter in a small saucepan over medium low heat. Add the minced fresh garlic and sauté for 1 minute until the aroma fills the room and the garlic is just softened.
8. Remove the saucepan from the heat and stir in the chopped parsley and rosemary.
9. Remove the rolls from the oven and immediately brush them generously with the hot garlic herb butter. The rolls will soak up the flavor as they cool slightly.
10. Finish by sprinkling the grated parmesan cheese and flaky sea salt over the top. Serve while they are still steaming and soft. The transition from a shaggy paste to a smooth ball is the most rewarding part of the process. You can actually feel the gluten developing under your hands or see it happening in the mixer. If you're interested in pairing these with a main course, they go incredibly well with my [Cabbage Soup recipe](https://hellorecipes.net/recipes/hearty-wholesome-cabbage-soup-a-comfort-classic/) for a complete, comforting meal.