Ingredients:

  • 1 cup (240 ml) whole milk, warmed (105–115°F / 40–46°C)
  • 2 ¼ teaspoons (7g sachet) active dry yeast
  • 2 tablespoons (25g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, melted and cooled (for dough)
  • 1 large egg, lightly beaten
  • 1 teaspoon (6g) fine sea salt (for dough)
  • 3 ¼ cups (400g) bread flour or strong white flour, plus extra for dusting
  • 6 tablespoons (85g) unsalted butter (for glaze)
  • 4 large cloves fresh garlic, finely minced or grated
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon fine sea salt (for glaze)
  • 2 tablespoons (15g) grated Parmesan or Grana Padano cheese (optional, for sprinkling)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Whisk gently and let sit for 5-10 minutes until foamy.
  2. Mix Wet Ingredients: Whisk in the melted butter (4 tablespoons) and the beaten egg until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt (1 teaspoon).
  4. Form the Dough: Gradually add the flour mixture to the wet ingredients. Mix until a shaggy dough forms.
  5. Knead: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, or use a stand mixer on medium-low for 6-8 minutes.
  6. First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm, draught-free spot for 60-90 minutes, or until doubled in size.
  7. Prepare Garlic Butter (Initial Mix): While the dough is proving, melt 4 tablespoons of the butter. Stir in half of the minced garlic, half of the parsley, and ¼ teaspoon of salt. Set aside.
  8. Divide Dough: Punch down the risen dough gently to deflate. Turn it onto a clean surface and divide the dough into 12 equal pieces.
  9. Shape and Coat: Roll each piece into a tight, smooth ball. Dip each dough ball into the melted garlic butter mixture prepared in the previous step.
  10. Arrange: Arrange the rolls snugly in an oiled 9x13 inch baking dish.
  11. Second Rise (Panning): Cover the dish loosely and let the rolls proof for an additional 30-45 minutes. Preheat the oven to 375°F / 190°C halfway through this rise.
  12. Bake: Place the rolls in the preheated oven. Bake for 20-22 minutes, rotating the pan halfway through, until the tops are golden brown and the internal temperature reaches 200°F / 93°C.
  13. Prepare Finishing Glaze: While the rolls bake, gently melt the remaining 2 tablespoons of butter. Stir in the remaining fresh garlic, parsley, and salt.
  14. Glaze and Serve: Immediately upon removing the rolls from the oven, liberally brush the entire surface with the fresh finishing garlic-butter glaze. Sprinkle with optional Parmesan cheese and serve warm.