Ingredients:

  • 1 cup (240ml) warm milk (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 1 large egg, lightly beaten
  • 3 1/4 cups (390g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon milk or water

Instructions:

  1. Combine warm milk, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add melted butter, salt, and egg to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead the dough (either by hand or with a dough hook) for 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough rises, combine the softened butter, minced garlic, parsley, chives, rosemary, salt, and pepper in a small bowl.
  6. Punch down the risen dough. Roll it out into a large rectangle (approx. 12x18 inches). Spread the herb & garlic butter evenly over the dough.
  7. Roll the dough up tightly into a log. Slice the log into 12 equal pieces (approx. 1-inch thick).
  8. Place the rolls cut-side up on a baking sheet lined with parchment paper. Cover and let rise for 30-45 minutes, or until puffed.
  9. Preheat oven to 375°F (190°C). Brush the rolls with egg wash. Bake for 20-25 minutes, or until golden brown.
  10. Let the Herb & Garlic Swirl Rolls cool slightly on the baking sheet before serving.