Ingredients
Scale
For the Rolls:
- 4 ½ tbsp unsalted butter
- 2 tbsp minced garlic
- 3 ½ cups + 1 tbsp all-purpose flour
- 3 tbsp fresh parsley, chopped
- 1 tbsp sugar
- 2 ¼ tsp instant yeast
- 1 tsp fine sea salt
- 1 cup warm milk (110°F)
- 1 large egg
- 1 beaten egg (for brushing)
For the Garlic Butter:
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp fresh parsley, chopped
- Flaky sea salt
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking pan.
- Melt butter with garlic in a pot for 1-2 minutes. Let cool.
- Mix flour, parsley, sugar, yeast, and salt in a bowl. Add milk, egg, and garlic butter. Knead until soft and tacky (10-12 minutes).
- Divide dough into 12 balls, pinch bottoms to seal, and place in the pan. Cover and let rise until doubled (1-2 hours).
- Brush tops with beaten egg and bake for 20-30 minutes until golden.
- Make garlic butter: melt butter, cook garlic for 1-2 minutes, stir in parsley. Brush rolls immediately after baking and sprinkle with flaky salt.