Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons softened butter
- 4 tablespoons melted butter (for garlic mixture)
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
Instructions
- Warm the milk until it is slightly warm but not hot. Add sugar and active dry yeast, stir, and let rest for 5–10 minutes until foamy.
- Add flour, salt, and softened butter to the yeast mixture. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- While waiting, prepare the garlic butter: melt butter in a pan, add minced garlic, and cook gently until fragrant. Stir in chopped parsley, then set aside to cool slightly.
- Punch down the risen dough and divide it into 10–12 equal portions. Roll each portion into a ball.
- Arrange the dough balls on a greased or parchment-lined tray, leaving space between them. Brush lightly with garlic butter.
- Cover and let the rolls rise for another 30–40 minutes until puffy.
- Preheat the oven to 180°C (350°F). Bake the rolls for 18–22 minutes, or until golden brown and hollow-sounding when tapped.
- Remove from the oven and brush immediately with the remaining garlic butter for a glossy finish. Serve warm.
Notes
Use fresh garlic for the best flavor.
Kneading properly is essential for soft, fluffy rolls.
Rolls can be frozen after baking and reheated when needed.
- Prep Time: 20
- Cook Time: 20