Ingredients
Equipment
Method
Bloom the yeast
- Whisk warm milk, instant yeast, and sugar together, then let the mixture sit 5 minutes until foamy. Look for bubbles on the surface before moving on.
Make the dough
- Add the egg, melted butter, salt, and all-purpose flour, then knead 6-8 minutes until smooth and elastic. The dough should look satiny and spring back when pressed.
First rise
- Cover the dough and let it rise 1 hour until doubled in size. It should noticeably expand and feel lighter.
Shape and second rise
- Divide the dough into 12 balls and place them in a greased 9x13-inch pan, then cover and let rise 30 minutes until puffy. They should look swollen and close together.
Bake
- Preheat the oven to 375F, then bake the rolls 18-20 minutes until golden brown. Use the color—deep golden edges are the cue.
Finish with garlic butter
- Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls. Coat the tops so they look glossy and lightly speckled with herbs.
- Sprinkle flaky sea salt over the warm rolls and serve right away. The flakes should catch on the butter-coated surface.
Notes
Pro tip: when brushing the garlic butter, do it immediately after baking so the butter soaks in and the tops stay glossy. Store leftovers airtight in the refrigerator for up to 3 days; rewarm in a 300F oven for 5-8 minutes. Freezing is yes—freeze cooled rolls up to 2 months and reheat from thawed or straight from frozen. For a dairy-free swap, use a plant-based butter and warm milk alternative (with similar fat content) to keep the dough tender.