Garlic Rolls Recipe

Activate yeast

Combine warm milk (about 100–110°F / 38–43°C), granulated sugar and instant yeast in a small bowl. Stir gently and let sit 5–7 minutes until foamy. If mixture does not foam, yeast may be inactive; start with fresh yeast.

Mix dough

In a large bowl (or bowl of a stand mixer fitted with a dough hook) whisk together flour and salt. Add the foamy yeast mixture, melted butter and egg. Mix on low speed until ingredients come together, about 2–3 minutes (or stir with a spoon until shaggy).

Knead

Knead the dough on medium speed with the dough hook for 6–8 minutes until smooth and slightly tacky but not sticky; alternatively turn onto a lightly floured surface and knead by hand for 8–10 minutes. Add up to 2 tablespoons additional flour only if dough is overly sticky.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare garlic butter

While dough rises, combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using), salt and black pepper in a small bowl. Mix thoroughly until smooth and evenly combined. Taste and adjust salt or garlic as desired.

Roll out dough

After the dough has doubled, punch it down gently to release air. Turn it out onto a lightly floured surface and roll into a rectangle about 12 x 10 inches (30 x 25 cm) and roughly 1/4-inch thick.

Spread filling

Evenly spread the prepared garlic butter over the dough, leaving a 1⁄2-inch border on one long side.

Form rolls

Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1-inch wide). Arrange the cut rolls, spiral side up, in a greased 9x13-inch baking pan or two smaller round pans, leaving slight space between rolls for expansion.

Second rise

Cover the pan loosely with plastic wrap or a towel and let the rolls rise until puffy, about 30–40 minutes (they should nearly touch). Meanwhile preheat the oven to 375°F (190°C).

Brush and bake

Brush the tops gently with egg wash for shine and then with a little melted butter (or brush butter after baking if you prefer). Sprinkle a pinch of flaky sea salt on top if using. Bake in the preheated oven for 18–22 minutes, until tops are golden brown and rolls are cooked through (internal temp ~190°F / 88°C).

Finish

Remove from oven and brush immediately with remaining melted butter for extra shine and flavor. Let cool 5–10 minutes before serving. Serve warm.