Ingredients
Equipment
Method
Activate the yeast
- Whisk warm milk (110F), instant yeast, and sugar together, then let sit for 5 minutes until foamy.
Mix and knead dough
- Add the egg, melted butter, salt, and all-purpose flour, then knead for 6-8 minutes until smooth and elastic.
First rise
- Cover and let the dough rise for 1 hour until doubled in size.
Shape and second rise
- Divide the dough into 12 balls and place them in a greased 9x13-inch pan, cover, and let rise for 30 minutes until puffy.
Bake
- Preheat the oven to 375F, bake for 18-20 minutes until the tops are golden brown.
Garlic butter finish
- Stir melted butter with minced garlic and chopped parsley, then brush generously over the hot rolls while they’re still warm.
- Sprinkle the rolls with flaky sea salt, then serve warm.
Notes
For the fluffiest rolls, make sure the milk is at 110F so the yeast blooms quickly, and knead until the dough looks smooth and elastic rather than sticky. Store airtight at room temperature for up to 2 days, or refrigerate up to 4 days and rewarm in the oven at 300F for 5-8 minutes. Freeze baked rolls for up to 2 months; thaw overnight and rewarm until steamy. For a lighter option, use half the butter in the topping (mix in 2 tbsp olive oil plus 2 tbsp butter) to reduce total fat while keeping the garlic flavor.