Ingredients:

  • 1 cup Whole Milk (Warmed to 105–115°F)
  • 2 1/4 teaspoons Active Dry Yeast
  • 2 tablespoons Granulated Sugar
  • 3 to 3 1/2 cups All-Purpose Flour (plus more for dusting)
  • 1 teaspoon Fine Sea Salt
  • 1 Large Egg (room temperature, lightly beaten)
  • 4 tablespoons Unsalted Butter (melted and cooled slightly)
  • 1/2 cup Unsalted Butter (melted, for Glaze)
  • 5 cloves Fresh Garlic (finely minced or pressed)
  • 2 tablespoons Fresh Parsley (finely chopped)
  • 1 teaspoon Dried Italian Herbs (Oregano, Basil, or a blend)
  • 1/4 teaspoon Salt (for Glaze)
  • Pinch Flaky Sea Salt (optional, for garnish)

Instructions:

  1. Activate the Yeast: Gently warm the milk (to 105–115°F/40–46°C) and stir in the sugar and yeast. Let stand for 5-10 minutes until frothy and active.
  2. Combine Dry Ingredients: In the stand mixer bowl (or large mixing bowl), whisk together 3 cups of flour and the salt.
  3. Mix Wet Ingredients: Add the activated yeast mixture, the lightly beaten egg, and the cooled melted butter to the dry ingredients.
  4. Knead: Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 6–8 minutes, adding the remaining 1/2 cup of flour gradually, only if the dough is too sticky. The final dough should be smooth, elastic, and tacky.
  5. First Proof: Place the dough ball into a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm, draught-free spot until doubled in size (60–90 minutes).
  6. Divide and Shape: Gently punch down the dough to release the air. Turn it out and divide into 12 equal portions (approximately 60–70g each). Roll each portion tightly into a smooth, round ball.
  7. Roll and Arrange: Arrange the rolls snugly side-by-side in a prepared 9x13 inch baking dish.
  8. Second Proof: Cover the rolls again and allow them to proof for a second time until puffy and nearly doubled (30–40 minutes). They should be lightly touching each other.
  9. Preheat Oven: While the rolls proof, preheat the oven to 375°F (190°C).
  10. Bake: Bake for 15–18 minutes, or until the tops are beautifully golden brown.
  11. Prepare the Glaze: While the rolls are baking, combine the 1/2 cup melted butter, minced fresh garlic, chopped parsley, dried herbs, and salt in a small bowl. Stir well.
  12. Glaze Immediately: As soon as the rolls come out of the oven, brush generously with the garlic butter mixture, ensuring the glaze penetrates deep into the rolls. Sprinkle with flaky sea salt (if using) and serve immediately.