Directions
- 1In a small pot heat milk to a low simmer. Turn off the heat and add in butter and sugar. Dissolve sugar and ensure butter is completely melted. Set aside to cool.
- 2Dissolve yeast in warm water. Give it one smaller and set aside until make sure is foamy/active. Set aside
- 3In a stand mixer, mixing bowl, combine milk, eggs, sugar and butter mixture, along with the active yeast, salt and 3 cups of flour first. Using a dough hook knead the dough on low for 1-2 minutes. Scraping the sides when necessary.
- 4Continue to add another cup of flour until all 6 cups are incorporated into the mix. Knead the dough until smooth. About 5-6 mins.
- 5On a clean and generously floured surface, pour all of the dough onto the surface and knead by hand for 3 to 4 minutes. Add flour if the dough is too sticky— up to 1/4 cup of flour is ok. Formed the dough into one ball and place in an oiled mixing bowl. Cover and let it rise for one hour.
- 6Preheat the oven to 350°F
- 7Uncover the dough and punch down on the dough to get rid of large air bubbles. (Just 4-5 punches)
- 8Cut them into 12 equal pieces. Tuck and roll the edges to form a flat round ball. Then place it on a parchment lined baking sheet. Bake in the oven for 20 to 22 minutes, depending on your oven.
- 9In a small bowl, combine melted butter, freshly grated garlic, and finally minced parsley. Mix well.
- 10Brush the rolls with garlic butter and finish it off with a sprinkle of flaky sea salt. Enjoy while warm!
Ingredients
- 1.75 cups whole milk
- 0.5 cups unsalted butter
- 0.5 cups sugar
- 2.25 tsp active dry yeast
- 0.5 cups water
- 3 large eggs
- 2 tsp kosher salt
- 6 cups all purpose flour
- 1 stick butter
- 3 garlic cloves
- 2 tbsp parsley
- 0 flakey sea salt
Equipment
small potmeasuring cupsmeasuring spoonsstand mixerdough hookmixing bowlscraperbaking sheetplastic wrapgrater
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