Ingredients:

  • 1 cup (240 ml) Whole or Semi-Skimmed Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons (7 grams) Active Dry Yeast (or Instant)
  • 2 tablespoons (25 grams) Granulated Sugar
  • 1 Large Egg, lightly beaten, room temperature
  • ¼ cup (56 grams) Unsalted Butter, melted and cooled slightly (for dough)
  • 3 ½ cups (420 grams) All-Purpose Flour, plus extra for dusting
  • 1 teaspoon (5 grams) Fine Sea Salt (for dough)
  • ½ cup (113 grams) Unsalted Butter, melted (for finish)
  • 4 cloves Fresh Garlic, finely minced or grated
  • 2 tablespoons Fresh Parsley, chopped finely
  • Pinch Flaky Sea Salt (for finish)

Instructions:

  1. Activate the Yeast: In a large bowl, whisk together the warm milk and sugar. Sprinkle the yeast over the top. Let sit for 5–10 minutes until foamy (if using active dry yeast). This proves the yeast is alive and kicking.
  2. Combine Wet Ingredients: Add the lightly beaten egg and the melted, cooled butter to the yeast mixture. Whisk briefly until just combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk the flour and salt together.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing with a wooden spoon or a stand mixer on low speed. Mix until a shaggy dough forms.
  5. Knead: Turn the dough out onto a lightly floured surface or use the dough hook. Knead for 6–8 minutes until the dough is smooth, elastic, and passes the windowpane test.
  6. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with cling film or a clean tea towel. Leave in a warm, draught-free spot for 60–90 minutes, or until the dough has doubled in size.
  7. Divide and Shape: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (approximately 70g each).
  8. Roll the Rolls: Roll each portion tightly into a smooth, round ball, ensuring the surface tension is tight for a high rise.
  9. Arrange and Rest: Lightly grease a 9x13 inch baking dish. Arrange the 12 rolls snugly in the dish (4 rows of 3).
  10. Second Proof (The Final Rise): Cover the pan again and leave for a further 30–45 minutes, or until the rolls look puffy and nearly doubled again. They should be touching slightly. Preheat the oven to 375°F (190°C) during the final 15 minutes of the second proof.
  11. Bake: Bake the rolls for 18–20 minutes. They should be deeply golden brown on top and sound hollow when tapped on the bottom.
  12. Prepare Garlic Butter: While the rolls are baking, combine the melted butter (for the finish), minced garlic, and chopped parsley in a small bowl. Stir well.
  13. Smother and Serve: Immediately upon removing the hot rolls from the oven, generously brush or spoon the garlic butter mixture over the tops. Sprinkle with flaky sea salt.
  14. Rest: Allow the rolls to cool slightly for 5–10 minutes before pulling them apart and serving.