Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
If you’re out of fresh parsley, dried parsley works in a pinch, though the fresh variety imparts a more vibrant flavor. For those who prefer a dairy-free option, substitute the milk with almond milk and use vegan butter.
Instructions
- In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. This step always reminds me of my grandmother’s patience and her belief in letting things take their natural course.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and the egg. Mix until a dough begins to form.
- Turn the dough onto a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. This is where my kids love to dive in, their giggles filling the kitchen.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.
- In a small bowl, mix together the minced garlic and chopped parsley. Brush the tops of the rolls with melted butter and sprinkle the garlic-parsley mixture over them.
- Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped. Let them cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International