1 cup whole milk, warmed to 110 degrees Fahrenheit
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg, room temperature
1/2 cup unsalted butter, softened (for topping)
4 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon flaky sea salt
Instructions
In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir it gently and let it sit for about five to ten minutes until it becomes frothy and bubbly. This step ensures that your yeast is alive and ready to make your rolls rise beautifully for the holiday dinner.
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, the melted butter, and the egg. Use a dough hook or a sturdy spoon to mix until a soft dough forms and begins to pull away from the sides of the bowl.
Knead the dough on a lightly floured surface for about five to seven minutes, or use your stand mixer on medium-low speed. You want the dough to be smooth, elastic, and slightly tacky but not sticky. This process develops the gluten which gives the rolls their signature soft structure.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Set it in a warm, draft-free spot in your kitchen and let it rise for about one hour, or until it has doubled in size. During Christmas, I often place mine near the oven while it is preheating to keep the dough nice and cozy.
Gently punch down the risen dough to release the air. Divide the dough into 12 equal pieces and roll each into a smooth ball. Place the balls in a greased 9×13 inch baking dish, leaving a little space between each one so they have room to grow.
Cover the baking dish again and let the rolls rise for another 30 to 45 minutes. They should look puffy and be touching each other by the end of this period. Preheat your oven to 375 degrees Fahrenheit while you wait.
Bake the rolls for 18 to 20 minutes until the tops are a beautiful golden brown. While they bake, mix the softened butter with the minced garlic and parsley. As soon as the rolls come out of the oven, brush them generously with the garlic butter and sprinkle with flaky sea salt.
