1 packet active dry yeast, approximately 2.25 teaspoons
1 cup whole milk, warmed to 110 degrees Fahrenheit
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg, room temperature
4 cloves garlic, finely minced
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon sea salt for topping
Instructions
Step 1: Activate the Yeast. In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly, which indicates the yeast is active and ready to go.
Step 2: Mix the Dough. In a large mixing bowl or the bowl of a stand mixer, combine three cups of flour with the salt. Add the yeast mixture, the egg, and half of the softened butter. Mix on low speed until a shaggy dough begins to form.
Step 3: Knead the Dough. Gradually add the remaining flour while kneading. If using a stand mixer, use the dough hook for about 5 to 7 minutes. If kneading by hand, turn the dough onto a floured surface and work it for 10 minutes until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
Step 4: First Rise. Place the dough in a lightly greased bowl and cover it with a warm, damp cloth. Let it rise in a draft-free spot for about 60 to 90 minutes, or until it has doubled in size. This slow rise is essential for the airy texture we want for Christmas dinner.
Step 5: Shape the Rolls. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each piece into a smooth ball and place them in a greased 9 by 13 inch baking pan, leaving a little space between each roll for expansion.
Step 6: Second Rise. Cover the pan and let the rolls rise again for 30 to 45 minutes. They should look puffy and be touching each other slightly. While they rise, preheat your oven to 375 degrees Fahrenheit.
Step 7: Bake to Golden Perfection. Place the rolls in the oven and bake for 18 to 22 minutes. They should be a beautiful golden brown on top and sound hollow when tapped lightly. While they bake, melt the remaining butter and stir in the minced garlic and parsley.
Step 8: Apply the Garlic Butter. Immediately after removing the rolls from the oven, brush the warm garlic and parsley butter generously over the tops. Sprinkle with a little sea salt and let them rest for 5 minutes before serving.
