Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Milk
  • 2 tablespoons Granulated Sugar
  • 3 ½ cups All-Purpose Flour (plus more for dusting)
  • ¼ cup Unsalted Butter, melted (for dough)
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Fine Sea Salt (for dough)
  • 1 cup Unsalted Butter, softened (for filling)
  • 6 large Fresh Garlic cloves, minced
  • ¼ cup Fresh Parsley, chopped
  • ½ cup Grated Parmesan Cheese
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Fine Sea Salt (for filling)
  • ¼ teaspoon Black Pepper

Instructions:

  1. Activate the Yeast: Whisk yeast and sugar into warm milk. Let stand for 5-10 minutes until foamy.
  2. Mix the Dough: In a stand mixer bowl, combine 3 cups of flour and dough salt. Pour in the yeast mixture, melted butter, and egg. Mix on low speed until combined, then increase to medium and knead for 6-8 minutes until the dough is smooth and elastic. Add remaining flour if too sticky.
  3. First Rise (Bulk Fermentation): Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (approx. 60-75 minutes).
  4. Prepare the Garlic Butter: While dough rises, thoroughly combine all Garlic Butter Filling ingredients (softened butter, minced garlic, parsley, Parmesan, oregano, salt, pepper) until it forms a cohesive compound butter. Set aside.
  5. Shape the Rolls: Gently punch down the risen dough. Turn out onto a lightly floured surface and roll into a large rectangle, approximately 12x18 inches.
  6. Fill and Roll: Spread half of the prepared Garlic Butter evenly over the surface of the dough, leaving a small 1/2-inch border on one long edge. Roll the dough up tightly, like a jelly roll, starting from the long edge opposite the border. Pinch the seam closed.
  7. Cut and Place: Use a sharp knife or un-waxed dental floss to cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased 9x13 pan, leaving space between them.
  8. Second Rise (Proofing): Cover the pan loosely and let the rolls rest for another 25-35 minutes until puffy. Preheat oven to 375°F (190°C) during the last 10 minutes of proofing.
  9. The Bake: Bake for 18-22 minutes until deeply golden brown on top.
  10. The Grand Finale: Immediately upon removing from the oven, melt the remaining reserved Garlic Butter and brush generously over the hot rolls. Let cool for 5-10 minutes before serving warm.