Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2.25 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 3 tablespoons unsalted butter, melted (for topping)
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- A pinch of flaky sea salt
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk and sugar. Stir in the yeast and let it sit for about 5 to 10 minutes until it becomes foamy.
- Add the softened butter, egg, salt, and 2 cups of flour to the yeast mixture. Use a dough hook or a sturdy spoon to mix until a shaggy dough forms. Gradually add the remaining flour, half a cup at a time, until the dough begins to pull away from the sides of the bowl.
- Knead the dough for about 5 to 7 minutes by hand on a floured surface or using a stand mixer on medium-low speed. The dough should be smooth, elastic, and slightly tacky but not sticky to the touch.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
- Punch down the dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball and place them in a greased 9×13 inch baking dish. Space them evenly so they have room to expand.
- Cover the baking dish and let the rolls rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C). The rolls should look puffy and be touching each other slightly.
- Bake the rolls for 18 to 22 minutes, or until the tops are a beautiful golden brown. While the rolls are baking, whisk together the melted butter, minced garlic, and chopped rosemary in a small bowl.
- Immediately after removing the rolls from the oven, brush the garlic rosemary butter generously over the tops. Sprinkle with a little flaky sea salt if desired. Let them cool slightly before serving.
- Cook Time: 1 hour 50 minutes