Garlic Herb Pull-Apart Rolls

Ingredients

• 3/4 cup whole milk, warmed
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 4 tablespoons unsalted butter, melted and slightly cooled
• 4 tablespoons unsalted butter, melted, for brushing
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried Italian herb blend
• 1/2 teaspoon flaky sea salt

Method

1. 1

   In a small bowl, stir together the warmed milk, yeast, and sugar. Let sit until foamy on top.

   10:00 · Yeast proofing
2. 2

   In a large bowl, whisk together the flour and salt. Add the yeast mixture, egg, and 4 tablespoons melted butter. Mix until a shaggy dough forms.

3. 3

   Turn the dough onto a floured surface and knead until smooth and elastic.

   8:00 · Kneading
4. 4

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

5. 5

   Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball.

6. 6

   Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly so they touch.

7. 7

   Cover the pan loosely and let the rolls rise again until puffy and nearly doubled.

8. 8

   Preheat the oven to 375°F.

9. 9

   In a small bowl, stir together the remaining 4 tablespoons melted butter, minced garlic, parsley, and dried herb blend. Brush half of this mixture over the risen rolls.

10. 10

    Bake the rolls until golden brown on top and cooked through.

    25:00 · Baking rolls
11. 11

    Remove from the oven and immediately brush with the remaining garlic herb butter. Sprinkle with flaky sea salt.

12. 12

    Let the rolls cool in the pan for 5 minutes before pulling apart and serving warm.

    5:00 · Cooling