- 1 cup warm milk
- 2¼ teaspoon instant yeast
- 3 Tablespoons granulated sugar
- 2 L eggs
- ¼ cup butter softened
- 4 cups all purpose flour
- ½ Tablespoon pink himalayan salt (or kosher salt)
- 2 teaspoons granulated garlic
- ¾ cup butter softened
- 1-2 heads garlic minced
- ⅓ cup fresh parsley chopped
- ½ Tablespoon coarse salt
- 3 Tablespoons parmesan grated
In the bowl of a standing mixer fitted with a dough hook, place warm milk, yeast, and sugar. Mix and let sit for 5 minutes.
Add butter and eggs, and then flour, salt and garlic.
Start the mixer on low and let mix for 5 minutes.
If the dough is sticky add 1 Tablespoon of flour at a time.
Mix on low for another 5-6 minutes until the dough is soft.
Cover dough and let rise for 30-40 mintues until double in size.
Pre-heat oven to 350°.
When the dough has risen, roll it out on a floured surface to about a ¼ inch thick.
Spread most of the Garlic butter all over the dough with a pasrty brush or inverted spatula, reserving some butter for after baking.
Sprinkle parmesan all over the garlic butter.
Roll up the dough to from a swirl (think cinnamon buns).
Slice the dough into 12 even slices.
Brush a thin layer of garlic butter on a baking dish. And lay the slices in one layer in the dish.
Bake garlic rolls for 45 minutes or until golden.
Spread reserved garlic butter over the hot rolls and serve warm.
Calories: 568kcal | Carbohydrates: 39g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 664mg | Sodium: 986mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1556IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 5mg