The dough is flour, instant yeast, a little sugar, warm milk, an egg and melted butter, kneaded until it is smooth and stretchy. It rises once in the bowl and again after being shaped into twelve balls.
The rolls bake touching each other in one pan, which is what makes the soft sides that tear apart. Garlic butter goes on while they are still hot so it soaks in.
Reading the Dough
Each stage has a look to wait for.
After kneading
Smooth and springs back when pressed.
The gluten is ready to hold the rise.
First rise
Doubled, about 60 minutes.
Enough air for a light crumb.
In the pan
Rolls puffed and touching after 30 to 40 minutes.
Touching is what makes them pull apart.
Out of the oven
Deeply golden on top.
The signal to brush with garlic butter straight away.
How to Make It
Dry ingredients
Mix the flour, yeast, sugar and salt in a large bowl.
Dough kneaded
Add the warm milk, egg and melted butter; knead 8 to 10 minutes until smooth and elastic.
First rise
Cover and let rise about 60 minutes until doubled.
Shaped and risen again
Divide into 12 equal pieces, shape into balls and place them touching in a greased 9-by-13-inch pan. Cover and rise 30 to 40 minutes.
Baked
Heat oven to 375°F. Bake 18 to 20 minutes until deeply golden and cooked through.
Garlic butter brushed on
Mix the softened butter with the garlic and parsley and brush over the hot rolls.
Ingredient Notes
- Warm whole milk
- One cup, warm to the touch but not hot, so the yeast stays active.
- Instant yeast
- One packet's worth, mixed straight in with the flour.
- Garlic butter
- Softened butter, minced garlic and parsley, used only after baking.
Success Tips
- Weigh the dough and divide by twelve for rolls that bake evenly.
- Tuck each piece under itself to make a tight ball with a smooth top.
- Rise the shaped rolls somewhere warm and draught-free.
Why This Recipe Works
- Milk, egg and butter in the dough give a soft, rich crumb.
- Crowding the rolls in one pan keeps their sides pale and tender.
- Brushing hot rolls lets the butter sink in instead of sitting on top.
- Adding the garlic after baking keeps it from scorching in the oven.
Serving Ideas
Bring the whole pan to the table and let everyone pull off their own roll.
Storage and Reheating
Refrigerate
Keep cooled rolls covered at room temperature for a day; refrigerate any leftover garlic butter.
Frequently Asked Questions
Is there cheese on these rolls?
No. They are finished only with garlic butter and parsley.
How do I know they are baked through?
They are deeply golden after 18 to 20 minutes at 375°F and cooked through in the middle.
