Ingredients
Scale
For the Dough:
- 3 ½ cups (420g) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup (240ml) warm water (110°F/45°C)
- 1 tbsp sugar
- 1 tsp salt
- ¼ cup (60ml) olive oil or melted butter
- 2 cloves garlic, minced
For the Garlic Butter Spread:
- ½ cup (115g) unsalted butter, softened
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano (optional)
- ¼ cup (25g) grated Parmesan cheese (optional for topping)
Instructions
- Activate the Yeast:
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Prepare the Dough:
- Add olive oil, salt, minced garlic, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining flour and knead for 5-7 minutes (by hand or with a dough hook) until smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the Rolls:
- Punch down the dough and divide it into 12-15 equal portions. Roll each piece into a smooth ball. Arrange on a greased or parchment-lined baking sheet, leaving space for the rolls to expand.
- Second Rise:
- Cover the shaped rolls and let them rise for 30-45 minutes, or until puffed up.
- Make the Garlic Butter Spread:
- While the rolls are rising, mix softened butter, minced garlic, parsley, and oregano in a small bowl. Set aside.
- Bake the Rolls:
- Preheat your oven to 400°F (200°C). Brush the rolls with half of the garlic butter spread. Bake for 18-22 minutes, or until golden brown.
- Finishing Touches:
- Remove the rolls from the oven and immediately brush with the remaining garlic butter. Sprinkle with Parmesan cheese, if desired.