– 2 ¼ teaspoon Active dry yeast or 1 packet – ½ cup Water warmed to 110°F – 1 cup Milk warmed to 110°F – 4 tablespoon Unsalted butter melted and cooled – 4 cups All-purpose flour – 3 tablespoon White granulated sugar – ½ tablespoon Salt – 5 Garlic cloves minced – 2 teaspoon Garlic powder – 1 tablespoon Dried parsley – 1 tablespoon Dried chives or italian seasoning – ½ cup Shredded parmesan cheese – 1 Large egg beaten for egg wash – 3 tablespoon Unsalted butter melted – 1 Garlic clove minced – ½ teaspoon Italian seasoning – ½ teaspoon Dried parsley
Mix yeast and warm water in a small dish. Let it sit 10 minutes. Just before yeast is done, heat milk. While the yeast cools, melt butter.
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Combine the flour, sugar, salt, minced garlic, garlic powder, parsley, chives, and parmesan cheese in a bowl. Mix until everything is evenly distributed.
2
Combine the yeast and water, butter that has been melted, and heated milk. The dough should be mixed until it forms, either with a dough hook or with your hands.
3
Knead the dough for 5 minutes on medium speed. Hand-knead the dough for 5 minutes on a lightly floured surface until soft.
4
Heat the oven to 200°F. Coat a large mixing bowl with nonstick spray. Cover the dough with a kitchen towel in the bowl. Place in oven, turn off, and open door. Let rise 1 hour.
5
Weigh the door on a kitchen scale after rising and split it into 12 rolls.Pinch the roll's sides and bottom. Place the dough ball on the counter, cup your hand, and roll until smooth.
6
Spray a 9x13 pan with nonstick baking spray. Put 12 buns in the pan. Cover with a kitchen towel and rise 20 minutes. Brush eggs on buns using a pastry brush. Use enough to coat and discard the egg.
7
Heat the oven to 375°F. Bake the rolls till golden brown, 20–25 minutes.Combine melted butter, minced garlic, Italian spice, and parsley. Brush ample butter on the rolls using a pastry brush.
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