Ingredients

ROLLS
1 cup warm water (237 ml)
2 ¼ teaspoons active dry yeast (1 envelope)
1/2 cup unsalted butter , melted and cooled (1 stick, 113 grams)
1/3 cup granulated sugar (66 grams)
1 large egg
4 cups all-purpose flour (480 grams)
1/2 teaspoon baking powder
1 teaspoon salt
2 garlic cloves , minced
1 tablespoon chopped fresh rosemary and thyme
GARLIC HERB BUTTER
1/4 cup butter , melted
1 garlic clove , minced
1 teaspoon chopped fresh rosemary and thyme
Flaky sea salt , for sprinkling

Instructions

1.Combine the water and yeast and allow to sit for five minutes.
2.In a large bowl, combine the yeast mixture, butter, sugar and egg. Add the flour, baking powder, salt, minced garlic and chopped herbs and stir with a wooden spoon until just combined and comes together into a ball.
3.Cover with a towel and allow to rise in a warm place for 30 minutes.
4.Split the ball of dough into two equal pieces and put one half back in the bowl. Roll out the other half on a floured surface to about 12 inches in diameter.
5.Cut into 12 equal triangles. Starting with the fat end, roll up each triangle and place in a buttered baking pan. Repeat with the other half of dough.
6.Cover the baking pan with a towel and let rise for an additional 20-30 minutes. Meanwhile, preheat oven to 375°F.
7.Bake rolls until golden brown, about 20 minutes.
8.While rolls are baking, combine melted butter, minced garlic and herbs. Brush on rolls right when they come out of the oven. Sprinkle with flaky sea salt.
9.Rolls will keep in an airtight container for up to 3 days.

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