In a bowl or saucepan, combine the butter, garlic, salt, pepper, and chopped parsley. Heat in the microwave or stovetop until melted. Set aside until ready to use. Pro tip - I like to do this in the beginning so the butter is infused with the garlic flavor. But, if you want a milder garlic flavor you can prepare this just before using it.
In a mixing bowl or measuring cup, combine the warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
Next, measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Then, add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes.- Stand mixer - once all the flour is well incorporated, knead on medium for 4 to 5 minutes.
When the dough is soft, shiny, but still slightly sticky, shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Then, cover with a clean kitchen cloth or plastic wrap. Pro tip - You want the dough to be soft and a little sticky. But it has to be elastic! This is what will give us fluffy rolls.
Leave in a warm place. Let rise for 45 to 60 minutes until double in volume. Pro tip - In winter, you may need 60 minutes or more but in summer the dough may double in 30 minutes. And if you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
When the dough is double in volume, transfer to a well-dusted floured surface. Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.
Divide the dough into 2 portions. Shape each into a ball and set aside. Pro tip - If necessary, let the dough rest for 15 minutes. Resting will help relax the gluten and makes it easier to work.
Working with one ball at a time. Roll the dough into a round disc about 12 to 14 inches in diameter. Pro tip - You can make 24 small rolls as I am doing or 12 to 18 larger rolls by making fewer slices.
Next, spread a generous amount of herbed garlic butter on the rolled dough. Then, using a pizza wheel cut the disc into 12 slices.Pro tip - I like the divide the disc in half first, then quarter. Then divide each quarter into 3 slices making a total of 12 triangles. Similar to cutting a large pizza.
To shape - roll each slice into a crescent, bring the two edges towards the front and tuck them under. Pro tip - You can also leave these as crescents or shape into rolls by tucking the sides under. Make sure to secure the edges under or they will open when baking.
Place the rolls onto a baking tray, lined with parchment paper or a silicone mat. Continue with the remaining dough until all the rolls are made (24 rolls).Pro tip - We will be brushing these again with more herbed garlic butter, so make sure to have some lining on the baking tray for easy cleanup.
Cover with a plastic wrap or clean kitchen cloth and let proof for 20 minutes.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Meanwhile, preheat the oven at 360°F /180°C / Gas Mark 4.
Brush each roll with more herbed garlic butter, sprinkle some grated parmesan cheese over each. Bake for 15 to 20 minutes or until lightly golden on the top.Pro tip - When baked, the internal temperature of the rolls should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
Keeping them soft - As soon as you take the rolls out of the oven, brush them with more herbed garlic butter, parmesan, and chopped parsley. Then, cover them with a clean kitchen cloth for 5 minutes to keep them soft.Pro tip - Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
The amount of flour you add to your recipe is key to the success of these rolls. Avoid the temptation of adding too much flour.
Temperature - The temperature of the water plays a huge role in bread baking. It should be approximately 41 C / 110 F. If cold it will not revive the yeast. And if it's hot it will, in fact, kill the yeast.
When you cover the hot rolls in a clean kitchen cloth you are letting the steam in the bread cool inside the bread - this keeps them soft and moist - not dried out.
Overnight rolls - The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, let the dough come to room temperature before you shape and bake them.
Storing - These rolls do freeze beautifully. Cool the baked rolls then place them in a freezer-safe storage bag. These can be frozen for up to a month.
Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
These buns will stay fresh for 3 to 4 days.
They are best kept in an airtight container, rather than the refrigerator.
You can also freeze them in a ziplock bag for up to a month.
They are best reheated from frozen because the condensation adds moisture.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you