1 ½ cups warm milk (115-120 degrees)

1/3 cup sugar

1 ½ teaspoons salt

1 tablespoon yeast

4 tablespoons butter, melted (and cooled slightly)

4-4 ½ cups flour

2 tablespoons butter, melted

2 tablespoons fresh parsley, chopped

Place the warm milk in the bowl of a stand mixer and add about half the sugar and salt.  Mix with a spoon to dissolve the sugar and then sprinkle the yeast over the top.  Let stand for 5 minutes until yeast is foamy.

Add the remaining sugar, melted butter, and 3 cups of the flour to the bowl and mix on until combined. Gradually add another cup of the flour, in ¼ cup increments, while mixing on low until the dough pulls away from the sides of the bowl and a soft dough forms.  The dough may be sticking slightly to the bottom of the bowl, but keep adding small amounts of flour until it is almost fully pulled away.

Turn the dough onto a lightly floured countertop and knead for 8-10 minutes, adding flour as needed if it is sticky.  The dough will be very soft, slightly tacky, and luscious.

Place kneaded dough in a lightly oiled bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place for 2 hours.

Punch the dough down and knead for 2 minutes.  Cut the down into 15 even pieces and roll each one into a ball (pinching at the backside helps form a smooth ball on top). Place the balls in a greased 9” x 13” pan in even rows (3 balls across and 5 down).  Cover the pan with plastic wrap and let rise for another hour.

Preheat oven to 375 and bake the rolls for 20-25 minutes until they are golden brown on top and fluffy through the center.

Combine the 2 tablespoons of melted butter and chopped parsley and brush this all over the tops of the rolls right when they come out of the oven.  Let cool for 10 minutes and serve with softened butter.


Breads and Pastries

8 Ingredients or less