These are the ideal recipe for holidays, family gatherings & picnics! It takes a little while to make them but it is worth it! They are light & fluffy from the first bite to the last! If you serve these they will be gone in seconds!

Ingredients:

• 1/2 c. unsalted butter
• 1 3/4 c. whole milk
• 1/2 c. sugar
• 2 1/4 tsp. active dry yeast
• 1/2 c. water
• 3 large eggs
• 2 tsp. kosher salt, or to taste
• 6 c. all purpose flour + extra for kneading
• 1 stick of butter, melted
• 3-4 garlic cloves, finely grated
• 2 T. fresh parsley, finely chopped
• Flakey sea salt, optional topping

Directions:

1. Preheat the oven to 400°F.
2. In a small pot heat the milk to a low simmer.
3. Turn off the heat then add the butter & sugar. Dissolve the sugar & make sure that the butter is melted. Then set it aside to cool.
4. Dissolve the active dry yeast in warm water. Stir it once & then set it aside until it is foamy/active.
5. Mix the melted butter with the garlic cloves. Stir well to combine.
6. In a stand mixer, or using a hand mixer—combine the milk, eggs, sugar, the butter mixture, the active yeast, kosher salt (to taste) & 3 c. of flour.
7. Using the dough hook with a stand mixture, knead the dough on low for 1-2 minutes. Be sure to scrape the sides of the bowl to get everything combined together.
8. Slowly add in the rest of the flour.
9. Once the mixture is nice & smooth remove it from the bowl.
10. Lightly flour a cutting board or flat surface. Then pour all of the dough onto the flour.
11. Knead the dough by hand, adding more flour if it gets sticky, using a scraper to get the sticky dough off of the cutting board or flat surface.
12. Form the dough into a big ball. Spray the bowl with a light coating of vegetable oil spray, then return the dough to the bowl. Cover the dough with plastic wrap for at least 1 hour to let it rise. It should double or triple in size when it is ready.
13. Punch the dough down while it is in the bowl. Then pour it out again on a clean floured surface.
14. Using the bench scraper divide the dough into equal pieces. Then roll the ends to form a nice round dough ball.
15. Line a baking sheet with parchment paper. Then place the dough balls on the baking sheet & cover again with plastic wrap. Let the dough balls rise & rest for another 30 minutes.
16. Uncover the dough balls & place in the oven for 20-25 minutes.
17. While the dough balls are baking put the melted butter in a bowl, then grate the garlic cloves into the melted butter & then add the fresh parsley. Give it a good stir so that everything is well combined.
18. Once the dough balls are lightly browned on top remove them from the oven. While they are nice & hot brush on the garlic butter.
19. Final touch is to sprinkle some flakey sea salt (to taste) on top of the hot rolls!