Ingredients

For the dunner rolls:

• 3½ cups (438g) flour
• 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water
• 1 tablespoon instant-dry yeast
• 3 tablespoons (45g) butter,melted
• 1 egg
• 3 tablespoons (37g) sugar
• 1 teaspoon salt
• 2 garlic cloves
• 1/4 bunch chopped parsley
• 1 teaspoon thyme
• 1/2 cup (50g) grated parmesan

For the garlic butter:

• 1/4 cup (55g) butter
• 3 garlic cloves
• 1/3 of the chopped parsley
• 1/2 teaspoon oregano

Preparations

step 1

Pour 1/4 cup warm water to a small bowl. Add yeast and 1 tablespoon sugar. Stir and set aside for 5-10 minutes.

step 2

Meanwhile chop 1/4 bunch fresh parsley and crush 2 garlic cloves.

step 3

o a bowl of stand mixer add the yeast mixture, warm milk, egg, melted butter and water. Give a quick whisk. Add flour, grated parmesan, the remaining sugar, thyme, salt, 2/3 of the chopped parsley and crushed garlic. Knead the dough about 5-6 minutes and 2-3 minutes by hand. Add more flour if needed.

step 4

Place the dough in a lightly greased bowl, cover with plastic the let rise for 20 minutes.

step 5

Meanwhile make the garlic butter: in a small saucepan melt butter with crushed garlic cloves, 1/3 of the chopped parsley and the dried oregano. Cook over low heat 2-3 minutes. Don’t burn the garlic.

step 6

Divide the dough into 12 equal pieces, shape into balls. Place the balls into a baking dish with a little gap between the balls. Brush the rolls with half of the butter and grate some parmesan cheese. Cover and let rise 30 minutes.

step 7

Preheat oven to 375F (190C) and bake for 20 minutes or until golden brown. Remove and brush with the remaining garlic butter.