Ingredients:

  • 1 cup (240ml) Warm Water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) Active Dry Yeast (1 packet)
  • ¼ cup (50g) Granulated Sugar
  • 1 teaspoon (6g) Salt
  • ¼ cup (60ml) Vegetable Oil (or melted unsalted butter)
  • 3 cups (360g) All-Purpose Flour, plus more for dusting
  • ½ cup (1 stick / 113g) Unsalted Butter, softened
  • 4 cloves Garlic, minced
  • 2 tablespoons Fresh Parsley, chopped (or 2 teaspoons dried)
  • 1 teaspoon Dried Italian Seasoning
  • ¼ teaspoon Garlic Powder (optional, for extra kick)
  • Pinch of Salt
  • Pinch of Black Pepper

Instructions:

  1. Combine warm water, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes, or until foamy.
  2. Add salt, oil (or melted butter), and flour to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Or, use a stand mixer with a dough hook.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough is proofing, combine softened butter, minced garlic, parsley, Italian seasoning, garlic powder (if using), salt, and pepper in a small bowl. Mix well.
  6. Punch down the dough to release the air. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
  7. Place the rolls on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
  8. Preheat oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until golden brown.
  9. Immediately brush the warm rolls with the garlic butter mixture. Serve warm.