- 1 cup warm milk not hot — I microwave on high for about 45 seconds
- 3 teaspoons instant yeast
- 1/2 cup butter softened
- 1/4 cup sugar 50g
- 2 eggs
- 3/4 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 cups whole wheat flour (or use all purpose) 250g
- 2 cups all purpose flour250g
- 1 tablespoon buttermelted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
In a large bowl (the bowl of your stand mixer if using), whisk together milk and yeast. Let sit for 5-10 minutes until bubbly — this is how you know your yeast is working.
Add butter, sugar, eggs, salt, garlic powder, parsley, basil and thyme and mix with whisk or stand mixer until eggs are beaten (butter will still be a little chunky, and that’s okay).
Add the flour and mix with a dough hook (or your hands!) until smooth but slightly sticky. Place in a greased bowl and turn to coat the ball of dough. Cover with plastic wrap or a clean towel and set in a warm place to rise for 60-90 minutes, until doubled.
Lightly grease a 9×13″ pan and roll dough into 12-14 balls. Place in pan and cover to let rise for about 30 minutes, until doubled again.
Meanwhile, heat oven to 350 degrees F.
Bake for 22-25 minutes, until medium golden brown.
Garlic butter:Stir together melted butter, garlic powder and parsley and brush over rolls if desired. Serve warm.
These freeze perfectly, so make a big batch to keep for later!