INGREDIENTS
- 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
GARLIC BUTTER:
- 1 tablespoon buttermelted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
INSTRUCTIONS
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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.
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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).
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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.
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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.
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Meanwhile, heat oven to 350 degrees F.
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Bake for 22-25 minutes, until medium golden brown.
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Garlic butter:Stir together melted butter, garlic powder and parsley and brush over rolls if desired. Serve warm.
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These freeze perfectly, so make a big batch to keep for later!
