Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup room temperature water
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 3 1/4 cup all purpose flour (plus 1/4 cup if necessary)
  • 1 teaspoon sea salt
  • 1 large egg
  • 2 tablespoons melted unsalted butter
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon sea salt
  • fresh parsley for garnish
  • flaked sea salt for garnish (or coarsely ground sea salt)

Instruction

  • In a 2-cup glass measuring cup, add the water, yeast and sugar, and stir together with a fork. Set aside to rise.
  • Add the flour and sea salt to the bowl of your stand mixer fitted with the dough hook attachment (use a large bowl and a wooden spoon if you don't have a stand mixer).
  • When the water, yeast and sugar mixture has risen up slightly and is nice and fluffy, add it to the mixing bowl along with the egg and melted butter.
  • Turn the mixer on low speed and mix until the dough comes together. Turn the speed up just slightly until the dough forms a very soft ball around the dough hook and clears the sides of the bowl. If the dough appears very sticky and too fluid, add the extra 1/4 cup flour.
  • Cover the bowl with plastic wrap and rise in a warm place in the kitchen for 90 minutes or until the dough at least doubles in size.
  • When the dough has finished rising, grease 2 muffin tins (you'll need about 18 cups) with a little bit of melted butter and set aside.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Melt the 1/3 cup butter in the microwave and stir in the garlic, parsley and sea salt. Set aside.
  • Punch the dough down after it rises and divide the dough in two equal parts.
  • Roll out one part of the dough on a lightly floured surface using a rolling pin into an 12-inch by 12-inch square.
  • Use a pizza cutter or sharp knife to cut the square into 9 smaller squares (make a tic tac toe shape with the large square).
  • Brush each of the 9 squares with the melted butter mixture. Twist each square one and a half times in the middle and place them twist side down into the muffin cups. Repeat with the second half of the dough.
  • Once all the dough squares have been twisted and placed in the muffin cups, brush the tops with the leftover melted butter mixture.
  • Cover the muffin tins with a clean kitchen towel and let rise a second time for about 20-25 minutes.
  • Bake at 350 degrees Fahrenheit for about 15-18 minutes or until the rolls are a light golden brown colour.
  • While the rolls are hot, sprinkle with some flaked or coarse sea salt and some chopped fresh parsley, if desired.
  • Remove them from the muffin cups and let cool completely on a wire rack before serving.