2 cups warm milk (110°F)

2 tablespoons sugar

2 ¼ teaspoons active dry yeast (1 packet)

½ cup unsalted butter, melted

2 large eggs

1 teaspoon salt

4–5 cups all-purpose flour

½ cup unsalted butter, softened

4 cloves garlic, minced

¼ cup fresh parsley, chopped

Salt and pepper to taste

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In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, or until foamy.
In a large bowl, whisk together the yeast mixture, melted butter, eggs, and salt. Gradually add 4 cups of flour, one cup at a time, mixing until the dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
While the dough rises, prepare the garlic filling by mixing softened butter, minced garlic, chopped parsley, salt, and pepper in a small bowl. Set aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18-inch rectangle.
Spread the garlic butter mixture evenly over the dough’s surface.
Carefully roll the dough into a tight log from one of the long edges. Slice the log into 12-15 equal pieces.
Place the rolls in a greased baking dish or parchment-lined baking sheet. Cover and let them rise for 30-45 minutes, or until puffy.
Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown on top and cooked through.
Let the rolls cool slightly before serving. They are best served warm.

For a cheesy twist, add shredded mozzarella or Parmesan to the garlic butter filling.

Switch the parsley for fresh thyme, rosemary, or basil for a different herbal flavor.

For a spicy version, add red pepper flakes to the garlic butter filling.

Use vegan butter and plant-based milk for a dairy-free version.

Make mini rolls by cutting the dough into 20-25 pieces, adjusting the baking time slightly.