Garlic Rolls (Danni's Take)

Ingredients:

• 1 cup whole milk, warmed to 110 degrees
• 3 1/2 - 4 cups flour
• 2 1/4 tsp active dry yeast
• 2 tbs sugar + 1 tsp more
• 2 large eggs
• 1/4 cup unsalted butter (melted & cooled)
• 1 1/2 tsp salt
• Parsley & Oregano 

For garlic butter:

• 6 tbs melted butter
• 1/2 tbs Italian seasoning
• 3-5 cloves of garlic (minced)

Directions:

1. Pour warm milk into bowl, add yeast and 1 tsp sugar, set aside for 10 minutes. It should be frothy by then.
2. To a large mixing bowl add 2 tbs sugar, eggs, melted (and cooled) butter, garlic powder, salt and yeast mix. Beat well.
3. Mix in 3 cups of flour to start with, one cup at a time. After 3 cups, add 1/4 cup at a time. I needed about 3 3/4 cups. Mix fast until dough forms and pulls away from the sides of the bowl. It should be sticky and manageable. 
4. Add oregano and parsley and mix again.
5. Transfer to a floured surface and knead by hand for 3-4 minutes. Don't over knead, dough should spring back up when poked.
6. Form into a ball and place in a lightly oiled bowl. Coat dough with oil as well. Cover tightly and let rise for 1 hour, (i let mine sit in my oven while off).
7. Dough should have doubled in size within the hour. 
8. Punch the dough down and remove from bowl. Put on non-floured surface and cut in half. Cut each half into 6's. 
9. Shape each piece into a ball and pinch on the bottom with your fingers.
10. Arrange in a casserole dish of whichever size will fit them, this said 9x13, but I didn't use that. Whatever you do use, make sure it's greased. Cover tightly again and let rise for another hour.
11. Preheat oven to 350 degrees.
12. In a small bowl combine garlic butter ingredients and brush over the rolls right before baking.
13. Bake for 18-20 minutes, until golden brown.
14. SERVE WARM.

❤️‍🔥DAB