A detailed recipe for making soft and fluffy homemade garlic bread rolls, featuring a rich garlic-parsley filling and finished with a buttery, salty topping.
Dough: Grease a 9x13-inch baking pan. In a stand-up mixer bowl, mix the flour, sugar, yeast, and 2 teaspoons of kosher salt. Warm the whole milk and 1/4 cup unsalted butter until lukewarm, then add to the dry ingredients. Beat 1 large egg and the 2 large egg yolks, then add to the mixture. Knead with the mixer for 5-7 minutes until the dough is smooth. Place the dough in an oiled bowl, cover, and let rise for 30-40 minutes at room temperature or refrigerate for 12-24 hours.
Filling: In a separate bowl, combine 6 tablespoons of softened unsalted butter, 6 cloves of grated garlic, 1/4 cup of finely chopped fresh Italian parsley, and 1 teaspoon of kosher salt.
Assembly: Roll the risen dough into a 13-inch x 21-inch rectangle. Spread the garlic-parsley filling evenly over the dough. Fold the dough like a letter (e.g., fold one-third over the middle, then the other third over that). Chill the folded dough for 20 minutes. Cut the chilled dough into 15 strips, then gently stretch each strip and shape them into rolls. Place the shaped rolls in the greased baking pan. Let them rise for 1 to 1 1/2 hours, or until doubled in size. Preheat your oven to 350°F (175°C). Before baking, brush the rolls with the remaining 1 large egg (for egg wash).
Bake: Bake for 20 minutes, or until the rolls are golden brown.
Garnish: Immediately after baking, brush the hot rolls with the 2 tablespoons of unsalted butter (for garnish) and sprinkle generously with flakey sea salt.
