Time: 55 minutes (plus 2 hours resting time)

Serves: 8-10

  • 1 sachet (3 teaspoons) active dry yeast
  • 3 tablespoons warm water
  • 3 tablepoons sugar
  • 1 stick unsalted butter
  • 1 cup whole milk, plus 2 tablespoons for brushing rolls
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • Garlic-Parsley Butter:
  • 2 stick unsalted butter, room temperature
  • 2 tablespoon chopped flat leaf parsley
  • 3 cloves garlic, minced
  • kosher salt and freshly ground black pepper


Recipe courtesy Tyler Florence 061709-tyler_rolls Begin by activating the yeast.  In a large mixing bowl combine yeast with warm water and 1 tablespoon of sugar.   Set a small sauce pan over low heat and add 3/4 of a stick of butter and milk.  Once melted, add to the yeast and also fold in the bread flour and salt.  Gradually add all-purpose flour as you mix to make a dough.  Only add enough all-purpose flour as you need.  The dough should come together as a ball but not be too wet or too dry.  Dump dough out onto a floured surface and and knead 5-6 times until you have a smooth consistent dough (take care not to overwork the dough otherwise yor rolls will be tough).  On your final kneading step form the dough into a ball and then place in a greased bowl to rest.  Set in a warm place for approximately 1 hour or until the dough has doubled in volume. Butter a baking dish and form the dough into 12-14 equal-sized balls.  Arrange in the baking dish so they are in rows just touching one another then cover and set aside to rise again.  Once they have doubled in bulk again (about 40 minutes) take a pair of scissors and snip the tops of each bun. Set aside to rest again for 15 minutes while you preheat the oven to 375 degrees F. Using a pastry brush, lightly coat the tops of the rolls with milk then bake in the oven for 20-25 minutes until golden brown.  Let the rolls cool in the pan for 2-3 minutes before transferring them to a rack.

Edited: July 31st, 2009