Garlic Herb Pull-Apart Dinner Rolls

Steps

1. Prepare first: mince the garlic and chop the parsley, then set aside half of the garlic and a quarter of the parsley for the topping.
2. In a large bowl, whisk the bread flour, sugar, instant yeast, salt and rosemary.
3. Add the warm milk, warm water and egg, then mix into a shaggy dough. The milk and water give about 68% hydration (milk counted as liquid) and salt is about 1.8%.
4. Knead 5 minutes, then add 40 g of the butter (two-thirds), the first half of the garlic and three-quarters of the parsley; knead 6 to 8 minutes more until smooth and elastic.
5. Rub the olive oil around a clean bowl, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line a 9x13-inch pan with parchment. Divide the dough into 12 pieces of about 85 g, shape each into a tight ball and set them in the pan in rows.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, touching, and springing back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
8. Bake 20 to 24 minutes, until deep golden and 190°F (88°C) in the center of a middle roll.
9. While they bake, melt the remaining 20 g of butter (the last third) and stir in the reserved garlic; warm 1 minute so the garlic softens.
10. Brush the hot rolls with the garlic butter and sprinkle with the reserved parsley.
11. Cool the rolls in the pan 10 minutes, then move them to a rack and cool at least 15 minutes more before pulling apart.