Soft Parsley-Thyme Butter Dinner Rolls

Steps

1. Prep first: melt the butter and divide it into two portions, about two-thirds for the dough and one-third for brushing. Chop the parsley and set aside about three-quarters for the dough and one-quarter for the topping. Measure out about two-thirds of the thyme for the dough and keep the remaining third for the topping.
2. In a large bowl, whisk the flour, sugar, yeast, salt, the dough portion of the thyme and the garlic powder.
3. Add the warm milk, the egg, the dough portion of the melted butter and the dough portion of the parsley. Stir into a shaggy dough. This is about 56% hydration from the milk and 1.9% salt as bakers' percentages, a soft enriched dough.
4. Knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic and it springs back when pressed.
5. Place the dough in a lightly greased bowl, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Grease a 9x13-inch pan. Punch down the dough, divide it into 12 equal pieces and roll each into a tight ball. Arrange them in the pan.
7. Cover and proof at about 75°F (24°C) for 40 to 45 minutes, until puffy, touching each other and springing back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Bake for 20 to 24 minutes, until deep golden and the center of a roll reaches 190°F (88°C).
9. Stir the remaining parsley and remaining thyme into the reserved melted butter and brush it over the hot rolls.
10. Cool the rolls on a rack for at least 15 minutes before pulling apart and serving.