# Components:
→ Dough
01 - 3 cups all-purpose flour
02 - 2 and 1/4 teaspoons active dry yeast
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon fine sea salt
05 - 3/4 cup warm milk (about 110°F)
06 - 1/4 cup warm water
07 - 3 tablespoons unsalted butter, softened
08 - 1 large egg
→ Garlic Butter
09 - 1/4 cup unsalted butter, melted
10 - 3 cloves garlic, minced
11 - 2 tablespoons fresh parsley, finely chopped
12 - 1/2 teaspoon salt
→ Topping
13 - 1/2 cup freshly grated Parmesan cheese
14 - 2 tablespoons fresh parsley, for garnish
# Directions:
01 - Combine warm milk, warm water, granulated sugar, and active dry yeast in the bowl of a stand mixer or large mixing bowl. Let sit for 5 minutes until the mixture becomes frothy.
02 - Add all-purpose flour, fine sea salt, softened butter, and egg to the yeast mixture. Blend until a soft dough forms.
03 - Knead the dough by hand or with the mixer’s dough hook for 7 to 8 minutes until the dough is smooth and elastic.
04 - Transfer the dough to a lightly greased bowl. Cover with a damp towel and allow to rise in a warm spot for about 1 hour, or until doubled in volume.
05 - Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 24 equal portions. Shape each into a smooth ball.
07 - Place the dough balls in a circular wreath shape on the prepared baking sheet, leaving space between each ball for expansion.
08 - Cover with a towel and let rise for 30 minutes until the dough balls become puffy. Preheat the oven to 350°F.
09 - Mix melted butter, minced garlic, finely chopped parsley, and salt in a small bowl.
10 - Brush the surfaces of the proofed dough balls generously with garlic butter and top evenly with grated Parmesan cheese.
11 - Bake for 25 minutes or until golden brown and cooked through.
12 - Remove from oven, optionally brush with more garlic butter, and sprinkle with fresh parsley. Serve warm.
