Fluffy Garlic Dinner Rolls

Gather all ingredients.

In a small saucepan, combine milk and 1 tsp garlic over medium heat. Cook until bubbling around the edges (4-5 mins), then remove from heat. Add the sugar and 4 tbsp butter; let cool (5-10 mins) between 110-120°F.

Stir in yeast. Let stand until mixture is foamy (about 10 mins).

Add salt, egg yolk, 1 egg, and 2 cups flour; beat on low speed (about 1 min). Gradually add remaining 1 3/4 cups flour on low speed, then increase to medium. Beat until dough pulls away from the bowl and is smooth & elastic (about 10 mins).

Coat a large bowl with cooking spray. Transfer dough to prepared bowl; turn to coat. Cover with plastic wrap and let rise in a warm place (1 hr) until doubled in size.

In a small saucepan, melt the remaining 3 tbsp butter and 2 tsp garlic over medium-low heat (about 3 mins). Reserve 1 1/2 tbsp of the mixture. Mix the remaining with parsley.

Punch down dough on a lightly floured surface. Divide into 20 equal pieces & shape into balls. Dip each ball in the reserved butter-garlic mixture to coat. Arrange seam-side down in a greased 9x13 inch baking pan, spaced in 4 rows of 5.

Cover with plastic wrap and let rise until doubled in size & dough springs back slowly when poked (30-45 mins).

Preheat oven to 350°F (175°C).

Whisk together remaining 1 egg and water for an egg wash. Brush tops of rolls with the egg wash.

Bake until golden brown (18-20 mins).

Brush warm rolls with the butter-parsley mixture.