Step 1

Heat the milk in a small saucepan over medium heat for 1 minute, or until warm to the touch. It should be lukewarm, not hot. If it gets too hot, let it cool down before moving onto the next step.

Step 2

Transfer the warm milk to a large bowl or stand mixer. Add the sugar and whisk to dissolve, then whisk in the yeast. Let sit for 5 to 10 minutes. The mixture should get foamy and bubbly. If it doesn’t, your yeast is dead and you’ll need to start again with fresher yeast.

Step 3

Whisk in the melted butter and salt, then add the flour and mix with a rubber spatula (or wooden spoon) until the dough comes together in a shaggy mass.

Step 4

If you have a stand mixer, use the dough hook and mix on low/medium-low speed for 5 to 7 minutes, or until soft, smooth and supple. If you don’t, turn the dough out onto a floured work surface. Knead by hand for 10 minutes, or until smooth, elastic and no longer sticky.

Step 5

Lightly grease a large bowl with extra-virgin olive oil. Shape the dough into a ball and transfer it to the oiled bowl. Roll the dough so it’s lightly covered in oil to prevent it from drying out. Cover the bowl with cling film. Let sit in a warm place for 1 ½ hours, or until doubled in size.

Step 6

Meanwhile, make the garlic butter. Place the garlic cloves and salt in a mortar and pound with a pestle until a paste forms. Add the softened butter and parsley and mix to combine. Taste and adjust the salt level, to your liking. Alternatively, you can grate or crush the garlic into the softened butter, then add the salt and parsley and mix to combine.

Step 7

Spread 1/3 of the garlic herb butter on the base and sides of a 35 cm x 25 cm (exterior dimensions) / 31.5 cm x 21.5 cm (interior dimensions) rectangular baking dish. Set the rest of the garlic butter aside.

Step 8

Once the dough has proved for 1 ½ hours, remove the cling film and punch it down to expel the air. Turn the dough out onto a floured work surface and knead for 1 minute to further deflate it.

Step 9

Roll the dough into a ball and divide it into 4, then divide each piece into 5, for a total of 20 portions. Working one at a time, and keeping the other pieces covered in cling film, roll each portion into a ball.

Step 10

Arrange the dough balls in a single layer in the baking tray, leaving a little space between each dough ball – 4 across and 5 long is perfect.

Step 11

Using your fingers, gently spread 1/3 of the garlic butter over the dough balls. Cover loosely with cling film and let sit in a warm place for a further 1 ½ hours, or until doubled in size.

Step 12

Preheat your oven to 190℃ / fan 170℃. Remove the cling film and bake the rolls on the bottom shelf of the oven for 30 minutes, or until nice and golden.

Step 13

Brush the baked rolls with the remaining 1/3 of the garlic butter to give them a beautiful shine. Leave to cool for 5 minutes then serve and enjoy!