Step-by-Step Instructions

• In a large mixing bowl, combine 2 cups of all-purpose flour, 1 packet of yeast, and 1 tablespoon of sugar. Gradually stir in 1 cup of warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Allow the dough to rise in a warm spot for 1 hour or until it doubles in size.
• While the dough rises, melt 4 tablespoons of butter in a small pan over low heat. Add 3 cloves of minced garlic and cook for 2–3 minutes until fragrant. Remove from heat and stir in ¼ cup of chopped fresh parsley and ½ cup of grated Parmesan cheese. Set aside to cool slightly while your dough continues to rise.
• Once the dough has risen, punch it down to release the air and roll it out on a floured surface into a rectangle about ¼ inch thick. Spread the garlic filling evenly over the dough, leaving a small border around the edges. Starting from one long side, carefully roll the dough into a tight log, then slice it into 12 equal pieces.
• Place the sliced rolls into a greased baking dish, making sure they are arranged close together. Cover the dish with a clean kitchen towel and let the rolls rise for another 30 minutes in a warm place until they puff up. Preheat your oven to 375°F (190°C) during the last 10 minutes of the rise.
• Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and fragrant. Optionally, brush the tops with additional melted butter right after you take them out of the oven.