Parmesan Garlic Dinner Rolls
2 1/2 tsp active dry yeast
1 c. Whole milk, warmed
3/4 c. Water, warmed
4 1/2 c. bread flour
1/4 c. honey
4 tbsp unsalted butter, softened
1 tsp salt
1 tbsp unsalted butter, softened (to grease)
3 tbsp Benissimo Parmesan Garlic Oil
Flaky sea salt
1. In a small bowl, warm milk and water until 110F. Add in yeast and stir to combine. Let sit for 5-10 minutes.
2. In a stand mixer with dough hook attached, mix together flour, honey, butter and salt until a little crumbly.
3. Slowly pour yeast mix into the flour while the mixer is on low. Increase the speed to medium and knead the dough until smooth and combined.
4. Lightly grease a large bowl with olive oil and add the dough. Cover with a towel and let rise 1 1/2 hours until doubled in size.
5. Flour a surface and turn out dough. Divide into 12 equal pieces and then roll each one into a ball. To do this, pull the edges of the dough to the center and pinch firmly. Then with seam side down, roll the ball on the counter until round. Repeat with remaining dough.
6. Grease a large cast iron skillet with butter. Arrange rolls in greased skillet. Cover with a towel and allow to rise another 45 minutes.
7. Preheat oven to 350F while rolls are rising.
8. Before baking, drizzle with oil and brush to spread evenly (can also do this with about 2 tbsp of melted butter instead). Bake for 28-30 minutes.
9. Remove from oven and brush again with oil, or butter, and then sprinkle with flaky sea salt.