● Mix flour, sugar, salt, and instant yeast in a bowl. Mix well, pour in the milk, and add the eggs.
● Knead the dough in a mixer for 5 minutes. Cover with a towel and let rest for 20 minutes.
Add the softened butter and garlic and continue kneading until an elastic dough forms.
● Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
● Place the dough on your work surface, shape it into a square, and divide it into 25 equal parts. Roll each portion into a ball, cover, and let rest for 15 minutes.
● Fold the edges of the dough ball into the greased mold to make it slightly larger. Cover and let rise for another 30 minutes.
● Meanwhile, prepare the garlic butter. Add the minced garlic, dried parsley, and melted butter to a bowl and mix well.
● Spread garlic butter on top of the fermented buns and bake in a preheated oven at 180℃ for 15 to 17 minutes.
If the rolls are still warm, serve with a little garlic butter.
