Herb & Garlic Swirl Rolls: A Delectable Homemade Delight

Ingredients

Dough

• 3 ½ cups (440 g) all‑purpose flour
• 1 ½ teaspoons instant yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 ¼ cups warm milk (110°F/43°C)
• 3 tablespoons unsalted butter, melted

Herb‑Garlic Butter

• ½ cup (115 g) unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon lemon zest
• Pinch of flaky sea salt

Finishing Touches

• 1 egg, beaten (for egg wash)
• 2 tablespoons melted butter (for brushing after baking)

Instructions

Shaping the Swirl

1. Roll Out the Dough. Punch down the risen dough and turn it onto a parchment‑lined sheet. Roll it into a rectangle roughly 12 × 8 inches, about ¼‑inch thick. Even thickness ensures uniform baking and a consistent swirl.
2. Spread the Butter. Evenly coat the entire surface with the herb‑garlic butter, leaving a ½‑inch border around the edges. The butter should be thin enough to see the dough underneath, yet generous enough to flavor every bite.
3. Roll and Slice. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp serrated knife, cut the log into 8 even discs, about 1‑inch thick. The spiral pattern will be visible on each slice.
4. Second Rise. Place the rolls, spaced apart, on a parchment‑lined baking sheet. Cover loosely with a clean towel and let them rise for another 30 minutes. They should puff up slightly, indicating the yeast is still active.
5. Bake to Golden Perfection. Preheat the oven to 375°F (190°C). Brush the tops with beaten egg for a glossy finish. Bake for 18‑20 minutes, or until the rolls are deep golden and sound hollow when tapped. The heat solidifies the butter layers, creating a crisp, fragrant crust.