In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and sugar. Stir in the active dry yeast and let it sit for about 5 to 10 minutes until it becomes frothy and bubbly. This step ensures your yeast is alive and ready to make your Garlic Butter Bread Rolls rise perfectly.
Add the softened butter, egg, salt, and two cups of flour to the yeast mixture. Use a dough hook or a sturdy wooden spoon to combine until a shaggy dough forms. Gradually add the remaining flour, half a cup at a time, until the dough begins to pull away from the sides of the bowl.
Knead the dough on a lightly floured surface for about 8 to 10 minutes, or in your stand mixer for 5 to 7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. This process develops the gluten, which gives the rolls their signature structure.
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot and let it rise until it has doubled in size, which usually takes about 60 to 90 minutes depending on the temperature of your kitchen.
Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each piece into a smooth ball and place them in a greased 9 by 13 inch baking pan. Cover them again and let them rise for another 30 to 45 minutes until they look puffy and are touching each other.
Preheat your oven to 375 degrees Fahrenheit. Bake the rolls for 18 to 22 minutes, or until the tops are a beautiful golden brown. While the rolls are baking, whisk together the melted butter, minced garlic, and chopped parsley in a small bowl.
As soon as you remove the rolls from the oven, brush the garlic butter mixture generously over the hot tops. Sprinkle with a little sea salt if desired. The heat from the bread will slightly cook the garlic and allow the butter to soak into every crevice.
