Activate yeast: In a stand mixer bowl, whisk together warm milk, yeast, and sugar. Cover and let sit for 5 minutes until frothy.

Make dough: Add flour, salt, melted butter, and egg to the yeast mixture. Mix into a shaggy dough. Knead with a dough hook on low speed for 10 minutes, until smooth and elastic. If sticky, add 1 tbsp flour and knead again.

First rise: Lightly oil a large bowl, place the dough inside, cover, and let rise in a warm place for 1 – 1½ hours until doubled in size.

Shape rolls: Punch down dough and divide into 12 equal pieces. Roll into smooth balls and place in a greased 9”x13” baking pan, leaving space between.

Second rise: Cover with cling wrap and let rise again for 1 – 2 hours, until puffed and touching.

Bake: Preheat oven to 350ºF. Brush rolls with egg wash and bake for 20 – 25 minutes, until golden brown.

Make garlic butter: Melt butter in a saucepan over low heat, add garlic, and cook 2 minutes until fragrant (don’t brown).

Finish rolls: Brush warm rolls with garlic butter, sprinkle with parsley and sea salt, and serve warm.