In a large mixing bowl, combine warm milk (not too hot—think baby-bottle warm) with the sugar and active dry yeast.

Let it sit for 5–10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to work its magic.

Add the melted butter, egg, and salt to the yeast mixture. Stir to combine.

Gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough hook attachment until a sticky dough forms.

Knead the dough on a floured surface for 8–10 minutes (or use a stand mixer for 5 minutes) until smooth and elastic.

Place the dough in a lightly greased bowl and cover with a damp kitchen towel or plastic wrap.

Let it rise in a warm place for 1–2 hours, or until it has doubled in size. Pro tip: If your kitchen is cold, place the bowl in a slightly warm (but turned off) oven.

Punch down the dough to release air bubbles, then divide it into 12 equal pieces.

Roll each piece into a ball and place them on a greased or parchment-lined baking tray, leaving a little space between each.

Cover the rolls with a clean kitchen towel and let them rise for another 30–40 minutes, or until puffy.

While the rolls are rising, melt the butter and mix it with minced garlic and parsley. For an extra kick, stir in a pinch of salt or grated parmesan.

Preheat your oven to 375°F (190°C).

Bake the rolls for 15–20 minutes, or until golden brown.

Brush the warm rolls generously with the garlic butter as soon as they come out of the oven.

Serve the rolls warm, and watch them disappear in seconds! Pair with pasta, soup, or enjoy them on their own.

If you like a crispier crust, bake for an extra 2–3 minutes.

For extra garlicky goodness, double the garlic butter and serve some on the side for dipping.