In a medium-sized bowl, warm milk, sugar, and yeast should be mixed together. Allow it to wait 5-10 minutes till foamy. This is the first sign that the yeast is alive and about to perform its magic.

Flour and salt are to be added to a large bowl (or stand mixer).

Add yeast mixture (foamy), the egg and melted butter. Combine on low speed until it unites. When hand kneading, knead for 8 -10 minutes till smooth and soft to the touch. The dough must not be sticky yet soft. In case it is too sticky, add a little more flour.

Take the dough and roll it into a ball, and put it in a greased bowl.

Put a clean towel or plastic wrap over it and allow it to rise in a warm area approximately 1 hour or till doubled in size. It is the time your kitchen begins to reek of comfort.

Knead the dough to force out the air. Split it into approximately 12 pieces.

Roll them all into a ball. Put them on an oiled baking sheet or cast-iron skillet, with a slight space between them. Turn over and leave once more, about 30 minutes, and they will swell up prettily.

Preheat your oven to 375°F (190°C). Bake the rolls 15-18 minutes or until the tops of the rolls turn golden brown and are slightly hard to touch.

As the rolls are baking, a small saucepan is heated by melting butter.

Stir in minced garlic and allow to sizzle for 30 seconds, or no more.

Take off the burner and add Parmesan and parsley.

Immediately, the rolls are out of the oven, and brush them with the warm garlic butter mixture. Butter will be melted into the bread, and this will smell like butter and garlic to the bread, and it will be the same old usual Ozzie flavor, buttery, garlicky, and all cannot resist.

The rolls are to be served when warm and shiny. They are best right after baking, and even when they are warmed up, they will put a smile on your face.