Warm the milk to about 110°F and combine with yeast and a touch of sugar. Let sit for 5–10 minutes until foamy.

In a large bowl, whisk together the remaining sugar, flour, salt, and butter. Add the foamy yeast mixture and egg, mixing until shaggy.

Knead the dough on a floured surface for about 10–15 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm area for about 90 minutes until doubled.

Punch down the dough, divide into 12 pieces, and roll each into a ball. Place on a lined baking pan.

Cover and let the rolls rise for another 30–45 minutes until puffy and nearly doubled.

Preheat the oven to 350°F.

Brush the tops with an egg wash made from an egg whisked with water.

Bake for 20–22 minutes until golden brown and hollow when tapped.

Melt butter in a pan, sauté garlic until fragrant, and brush over warm rolls before garnishing with parsley.