In a small saucepan, melt 4 tablespoons of butter over low heat, then add 1 1/2 tablespoons of minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and let cool slightly until it reaches about room temperature—this preserves the garlic flavor without cooking it further. In a large mixing bowl, combine 3 3/4 cups flour, 2 1/4 teaspoons active dry yeast, 1 1/2 tablespoons sugar, 1 1/4 teaspoons salt, 2 tablespoons fresh parsley, and the cooled garlic butter. Add 1 cup lukewarm milk and 1 large egg, then mix until all ingredients are incorporated and a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky. I like to knead by hand for this recipe because you can feel when the dough transitions from shaggy to silky—this texture tells you the gluten is properly developed and your rolls will have a tender, pillowy crumb. If the dough feels too sticky, add a tablespoon of flour at a time; if too dry, wet your hands slightly and continue kneading.

Lightly butter a 9x13-inch baking dish (or similar size to fit 12 rolls comfortably). Form the kneaded dough into 12 equal-sized balls by rolling each piece between your palms, then arrange them seam-side down in the prepared pan, spacing them slightly apart. Cover the pan loosely with a kitchen towel or plastic wrap and let the rolls rise at room temperature for 1-2 hours until they've doubled in size and are touching each other—they should look puffy and spring back slowly when gently poked.

About 20 minutes before baking, preheat your oven to 350°F. While the oven heats, prepare an egg wash by whisking 1 beaten egg with 1 teaspoon of water until combined. Once the rolls have finished rising, gently brush the top of each roll with the egg wash using a pastry brush, being careful not to deflate them too much.

Place the pan in the preheated 350°F oven and bake for 20-30 minutes until the rolls are deep golden brown on top. The rolls should sound slightly hollow when tapped on the bottom if you carefully lift one—this is a good sign they're cooked through. Remove from the oven and let cool for just 2-3 minutes while you prepare the garlic butter topping.

In a small saucepan, melt 4 tablespoons of butter over low heat, then add 2 tablespoons of freshly minced garlic and cook for 1-2 minutes until just fragrant—don't let it brown or it will taste bitter. Remove from heat and stir in 2 tablespoons of fresh parsley, 2 tablespoons of grated Parmesan cheese, 1/2 teaspoon of onion powder, and 1/2 teaspoon of flaky sea salt. I like to use fresh garlic in the topping instead of pre-minced because it adds a bright, sharp flavor that contrasts beautifully with the soft, yeasty rolls.

While the rolls are still warm, generously brush or drizzle the garlic butter mixture over the tops of each roll, allowing it to soak into the warm bread. Serve immediately while the rolls are still warm and the garlic butter is fragrant—they're best enjoyed fresh from the oven.