Lightly butter the bottom and sides of a 9x13 pan and set it aside.

In a small pot, melt 4 1/2 tablespoons of butter over low heat. Add 2 tablespoons of minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and let it cool while you measure the other ingredients.

In a stand mixing bowl, combine 3 1/2 cups + 1 tablespoon of all-purpose flour, 3 tablespoons parsley, 1 tablespoon sugar, 2 1/4 teaspoons yeast, and 1 teaspoon fine sea salt. Whisk together to blend well.

Add the warmed 1 cup of milk, room temperature 1 large egg, and the cooled garlic butter mixture into the dry ingredients. Mix using a dough hook on low speed until the dough comes together.

Knead on low speed for about 10-12 minutes until the dough is smooth and feels soft and tacky. If the dough is too sticky, add flour, one tablespoon at a time, until workable.

Cut the kneaded dough into 12 equal portions (about 67 grams each). Shape each piece into a smooth ball by pinching the seam together. Place these in your prepared baking pan.

Cover with plastic wrap or a clean kitchen towel and set in a warm place until doubled in size, around 1-2 hours.

Once risen, preheat your oven to 350°F/180°C. Brush the tops of the rolls with the beaten egg wash for that golden finish.

Bake for 20-30 minutes, until the tops are golden brown.

While they’re baking, prepare the garlic butter: melt 2 tablespoons of butter, add 1 tablespoon of minced garlic, and cook for 1-2 minutes. Stir in 1 tablespoon of parsley. When the rolls come out, brush them with the garlic butter and sprinkle with flaky sea salt if desired. Serve warm and enjoy!