METHOD
In a bowl, combine the flour, sugar, salt and instant yeast.
Pour the milk and add an egg.
Knead the dough with a mixer for 5 minutes. Cover with a towel and let rest for 20 minutes.
Add the softened butter and garlic and continue to knead until you obtain an elastic dough.
Transfer the dough to a greased bowl with oil, cover and let rise in a warm place for 1 hour or until doubled in size.
Transfer the dough to a work surface, shape it into a square and divide it into 25 pieces.
Roll each piece into a ball, cover and let rest for 15 minutes.
Degas the ball of dough a little more by tucking in the edges and placing them in a greased mold. Cover and let rise another 30 minutes.
Meanwhile, prepare the garlic butter: In a bowl, combine the minced garlic, the dried parsley and the melted butter, mix well.
Brush the tops of the risen rolls with garlic butter and bake in a preheated 180C/350F oven for 15-17 minutes.
When the rolls are still warm, brush them with a little more garlic butter and enjoy!