In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy. If it doesn’t foam, start over—your yeast might be dead.
Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, softened butter, and egg. Mix until a dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5 minutes—your arms will thank you.)
Let It Rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
Shape the Rolls:
Punch down the dough to release the air. Divide it into 12 equal pieces and roll each into a ball.
Arrange the dough balls in a greased 9×13-inch baking dish, leaving a little space between them. Cover and let them rise again for 30 minutes, or until puffed.
Bake the Rolls:
Preheat your oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until golden brown on top.
Make the Garlic Butter:
While the rolls bake, mix the melted butter, minced garlic, parsley, and salt in a small bowl.
Brush and Serve:
As soon as the rolls come out of the oven, generously brush them with the garlic butter. Make sure to get every nook and cranny for maximum flavor.
