In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it’s foamy. Add the flour, salt, melted butter, and egg. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. If it’s sticky, add a little more flour—up to ½ cup if needed.

Cover the dough with a clean tea towel and leave it in a warm spot to rise for about an hour, or until doubled in size.

Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Tuck the edges of each piece underneath and pinch them together at the base to form a smooth ball. Place seam-side down in a greased or lined 23 cm baking dish.

You can see this shaping technique demonstrated in the recipe video.

Cover the dish loosely and let the rolls rise again for another hour. They should be puffy and nearly touching.

Combine the butter and garlic in a small microwave-safe bowl. Heat in 10-second bursts until just melted. Stir in a pinch of salt and parsley, if using.

(If you prefer, you can melt the butter gently on the stove and stir in the garlic off the heat.)

Preheat the oven to 180°C fan-forced (200°C conventional). Brush the rolls with half the garlic butter, then bake for 18–22 minutes or until golden and cooked through.

In the last 2 minutes of baking, pull the rolls out and brush them with the remaining garlic butter. Return to the oven to finish.

Let them rest for a few minutes, then serve warm.