Preparation

• In a large bowl, stir together the warm milk with the yeast.
• Add all the other ingredients for the dinner rolls to the same bowl.
• Use a large bowl to stir together the ingredients until they form a shaggy dough.
• Turn out onto a clean surface, and knead with a push-pull motion using your palms for 15 minutes.
• Transfer the dough to a large clean bowl sprayed with a little oil. Cover with cling wrap and place in a warm, humid spot to let the dough rise until it at least doubles in size.
• Once risen, punch the dough and turn it out onto a clean surface. Divide it into 12 equal pieces.
• Roll each piece into a tight, smooth ball.
• Line a 9x13" baking sheet with parchment paper, and place the rolls on the sheet with even space between them.
• Mix the egg yolk and milk in a small bowl to make the egg wash, and use a pastry brush to generously brush the rolls with the egg wash.
• Allow the rolls to rise a second time in a warm spot for 30-45 minutes until they are puffy.
• In the last 20 minutes, preheat the oven to 350F (conventional).
• Once the rolls are risen, brush them with another generous coating of the egg wash.
• Bake for 20-22 minutes until the rolls have a beautiful shiny golden crust on them.
• To make the garlic butter, melt the butter in a saucepan. Add the garlic and saute for 1-2 minutes. Then turn off the heat and mix in the parsley.
• Brush the rolls with garlic butter while they're still hot.
• Serve & enjoy!