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

In a small pot, melt the butter and add the minced garlic. Cook for just 1-2 minutes or until the garlic becomes fragrant and golden; make sure not to brown it. Take it off the heat and let it cool.

In your stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt.

Add in the warmed milk, egg, and cooled garlic butter. Knead on low speed with the dough hook until smooth and slightly tacky, about 10-12 minutes.

If the dough is too sticky, add flour one tablespoon at a time until it feels right.

Cut the dough into 12 equal portions, shape them into balls, and place them in the prepared baking pan. Cover and let rise in a warm spot until doubled in size, about 1-2 hours.

Preheat your oven to 350°F (180°C).

Brush the tops of the rolls with the beaten egg wash and bake for 20-30 minutes, until golden brown.

While the rolls are baking, prepare the garlic butter by melting the remaining butter and adding minced garlic. Cook until fragrant and then stir in parsley.

Once the rolls are done, brush with garlic butter and sprinkle with flaky sea salt.