Proof the Yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.

Combine Wet Ingredients: Add the salt, egg, and oil to the yeast mixture. Whisk until well combined.

Add the Flour: Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook attachment on your stand mixer. Start with 3 cups and add more as needed until the dough comes together and pulls away from the sides of the bowl. You want a soft, slightly sticky dough.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 5 minutes.

First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch Down the Dough: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.

Divide and Shape: Divide the dough into 12 equal pieces. Roll each piece into a ball.

Second Rise: Place the rolls in a greased 9x13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until puffy.

Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).

Bake the Rolls: Bake for 18-22 minutes, or until golden brown on top. If they start to brown too quickly, tent them with foil.

Make the Garlic Butter: While the rolls are baking, melt the butter in a small saucepan or microwave. Add the minced garlic, parsley (if using), garlic powder (if using), salt, and pepper. Stir to combine.

Brush with Garlic Butter: As soon as the rolls come out of the oven, brush them generously with the garlic butter.

Serve Immediately: Let the rolls cool slightly before serving. They are best enjoyed warm!