Warm the milk until it is between 80-100°F. — just warm to the touch. In a large mixing bowl, whisk together the milk, sugar, and yeast. Allow it to activate for 10 minutes.

Once the yeast is activated, add the oil, flour, and salt. If using a stand mixer, use a dough hook and start mixing the dough on the lowest setting. Once the dough starts to form a ball, increase the speed to medium and knead for 6-8 minutes. Alternatively, knead for 10-12 minutes by hand. The dough is done when it is elastic, glossy, soft, and easily comes away from the sides of the bowl/surface.

Turn the dough to a lightly oiled bowl and cover with a damp towel. Let the dough rise for 1 1/2 hours, or until doubled in size.

Lightly grease a 9-inch round baking dish.

Once the dough has doubled in size, punch it down to remove the air, and transfer it to a clean surface. Form the dough into a rectangle, and then divide it into 8 equal-sized pieces. Form each piece into a ball.

Place each ball of dough into the greased baking dish. Cover and allow the dough to rise a second time for 30 minutes, or until the rolls have puffed up and filled the pan.

Preheat the oven to 350°F. Beat the egg for the egg wash.

Brush the tops of the dough with the egg wash and bake for 25-30 minutes, or until deep golden brown.

While the rolls bake, make the garlic oil mixture. Finely mince the garlic, then combine it with the oil, chopped dill and chopped parsley. Brush the garlic-herb mixture over the rolls immediately after they come out of the oven.

Allow the rolls to cool, and the oil mixture to soak into the bread a bit, for about 15 minutes before serving.