Proof Yeast: Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5 minutes until foamy on top. (If yeast doesn’t foam, discard and buy fresh yeast).

Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add 1/4 cup sugar, softened butter, warm milk, egg and salt. Mix until combined. Mix in 1 cup flour.

Knead: While mixing on low speed, slowly add additional flour, until the dough begins to pull away from the sides and bottom of the bowl. You may not use all of the flour called for. Knead/mix until the dough is smooth and elastic, about 6-7 minutes. The dough should be soft, but not overly sticky.

First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) Cover the bowl with a light kitchen towel and allow to rise until double in size, about 1 1/2 hours.

Shape: Divide the dough into 18 equal portions (I weigh the dough in grams and divide it by 18—usually around 70 grams each dough ball). Roll into balls, pinching at the bottom where the seam comes together, so they are smooth and tight.

Second rise: Place rolls about an inch apart on a baker’s half sheet pan (18x13’’) and cover with a light kitchen towel and allow to rise until doubled in size, about 1 1/2 hours. (or for quick rise, heat oven to 200 degrees F. Turn oven off, and place tray of rolls inside, covered, for about 30 min).

Preheat oven to 350 degrees F.

Garlic Butter: Mix melted butter, garlic Italian seasoning and parsley. Gently brush some of the mixture over risen rolls.

Bake: for 14-16 minutes, until golden. Remove from oven and brush the tops of the rolls with remaining garlic butter.