In a large bowl, stir together the warmed whole milk (about 110°F) and the yeast until just combined. Then add the granulated sugar, all-purpose flour, large egg, salt, and softened unsalted butter to the same bowl. Mix the ingredients with a sturdy spoon until a shaggy dough forms. This mixture will be quite sticky at first but that's perfectly normal.

Turn the dough out onto a clean surface and knead it using a push-pull motion with your palms for about 15 minutes. The dough will start off sticky, but will become smoother and more elastic as you knead. Avoid adding more flour; patience is key here. Test the dough by stretching a small piece between your fingers: if it stretches thin without tearing (the window-pane test), it's ready. I always enjoy this process—it’s therapeutic and worth the effort for fluffy rolls.

Place the kneaded dough in a large clean bowl lightly greased with oil. Cover the bowl with cling wrap and let the dough rise in a warm, humid spot for about 90 minutes, or until it has at least doubled in size.

Punch down the risen dough to release the built-up gases, then turn it onto a clean surface. Divide the dough into 12 equal pieces. Roll each piece into a tight, smooth ball—either in your palms or by twisting on the countertop—making sure to eliminate any wrinkles or cracks. Line a 9x13" baking pan with parchment paper, and arrange the dough balls on the sheet with even spacing.

In a small bowl, mix together the egg yolk and 1 tablespoon whole milk to make an egg wash. Use a pastry brush to generously coat the surface of each roll. Allow the rolls to rise a second time in a warm place for 30-45 minutes, until they appear puffy. Meanwhile, preheat your oven to 350°F (conventional).

Once the rolls have risen and the oven is preheated, brush them again with a generous layer of egg wash for an extra-shiny crust. Bake in the preheated oven for 20-22 minutes, until the rolls are golden brown and their crust is shiny.

While the rolls are baking, melt the salted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, then remove from the heat and stir in the fresh chopped parsley. As soon as the baked rolls come out of the oven and are still hot, brush them generously with the garlic butter for extra flavor. I love to be generous with the garlic butter—it makes all the difference!