Preparation

• In a large bowl, stir together the warm milk with the yeast.
• Add all the other ingredients for the dinner rolls to the same bowl.
• Use a large bowl to stir together the ingredients until they form a shaggy dough.
• Turn out onto a clean surface, and knead using your palms for 15 minutes until smooth and stretchy.
• Transfer the dough to a bowl sprayed with a little oil, cover, and let it rise in a warm place until doubled in size (around 90 minutes).
• Punch the dough down and turn it out onto a clean surface. Divide into 12 equal pieces.
• Roll each piece into a tight, smooth ball and place on a lined baking sheet.
• Mix the egg yolk and milk in a small bowl to make the egg wash and brush the rolls with it.
• Allow the rolls to rise again for 30-45 minutes until puffy.
• Preheat the oven to 350F in the last 20 minutes of rising.
• Once risen, brush with another layer of egg wash and bake for 20-22 minutes until golden brown.
• To make garlic butter, melt butter in a saucepan, add garlic, sauté for 1-2 minutes, then mix in parsley.
• Brush the rolls with garlic butter while still hot and serve.