• Prepare garlic butter for dough: Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook, stirring frequently, until garlic is fragrant (about 30-60 seconds) but not toasted. Pour butter into a heat-proof dish and set aside to cool.
  ⅓ cup unsalted butter, 1 Tablespoon finely minced garlic
• Activate the yeast: In a small microwave-safe bowl or measuring cup, combine milk and water and heat to 115F (46C). Pour milk mixture into a large mixing bowl (or the bowl of a stand mixer fitted with dough hook attachment), add yeast and 1 teaspoon sugar and stir together. Let sit until foamy, about 5-10 minutes.
  ¾ cup whole milk, ⅓ cup water, 2 ½ teaspoons active dry yeast
• Once foamy, add remaining sugar, eggs, salt, garlic powder, and about 2 cups (250g) of flour. Stir until well combined.
  ½ teaspoon garlic powder, ¼ cup granulated sugar, 2 large eggs, 1 ½ teaspoons table salt
• While mixing, gradually drizzle in the garlic butter from above and stir until well incorporated.
• Gradually add the remaining flour, as needed, until dough clings to itself and pulls away from the sides of the bowl while mixing (either by hand or with dough hook attachment).
• Knead the dough: If using a stand mixer, knead with the dough hook about 5-8 minutes, until dough is smooth and elastic, or, if kneading by hand, transfer to a clean, lightly floured surface and knead by hand until smooth and elastic, adding flour sparingly if/as needed if dough is too sticky (about 10 minutes).
• First rise: Lightly grease a large bowl with oil, place the dough in the bowl and turn to lightly coat the dough all over with oil. Cover with plastic wrap and leave in a warm place to rise until doubled in size (about 1-2 hours).
• Preheat oven/prepare baking dish: Once dough has doubled, preheat oven to 375F (190C). Place 3 tablespoons of butter in a 13x9” (33x23cm) glass or ceramic baking dish and place in the oven until the butter melts. Once melted, carefully swirl the dish around so butter covers the whole bottom, and set aside.
  3 Tablespoons butter
• Shape rolls: Gently punch down your dough and transfer to a lightly floured surface. Divide into 24 equal pieces (this will be around 45g each). Shape each piece into a ball, rolling each slightly and pinching the bottoms to create tension in the surface. Place shaped dough into your prepared baking dish, spacing evenly (the rolls will be barely touching each other).
• Second rise: Cover dish with plastic wrap and set in a warm place until increased in size by about 50% (this could take up to an hour).
• Bake: Once increased in size, remove plastic wrap and transfer dish to center rack of 375F (190C) oven and bake for 22-24 minutes, until rolls are starting to turn golden brown on top (internal temperature should be 185-190F (87C) it checked with an instant read thermometer). While the rolls bake, prepare the garlic butter.

Garlic butter

• In a small saucepan over low heat, combine butter and garlic until butter is melted completely and garlic is fragrant.
  4 Tablespoons salted butter, 1 ½ Tablespoons minced garlic
• Remove from heat and add parsley, stir to combine.
  1 ½ Tablespoons minced fresh parsley
• Brush garlic butter sauce generously over the warm rolls. Sprinkle grated parmesan cheese over top. Serve warm and enjoy!
  3 Tablespoons grated parmesan cheese