1. Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Gently stir and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This process, known as “proofing,” confirms your yeast is alive and active, which is crucial for a good rise. If it doesn’t foam, your yeast may be old, and you should start over with a fresh packet.

2. Mix the Dough: To the yeast mixture, add the melted butter and the two room-temperature eggs. Whisk to combine. Fit your stand mixer with the dough hook attachment. Add the all-purpose flour and salt to the wet ingredients. Start mixing on a low speed until a shaggy dough begins to form.

3. Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-15 minutes. To check if it’s ready, perform the “windowpane test”: stretch a small piece of dough between your fingers. It should stretch thin enough to see light through it without tearing.

4. First Rise: Lightly grease a large bowl with oil or cooking spray. Form the kneaded dough into a ball and place it in the bowl, turning it once to coat the top with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.

5. Prepare the Garlic Butter: While the dough is rising, prepare the star of the show. In a medium bowl, combine the softened unsalted butter, finely minced garlic, chopped fresh parsley, salt, and black pepper. If you’re using it, stir in the grated Parmesan cheese. Mix thoroughly until everything is well incorporated. Set aside.

6. Shape the Rolls: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 12×18 inches. Spread about two-thirds of the prepared garlic butter mixture evenly over the entire surface of the rectangle, leaving a small border on one of the long edges.

7. Roll and Cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal it securely. Using a sharp knife or unflavored dental floss for a clean cut, slice the log into 12 equal-sized rolls, each about 1.5 inches thick.

8. Second Rise: Grease a 9×13 inch baking dish or a large cast-iron skillet. Arrange the cut rolls snugly in the prepared dish with the swirl side up. They should be close together but not squished. Cover the dish loosely with plastic wrap and let the rolls rise for another 30-45 minutes, until they look puffy and have filled the pan.

9. Bake the Rolls: Preheat your oven to 375°F (190°C). While the oven preheats, melt the remaining one-third of the garlic butter mixture. Once the rolls have finished their second rise, brush them generously with half of the melted garlic butter. Bake for 20-25 minutes, or until the tops are beautifully golden brown and the centers are cooked through.

10. Final Touch and Serve: As soon as you remove the rolls from the oven, immediately brush them with the remaining melted garlic butter. This final layer soaks into the hot bread, making them extra decadent and flavorful. Let them cool in the pan for a few minutes before serving warm.