Activate the yeast: In a small bowl, combine the warm milk (ensure it’s not too hot—should feel like warm bathwater), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and fragrant.
Prepare the dough: In a large mixing bowl or stand mixer with dough hook, combine flour and salt. Add the activated yeast mixture, softened butter, and eggs. Mix until a soft, slightly sticky dough forms, about 5-7 minutes.
First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
Make the garlic butter: While dough is rising, melt the ½ cup butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat, stir in parsley, Italian seasoning, and salt. Set aside.
Shape the rolls: Punch down the risen dough and divide into 12 equal portions. Roll each portion into a smooth ball by pulling the edges toward the bottom and pinching to seal.
Second rise: Arrange the rolls in a greased 9×13-inch baking pan, leaving space between each for expansion. Cover and let rise for another 30 minutes until puffy.
Preheat and prepare: Preheat oven to 375°F. Brush the tops of rolls generously with half of the garlic butter mixture.
Bake the rolls: Bake for 25-30 minutes until golden brown on top. The rolls should sound hollow when tapped on the bottom.
Finish with more butter: As soon as the rolls come out of the oven, brush them with the remaining garlic butter, making sure to get the delicious garlic bits on each roll.
Serve warm: Allow to cool for just 5 minutes before serving for the most heavenly experience.