1-First Step: Prepare your mise en place. Warm the milk to 105-110°F (test on wrist; too hot kills yeast). In a small bowl, mix softened butter, minced garlic, chopped parsley, 1/2 tsp salt, and optional pepper. Stir until smooth; set aside half for post-bake. This takes 2 minutes and ensures even flavor.

2-Second Step: Activate the yeast. In a large bowl, combine warm milk, sugar, and yeast. Stir gently and let sit 5-10 minutes until foamy. This proves yeast is alive, preventing flat rolls. Add salt and 1 cup flour; mix to form a batter.

3-Third Step: Build the dough. Gradually add remaining 2 cups flour, mixing with a spoon then hands. Knead on a floured surface for 8-10 minutes until smooth and elastic (windowpane test: stretch thin without tearing). If sticky, add flour 1 tbsp at a time. Dough should be soft but not tacky.

4-Fourth Step: First rise. Place dough in a greased bowl, cover with a damp cloth or plastic wrap. Let rise in a warm spot (75-85°F) for 1 hour or until doubled. Punch down gently to release air; this develops flavor and texture.

5-Fifth Step: Shape the rolls. Divide dough into 12 equal pieces (about 2 oz each). Roll into tight balls, tucking edges under. Arrange in a greased 9×13-inch pan, 1 inch apart. Cover and let rise 30-45 minutes until puffy.

6-Sixth Step: Bake. Preheat oven to 375°F. Brush rolls with half the garlic butter. Bake 20-25 minutes on middle rack until golden (internal temp 190°F). Rotate pan halfway for even browning. If tops brown too fast, tent with foil after 15 minutes.

7-Final Step: Finish and serve. Remove from oven; brush immediately with remaining garlic butter. Let cool 5-10 minutes in pan. Serve warm, pulling apart for that perfect tear. Pairs great with pasta for busy weeknights.