In a small bowl combine the warm milk, yeast and sugar and let it stand for 5 minutes until you see the yeast bloom. Then add the oil, salt and 1 egg. Mix with a fork.

Add the liquid to the flour, mix until rough dough forms, then take it out of the bowl onto a floured surface and start kneading until smooth and elastic dough is formed for approximately 8-10 minutes.

If using a stand mixer, knead using a dough hook attachment for 1 minute on low speed, then switch to medium and kneed for 4 minutes longer.

Take the dough out of the bowl and rub the bowl with vegetable oil, then return the dough to the bowl, cover with plastic wrap and a towel and let it rise for 1 hour to 1.5 hours in a warm place until it triples in volume. Preheat the oven to 180C/350F.

Take the dough out of the bowl onto a floured surface and divide into 16 equal parts. Roll into balls and place into a well-buttered 9x13 inch baking pan 1 inch apart from each other.

Cover with a tea towel and let them rise one more time for 30 minutes.

Brush with a beaten egg and bake for 20-25 minutes or until golden.

Meanwhile melt 1 tablespoon of butter together with pressed garlic, then add fresh chopped parsley to the mix.

Once the rolls are done, brush them with the garlic butter mixture.