In a small bowl, combine the warm milk and one tablespoon of the sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly, which indicates the yeast is active and ready to help your dough rise.
In a large mixing bowl or the bowl of a stand mixer, combine the remaining sugar, salt, and half of the flour. Add the yeast mixture, the egg, and 1/4 cup of the softened butter. Mix on low speed or by hand until a shaggy dough forms. Gradually add the remaining flour until the dough begins to pull away from the sides of the bowl.
Knead the dough on a lightly floured surface for about 8 minutes, or use the dough hook on your mixer for 5 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. This process develops the gluten, which is essential for that perfect bread roll texture.
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size. This is a great time to enjoy a cup of cocoa and prepare for the rest of your Christmas meal prep.
Gently punch down the dough to release excess air. Divide the dough into 12 equal pieces and roll each into a smooth ball. Place the balls into a greased 9 by 13 inch baking pan, spacing them evenly so they have room to grow.
Cover the pan and let the rolls rise again for about 30 to 45 minutes. They should look puffy and be touching each other slightly. Preheat your oven to 375 degrees Fahrenheit during this time.
Bake the rolls for 18 to 22 minutes, or until the tops are a beautiful golden brown. While the rolls are baking, melt the remaining 1/4 cup of butter and stir in the minced garlic and chopped parsley.
Immediately after removing the rolls from the oven, brush them generously with the garlic butter mixture. Sprinkle a little sea salt over the top for an extra burst of flavor. Serve them warm for the best experience.
