Follow the recipe for milk bread rolls, starting with the tangzhong. Knead the tangzhong and other ingredients (excluding butter) for 7-8 minutes using a standing mixer with a dough hook. Add butter and knead for an additional 5-7 minutes until a soft, sticky dough forms.

Let the dough rise in a warm place for 60-90 minutes until it doubles in size.

While waiting, prepare the filling by mixing softened butter, garlic, and parsley.

Divide the dough into 2. Roll each half into a rectangle (approximately 16” x 6”) on a lightly floured surface.

Evenly spread half of the butter mixture on the dough, cut into 8 strips, and roll each strip tightly. Place the rolls on a lightly greased baking sheet.

Repeat with the other half of the dough to make a total of 16 rolls.

Generously coat the rolls with egg wash and let them rise for about 30 minutes.

Preheat your oven to 350°F.

Brush the risen rolls with egg wash again and bake for approximately 20 minutes until golden on top.

Serve and enjoy! These rolls are perfect on their own, but if you're feeling extra, add even more butter on top! 🤤