In a small bowl, combine warm water and yeast. Let it sit for 10 minutes. Heat the milk right before the yeast is done. Melt the butter while the yeast is sitting so it can cool.
2 ¼ teaspoon Active dry yeast, ½ cup Water, 4 tablespoon Unsalted butter, 1 cup Milk
In a mixing bowl, mix the flour, sugar, salt, minced garlic, garlic powder, parsley, chives, and parmesan cheese.
4 cups All-purpose flour, 3 tablespoon White granulated sugar, ½ tablespoon Salt, 5 Garlic cloves, 2 teaspoon Garlic powder, 1 tablespoon Dried parsley, 1 tablespoon Dried chives, ½ cup Shredded parmesan cheese
Add the yeast/water, warm milk, and melted butter. Use a dough hook ( or your hands) to mix until a dough forms.
On medium speed, mix on medium for 5 minutes to knead the dough. For by hand instructions, knead the dough on a lightly floured surface for 5 minutes until the dough is soft.
Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.
Once it is done rising, weigh the door on a kitchen scale and divide it into 12 rolls.
Pinch the sides of the roll, and pinch it to the bottom of the roll. Then, roll the dough by placing it on the counter, cup your hand over the dough ball and roll until smooth.
Spray a 9X13 inch pan with baking nonstick spray. Place the 12 rolls in the pan. Cover with a kitchen towel and rise for 20 minutes. Use a pastry brush to brush the egg over the rolls. Use just enough until coated and discard the egg.
1 Large egg
Preheat the oven to 375°F. Bake for 20-25 minutes until the rolls are golden brown on top.