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For the garlic confit, peel the garlic cloves and place them in a small ovenproof dish. Cover completely with olive oil and cook at 120°C for about 1 hour, until very soft. Leave to cool in the oil.
For the tangzhong, combine the milk, water and flour in a saucepan. Cook over medium heat, stirring continuously, until thick and smooth. Leave to cool.
Add the tangzhong, flour, sour cream, egg, milk, brown sugar, salt and yeast to the bowl of a stand mixer. Knead for 5 minutes. Add the softened butter and knead for another 8–10 minutes, until smooth and elastic.
Cover and leave to rise for about 1½ hours, until almost doubled in size.
Mash the garlic confit and mix with the softened butter, parsley and salt.
Roll the dough into a large rectangle and spread the filling evenly over the surface. Fold the dough into thirds lengthwise. Cut into strips, then roll each strip around itself to form the rolls.
Arrange in a baking tin, cover and leave to rise for about 30 minutes.
Brush with egg wash and bake at 175°C for 25–30 minutes, until golden.