Butter a 9×13-inch baking pan or something comparable and set aside.

*Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!

In the bowl of a stand-up mixer (with the hook attachment), add the flour, sugar, yeast, and salt.

Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.

Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with the machine on medium speed for about 5-7 minutes, until smooth and elastic.

The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow it to rise in the fridge for 12 to 24 hours.

Combine the softened butter, garlic, parsley, and kosher salt in a small bowl and use a fork to thoroughly mix. Set aside.

Turn the dough out onto a clean work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough into a roughly 13” x 21” rectangle.

Spread the filling onto the rolled-out dough with a silicone spatula or offset spatula ensuring that it covers the surface from edge to edge.

Fold the dough like a letter, folding the left side to the middle and then the right side over the left. Turn the dough so that the wide part is horizontal. If the dough is warm, transfer it to a baking sheet and chill it in the freezer for 20 minutes or until firm.

When firm, cut the dough into 15 even strips, making sure the widest part is horizontal. Pull each strip longways to gently stretch each piece.

Starting from the end, wrap one strand around the tips of your thumb and two or three fingers one and a half times then loop the strand around the bunch and place into the pregreased pan. Repeat with all strands.

Allow them to rise for about 1 to 1 ½ hours. They should have doubled in size and should be puffy and supple.

*Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 ½ hours for them to rise after being assembled!

Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.

When the buns come out of the oven, immediately brush the tops with the butter mixture and sprinkle with flakey sea salt.