Activate the Yeast: In a large mixing bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it’s foamy.

Prepare the Dough: To the same mixing bowl, add the flour, salt, eggs, and softened butter. Mix until the dough starts to come together.

Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.

First Rise: Transfer the dough to a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.

Shape the Dough for Layers: Punch down the dough to release the air. Divide the dough into equal portions, about 10 pieces. Take each portion of dough and flatten it out into a rectangle. Starting from one end, roll the dough tightly into a long log shape to create layers within each roll.

Place in Baking Tray: Arrange the shaped rolls side by side in a greased baking tray, about 15 x 6 inches, so they touch slightly. This will help them bake into a pull-apart style loaf.

Second Rise: Cover the rolls loosely and let them rise again for 30-45 minutes, or until puffy.

Apply the Egg Wash: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the egg wash and sprinkle with sesame seeds.

Bake: Bake the rolls for 15-20 minutes, or until golden brown on top. Remove from the oven and let them cool slightly.

Butter Topping and Toasting: In a small bowl, combine melted salted butter with garlic powder. Separate the rolls, brush them with the garlic butter mixture, and toast each roll on both sides in a skillet over medium heat until golden to enjoy.