In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let sit for about 5 minutes until frothy.

In a large mixing bowl, combine the bloomed yeast mixture with vegetable oil, salt, and beaten egg. Gradually add in bread flour, stirring until a rough dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Lightly oil a bowl and place the kneaded dough inside, cover with a towel, and let it rise in a warm spot for 1 to 1.5 hours.

Once risen, gently punch down the dough, divide it into 16 pieces, and shape each piece into a ball.

Arrange dough balls in a buttered baking pan, cover with a towel, and let rest for another 30 minutes.

Preheat the oven to 180°C (350°F). Brush the rolls with beaten egg for a golden color.

Bake for 20-25 minutes until golden brown and hollow sounding when tapped.

Meanwhile, melt butter, mix in minced garlic and chopped parsley, and brush over the warm rolls after baking.