Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in a small bowl. Set aside and let it sit for 5 minutes.

In a medium bowl, combine 3 tbsp butter, Parmesan, egg, salt, and remaining sugar. Mix with a rubber spatula or wooden spoon until well combined, about 1-2 minutes. Stir in yeast mixture and 1 cup of flour, mix until combined. Add one more cup of flour, continue to mix.

Turn the dough over onto a lightly floured surface. Slowly add in the last 1 cup of flour while kneading it, for 2-3 minutes. If dough is still really sticky, add an additional 1/4 cup of flour and continue to knead. Make sure dough is not over kneaded, otherwise the rolls will be hard. Dough should be slightly sticky and really soft.

Lightly grease a large bowl with a nonstick spray. Transfer the dough into the bowl. Cover with plastic wrap or a kitchen towel. Set bowl aside on the counter or in a somewhat warm area until dough doubles in size, about 1 hour.

When the dough is done rising, grease a 9×13 inch baking dish. Punch the dough down to deflate. Divide the dough into 12 equal pieces. Shape each piece into a ball and arrange into prepared baking dish. Cover with plastic wrap or a kitchen towel. Set aside for one more hour for the final rise.

Preheat oven to 350 degrees F. Place into oven and bake for 20-22 minutes or until golden brown on top. While the rolls are baking, make the garlic butter topping.

In a small bowl, combine 2 tbsp melted butter, garlic, and parsley. When the rolls are done, remove from oven and brush the tops with the garlic butter topping. Place back into the oven for 1-2 more minutes to let the garlic toast up. Serve warm.