1. Activate the Yeast: In a large mixing bowl, combine the warm milk, yeast, and sugar. Let stand for five to ten minutes until foamy.

2. Form the Shaggy Dough: Introduce the melted butter and eggs to the yeast mixture. Gradually add the flour and salt. Mix until a shaggy mass forms.

3. Knead and First Proof: Knead the dough for six to eight minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for one to one and a half hours, until doubled in size.

4. Shape the Rolls: Gently punch down the risen dough. Divide and shape into sixteen uniform rolls. Place them in a nine-by-thirteen inch baking dish.

5. Second Proof and Preheat Oven: Cover the rolls and allow them to rest and proof again for thirty to forty-five minutes. Preheat your oven to three hundred seventy-five Fahrenheit.

6. Prepare and Apply Garlic Butter: Mix the remaining melted butter, minced garlic, parsley, olive oil, and salt. Brush about two-thirds of this mixture over the tops of the rolls.

7. Bake and Serve: Bake for eighteen to twenty-two minutes until deeply golden brown. Immediately brush the hot rolls with the remaining garlic butter topping and serve warm.